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Chilly and Chili

So today this happened....

Snow on the Gardenia

It snowed.  Not a lot, but enough.  It was a cold, wet day, good only for staying inside and reading a good book or watching the play-off games.  It was a difficult adjustment since it was in the 60s yesterday!

Anyway, a snowy Sunday calls for chili.  I found this recipe somewhere years ago when I was a vegetarian.  It doesn't have meat in it, but is hearty enough to satisfy a carnivore. It is also a very easy dish- just pour and mix.  The taco seasoning includes all of the spices you need.  I am no longer a vegetarian, but the recipe still holds up on a cold day like today. 

Slow Cooker Vegetarian Chili

2  16 oz. cans of Dark Red Kidney Beans, drained
2  16 oz. cans of Light Red Kidney Beans, drained
1  16 oz. can of Black Beans, rinsed and drained
8 oz. of Tomato Sauce
14.5 oz. can of Petite Cut or Diced Tomatoes
6 oz. Tomato Paste
1.25 oz. envelope of Taco Seasoning Mix 
1/3- 1/2 cup of diced onions 
1 Bay leaf, Optional (remove before eating)

Pour ingredients into a Crock Pot.  Stir.  Turn temperature to "Low" and cook for four to six hours, stirring occasionally.  Remove bay leaf before eating.  Top with a dollop of sour cream and shredded cheddar cheese if desired.  I like to eat the chili with Tostidos whole grain Scoops chips (pictured above).  

Tip: I keep commercially prepared diced onions in the freezer to use in recipes like this.  It prevents tears! 

Another tip: I place a slow cooker liner in the Crock Pot before adding the ingredients. It makes clean up much easier!  

And one more tip: If you or your loved ones must have meat in their chili, you can certainly add ground beef or turkey or shredded chicken. You may need to add a little more tomato sauce. 

Later in the week we will use the leftovers to make Nachos or tacos- just add chips, cheese, lettuce, jalopeno peppers (if desired) and olives, serving over chips or in a taco shell.   

I hope that you are enjoying your Sunday!  Thanks for stopping by today! 



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