Cooking chili in a large slow cooker makes the preparation of chili for a large crowd very easy.
| 1 |
|
tablespoon LAND O LAKES® Butter |
| 4 |
|
medium (2 cups) carrots, chopped |
| 1 |
|
large (1 cup) onion, chopped |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 5 |
|
cups water |
| 1 |
|
(8-ounce) package (discard spice packet) dried 15-bean blend, soaked in water overnight, drained |
| 1 |
|
tablespoon chili powder |
| 2 |
|
teaspoons ground cumin |
| 1 |
|
teaspoon salt |
| 1 |
|
(28-ounce) can crushed tomatoes with roasted garlic |
| 2 |
|
tablespoons tomato paste |
| 1 |
|
to 2 tablespoons canned diced jalapeño chile pepper |
| 1 |
|
tablespoon lemon juice |
| 3 |
|
ounces (3/4 cup) LAND O LAKES® Cheddar Cheese, shredded |
Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat until onion is softened (4 to 5 minutes).
Place carrot mixture, water, beans, chili powder, cumin and salt in 3 1/2- to 4-quart slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until beans are tender.
Increase heat setting to High. Add all remaining ingredients
except
cheese. Cover; cook 20 minutes or until heated through.
To serve, top each serving with cheese.
Recipe Tip
Chop the carrots, onion and garlic the night before at the same time you are soaking the beans. Place in resealable plastic food bags; store in refrigerator overnight.
Recipe Tip:
Freeze leftover chili in individual servings. Spoon 1 1/3 cups chili into resealable plastic freezer containers or bags. Freeze up to 3 months. Thaw in refrigerator at least 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.
