Slow Cooker Chili Beans - Cajun Chef Ryan
Pinto beans make for a great vegetarian chili that meets the Eat To Live guidelines, no animal protein, oil, fat, or sugar, just simple ingredients.
Ingredients
- 2 lb Pinto beans, rinsed, soaked overnight and drained
- 2 Cups Onions, chopped
- 4 Ribs Celery, chopped (1 ½ cups)
- 1 Tbsp Garlic, minced
- 1 Tbsp Onion powder
- 1 Tbsp Cumin, ground
- 3 Each Bay leaves
- 1 Tbsp Smoky paprika
- ¼ Cup Chili powder
- 3 Cups Beef stock
- 3 Cups Vegetable stock
- 2 Cups Tomatoes, diced
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