It snowed here for the first real time this year. Even though we should only get 5 inches the stores are packed with people getting supplies. So the last place I wanted to be was in that mess. So no weekend shopping for me.
No shopping means eating out of the pantry, which is something I excel at. It must have been all those years that I was in college.
This is truly easy. Plus if you are in a pinch and need a quick meal you can always do this on the stove top. Getting organic canned goods is much easier than it used to be, so stock up when you can.
Slow Cooker Beyond Easy Pantry Chili (gluten-free)
Prep time: 5 minutes
Cooking Time: 6 – 8 hours
- 1 can black beans
- 1 can pinto beans
- 1 can kidney beans
- 1 can corn
- 1 28-oz can diced tomatoes (puree works fine too)
- 1 garlic clove, crushed
- 1 Tb chili powder
- a few dashes liquid smoke
- a dashes garlic Tabasco
The night before: There is no prep work for this one!
In the morning: Drain and rinse the beans to remove the salt. Cook on low for 6-8 hours.
Steam some rice or make cornbread for a satisfying meal.