Crockpot Chili with Sweet Pepper Salsa

Remember the only-slightly-weird sweet pepper salsa that I canned back at the beginning of September? It’s really not bad—but since it does taste more like gazpacho than true salsa, I couldn’t quite imagine putting it on chips. Hmmm, I thought. What goes well with tomatoes, peppers, onions, and vinegar? Actually: a lot. You could probably make ratatouille, or picadillo, or an interesting beef stew. I thought I’d start with chili, an obvious candidate. The results were fantastic: not only tasty, but even easier than regular crockpot chili, if there is such a thing. And like most chilis, it’s flexible. If you want to add corn or black beans or even meat, go for it and tell us about it in the comments.

My potluck guests scarfed it down before I could get a picture, so you’ll have to use your imagination.

Crockpot Chili with Sweet Pepper Salsa

2 c. dried kidney beans or 4 cups cooked
1 medium onion, chopped
2 T mild chili powder
4 cloves garlic, pressed
1 jar of homemade pepper salsa
a few dried peppers (your choice)
1 small handful of dehydrated tomatoes
1/4 c. bulgar

1. If using dried beans, cook them in the pressure cooker. I find you need about 9 minutes at 15 lbs. pressure for unsoaked beans, but 5 minutes should be plenty if you plan ahead and soak them.

2. Combine everything in the crockpot. Stir well.

3. Cook on low for 6–10 hours, adding water occasionally if necessary.

I love my chili with mac and cheese, but the folks on Twitter tell me this is weird. What do you put on yours?

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