Slow Cooker Four Bean Chili


Old man winter just won’t let up. The snowy weather continues over here on the east coast. It’s quite sad when you find yourself declaring it to be a beautiful day when the sun is shining brightly and the temperature gauge reads 27 degrees Fahrenheit. We have had consistently below freezing temperatures for several weeks. 

So what does one do during these frigid times? Ok, so I know there will be an influx of new born babies in the fall but for the rest of us (hehehehe), we make chili! 

 You will need a slow cooker for this recipe!

Ingredients 

1 14 oz can of butter beans, rinsed and drained

1 14 oz can of black beans, rinsed and drained

1 14 oz can of red kidney beans, rinsed and drained

1 cup of frozen pigeon peas

1 cup frozen corn

1 14 oz can of diced tomatoes

2 Tbs tomato paste

1 small onion chopped

4 cloves garlic minced

½ tsp salt (can use more or less depending on taste)

1 bouillon cube

1 Tbs oil

1 ½ cups of chicken/vegetable stock

1 whole scotch bonnet pepper (optional)

2 cups fresh baby kale or spinach (optional)

All the ingredients

Directions

Heat oil in a skillet and add onions, sauté for 1 minute. Add garlic and sauté for another 2 minutes until onions are translucent.

Place all the ingredients except the kale/spinach in the slow cooker. Cook on high for 3 – 4 hours.

After the time has elapsed, the chili is ready to be served. Serve hot and feel free to use regular chili toppings such as cheddar and cream cheese. I opted for a delightful handful of baby kale. Enjoy and stay warm.  
 

With Baby Kale

With Cheese
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