Having go-to meals that can come straight from ingredients in the freezer and/or pantry is a huge-time saver and a great way to avoid what-are-we-going-to-eat stress. This easy, throw-it-in-the-crock-pot-and-forget-about-it chili is that kind of meal for us. (also, today is apparently two-for-the-price-of-one hyphen day)
LLOYD LAWLESS VEGETARIAN CHILI
1 can black beans, drained
1 can pinto beans, drained
2 cans no-salt added diced tomatoes, drained
1 can no-salt added whole kernel corn, drained
1 can Hormel chili starter (we like the 'Texas' kind)
(optional: one cup brown rice)
- Open all cans and drain all except the chili starter
- Pour beans, corn, tomatoes, and chili starter into crock-pot. Mix.
- Cook (either at 'medium' for 5-8 hours or 'high' for 3-4 hours...bubbling is a good sign)
- Prepare brown rice (in rice-cooker or on stovetop) and mix into cooked chili if desired prior to serving
We top this chili (and, let's be serious, everything else we eat) with cheese. It is also delicious when accompanied by cornbread (at least, I imagine it would be...in what alternate universe are Matt & I prepared enough to have/make cornbread when we are making chili?)
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