chili

Ingredients (use vegan versions):

    2 cans dark kidney beans
    2 cans pinto beans
    2 cans chili beans
    1 medium-sized onion, chopped
    1 large tomato, diced
    1 can tomato sauce
    1-2 tablespoon jalapeno peppers, minced (I use the store-bought ones from a jar)
    2 tablespoons of jalapeno juice
    1/2 cup lentils (optional)
    1 teaspoon seasoning salt
    1 teaspoon mild chili powder
    1 teaspoon black pepper.
    1/2 teaspoon garlic powder.

Directions:

Use a crockpot or some other slow-cooker for this...Simply place all the ingredients in the crockpot and cook. I like to get mine ready in the morning and let it cook all day on low.  When I come home, its ready!

Cornbread is a must with this.

Be careful, this can be VERY SPICY!  You may want to adjust the amount of jalapeno juice.

Serves: 6-8

Preparation time: 8 hours