I’ve been on a mission to stop using food from cans. I’m concerned about BPA in my food and the waste that the can produces. I buy beans, tomatoes, coconut milk and artichokes hearts in a can, and my first challenge was eliminating canned beans. I don’t own a pressure cooker so I went the other direction and used my slow cooker. Perfection!!
3 cups of dried beans (a combination of kidney beans, red beans and/or black beans)
1 yellow onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 green pepper, chopped
3 medium size tomatoes, chopped
2 cups of frozen corn
handful of cilantro, chopped
1 teaspoon of red pepper flakes
1 teaspoon of chili powder
1 teaspoon of cumin
salt and pepper to taste
The night before you would like to make the chili, place the beans in a bowl and cover with 2 inches of water. In the morning, strain the bean and put them into the slow cooker. Cover again with 2 inches of fresh water and set the slow cooker to Low to 8 hours. After 6 hours, drain half of the water and add the ingredients above in order and stirring after each ingredient is added. Then wait another 2 hours and the slow cooker turns to warm. Serve with your favorite toppings.
Photo credit: Shana