I've never made chili in a slow cooker, or straight up veg, so I had to turn the internet for recipe inspiration. This gem
made some great chili. Here's exactly what I did, you can check the link for the original recipe.
- 1 can of canned black beans in juice)
- 1 (15 ounce) cans kidney beans, drained and rinsed
- 1 (15 ounce) cans garbanzo beans, drained and rinsed
- 1 (16 ounce) cans vegetarian baked beans
- 1 large 29 oz. can crushed tomatoes)
- 1 (15 ounce) cans whole kernel corn, drained
- 1 onion, chopped
- 2 green bell peppers, chopped
- 1 zucchini, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, chopped
- 2 jalapenos, chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
- In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, and celery.
- Add garlic, chili powder, cumin, parsley, basil.
- Cook for about 6.5 hours on low.
Serves about 8 or 9 people.
John put a fried egg on top of his (and Dan, Jake and Alex's). The rest of us ate it with the usual sour cream and cheese.
Creating and sharing a meal with my coworkers has been a great experience, and I'm excited to continue this ritual. Stay tuned for next week's lunch!