Slow-Cooker Chili

I started writing this post last night, and then our power went out. I found a flashlight, tried to make sure all the lightswitches were off and the windows closed, and went to bed. Here’s Take Two:

We’ve been promising to post our slow-cooker chili recipe since before Zoey was born, but no such luck. Until now.

1 yellow onion, peeled & coarsely chopped
1 lb. ground meat (lean ground beef, turkey, or chicken, browned & drained) or 1 package still-frozen meatless grounds by Boca, Morningstar Farms, or Quorn.
2 (or more) garlic cloves, finely minced fine
1 red, yellow, or green bell pepper, coarsely chopped (or 1 bag frozen, pre-chopped mixed bell peppers if peppers are out of season)
1 16-oz. jar Pace Picante sauce (or other salsa you like–we’ve been using Pace medium organic original style)
1 15-oz. can kidney beans (drained & rinsed in a colander)
1 15-oz. can pinto beans (drained & rinsed in a colander)
1 15-oz. can black beans (drained & rinsed in a colander)
1 8-oz. can tomato sauce
1 tsp. ground cumin
1/2 tsp. black pepper
1 tsp. taco seasoning mix
1 TBSP. (or more) chili powder
1 tsp. dried basil
1 TBSP. brown sugar

1) Combine all ingredients in slow cooker.

2) Cover, cook on Low 8-12 hours, or High 5-6 hours.

Makes 6-8 servings (and freezes nicely).

Serve with corn bread and garnish with cheese and sour cream to taste.