Five-Bean Chili

August 21, 2018
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This recipe was created when I wanted to start doing Meatless Mondays AND I was looking for chili that wasn’t ketchup based.  Really, I was looking for a clean-eating chili that I could pop in the crockpot and have dinner ready when I got home from picking the kids up from school.  It has turned into one our families favorite recipes!  I love to share it too because it feels indulgent but totally isn’t.  It’s perfect for a cool fall day, snowy winter night or rainy spring.  It’s a perfect meal for a ski weekend too!  Definitely keep this one on the ready!  

Another thing I LOVE about this recipe is it makes a ginormous amount.  Usually we make the chili one night, freeze at least half of it and have a easy freezer meal for another night when we’re ready for it again.  So it’s super budget friendly!!  It’s a “Dump” dinner too.  You pretty much just dump a whole bunch of cans in your crockpot.  You really can’t go wrong with this one.

Last note, one of my three kids is a real meat eater so I had to start adding meat to it to get her to eat it.  So it’s your choice… meatless or meat lovers!


1 Can of each:

Black Beans

Dark Kidney Beans

Navy Beans

Pinto Beans

Light Kidney Beans

Pumpkin Puree

Diced Tomatoes

Tomato Sauce

Bell Peppers Diced – 2 – 3 any color

Shredded Carrots – 1 Cup

Shredded Zucchini – 1 Cup

2 – 4 Tablespoons Chili Seasoning – Here’s a link to my FAVORITE

1 lb ground beef browned (OPTIONAL)

  1. Drain and rinse beans and add them to the crockpot.

  2. Add pumpkin, diced tomatoes, tomato sauce, bell peppers, carrots, zucchini & chili seasonings to the crockpot.

  3. Check the thickness. I usually add at least a cup but sometimes up to 3 cups of water.

  4. Brown your meat and pop it on your crockpot if you are adding it.

  5. Add salt to taste and cook on low for 8 hours or more.

  6. Enjoy!


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