Hearty & Quick Veggie Chili in your Slow-Cooker
Healthy food - kidney beans!
- 2 cans dark kidney beans (rinsed and drained)
- 2 bell peppers cut up in chunks (I use Trader Joes frozen peppers – rinsed first in cold water to get the ice off)
- 1 small onion, diced
- 1 cup corn (frozen or canned, whatever you have)
- 1 can tomatoes (good with the version that has celery and onions – or chop up roma tomatoes if you’re a purist)
- 3 T chili powder (or more if you like – taste to see)
- (2 t sugar – optional)
- Salt (to taste)
- 1 T olive oil (right before serving – if desired!)
Toppings:
Sour cream or yoghurt and chopped cilantro – or parsley leaves — to pretty things up and add a bit of added flavor.
Combine everything but the salt and olive oil in a slow cooker and let it cook on HIGH for about 3 hours or on LOW for about 5 hours. Mix in the salt (to taste) and the olive oil.
Top with yummy toppings if you wish.
I love to serve this with cornmeal muffins. It’s GOOD, and quite filling without being overly heavy.
Remember to really rinse the heck out of the kidney beans!
