Friday, October 18, 2013

Sweet and Spicy Crock Pot Chili

The weather has turned chilly here this week, and I don't know about you, but for me that means it's time for plenty of baking (especially pumpkin flavored goodies) and CHILI! I love a good, hearty bowl of chili and some honey cornbread. Here's a super simple recipe! I make mine vegetarian, and honestly with the heartiness of all the beans in it the meat is not missed, but it would work just as well with some lean ground beef or ground turkey added in. Enjoy!

  • 1 can Black Beans, drained and rinsed
  • 1 can Pinto Beans, undrained
  • 1 can Kidney Beans, undrained
  • 1 can Tomato Sauce
  • 1 can Petite Diced Tomatoes, undrained
  • 1 can Condensed Tomato Soup
  • 1 bag Frozen Sweet Yellow Corn (adds the "sweet")
  • 1 packet McCormick Chili Seasoning
  • 2 tsp Ground Cayenne Red Pepper (adds the "spicy" - adjust to your fav level of spicy)


  1. Add all ingredients to your crock pot.
  2. Cook on Low 4-6 hours.
  3. Serve with your favorite toppings (I love sour cream, diced avocado and shredded cheddar) and some cornbread or tortilla chips.

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