Tuesday, October 9, 2012

CrockPot Chili from Dried Beans

It's fall! And that means some good crockpot fall-themed recipes! And this one's thrifty too, can't beat that. 
I don’t know about you, but there have been times that our dollars just don’t stretch as far as we need them to. And by the end of the month, our food supply is dwindling. (What exactly can you make out of baking soda and ketchup…?) I try to keep a good supply of canned and dried foods in my pantry for just these occasions. I know sometimes it’s intimidating to cook with things from scratch, but this recipe is really easy and cheap.

Crockpot Chili

To start this recipe off, I usually start off with around two cups of dried beans. It can be any combo that you like, but I like white, black and kidney beans as a good base. Remember that whatever amount of dried beans you start with, ends up tripling. So one cup of dried beans makes about three cups cooked.


I dump the dry beans in my crock-pot and cover with about two inches of water and slap the lid on. I don’t turn the heat on, but let the beans soak like this overnight.

In the morning, you’ll find that the beans have tripled in size, and most of your water has been absorbed.

Drain your beans in the sink to get rid of the soaking water. This eliminates most of the un-digestable proteins that beans have that helps to relieve the “after effects” of eating beans…if you catch my drift! 

Make sure to rinse your beans really well before putting them back in the crockpot.

From this point things get tasty! Cover your beans again with about two inches of water and turn the crockpot on. You can cook them about four hours on high, or eight hours on low depending on how fast you need dinner ready. Cook until the shells of the beans are soft. Then add 1lb hamburger (cooked), 1 can of diced tomatoes, some onion and garlic and your favorite chili seasoning. (I used a packet from the store cause I’m lazy like that)

Cover and let cook an additional 1-2 hours to let flavors blend and make sure your beans are well cooked.

Serve with cornbread or rolls and enjoy!

This is a economically friendly recipe in our house, and I sure hope that this helps you guys out in planning for those leaner times. We end up eating this at least once a month if not more often. It’s tasty, fast, and cheap. My favorite things for dinner!


Katie Drane said...

This looks so good! Thank you so much for sharing:)


Vanessa @ Our Thrifty Ideas said...

Yummy! I have so many dry beans in my food storage, this would be so great to use them in the coming cold months! Thanks so much.

Jesseca said...

I love anything you can just toss into the crockpot! I'll have to pin this one!

Lindsay @Artsy-Fartsy Mama said...

Yum! Thanks for the recipe, it sounds like a perfect fall dinner! Thanks for linking up and supporting Artsy Corner :)

Gina Baker said...

Yum,I love the crock pot and I love chili. Thanks for the recipe.

Jill said...

Yummy Amber! That looks fabulous!

Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success

pinkgirlee said...

for the final 1-2 hour(s) of cooking, is that on low or high?