Slow Cooker Kidney Bean Chili
Halloween is officially upon us along with the end of October. We’re into the last couple months of the year and into colder and colder weather, so who doesn’t love a warm bowl of chili? We love this time of year, especially Halloween and all the fun tasty treats that go with it. This kidney bean chili recipe has the savory flavors while also having the cheeky, spookiness appearance of Halloween with the fun Jack-O-Lantern pie crust tops.
This chili is full of flavor and a favorite fall recipe among many of us here at Palouse Brand. It’s a deep, hearty stew with spices that will warm your insides and fill your kitchen with familiar aromas. We love to pair this chili with cornbread, pita bread or Native American Fry Bread. This kidney bean chili can even be made to be vegetarian by substituting brown lentils for the ground beef. We love this chili for parties too and the added Jack-O-Lantern top really gives it a flair for the dramatic.
Kidney Bean Chili
1 15 oz can crushed tomatoes
2 tsp garlic, minced
1 small onion, diced
2 tsp chili powder
1 tsp paprika
2 tsp cumin
1 cup dried kidney beans
3 cups vegetable broth
salt and pepper to taste
1 lb ground beef, cooked
1 pie crust
Add all ingredients to crock pot. Set on low for 8-10 hours.
Serve in bowls and top with Halloween Topper. Enjoy!
Using your favorite Halloween cookie cutter and cut shapes. We used a pumpkin cookie cutter and a pairing knife to make ours.
Place on un-greased cookie sheet. And top with egg wash.
Bake at 450 degrees for 4-5 minutes.
looks great going to try