Crockpot Baked Potatoes Topped W/ Veggie Chili
1 small onion, diced
1 large clove garlic, minced
1 small green bell pepper, chopped
2 heaping tbsp tomato paste
1 cup water
1 tbsp chili powder
1/2 tbsp cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper
sprinkle red pepper flakes
splash Worcestershire sauce
1 can dark red kidney beans
Saute onion until slightly browned, about 5 minutes.
Add in green pepper and garlic. Cook about 2 minutes.
Stir in tomato paste and water. Mix well.
Add in spices and kidney beans.
Using spatula, gently mash some of the kidney beans, leaving some whole.
Simmer over low heat until chili thickens or until ready to serve.
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