3 cups of dried beans*, soaked for 8 to 12 hours and rinsed very well
5 cups water + 1 vegetable bouillon, or 5 cups of vegetable stock (or enough water/stock to cover the beans)
1 large onion, chopped
3 tomatoes, diced
1-2 garlic cloves, diced
1 jalapeno, diced (or more than one, depending on desired spice level)
1 6-ounce can of tomato paste
2 tablespoons cumin
1 tablespoon garlic powder
1-2 tablespoons chili powder, depending on desired spice level
1 tablespoon oregano
1 tablespoon black pepper, or to taste
1 tablespoon salt or garlic salt, or to taste
2 bell peppers, diced
1 15-ounce can of corn (optional)
Combine all ingredients except peppers, corn and one of the three diced tomatoes in a Crockpot and set to high for 1 to 2 hours. Reduce heat to low and allow to cook overnight or all day.
Add the diced peppers, the third diced tomato, the can of corn, and adjust seasonings as desired and continue to cook on low for 1 to 2 hours. If chili is too watery, uncover and cook on high for about 1 hour, or until some of the liquid has evaporated and consistency is to your liking.
*Note: I use a mixture of cannellini beans, Dominican red beans, small red beans, kidney beans, pink beans, Roman beans, pinto beans and white beans. You can use whatever beans you want, and it doesn’t have to be so many different kinds.