This chili bursts with flavour, uses extremely cheap ingredients, and really only requires you to put ingredients into a crockpot/slow cooker, and walk away until it’s done (although as the aromas develop, you certainly won’t forget that you have something cooking)! Because all of the ingredients (with the exception of a fresh onion) are either dried or canned, this is also a perfect choice for a self quarantine meal.
We served our chili with blue corn toritllas, but it would also go well over cornbread, a baked potato, or even riced cauliflower!
Time: 6-8 Hours
- 1/2 Cup of Dried Chickpeas
- 1/2 Cup of Dried Navy Beans
- 1/2 Cup Dried White Hominy
- 1 Onion
- 5 Cups of Water
- 2-3 Vegetable Boullion Cubes
- 1/2 Can of Tomato Paste
- Ground Cumin
- Your favourite hot chili powder(s) (We used Ancho and Cayenne)
- Garlic Powder
- Black Pepper
- Measure and pour your dried chickpeas, navy beans, and white hominy to your crockpot.
- Add in your vegetable boullion cubes, tomato paste, and spices.
- Dice and add your onion to the party.
- Pour in your water, and set your crockpot to low with the lid on.
- Let everything cook for 6-8 hours until your chili reaches your desired consistency, and your beans reach your desired level of tenderness. Taste intermittently, and add seasonings as necessary.
- Plate, devour, and enjoy.