This recipe was adapted for the crockpot from Kris Carr’s Crazy Sexy Bean Chili recipe (found on page 121 of Crazy Sexy Kitchen).
[Ingredients]
1 teaspoon cumin powder
2 tablespoons cold-pressed extra virgin olive oil
1 medium white onion, chopped
3 garlic cloves, minced
1 jalapeño pepper, diced with seeds removed
2 tablespoons chili powder
1 1/2 cups white mushrooms, chopped
1 zucchini, diced
1/2 cup potato, diced
2 small cans of black beans, rinsed
1 large can of kidney beans, rinsed
1 28-ounce can crushed tomatoes
1 cup water
2 tablespoons maple syrup
1 teaspoon sea salt
[Directions]
[1] Start by sautéing the onion, garlic, and jalapeño in olive oil.
[2] After the onions are golden and translucent, add the cumin, chili powder, zucchini, potato, and mushrooms until slightly tender.
[3] Then throw it all into the crockpot with the beans, tomatoes, water, maple syrup, and sea salt.
[4] Cover and cook on high for 2-3 hours, stirring occasionally.
That’s it! Enjoy with your friends and family, and let me know how it turned out!
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