It finally got a little chilly here in the desert last week so I brought out some of my favorite fall recipes. I love chili and all the different ways you can make it. My recipe changes every time I make it depending on what I have on hand. This time I decided to make a vegetarian chili with the random vegetables I had in the refrigerator. I let my beans cook in the slow cooker along with the rest of the chili. It is less work for me to do and I think it makes the beans taste even more delicious since they cooked with all of the flavors of the chili and absorb their flavor. This is a simple recipe to make since you can just throw everything in the slow cooker and it will do all of the work for you.
- 1 c. dried black beans, soaked
- 1 (14.5 oz) can diced tomatoes
- 2 carrots, sliced
- 1 jalapeno, diced
- 1 c. corn
- 1/2 c. water
- 1 onion, chopped
- 1 bell pepper, chopped
- 1/2 c. frozen spinach
- 3 button mushrooms, sliced
- 1 chili seasoning packet
- Put everything in the slow cooker, stir until everything is combined and cook on high for 6-8 hours. Top with your favorite chili toppings.
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My Meatless Monday's
Mouthwatering Monday
Make It Yours Day
6 comments:
LOVE xoxo
I think all chili's sauces and soups should have everything all cooked together and for a good period of time.. the flavor is SO much better!
Chili rocks. I could make it weekly! This looks good!
I love veggie chili! Letting the slow cooker do the work for you, even better.
I cook like you, whatever is on hand goes in the pot, but I would have never thought to throw spinach in chili. I'll have to give it a try.
This would be a great post to link to Midnight Maniac Meatless Mondays.
♥ Rebecca Jean
Midnight Maniac
Nothing like a bowl of chili when it gets chilly.
I've started craving chilis and nice thick stews as well! This crockpot version sounds like the perfect way to kick off the chili season!
I love vegetarian chili. Thanks for the recipe.
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