White Bean Chili Crock Pot Style

Servings: 8-10

Ingredients

1lb uncooked white beans (or 2-3 cans, drained)
1 28oz can El Pato, RED Enchilada Sauce (I used mild, but kick it up to your heat preference)
1 14.5oz can diced tomatoes (drained)
1 lb ground beef (or you can  use ground turkey or ground pork, or go vegetarian and add more veggies)
1 cup diced carrots
1/2 cup diced dehydrated* onion or 1 medium diced yellow onion
1/3 cup diced dehydrated* green bell pepper or 1 medium diced bell pepper
* I have some dehydrated vegetables in my food storage that I try to rotate in and use. They work perfect in the crock pot or even in lasagnas because they absorb the "extra" liquid.
2tsp chili powder
2-4 tsp kosher salt (this is completely to taste. I would start with the 2tsp at the beginning when placing everything in the pot, and when it's done, taste it; add more salt if needed.)
2 tsp black pepper

Quick Directions:
First cook the beans. I don't do the soak over night kind of bean. I do the; rinse, put into a pot with 6-8 cups of water, bring to a boil, boil for 5 minutes, take off of the heat, let soak for 1hr, rinse again. Place swelled beans in another 6-8 cups of water with about 1tbs salt added in, and simmer for about 2hrs, or until beans are cooked. I'm sure there is a way to put the beans in the crock pot too, I just haven't played around with it that much. I do find it easy to just set them on the stove, set a timer, and get ready for the day while not worrying about them :)

Then, place your ground beef, carrots, onions, green peppers, and seasonings into the crock pot. Follow with the drained beans, El Pato, and diced tomatoes. Stir them all together, place the crock pot on LOW and within 3 hours, you're ready to eat!

Enjoy it with some cornbread, biscuits, or crackers!