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Crock Pot 15 Bean Salsa Chili
Crock Pot 15 Bean Salsa Chili is ultra thick and hearty with Hurst's 15 Bean Soup, ground beef and chunky salsa. Cozy, zesty and so easy.
Ingredients
- 1 (20-ounce) bag Hurst’s® HamBeens® 15 Bean Soup® plus seasoning packet
- 1 pound 85/15 ground beef browned and drained
- 1 small onion diced
- 6 cups beef broth
- 2 teaspoons chili powder
- 2 cups chunky salsa room temperature
- 1 (15-ounce) can tomato sauce
- 1 (4.5-ounce) can green chiles
- Grated Monterey Jack cheese optional
- Cilantro optional
Instructions
- Rinse beans and remove any debris; add to the slow cooker. Brown the ground beef and the onion, drain, and add to the slow cooker. Pour in the beef broth and stir. Cover and cook on high for 4 hours or until beans are tender. If you find that you need to cook more than 4 hours, you may need to add additional broth or water.
- When beans are tender, stir in the seasoning packet, chili powder, salsa (room temperature), tomato sauce and the green chilis. Cover and cook for an additional 30 minutes.
- Serve warm; garnish with Monterey jack cheese and fresh cilantro.
Notes
Thick chili: This makes a thick chili. If you like it thinner, add 2 more cups of broth at the start.
Room-temperature salsa: Use room-temperature salsa so it doesn’t cool down the pot.
Tender beans first: Add the salsa and tomato sauce after the beans are tender. Acid added early can keep them firm.
Storage: Keep leftovers covered in the fridge for up to 4 days, or freeze them for up to 3 months.
Nutrition
Serving: 1cup | Calories: 295kcal | Carbohydrates: 36g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 1167mg | Fiber: 9g | Sugar: 5g
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