This Friday is National Chili Day. This version is a favorite at our house, we generally serve it over rice but Mark has been known to serve his over g-free pasta sprinkled with cheese, a la chili mac. This recipe comes together easily with pantry ingredients and just a few fresh veggies to deliver a wholesome, budget-friendly, kid-approved meal.
Avocado salsa adds bright flavor to the finished chili.
- 1 (28 oz.) can crushed tomatoes
- 1 (15.5 oz.) can small red beans
- 1 (15.5 oz.) can small white beans
- 1 (15.5 oz.)can black beans, drained
- 1 (12 oz.) jar roasted red peppers, drained and chopped
- 1 medium onion, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 jalapeno, seeded and finely chopped, more to taste
- 2 Tbsp. GF Chili Powder
- 2 Tbsp. olive oil (optional)
- 2 Tbsp. whole grain cornmeal
- 2 tsp. minced garlic
- 2 tsp. vegetable bouillon (such as Better than Bouillon®)
- 1 1/2 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. kosher salt, more to taste
- 1/8 tsp. crushed red pepper flakes, or more to taste
- 2 ripe avocados, finely chopped
- 1/2 cup finely chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- Stir together all chili ingredients in the slow cooker crock. Cover and cook 8-10 hours on LOW (or 4-5 hours on HIGH).
- Just before serving, prepare the salsa: Stir together all salsa ingredients in a small serving bowl.
- Stir chili and serve, topping each portion with about 2 tablespoons of the salsa.