Slow Cooker Bean Chili Soup

Perfect for a chilly day, this recipe will warm you right up! Easy to make and very hands off, you can start it cooking and continue with your day as planned. Super low cal and super tasty anyone who eats it might think you slaved over the stove all day.


Shopping List

• 1 Cup Dry Beans
• 1/2 Cup Chopped Onions
• 1/2 Cup Chopped Celery
• 1/2 Cup Diced Carrots
• 6 Cups Water
• 1 Cup Brewed Coffee
• 1 TBSP Chopped Prunes
• 1 TBSP Chili Powder
• 1 TBSP Cumin
• 1/2 TBSP Granulated Garlic Powder
• 1/2 TBSP Cayenne Pepper
• 1/2 TBSP Red Pepper Flakes
• 2 TSP Black Pepper

Hardware

Slow Cooker

Cutting Board

Sharp Knife

Measuring Cup, TBSP, TSP

Stir Spoon

Medium Sized Pot w/ Lid

Strainer

Time 6 hours
Prep 2 hours
Cook 4 hours
Yield 4 cups or 8 servings

Time To Get (Slow) Cooking!!!

We buy a lot of celery, chop it up and
 freeze it for times like this

Make dried beans according to package directions (please see tricks)

If you are choosing to use canned beans make sure to rinse them throughly to get off any added salt, sugars or anything else that may have been added during the canning process
In the mean time chop up your onions, celery and carrots and set to the side
Mix up the spices in a separate bowl so they will also be ready when it comes time to transfer to the slow cooker
Once your beans are ready turn on the slow cooker to high
Strain and throughly rinse your beans until the water runs clear or almost clear and set to the side
Pour water and coffee into the slow cooker and mix a little bit
Add in the beans and veggies, and mix around
Add in the spice and mix until incorporated
Put lid on the slow cooker and set for 6 or 7 hours
Depends on how watery you like your chili
Stir occasionally to ensure the spices are not sitting on the bottom for any reason
Once it is done cooking, eat and enjoy!!!

Serving
Serve and garnish as you would any other chili. You can also eat is over a baked potato or with pasta. 1/2 cup is one serving.

Storing and Reheated
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months. If you find you need to use them quickly try our Black Bean Tortillas recipe.

Nurtrional Information
Calories 34
Fat 0g
Carbs 10g
Protein 3g
compared to a store bought product
Calories 120
Fat 3g
Carbs 19g
Protein 7g
Nutritional Difference
Calories -86
Fat -3g
Carbs -9g
Protein -4g

Cost
Recipe Cost:$1.09
Cost Per Serving:$0.14
compared to a store bought product
Product Cost: $1.39
Cost Per Serving:$0.70
Cost Difference:$0.56

Tricks
-In case you lost your bean packaging (or it is not in english) here are the instructions:

1. Rinse beans and make sure no rocks accidentally got into your packaging
2. Pour into large pot and cover with 2 inches or hot water
3. Bring to boil for 5 minutes
4. Take off heat, cover and let stad for 1 hour before draining and using

-If you are not a huge fan of spice simply omit the cayenne and red pepper flakes or cut back the amounts.


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