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Adapted by KosherEye  -  Vegetarian or Meat


2 Tablespoons oil
2 cans beans -  pinto, garbanzo, kidney,  great northern or  chili
1 can Heinz vegetarian baked beans
6 garlic cloves, minced
2 onions, chopped
1Tablespoon chili powder
1/4 teaspoon red pepper flakes
1 Tablespoon ground cumin
1 bay leaf
1 28–ounce can chopped tomatoes in juice
2 cups water
6-ounce can tomato paste
1 tablespoon red wine vinegar
Optional: 2-pounds ground beef


If using ground beef, sauté the meat in oil and remove from pan. Drain off excess fat.

Saute garlic and onions in oil. Place all ingredients in slow cooker and cook on low for 8 hours.

Ladle hot chili into soup bowls.

Optional: Top bowls of hot chili with Daiya parve cheddar cheese and serve with Tortilla chips.

Recipes: Meat or Vegetarian, Slow Cooker, Kosher

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