writings from a women-run modern homestead. 

adventures in intentional living, radical homemaking, finding meaningfulness in the mundane, and subverting the food systems that be to feed my family nourishing food from our bit of land.

the resistance starts at home.

Slow Cooker Comfort Bean Chili

Slow Cooker Comfort Bean Chili

This meal takes about 10 quick minutes to prepare and get cooking. You can go ahead and do it all from canned beans if you do not want to soak them. But, I highly recommend using fresh or frozen fresh tomatoes, not canned.

This chili is filling and nutrient dense. It packs about 16g. of protein per cup size serving.

Serves a family of four TWO TIMES when served with rice or barley.

 crockpot chili

Ingredients

¾ cup dried (or) 15 ounce can of Kidney Beans

¾ cup of dried (or) 15 ounce can of Pinto Beans

1 ½ cups of brown lentils

1 green (or) red bell pepper

1 sweet onion

3 cloves of garlic

2 cups of tomato, diced/crushed

4 tablespoons Cumin

1 tablespoons Garlic Powder

2 tablespoons Chili Powder

Salt to taste

Vegetable Broth (link to easy homemade broth from your vegetable scraps!)

Water, enough to cover all ingredients in pot

 chili

Pre-Preparation

Make my homemade Simple Savory Vegetable Broth from your kitchen scraps! Check it out, it is so worth it.

Soak kidney & pinto beans. To do this rinse thoroughly, cover with cool water, and soak for 5 hours or more. The beans will double to triple in size so make sure you use enough water. Then drain and rinse. Cover with water and boil for 10 minutes. If a foam forms just skim it off. Voila.

Use foresight and freeze the tomatoes from your summer garden for year round fresh chili!

 bean chili

Directions

Chop onion, garlic, pepper, and tomatoes.

Add all ingredients to crock-pot, including seasonings.

Add Vegetable Broth 

Additionally fill the pot with enough water to submerge it all. I usually use water that I have brought to a boil in my kettle. using the hot water jump starts the lentil cooking process.

Mix together well

Set to cook on high for 2 hours, then turn to low for 2 hours. Possibly a bit more/less depending on your slow-cooker (ours is a 6 quart). Stir occasionally.

Check spices toward the end of cooking duration to see if it is to your liking, adjust accordingly

 chili

Once you have let the slow cooker and contents cool completely then you can scoop what remains into a freezer safe container. Don’t forget to label with its name and the date. And don’t freeze any rice or barley with it.

When you want to eat your frozen meal just put it into your slow cooker on low for a couple of hours to thaw it out and cook it back up.

 slow cooker chili

How to eat it

We usually eat over barley with a dollop of sour cream, and garnished with chopped green onion and cilantro. Go ahead and eat this chili by itself and topped with cheese and garnishes of your choosing. Eat with cornbread. Add grilled corn from the cob. Eat over rice or barley. Eat any way your heart desires. I’m sure you will find it wonderful any which way.

 bean chili

I have gone ahead and created a printable of this recipe for you. Just put in your email address and you will be able to download and print immediately. Enjoy, my friend!

 chili
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