A great recipe from one of my favorite cooks. I love the creaminess of the chili and the mixture of many kinds of beans.
Busy weeknights are a common place occurrence at the Jennirific house. Sometimes dinner makes it into the crockpot in the morning and sometimes it just doesn’t. I am sure we all have those days.
This recipe is a go to for me because it turns out wonderfully no matter which method I am able to apply to it, crockpot or stove top. Packed with veggies, protein, and fiber this meal will keep the family fueled through all their activities!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 fresh jalapeno chile peppers, seeded and chopped (you may increase amount to taste)
- 2 medium chopped red, green, and/or yellow bell pepper
- 2 15- to 15-1/2 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
- 1 15 ounce can Black Beans, rinsed and drained
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 3 cups…
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