Pantry Clearing Chili Bean Soup |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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December 26 and the last thing I want to see as another store. Desparation leads to inspiration and this was the result. A soupy chili with a complex flavor that is part spicy and smokey with slightly sweet undertones from the pineapple. Since this was a pantry clearing experiment, you should feel free to do the same. Replace the pink beans with kidney beans or use red peppers instead of green ones. Ingredients:
1 onion, chopped |
1 green pepper, chopped |
2 carrots, slice into disks |
1 celery rib, sliced |
1 cup frozen corn |
1 (14 1/2 ounce) can black beans, drained and rinsed |
1 (14 1/2 ounce) can pink beans, drained and rinsed |
0.5 (20 ounce) can crushed pineapple in juice |
1/2 cup french lentils or 1/2 cup lentils |
1 (28 ounce) can diced tomatoes with juice |
1 (10 1/2 ounce) can tomato soup |
1 1/2 cups water |
2 tablespoons chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon cumin |
1/4 teaspoon cayenne pepper |
3 dashes liquid smoke |
Directions:
1. Mix together all ingredients in your crockpot.
2. Cook 4 hours on high.
3. Enjoy.
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