Posted by: godswaytohealth | November 6, 2012

Chili in a Crock Pot

This is a great meal when you do not have time to cook or when having a potluck with your friends.

INGREDIENTS

  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup of distilled or filtered water
  • 1 large red onion, diced
  • 1 tsp cumin
  • 2 cans (15 oz each) diced tomatoes
  • 2 cans (15 oz each) kidney beans, rinsed and drained
  • 2 carrots, grated or diced fine
  • 2 cup corn kernels
  • 2 garlic cloves, peeled and minced
  • 2 Tbsp chili powder
  • 2 Tbsp oregano
  • 3 medium size red, green, or yellow bell peppers, seeded and diced (use one of each for additional color to your dish)
  • 3 Tbsp organic unsulphured molasses
  • 3-4 bay leaves (to taste or optional)
  • 4 celery ribs, diced
  • Celtic sea salt and cayenne pepper to taste

DIRECTIONS

  1. In a slow cooker combine all ingredients and cook on low for 6 – 8 hours.
  2. Remove 1 ½ cups of the chili mix and cool it some before placing it in the blender with enough juice from the crock pot or add a little water if needed. Blend well into a puree and return it to the crock pot, mix well and
  3. Cook for an additional 30 minutes to 1 hour and serve.
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