Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fire-Roasted 7-Bean Crockpot Chili

Fire Roasted 7-Bean Crockpot Chili

  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: A little over 3 quarts of chili

Ingredients

Scale
  • 1 pound lean ground meat (I used ground venison, but turkey, chicken, beef, or pork would work too … or for a vegetarian chili, throw in some mushrooms instead!)
  • 1 cup chopped onion
  • 2 stalks celery, chopped (about 1/2 cup)
  • 57 cloves of garlic, peeled and chopped
  • 1 large bell pepper, chopped (about 1 cup)
  • 6 cups fire roasted tomatoes (peels removed, roughly chopped, with juices)
  • 4 cups beef broth
  • 1/4 cup of EACH dry bean (feel free to mix & match the types of beans you use … this is what I used): Great Northern, Red, Black, Pinto, Green split peas, Yellow split peas, Red lentils
  • 1 bay leaf
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
  • 14 serrano or jalapeno peppers (depending on how hot you want your chili!)
  • For topping: shredded cheese, greek yogurt (or light sour cream), and snipped green onion

Instructions

  1. Throw all the ingredients except the Red Robin Seasoning and the hot peppers into a crockpot. Stir to mix everything well, set the crockpot on low and let it cook all day.
  2. When you get home from the day’s escapades, add the Red Robin Seasoning and a hot pepper. Stir and taste. Add more hot peppers and/or seasonings to taste.
  3. Serve hot, with shredded cheese, greek yogurt or sour cream, and green onion for toppings.