Crockpot Chili

Crockpot Chili

We love letting our crockpot do the work for us and coming home to dinner practically served. Feel free to use any combination of beans in this recipe.




1 cup dried Black Turtle beans

1 cup dried Jackson Wonder beans

4 cups water, vegetable or chicken broth

1-2 bay leaves

1 teaspoon chili powder

1 teaspoon red pepper flakes

1/2 teaspoon cumin

1 red bell pepper, chopped (remove seeds)

2 carrots, chopped

1 small red onion, chopped

2 jars Quartered Heirloom Tomatoes (or 2 16-ounce jars crushed tomatoes)

pepper jack cheese (optional)

green onions for garnish



Put the beans, water or broth and seasonings (through cumin) in a crockpot and cook on low for 6-8 hours.

Add in the bell pepper, carrots, onion and jarred tomatoes and cook for at least an hour.

Serve with cheese and green onions if desired.

(Note: The carrots and bell pepper were slightly crunchy because they didn't cook very long, which was the result we were going for. However, you can break this up over two days if that works best for you. Start the beans right before you go to bed and let them cook overnight, then add the bell pepper, carrots, onion and tomatoes and cook during the day while you're at work. This will result in softer carrots and bell peppers.)


vegetable plate

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