Veggie Chili Beans

Veggie Chili

We enjoy many meals made in our slow cookers, especially in the wintertime. Chili is among our favorites, but sometimes we don’t have the meat in our kitchen to make a pot.

No problem. I did some browsing around various cookbooks and then came up with this recipe for a chili that uses only beans, vegetables and seasonings. We enjoyed it so much!

Like many of our recipes, we love that this veggie chili is very versatile, especially with the beans. We can use black, chili, kidney, pinto, garbanzo (chick peas), black-eyed peas or other options.

Most times we eat chili, we bake a cake of cornbread to go with it. Since this recipe includes corn already, we like it with our easy dinner roll recipe. (pictured above, with cheese and garlic salt added to the recipe)

Next time you don’t have meat but have beans and veggies, try out a chili, andlet us know what combo you like!

 

Veggie Chili Beans

2 cans beans (any combo you have or like)

1 can diced tomatoes

1 can corn

1 small or 1/2 medium onion, diced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon parsley

dash of hot sauce

salt and pepper to taste

What You Do: Mix all ingredients together in slow cooker. Heat on high for an hour and then on low for additional hours. You can keep in the slow cooker most of the day if you add a little extra water. This chili easily serves a bowl to four people.

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