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When I think of big meals with big savings, my mind usually thinks of the humble bean. So filling, and so cheap when you buy them dry. And is anything better at the end of a cold day than a warm and hearty bowl of chilli?
Personally, I love mixing up the texture by combining three different beans. Big on flavor, and small on price, this chilli is well worth the effort!
This recipe uses a slow cooker. We have two – we really love those leftovers, and double this recipe to give us meals for the whole week! You’ll need a 6QT or bigger. Check out these if you are in the market!
Ingredients
- 1 1/4 cup dry kidney beans
- 1 1/4 cup dry black beans
- 1 1/4 cup pinto beans
- 12 cups of water
- 2 cans low sodium chicken broth
- 2lbs pork shoulder meat, removed from bone and chopped
- 1 onion, chopped
- 6TBS chili powder
- 2TBS garlic powder
- Pinch of cayenne pepper (to taste)
Instructions
- THE NIGHT BEFORE Rinse beans and place in large bowl or pot. Mix together. Add 12 cups of water, making sure beans are completely covered by water. Cover and soak for up to 12 hours or overnight (the longer you soak the beans, the quicker they will cook and the less tootie fruity they will make you.)
- Put chicken broth into the bottom of the crock pot. Add bean mixture and pork. Fill crockpot with water until all beans and meat are covered. Mix together.
- Cover and cook on high for 2 hours. Add onion and spices. Cook for an additional 6.5 hours, stirring occasionally to prevent sticking and burning.
Tempted to try the corn bread by this bowl? Click here for the recipe!