Ingredients
Scale
3 cups dried pinto beans
1 large onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
{2} 9 oz cans tomato puree
{1} 15 oz can diced tomatoes
1 1/2 cups water
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
Instructions
- Soak the pinto beans over night in your slow cooker over night on low.
- In the morning, rinse off the beans and place the back in the slow cook with all the remaining ingredients.
- Stir, and turn on low for 8 to 10 hours or until the beans have softened. Be sure and stir the chili everyone in a while.
Notes
If you like ground beef or chicken in your chili, cook it ahead of time and just toss it in the crock pot when you mix all the ingredients together.
Serve with cornbread or warm rolls. Easiest dinner ever!