Let’s Make Chili!

Phew! I don’t know about you guys, but I’ve been busy lately. With summer officially over, the days getting shorter and the holidays right around the corner, I feel like I’ve been going non-stop. And with all the hustle and bustle, I’m not eating the best. So I found an easy, slow cooker veggie-chili recipe that’s hearty, healthy and super easy to make. Give it a try. It’s the perfect recipe as we head into fall!

1 (19 ounce) can black bean soup

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can garbanzo beans, rinsed and drained

1 (16 ounce) can vegetarian baked beans

1 (14.5 ounce) can chopped tomatoes in puree

1 (15 ounce) can whole kernel corn, drained

1 onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 tablespoon chili powder, or to taste

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon dried basil

Just combine all the ingredients in a slow cooker and heat on high for at least two hours. It’s that easy! I love this recipe because it makes so much, and it tastes so good. Plus, you can take this recipe to the next level by adding a pound of cooked ground beef to make it meat chili. So give this recipe a try the next time you’re in a pinch and let me know how it turns out—maybe even bring me a bowl!

Recipe from: www.AllRecipes.com