There’s no such thing as too many chili recipes in my book. Don’t be intimidated by the long list of ingredients, this is very easy to make.
My other half avoids most veggies and that’s why I mince the veggies in this recipe. You can chop them if you like the texture better and you don’t have to hide anything. Feel free to look in your fridge and add or substitute what you have for what the recipe calls for.
This recipe calls for canned beans, but you can always use some that you cooked in the slow cooker. You can even cook the beans the night before in the slow cooker if you aren’t using kidney beans (* see note below), and then add the other ingredients in the morning.
*Raw kidney beans contain a toxin called phytohaemagglutinin, which is destroyed by boiling for at least ten minutes. So kidney beans must be boiled before adding to the slow cooker. But remember you can finish them in the slow cooker after they have been boiled for 10 minutes on the stove.