Rockin’ Bad Ass Chili


1 can of diced tomatoes (28 oz. can)

4 cups of chicken broth (or vegetable broth)

1 can of black beans rinsed and drained (15 oz. can)

1 can of cannellini beans rinsed and drained (15 oz. can)

1 can of red kidney beans (15 oz. can)

1 cup of frozen baby lima beans or regular lima beans

1 cup chopped onion

1 green bell pepper chopped (seeded or not seeded for a kick)

4 cloves of garlic chopped

1 tablespoon (or more) minced pickled jalapeno.

1 – 2 teaspoons of your favorite hot sauce (to taste)

Fresh chopped cilantro

Freshly ground black pepper and salt.

Chopped green onions

1 cup of tomato or vegetable juice

2 tablespoons of chili powder

2 tablespoons of dried oregano

2 teaspoons of ground cumin

1 teaspoon of ground coriander



This recipe can be done in a slow cooker or over the stove.


In a stock pot, heat a dash of olive oil over medium-high heat and sauté the onion and garlic and bell pepper for 2 minutes. Add remaining contents. Simmer for 30 min to 1 hour (or cook on low for 6-8 hours or high for 3 to 4 hours if using a slow cooker).


Ladle into bowls. Top with green onion. Easy!