Uncanned Chili??

hkevans724

Does anyone have a great recipe for chili that uses dry beans instead of canned? I would like a crock pot recipe but any will do. I have had high blood pressure and now that I am off the meds (YAY!!) I would like to keep it that way. I would like that nothing be canned if possible, but I don't know much about making up my own recipes or cooking with dried beans. Any suggestions would be greatly appreciated!

coliema

Ingredients
2 (14) oz cans tomatoes, cut up (can use fresh tomatoes)
2 lbs ground beef, browned and drained
1 large onion
1 green pepper
1 red pepper
2 tablespoons minced garlic
3 tablespoons chili powder (or to taste)
1 teaspoon black pepper
1 teaspoon cumin
6 oz jar sliced jalapenos (with juice) (optional)
2 teaspoons Tabasco (or to taste) (optional)
8 oz mushrooms (optional)
1 12 oz can of sliced olives (optional)
2 hand fulls raw pinto beans
2 hand fulls raw kidney beans


Soak the beans over night in water. Be sure that they are covered.

The next morning, bring to a boil, reduce heat and simmer for about 90 minutes.

Put the ingredients into a crock pot and set on high for an hour.

Reduce heat to low and cook for five hours.

30Purple

I like white chicken chili:

Use any kind of dry beans, soak overnight (per directions) and add to crock pot in the morning... I throw in frozen chicken breast (fresh is fine, mine just happens to be frozen as I buy it in bulk), tomatoes -I use fresh from the garden (frozen), hot peppers, chili powder, garlic, 1 onion diced, and then 1/2 hour before it's done cooking I like to add some frozen corn.

I don't really have exact measurements, because sometimes I make a lil and sometimes I make a lot. It's good though

You could also use ground turkey, just cook it before you put it in the crock. I made a stove top turkey chili yesterday with canned beans that was delicious

musenchild

I make all of our beans from dry. I will soak overnight, cook up a big batch, and then they are ready for whatever we want to use them for. If you won't use them quickly enough you can freeze them - just as convenient as canned, way cheaper, no sodium etc.

ki4yxo

Next batch I'm going to use bulk Beans and
cook them in the pressure cooker. That will
bring the sodium down to 550mg. I was thinking
of getting rid of the Italian sausage, but it adds
such a good flavor.

Makes about 4 gallons, so I put serves 60?

NuggetLovesEdie

You can use any chili recipe and substitute dry beans easily. I do it all the time.

To prepare the dry beans, rinse and soak them overnight (ratio is generally 1 cup beans to 3 cups water), or do a "quick soak" where you bring them to a boil in a pot with a lid, then remove from heat and let them soak for 2-3 hours. Rinse well.

Beans still need to be cooked at this point. If your beans are crunchy, they're not done yet.

Adzuki beans, split peas, and lentils do not require soaking before cooking.

Also, I tend to soak larger amounts of beans at a time, then put them in the freezer in 1 c baggies. This makes meal prep faster the next time I want to make something with beans.