This is a great and simple vegetarian chili recipe. The whole family just loves it and I hope you do too. Feel free to add whatever type of beans you like. I think the two important ones are the baked beans and the chili beans in the sauce; other than that you can add pinto, red kidney, white kidney, chic pea, black, great northern, whatever you like. This makes a HUGE pot. We had plenty left over for lunch today even after everyone had two helpings last night. For a lighter pot just use smaller cans but try to use equal amounts of all.
If you aren't a vegetarian and don't keep kosher, I'd bet the traditional beans with bacon, etc. in them would be very yummy.
1 large can vegetarian baked beans
1 large can chili beans with sauce (use mild, med, or hot according to your taste)
1 large can black beans, drained
1 large can red kidney beans, drained
1 medium sized can diced jalapeno peppers (mild, med, or hot according to your taste) or more or less to your taste
1 cup barley (quick cooking or regular both work well)
1 large can diced tomatoes, drained
2 tablespoons chili powder
1 tablespoon oregano
1/2 tablespoon cumin (we don't love cumin but if you do please feel free to use more)
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Put all the ingredients in a crock pot.
Cook on low for 6-8 hours.
We like it with cheddar cheese, green onion, and sour cream on top and tortilla chips underneath.