This post was sponsored by S&W Beans and all opinions expressed in my post are my own.
Whenever the temperature starts to fall, I love incorporating more crockpot recipes and soups into our weekly dinners. They are so easy to make and there is nothing better than coming home from a busy day at school to a house that smells amazing and dinner already made! Something I’ve recently started doing is making a double batch of some recipes and freezing half to eat later. It cuts down on prep time and I cannot tell you how many occasions I’ve been grateful to have a fully cooked meal that only needs to be defrosted and reheated! Chili is one of those recipes that easily makes a double batch and freezes really well. So I always get excited about making in fall. My husband raves about the first bowl of chili each fall season and always says it hits the spot. Over the years I’ve created my own chili recipe that my family loves that I am sharing here today.
When I make chili, I like adding different types of beans because it adds color, taste, and texture to the chili. It helps my chili look good and taste great! S&W Beans are the beans I prefer for cooking for several reasons. They have the highest standards in the industry and have been delivering premium quality for over 120 years. With all that experience, they are definitely experts. I just love the variety of flavors they have available. All the different flavors available really makes S&W Beans so versatile. They have so many varieties other than the classic flavors including 50% less sodium and organic options. When I make my chili, I often turn to canned beans and other canned ingredients. The convenience and time savings is so worth it. And I know I am not sacrificing taste when I use S&W Beans too. You can even get a printable coupon for $1 off 2 cans of S&W Beans now through 12/31/2017 through the S&W Beans website here.
One thing I love about this recipe is that you literally throw everything into the crock pot, stir, and turn it on low. That’s it! There is very minimal prep involved. I don’t even cook the meat prior to putting it in the slow cooker. You certainly can, but it adds an extra time, extra dishes, and extra time so I normally skip it. The smoke flavoring is one of my favorite parts of the recipe. It adds such a delicious flavor to the chili, like it was cooked over a campfire.
Smoky Four Bean Chili
Ingredients:
1 can S&W Black chili beans
1 can S&W chili beans
2 cans S&W Kidney beans, drained and rinsed
3 cans diced tomatoes
2 8oz cans tomato sauce
1 16oz. bag frozen corn
2 onions, chopped
1 red bell pepper, chopped
2lb. ground turkey or beef
2T. minced garlic
4T. chili powder
1t. ground cumin
1t. ground black pepper
2t. liquid smoke flavoring
shredded cheese and sour cream for topping (optional)
Directions:
1. Add all ingredients except cheese and sour cream to 5 quart crock pot. Mix well making sure to break up the meat and stir in seasonings.
2. Cook on low for 8 hours. This makes a large batch so feel free to freeze half for later! Serve topped with cheese and sour cream if desired.
With the reds, yellows, and different colored beans, it makes such a pretty bowl of chili! The more color in my food the more excited I get about eating it! It looks so much more appetizing when I see all different colors in my bowl and adding different kinds of S&W Beans is the main part of that.
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