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!