Lori's 3-bean chili

March 03, 2013

This chili recipe is not the quick kind, in fact it's more like a two day event! I like to use dry beans since canned contain so many ingredients I cannot pronounce and there can be too much sodium. Plus, using dry allows me to season them as they soak and subsequently cook.

1 cup dry kidney beans
1 cup dry black beans
1 cup dry pinto beans
1.5 pounds lean ground beef
2 whole jalapeno peppers, seeds removed and diced (less if you don't like it too hot)
1 medium yellow onion, diced
3 large garlic cloves, minced
3 large roma tomatoes, diced
1 15oz can tomato sauce
3 Tablespoons chili powder
2 teaspoons cumin
1 teaspoons black pepper
1 teaspoons salt
1Tablespoon Chalula sauce

First, rinse the beans thoroughly and place in the slow cooker. Cover with water 2 inches above the beans and let soak overnight. The next morning, thoroughly rinse the beans, put them back in the slow...
See the full directions on my site

Nutritions

Calories
402

Sodium
395mg
16% DV

Fat
27g
42% DV

Protein
21g
42% DV

Carbs
12g
4% DV

Fiber
6g
24% DV