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The slow cooker takes the fuss out of simmering dried beans, and this heirloom mix comes out creamy and tender. Ladle this comforting chili into bowls and kick it with fresh toppings.
What You Get
Heirloom bean mix
Shredded jack cheese
What You’ll Need
Cayenne pepper (optional)
Makes 4 servings
Active Time: 30 minutes
Total Time: 5 to 9 hours
Remove the ribs from the collard greens and chop the leaves into bite-sized strips. Chop the onion. Finely chop 5 cloves of garlic.
In a large sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the onion and sauté until soft, about 5 minutes. Add the garlic, 2 tablespoons chili powder, ¼ teaspoon cayenne, if using, and 1 teaspoon salt, and stir until fragrant, 30 seconds. Transfer to the slow cooker.
Add 1½ cups of the beans, the collards, and 6 cups water to the slow cooker. Cover and slow cook until the beans are creamy, on the low setting for 9 hours or high setting for 4½ hours (see note below).
Toward the end of cooking, slice a few green onions. Slice the jalapeño into rings, if using. Drain and chop the tomatoes, reserving the juices.
When the beans are ready, stir in the chopped tomatoes with their juices, cover, and continue to cook until the tomatoes begin to collapse, 10 minutes longer. Season with salt to taste.
Ladle the bean chili into bowls and top with the shredded jack, sour cream, green onions, and jalapeño, if you want some heat. Serve warm, with the chips for dunking.
Note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 9 hours.