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.
Slow Cooker Beyond Easy Pantry Chili
gluten free
Prep Time5 mins
Cook Time7 hrs
Total Time7 hrs 5 mins
Servings: 4 servings
Calories: 353kcal
Ingredients
- 1 1/2 cups cooked black beans
- 1 1/2 cups cooked pinto beans
- 1 1/2 cups cooked kidney beans
- 1 1/2 cups corn
- 3 cups can diced tomatoes puree works fine too
- 1 garlic clove crushed
- 1 Tb chili powder
- a few dashes liquid smoke
- a dashes garlic Tabasco
Instructions
- 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.
Nutrition
Calories: 353kcal | Carbohydrates: 67g | Protein: 20g | Fat: 2g | Sodium: 293mg | Potassium: 1279mg | Fiber: 20g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 21.5mg | Calcium: 128mg | Iron: 7mg
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.
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