All-Purpose Chili

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Elizabeth Moore
Elizabeth Moore @cook_6160417
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Ingredients

  1. 28 ozcan crushed tomatoes
  2. 14.5 ozcan diced tomatoes
  3. 3 (15.5 oz)cans of beans, see below
  4. dark or light red kidney beans
  5. white/navy or black beans
  6. 1large diced sweet onion
  7. 1-2med/large diced zucchini
  8. 3-5sliced baby bella mushrooms
  9. 1/2large diced green pepper
  10. 10 ozbag frozen sweet corn
  11. 3-5minced garlic cloves
  12. 1 1/2 tbspchili powder
  13. 1/4-1/2 tspcayenne pepper
  14. 1/4 tspsalt
  15. 1/4-1/2 tspblack pepper
  16. optional: chipotle chiles
  17. 1-1 1/2 lbmeat optional, see below
  18. ground beef or turkey
  19. beef or pork roast
  20. pulled or diced chicken
  21. seafood (mussels, scallops, shrimp)

Cooking Instructions

  1. 1

    In a large crock pot or large stovetop pot (Dutch oven), add the cans of crushed and diced tomatoes first. Drain the cans of beans and add them next, followed by the remaining vegetable ingredients. Blend together well.

    A picture of step 1 of All-Purpose Chili. A picture of step 1 of All-Purpose Chili. A picture of step 1 of All-Purpose Chili.
  2. 2

    Using the 28 oz tomato can, add 3/4 to 1 1/2 cans of water, depending on taste; more water yields a thinner chili. Add the garlic and spices, and blend well together.

    A picture of step 2 of All-Purpose Chili.
  3. 3

    Season the meat separately, and add to the pot. Pictured is sliced beef roast, which I seasoned with a Moroccan spice blend rub.

    A picture of step 3 of All-Purpose Chili.
  4. 4

    For the crock pot, you may cook on low for 8-12 hours (depending on your pot), or start on high for 2-3 hours followed by low for another 3-4 hours. For the stovetop, cook on medium-low or low, depending on time, until meat and veggies are cooked through.

    A picture of step 4 of All-Purpose Chili.

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Written by

Elizabeth Moore
Elizabeth Moore @cook_6160417
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