Slow Cooker Veggie Chili

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

1. 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