Chili--Crock Pot

Chili – Crock Pot

½ lb. dry pinto or kidney beans
2 (14.5 ounce) cans tomatoes
2 lbs. browned hamburger, optional
1 green pepper coarsely chopped
2 cloves garlic, crushed
2 to 3 tablespoons chili powder
1 tsp. pepper
1 tsp. cumin
1 tsp. salt

Cook beans as directed under “Cooking Beans” or use 2 (16 ounce) cans of red kidney beans, drained. Put all ingredients in Crock-pot in order listed. Stir once. Cover; cook on low 10-12 hours or on high 5-6 hours. Freezes well.

Becky's Note:  This chili was a little soupier than I usually like my chili.  It has a great flavor and is a great vegetarian dish without the hamburger!