Slow Cooker Kidney Bean Chili
October may be ending, but its most famous day is yet upon us—Happy Halloween! Regardless of how you spend the last night of this month, a warm and ready meal is always welcome come dinnertime. This kidney bean chili ticks all the boxes: easy to prepare, filling and healthy, and as delicious when heated up for leftovers as it was on night one! This time of year we especially love to add some fun and festive jack-o'-lantern pie crust crackers on top to match the mood of All Hallows' Eve.
This dish is full of flavor and has become a favorite fall recipe among many of us here at Palouse Brand. It’s a rich, hearty stew with spices that will warm your insides and fill your kitchen with familiar aromas. We love to pair it with cornbread, pita bread, or Native American Fry Bread. This chili can easily be made vegetarian by substituting brown lentils for the ground beef. We love this chili for parties, too, and the added pumpkin toppers (or whatever seasonal shape you choose!) lets us lean into our collective flair for the dramatic.
Nancy on
Should the beans be soaked before they are put in the crockpot?
Dan on
looks great going to try