This is a super easy and frugal recipe. Though we enjoy it on an almost weekly basis, it is especially nice to usher in the cooler weather of fall.
I adapted it from a recipe published in Better Homes and Garden. My version makes a very large batch, which is nice if you’re planning on feeding a crowd or if you just want to have leftovers to freeze or eat later in the week.
In a large crockpot, soak and then cook until tender:
- 16 oz dried kidney beans
- 16 oz dried pinto beans
While the beans are working, cook in a large saucepan for 3 minutes (unless you want to make the super-simple version of this chili, in which case you can skip this step altogether without missing a ton):
- 2 teaspoons coconut oil or olive oil
- 1/2 large onion, chopped
- 2 tsp dried oregano, crushed
Once the beans are ready add the onions and oregano to the beans and stir in:
- 56 oz diced tomatoes, undrained
- 24 oz salsa
Continue cooking in the crockpot until everything is warm. The nice thing about a crock pot, is that everything can sit until you’re ready to eat.
To serve, top/serve with any or all of the following:
- 1 medium avocado, peeled, seeded, and diced
- sour cream
- extra salsa
- chips, cornbread, or rice