Basic Mild Chili (vegan, gluten free, low sodium)

Basic Mild Chili

To someone following a low sodium diet, the typical "add X cans of beans..." chili recipe is not a great idea. Cooking beans from dry may seem intimidating but is really quite simple when you use a crock pot. This vegan version is a starting point.  If you prefer to add beef or venison, wait until the beans have cooked at least eight hours.

To a crock pot, add:
1 lb dry pinto beans
1/2 lb dry kidney beans
1/4 cup dry garbanzo beans
10 cups water
1 8oz can unsalted tomato sauce
1/4 cup molasses
1/4 cup brown sugar
2 tbsp chili powder
1 tbsp garlic powder
1 tsp coriander
1/2 tsp black pepper

Cook on "low" for at least 12 hours. If you prefer a spicier chili, cook for at least 8 hours and add to taste:
  • cumin
  • cayenne powder
  • hot sauce
  • onion
If you omit the chili powder and coriander, you will have a crock pot full of baked beans to take to a potluck or BBQ.


  1. Hmmm...I just happen to have dried pinto beans in the pantry and I do have venison in the freezer! yummmm. Guess what's for tomorrows dinner?

    Thanks for the recipe.

  2. If you saute the venison in a cup of red wine, it helps take the "game" out. Enjoy!


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