I love a meal that comes together quickly, because as much as I love my child, Little C is not a model of patience when I am trying to get things done in the kitchen. If he isn’t pulling on my pant legs for attention, he’s finding creative ways to get it by getting into mischief. What makes this meal great is that you can treat it as a freezer meal, prepping everything but the beans and popping it in the freezer for another day, or throwing everything together in ten minutes while your little one naps or plays independently (if you are so lucky).
Despite the lack of animal protein, this chili is heart-warming and filling, and it has been the greatest hit so far in our Meatless Monday household. While it is a sloppy one, it is a hit with Little C as well. This recipe was adapted from one I found on AllRecipes.com, but what I love is that you can adapt it easily if there are ingredients that you don’t love or if you realize last minute that something is missing from your pantry. It tastes even better on day two, three or four, and can be served on its own or over quinoa or rice.
- 1 can of Black Bean Soup (the only one I’ve tried was Goya)
- 1 can of Vegetarian Baked Beans (I’ve used Amy’s, Bush’s and Heinz – all great)
- 1 can of garbanzo beans, drained and rinsed
- 1 can of your favorite beans – any kind will do – drained and rinsed
- 2 cans of diced tomatoes
- 1 can of whole kernel corn (or half a bag of frozen)
- 1 onion, chopped
- 1 green pepper, chopped
- 4 stalks celery, chopped
- 3 tablespoons chili powder
- 1 tablespoon each of cumin, garlic powder, dried basil, dried oregano, dried parsley (or get creative and add anything else that suits your palate)
- salt and pepper, to taste
Dump all ingredients into your crockpot, mix, and cook on high for at least two hours, or on low for at least four hours (or longer – I’ve left it on low for 9-10 hours with no problem!). That is it! Easy peasy, enjoy!
Do you make chili in the crockpot? What is your secret ingredient?