Makes approximately 8 cups of chili depending on your preparation preferences. You can customize this chili with chicken, turkey, or beef if that's your preference, or not & it's a perfect vegan meal!
We recommend using mix within 24 months. Store tightly sealed in a dry location.
Prepared soup freezes & reheats well.
Refer to included recipe for complete instructions.
Soak the beans overnight in a pot in water enough to cover the beans by 2 to 3 inches.
Drain beans prior to cooking.
Add the oil to a stock pot and when it's hot add the meat, salt & pepper and cook until browned. Add the spice packet, stirring constantly until fragrant.
Add tomatoes, additional pepper if desired, and beans to the pot. Cover with water and bring to a boil before lowering heat. Cover pot & cook for 30 minutes, then stir every 20 minutes until the beans are softened. Add water as it reduces.
When the beans are softening then sprinkle the chili with salt & pepper, add any custom spices, liquid, etc. and cook until the beans are tender. (Test for doneness by ladling a few beans to the surface and blow on them gently. If the skin cracks open and peels back they're cooked.)
Garnish with fresh cilantro if desired.
fresh chopped tomatoes or diced canned
salt & fresh ground pepper to taste
Optional suggestions (not included)
Diced turkey, diced chicken or ground beef
fresh chopped cilantro leaves