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 dried 15-bean blend (discard spice packet),
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) shredded Cheddar cheese
Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat 4-5 minutes or until onion is softened.
Place carrot mixture, water, beans, chili powder, cumin and salt in 4- to 4 1/2-quart slow cooker; stir. Cover; cook on Low heat setting 7-9 hours or until beans are tender.
Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook 60 minutes.
Top each serving with cheese.
- Can use any bean soup mix blend such as 10, 13 or 15-bean.
- Chop 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.
- 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.