1 pkg dry kidney beans – rinse, soak overnight right in the crock pot, then rinse, and add more water, cook all day till beans are tender, remove some of the water, so that the beans are just covered.
1 large home-canned diced tomatoes ( large can)
1 medium chopped onion
1 green bell pepper chopped
1 red bell pepper chopped
1.1/2 tsp garlic powder or to taste
4-6 TBSP chili powder
3.1/2 tsp ground coriander
3.1/2 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne pepper or to taste
( you could use 2 chili seasoning packets in place of the seasonings if you wish – just add the garlic powder too)
then just put it on high for 6 hours or so then turn it down to low till you are ready to serve.
Today, November 14, 2012, I submitted this recipe to Whole Foods Wednesday at This Chick Cooks