This chili recipe can be easily doubled and frozen for future dinners.
Preparation 20 min. Cooking 8 hrs.
Ingredients: • 1 tablespoon LAND O LAKES® Butter • 4 medium (2 cups) carrots, chopped • 1 large (1 cup) onion, chopped • 1 teaspoon finely chopped fresh garlic • 5 cups water • 1 (eight-ounce) package dried 15-bean blend, soaked in water overnight, drained, discard spice packet • 1 tablespoon chili powder • 2 teaspoons ground cumin • 1 teaspoon salt • 1 (twenty eight-ounce) can crushed tomatoes with roasted garlic • 2 tablespoons tomato paste • 1 to 2 tablespoons canned diced jalapeños • 1 tablespoon lemon juice • 3 ounces (3/4 cup) LAND O LAKES® Cheddar Cheese, shredded
Instructions:
Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat until onion is softened (4 to 5 minutes).
Place carrot mixture, water, beans, chili powder, cumin and salt in slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until beans are tender.
Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook 20 minutes or until heated through.
To serve, top each serving with cheese.
TIP: Chop the carrots, onion and garlic the night before at the same time you are soaking the beans. Place in resealable plastic food bags; store in refrigerator overnight.
TIP: Freeze leftover chili in individual servings. Spoon 1 1/3 cups chili into resealable plastic freezer containers or bags. Freeze up to 3 months. Thaw in refrigerator at least 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.
Ingredient Substitution Index Yield: 8 (1 1/3-cup) servings
Nutrition Facts (1 serving)
Calories: 210 Fat: 6 g Cholesterol: 15 mg Sodium: 610 mg Carbohydrates: 30 g Dietary Fiber: 11 g Protein: 12 g
