I love a good, hearty meal that you can throw into the slow-cooker and forget about until dinner time. This chili is super easy (like most of what I make) and can be prepared ahead of time to make things super easy. Know you’re going to be getting home right before dinner? Prep everything the night before, turn on the slow cooker in the morning and dinner will be ready and waiting for you when you get home! It doesn’t get better than that, does it?
As convenient as a slow cooker meal is for any of us, I also think they’re great to give to friends who need a meal after they’ve had a baby or a medical procedure and need some extra help. In those times, especially for vegetarians, there are a lot of pasta dishes. I love pasta as much as anyone, but, I don’t like eating it daily. And, people are SO generous, the dishes they make may last for more than one meal/day. I love the ideas of preparing this and bringing it over as something they can keep in the freezer until they need a new meal. To take up even less space, I chop of the veggies and add the seasonings to the bag, and send the cans of crushed tomatoes and beans separately.
1 Onion, diced
1 Zucchini, diced
1 Bell Pepper, diced
3 cloves Garlic, minced
½ cup frozen corn kernels
1 - 28oz can Crushed Tomatoes
2 - 16oz cans beans (black, pinto, cannellini, kidney or any combination of 2), drained
1 tsp Smoked Paprika 1 tsp Chili Powder ½ tsp Cumin 1 tsp pepper ½ tsp salt
Combine all ingredients in slow cooker and cook on low for several hours. If you have less time, cook on high for 2 hours and then turn down to low.
Serve alone, or topped with shredded cheddar, a dollop of sour cream or chopped spring onions (or any combination of the above). You can also serve it over rice, a baked potato, or quinoa. The options are endless!