Gotta share this recipe for chili that I made a month or so ago, but enjoyed some again tonight from the freezer. You know something is a keeper when your eighteen-year-old says, "Mom, this chili rocks!" It is so easy because you basically just open a bunch of cans and cut some stuff up...simple, plus no meat to have to mess with!
Grandma's Slow Cooker Vegetarian Chili (btw - you can make it on the stove too - just let it simmer for awhile to cook all the flavors in)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 14.5 oz can chopped tomatoes in puree
1 15 oz can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 Tbls chili powder, or to taste
1 Tbls dried parsley
1 Tbls dried oregano
1 Tbls dried basil
*I also add one (1) packet of chili spices and 1 can of tomato sauce.
In a slow cooker, combine all ingredients. Season with spices. Cook for at least two hours on high. Serves 8 and is 5 points per serving. Enjoy!!
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