Chile Con Carne with Mixed Vegetables: Recipe

Crockpot Chili is perfect for serving a crowd or feeding your family and still leaving leftovers to freeze for another meal.

This recipe is as comforting and delicious as it is good for you.

I prepared this for a weekend getaway in Seattle a number of years ago and apparently they are still talking about this recipe.

2 Cups Dried Black Beans
2 Cups Dried Kidney Beans

40 oz of Tomato Sauce
28 oz of Diced Canned Tomatoes

1 Tablespoon of Grapeseed Oil (divided)
2 cloves of garlic (or 1 teaspoon pre chopped)
1-2 lbs of Lean Ground Meat (we use turkey or 94% lean ground beef)
4 cups of diced mixed vegetable mix
1 cup corn kernals (we use frozen)
1/2 cup of chopped frozen spinach

2 Tablespoons of Flax Meal
1 Teaspoon of Oregano
1 Teaspoon of Italian Seasoning
1 Tablespoon of Chili Powder
1 Tablespoon of Apple Cider Vinegar
1 Tablespoon of Molasses
1 Teaspoon of Agave (or sugar)
1 Bay Leaf
1/2 Teaspoon of Pepper

Salt to taste.

Bean Preparation

Rinse and Drain the Beans together in the crockpot (power off), cover with water, let soak for a while (5-6 hours).
Rinse the beans then cover with water 3-4 inches. Cook overnight (6 hours).

Drain and rinse the beans.
Add Tomatoes.

Use a fry pan to saute ground meat in with garlic in oil. Add to crockpot. To increase iron content use cast iron. Using the same pan, saute mixed vegetables in oil. Add to crockpot.

Add seasoning, allow to cook the rest of the day. My crockpot only has two settings – Cook and Warm. If yours has multiple settings, use high.

Serve with favorite chili garnish. In our house its cheese and light sour cream, sour cream and cheese, cheese and sour cream.