Fall is in the air! I love chili during the cooler months- we especially love chili on Halloween with some cornbread to dip into it! There always seem to be parties and get together and chili is the eatable guest of honor! I love the spicy flavors all meshed into one awesome bite! That is why I love the crock pot for soups...it just seems to blend it so well together.
This vegetarian chili cannot be beat with how easy it is. Seriously this is a "drop" soup....all you do is drop everything into the crock pot and walk away! Easy Peasy!
My kids always devour this bad boy! It is filling and if your looking for a meat chili you can easily add ground turkey to this, but it is so satisfying even without meat! We love it! Chili and cornbread here we come! Welcome the Fall season and make this easy dinner tonight!
Vegetarian Chili
1 can crushed tomatoes (28 oz)
2 c vegetable stock
1 packet low sodium taco seasoning
1 can black beans
1 can kidney beans
1 can pinto beans
1/2 green bell pepper, minced
1/2 onion, minced
1 T cumin
1/4 c nutritional yeast (optional)
Rinse all the beans together and drain liquid. Take 1/3 of the beans and mash them in a separate bowl. Add mashed beans and remaining ingredients to the crock pot. Do a quick stir to mix in the seasonings. Cook on high for 3-4 hours! Delicious, and easy! Enjoy
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