I knew I would have NO time to make dinner tonight so I grabbed a few cans and turned to my trusted Crock Pot. I have to admit, this is my new favorite veggie chili idea. I just threw everything in the pot and walked away. Next time I'll have a few more veggies to throw in, like a zucchini, yellow squash, more peppers. Whatever you want to add would work with this base.
The toddler actually was excited to eat it but he thought it was too spicy. I'll have to use the regular diced tomatoes next time. The ones with green chilies have too much of a kick for him. I even used cream corn to try and curb the hotness with a bit of sweetness but it didn't work.
As for the husband? He wasn't home. Did you really think I'd try a meal like this if he was?! HA! I did have a friend over who enjoyed it, although he said he'd prefer the regular corn. Oh! and he added hot sauce. I thought it was perfect. It's definitely going to be my new go to veggie chili. 🙂
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 can corn undrained (cream or regular)
- 1 can diced tomatoes with green chilies
- 1 small can (6oz) tomato paste
- 1 bell pepper chopped
- 1 small onion diced
- ½ tbsp chili powder
- ½ tbsp ground cumin
- 1 tbsp dried cilantro
Put all ingredients in the crock pot (slow cooker), stir and cook on low for 5 hours (3 on high should be fine.)
Seriously... how AWESOME are crock pots. 🙂
I topped mine with a bit of low fat cheddar and cilantro.
|Servings||Amt per Serving|
|8||About a Cup|
|300||3g||10g||old: 6||new: 7|