So I keep it pretty easy; Great northern, Cannellini, Red, Black, Navy, Kidney, Pinto, --sometimes Black-eyed, and if you can get some Adzuki–which are my favorite. I fry some of the beans with garlic prior to throwing them in the slow cooker. Adzuki beans are great, you can blend some to use as a thickener. Another bean you can use is natto, which isn’t for everyone, but it’s hard to tell it’s there once it’s slow cooked, it also thickens the chilli but don’t go overboard.
Also using Mirin, cooking wine, and miso are a staple for me. Sometimes I’ll add in a bit of Marmite. Depending on if you want to keep it vegetarian, I have fried up some tempeh and people think it’s bacon lol. But good tempeh is hard to get where I live.
So I keep it pretty easy; Great northern, Cannellini, Red, Black, Navy, Kidney, Pinto, --sometimes Black-eyed, and if you can get some Adzuki–which are my favorite. I fry some of the beans with garlic prior to throwing them in the slow cooker. Adzuki beans are great, you can blend some to use as a thickener. Another bean you can use is natto, which isn’t for everyone, but it’s hard to tell it’s there once it’s slow cooked, it also thickens the chilli but don’t go overboard.
Also using Mirin, cooking wine, and miso are a staple for me. Sometimes I’ll add in a bit of Marmite. Depending on if you want to keep it vegetarian, I have fried up some tempeh and people think it’s bacon lol. But good tempeh is hard to get where I live.