Slow Cooker Chili
1 cup dried pinto beans, sorted and rinsed
1 cup dried red kidney beans, sorted and rinsed
1-1/2 pound beef sirloin or pork loin, trimmed and cut into 3/4-inch cubes (3-1/2 cups)
1 pound white onions (or yellow), coarsely chopped
1 red bell pepper, seeded and diced (1-1/3 cups)
1 tablespoon chili powder
1 tablespoon ground cumin
1-1/2 cups salsa
5 cups water
At least 6-8 hours before cooking (or overnight) soak dried beans in a bowl. Beans should be covered with enough water to stand 2-inches above beans. Soak a minimum of 6-8 hours or overnight.
Drain beans, place in 5 to 6-quart slow cooker. Add meat, onion, bell pepper, chili powder, cumin, salsa and water. Cover slow cooker with lid. Turn on high setting for 7 to 9 hours, or until meat and beans are fork tender. Serve in bowls topped with sour cream, cilantro and extra onions, if desired.
For a Vegetarian Version: Omit meat. Add 1 cup canned or frozen chopped mild green chiles (drained), 1/2 cup uncooked brown rice and an additional l cup water. Cook as directed above.
Makes 2-1/2 quarts or 6 servings.
Recipe and image provided by the National Onion Association
Per serving: 323 cal, 21.6 g pro, 31 g carb, 7.6 g fiber, 12.6 g fat, 113 cal (35%) from fat, 41 mg chol, 321 mg sod, 635 IU VitA, 15 mg VitC, 108 mg cal, 4.2 mg iron