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Hearty Bean & Mushroom Smoky Chili

Chili is the ultimate cold weather meal. As soon as it starts getting cooler, I'm grabbing my crockpot and throwing this recipe in it. Having it with crackers, cornbread, hot sauce and jalapenos just makes my day!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 15- ounce cans of beans type as desired*
  • 2 15- ounce cans of diced tomatoes
  • 1 7.5 ounce can of tomato sauce
  • 1 cup diced mushrooms
  • 1/2 cup diced onions
  • 2 Tbsp minced garlic or 2 garlic cloves, chopped
  • 1 Tbsp each garlic powder onion powder, cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • Salt to taste

Method
 

On the stove
  1. In a soup pot, saute onions and garlic until soft. Add mushrooms until soft.
  2. Add beans, tomatoes and sauce to pot. Bring to boil. Reduce to simmer.
  3. Add onions, garlic and mushrooms to pot.
  4. Add all spices.
  5. Mix well.
  6. Simmer 25-30 minutes to give spices time to meld.
Crockpot
  1. Add all ingredients in the crockpot.
  2. Cook on high for 4 hours or on low for 6-8 hours.
  3. Using a crockpot allows the flavors to combine and bloom.

Notes

*Beans. Choose three different types of beans. Pinto, kidney, black, cannellini, red beans, great northern beans all work great. Variety is key for maximum nutrition.