Minimalistic (and Frugal) Chili

Not much makes me happier than coming home to the smell of dinner all ready to go.  I would love to give my husband the credit but today my slower cooker gets the glory.  I’m making an effort to cook through a lot of my pantry stock and I’ve had a bag of dried kidney beans for what seems like forever.  I figured it’s time for some chili!

Ingredients:

  • 1 bag of dried kidney beans – $1.25
  • 28 can of diced tomatoes – $2.10
  • 1 onion chopped – $0.20
  • 1 bell pepper chopped – $0.99
  • 1 glove of garlic minced – $0.03
  • 1 bag frozen zucchini – $1.00
  • 1/2 lb cooked ground beef – $2.50
  • 1 tbsp cumin – $0.15
  • 1 tsp chili powder – $0.20
  • 1 tsp salt – less than $0.01
  • 1/2 tsp pepper – $0.10

Instructions:

  1. Cook kidney beans according to the directions.  I usually cook these the night before
  2. Use a potato masher to smash about 2/3 of the kidney beans
  3. Take all ingredients and put in slow cooker and stir until combine
  4. Set to low for 6-10 hours

$8.53 for the whole recipe.  Yields ten servings at $0.85 per cup.

 

 

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