I love making chili, it’s so simple, healthy, and easy on your budget. Most of the ingredients are pantry staples, so you might have it all on hand. Prepare this in the morning and by the time you get home, you’ll have a lovely dinner ready to go.This recipe is a basic vegetarian and vegan option, so feel free to step this up with adding some protein like shredded chicken or ground turkey, some whole grains, or extra veggies. Grab your crock pot and let’s get started!
Note: I like to add some turmeric to my chili for anti-inflammation and healthy benefits to this recipe. Also if you’re pressed for time, cook on the stove and combine everything in a large pot. Heat up to boiling, turn heat down to medium low, and cover. Cook 30-45 minutes, and enjoy.
Yield: 10 servings
1 cans diced tomatoes (fire-roasted, stewed, any flavor you like)
1 can pinto beans
1 can kidney beans
1 can chili beans
1/2 cup salsa ( any kind you like)
1/2 onion ( white, yellow, or red)
1/2 corn (optional)
1/2 tsp. turmeric (optional)
1 tsp. onion powder
1 tbsp. chili powder
1 tsp. cumin
Wash and dice the onion, rinse the kidney and pinto beans, and add into the crock pot.
Next add in the diced tomatoes, corn, salsa, and all the spices. Stir, cover, and cook on high for 4-6 hours, or on low for 6-8 hours and enjoy!
I like to serve this with avocado, fresh cilantro, tortillas, and over baked sweet potatoes is so delicious!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!