pcs chili (slow cooker) aka good vegetarian chili

Name: PCS Chili (Slow Cooker) aka Good Vegetarian Chili
Prep time: 2 h
Cook time: 4 h
Yield: 10
Cuisine: American
Ingredients: 8 ounce(s) dry pinto beans; 8 ounce(s) dry red kidney beans; 15 1/2 ounce(s) can great northern beans, drained and rinsed; 14 1/2 ounce(s) can italian diced tomatoes; 1 medium onion, diced; 1/4 cup(s) green bell pepper, diced; 1/4 cup(s) yellow bell pepper, diced; 1/4 cup(s) orange bell pepper. diced; 1/4 cup(s) red bell pepper, diced; 3 - roma tomatoes, diced; 2 clove(s) garlic, minced; 2 tablespoon(s) chili powder; 1 teaspoon(s) cumin; 1 teaspoon(s) black pepper; 1/4 cup(s) salsa; 1 cup(s) water

(2 RATINGS)

196 Pinches 3 Photos

Teresa Jacobson

New Orleans, LA

Updated on Nov 20, 2011

I started making my chili the way my mom always made it. However, I discovered, wherever the Navy would move us, people would make their chili different. Over the years and our many different duty stations, I have incorporated some of my friends ways of making chili into my own. PCS is a military term that means Permanent Change of Station. I find the most interesting thing about chili is not just how differently it is made but how it is served. Do you like yours with rice, crackers, cinnamon rolls or served over spaghetti? So many different ways to enjoy chili!

Rate

prep time 2 Hr

cook time 4 Hr

method Slow Cooker Crock Pot

yield 10 serving(s)

Ingredients

8 ounces dry pinto beans
8 ounces dry red kidney beans
15 1/2 ounces can great northern beans, drained and rinsed
14 1/2 ounces can italian diced tomatoes
1 medium onion, diced
1/4 cup green bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup orange bell pepper. diced
1/4 cup red bell pepper, diced
3 - roma tomatoes, diced
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon black pepper
1/4 cup salsa
1 cup water

How To Make pcs chili (slow cooker) aka good vegetarian chili

Step 1

Sort your dry beans and eliminate any bad, bruised or dirty beans. (There can be rocks, dirt and/or charcoal bits in with dry beans.) In a large stock pot, place beans and cover with 3 times their volume of unsalted water; bring to a boil. Boil for 10 minutes; drain and discard water after boiling. Cover with water again. Place lid on pot and simmer beans for an additional 1 1/2 hours. Drain and discard water.

Step 2

Place beans and all remaining ingredients in crockpot. Stir well. Cover and cook on high for 2 hours. Reduce heat to low and cook for 2-3 additional hours.
Step 3

Serve hot with rice, crackers, shredded cheese, butter, sour cream, over spaghetti, with a cinnamon roll on the side or your own special way! Enjoy!
Step 4

Nutritional Info: per serving Calories: 222 Total Fat: 1.0g / SAT FAT: 0.1g Cholesterol: 0mg Sodium: 350mg Total Carbs: 42.6g / Dietary Fiber: 11.4g / Sugars: 5.8g Protein: 13.6
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