So, I decided that I’d like to use each Thursday to post something I recommend, whether it be a recipe, baby product, or mommy product.
For my first Thursday Tip, I’d like to share an awesome recipe for vegetarian chili, made in the slow cooker. With football season right around the corner, this is the perfect time to start thinking about some chili!!
Side note: I should probably take a moment to share that I’m actually a vegetarian (aka hippie, as JD likes to call me). Not all recipes I post will be vegetarian (while I was pregnant with L, I craved meat like it was the only acceptable food for baby-growing), but this one just happens to be.
Reasons why I adore this recipe:
- It’s hippie-friendly, but even my hard-core carnivore hubby loves it
- It requires minimal effort (I really don’t like cooking)
- It’s cheap, but makes a lot
- It’s healthy
- It’s perfect for a cool fall or winter day
- It’s easy to alter and make your own; the way we make it is slightly different than the original recipe
1 can black bean soup (19oz)
1 can kidney beans, rinsed and drained (15 oz)
1 can garbanzo beans, rinsed and drained (15 oz)
1 can vegetarian baked beans (16oz)
1 can chopped tomatoes in puree (14.5 oz)
1 can whole kernel corn, drained (15 oz)
1 can green beans, drained (15oz)
1 onion, chopped
1 green bell pepper, chopped
2 cloves of garlic, chopped
1 tablespoon chili powder
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon basil
Throw everything into the slow cooker and cook for at least 2 hours on high (although we usually cook ours for 4 hours or so).
Serve however you like your chili. JD likes his over rice, sometimes I’ll put crushed tortilla chips in mine, and there’s always, ALWAYS cheese involved.
Since we’re really only cooking for the 2 of us (L doesn’t count yet), we always have plenty of leftovers, so I’ll put enough in the fridge to have leftovers the next day and freeze the rest for a rainy day.