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The meat-n-bean chili of my childhood--with a few twists! Use dried beans to really control the salt level and switch up the protein for a leaner turkey (you can't even tell the difference)

Serves 8-10

1c dried black beans

1c dried pinto beans

1c dried kidney beans

3 dried chile de arbol

1-1/2lb ground beef or turkey

1 large yellow onion, chopped

2 can chilli beans

2 cans stewed chopped tomatoes

1tbsp chili powder

1tsp cumin

1/2tsp cayenne powder

1/2tsp garlic powder

1/2tsp onion powder

1/2tsp red pepper flakes

To serve:

chopped onion, chopped jalapeno, shredded cheddar cheese, tortilla chips

The night before, place dried pinto, black and kidney beans along with chile de arbol in a regular-sized crockpot. Fill with water until three inches above beans and cook covered on low 6-8 hours until the beans are tender but still holding their shape. Drain (do not rinse, the starch thickens the chili) and set aside.

In a large pot, brown meat with onions over medium heat until completely cooked. Season with salt n pepper. Combine in remaining ingredients, including all of the beans, stirring well. Simmer, covered on low at least 2 hours, sitrring occasionally (best made the day before), add some water to keep from getting dry. To serve, spoon chili into bowls and top with goodies. 


Freeze in individual portions in sealed Tupperware for up to 1 month. Defrost overnight and heat in the microwave.