« Dianne's Guest Blog Week: Allie's Gluten-Free Eggplant Parmesan with Tofu | Main | Dianne's Guest Blog Week: Monica's Grandma Edith's Pea Salad »

October 14, 2008

Dianne's Guest Blog Week: Leann's 5 Bean Slow-Cooker Chili

Leann is a dear friend that I met through my sister. They go to church together and she has sort of become our sister in spirit! Both my sister's children and Alexis call Leann "Aunt Leann" and in fact someone once told me when they saw a picture of us together at Katherine's baby shower for Nelson that she and I looked so much alike they thought we really were sisters! I took that as the utmost compliment! So sit back, relax and let's enjoy some chili Leann style!

Leann blogs over at My Mind's Eye about everything from her nephew Lincoln, to sports, to life in general.

Leann's 5 Bean Slow-Cooker Chili

What you’ll need:
2 lbs ground beef
1 small onion, chopped
1 package chili seasoning mix (regular)
1 package chili seasoning mix (hot)
1 can whole kernel corn, drained
1 can each (rinsed and drained) black beans, pinto beans, Great Northern Beans, Cannellini beans
1 can chili beans, undrained
2 cans (or one large can) petite diced tomatoes, undrained
Shredded Cheese
Sour Cream

Leann's 5 Bean Slow-Cooker Chili

Brown ground beef with onion. Drain off fat. Stir in chili seasoning packets. In the bowl of your slow cooker, combine ground beef and onion mixture with beans, corn, and tomatoes. Stir in 1-2 cups of water just to keep the mixture from drying out. Cook on low 6-8 hours. Serve with cheese and sour cream on top and corn bread.

Leann's 5 Bean Slow-Cooker Chili

Overnight instructions: You can also prepare this the night before and have it cook all day while you’re at work or out running errands or what have you. Prepare as above, but omit the 1-2 cups of water until the next morning when you are ready to turn on the slow-cooker.

Leann's 5 Bean Slow-Cooker Chili

Leftover Suggestion: Refrigerate any leftovers and you can use the chili as burrito filling for another, different meal. Just fill a flour tortilla with a small heated up portion of the chili. Add sour cream and cheese and fold the burrito as usual.

Posted by Dianne at October 14, 2008 7:33 AM

Trackback Pings

TrackBack URL for this entry:
http://www.diannesdishes.com/cgi-bin/mt/mt-t.cgi/752

Comments

Thanks for filling in for me this week! Your chili looks fabulous!

Posted by: Dianne at October 16, 2008 9:09 AM

This recipe sounds wonderful, cant wait to try it.

Posted by: Margaret Inmon at November 11, 2008 12:09 AM

I think it looks great too! I'm going to try it myself sometimes really soon.

Posted by: Dianne at November 12, 2008 12:44 PM

Looks really delicious. I'm ready to jump right it!

Posted by: TheRoosterChick at October 8, 2009 3:58 PM

Looks really delicious. I'm ready to jump right it!

Posted by: TheRoosterChick at October 8, 2009 4:00 PM

Leave a comment