1 cup onion chopped
1/2 cup green bell pepper choppped

1/2 cup red bell pepper choppped
1/2 cup yellow bell pepper choppped
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon garlic powder
2 cups tomato juice
16 ounces red kidney beans, cooked, drained, rinsed
15 ounces pinto beans, cooked, drained, rinsed
15 ounces great northern beans, cooked, drained, rinsed


Prepare dry beans the day before or buy canned beans and drain them. Cook onion and peppers in sauce pot until tender. Stir in seasonings. Add tomato juice. Bring everything to a boil and then add beans. Reduce heat and allow to simmer on very low heat 20 minutes or until ready to serve.

This recipe also does well for crock pot cooking, 3 to 4 hours on high, or 6 to 8 on low. To make in the crock pot simply stir together all the ingredients and set crock pot to desired setting. Come home to a warm inviting chili on a cold evening.

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