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Description
Justin's favorite version of my chili (8.5 score). Not sure if the type of Amy's chili is correct. Could add celery? carrots?
Ingredients
US|METRIC
6 SERVINGS
- half a yellow onion, chopped
- mini sweet chilis, sliced (sold at whole foods in plastic bag)
- 1 tomato (1/4 in chili & 3/4 for toppings)
- 1 box/can kidney beans, no salt added
- 1 box/can black beans, no salt added
- 1 box/can pinto beans, no salt added
- 1 can diced tomatoes, fire roasted, no salt added
- 3/4 bottle salsa roja hatch chili salsa, 365 whole foods
- sweet chili sauce, sky valley (spray across top, ~1 tbs)
- left over sauteed ground beef with taco seasoning added at the end (~1/8 lb)
- 1 can Amy's chili (3 bean kind?)
- 1 & 1/3 tbs chili powder
- 2 tbs oregano leaves
- 2-3 pinches minced dried onion
- 1/3 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- ~2 tbs taco seasoning
- 3/4 tbs worcestershire sauce
- 1-2 pinches ground cinnamon
- white quinoa (added later. enough for a thin layer across top, about 1/4 cup)
- daisy sour cream (topping)
- parmigiano reggiano, freshly shredded (topping)
- panko bread crumbs (topping)
- avocado oil
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Directions
- Oil crock-pot. Turn pot on high. Add ingredients as prep them, except last 3 ingredients & 3/4 tomato. Chop all tomato but don't shred cheese yet. Mix & cook on high 2 hrs.
- After 2 hrs, add quinoa to absorb excess liquid. Cook additional hr or until quinoa translucent & sprouted. (3-4 hours total)
- Serve in bowls. In each bowl: place chopped tomato chunks in center, shred cheese over top, add dollops sour cream, sprinkle bread crumbs. Enjoy!
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