1 can (15 1/2 ounce) pinto beans, rinsed and drained
1 can (15 1/2 ounce) kidney beans, rinsed and drained
1 can (28 ounce) crushed tomatoes in thick purée
1 can (15 1/4 ounce) drained or 2 cups frozen corn
1 3/4 cups frozen baby lima beans
1 cup bottled barbecue sauce
1 cup chopped onion
1/4 cup packed brown sugar
1 tablespoon chili powder
2 cloves garlic, crushed with a garlic press
1 cup water
In a Dutch oven, stir together all ingredients. Simmer, uncovered, for 1 hour or until onions are tender.
In a 3.5 to 5-quart slow cooker or crockpot, combine and ingredients and cover. Cook on High for 4-5 hours or until onions are tender.
Makes 6 servings.
Please note that while there are things I could have changed in this recipe to make it conform to my own preferences, I chose to be faithful to present this recipe as I found it. If you'd like to use this recipe but make it more healthy by substituting some ingredient(s), by all means do so! For example, you might prefer to use honey or molasses instead of brown sugar or homemade BBQ sauce instead of store bought sauce.
As an alternate for the canned beans (pinto, kidney) and frozen beans (lima), you could soak and then cook dried ones and add them to the recipe. Also, you can use different kinds of beans if you prefer. Romano beans make a nice substitute for pinto beans.
This chili is nice served with cornbread or cornmeal muffins, and a green salad.
If you tried this recipe, how did it work for you? Would you like to submit an original, healthy recipe of your own for use on the website? Send me an e-mail or use a contact form to have your say.
This recipe and others like it were available at Christian-Vegan-Cooking Yahoo group, which no longer exists. By recommending this recipe I do not necessarily endorse all of the material found at the source from which it came or any resources referenced therein.