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Calico Chili

1/2 lb Dried edible soybeans (1/2 lb. = about 3-1/2 C.) (soaked overnight)
1 c Chopped carrots
1/3 c Red bell peppers
1/3 c Green bell peppers
1/3 c Yellow bell peppers
1 c Chopped onions
1 c Chopped celery
3 Garlic cloves; minced
2 cn Chili-style diced tomatoes (16 ounce cans)
1 cn Dark red kidney beans (16 ounce can), drained
2 tb Chili con carne seasoning
2 tb Seasoned pepper
1 ts Dried oregano

Condiments:
Low-fat shredded cheese
Fresh chopped cilantro
Fresh chopped onions

Place packaged beans in 4-6 cups water and allow to soak overnight. Remove and drain. Soybeans may be frozen for future use. Bring 3 cups beans and 4 cups water to boil and simmer for 1 hour. Drain. Place all ingredients in slow cooker. Stir to blend seasonings. Set on low andcook 8-10 hours.

Serves 8-10. Top with condiments, as desired.

MICROWAVE VERSION: Place water and soaked beans in large microwave dish. Microwave on HIGH for 20 minutes. Drain. Place beans and all other ingredients in dish. Stir to mix. Microwave on HIGH for 30 minutes, medium-high for 15 minutes and medium-low for 20 minutes. Allow to stand 15 minutes. Serves 8-10.


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