Slow Cooker Beyond Easy Pantry Chili

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.

Print Recipe

5 from 1 vote

Slow Cooker Beyond Easy Pantry Chili

gluten free

Prep Time5 mins

Cook Time7 hrs

Total Time7 hrs 5 mins

Servings: 4 servings

Calories: 353kcal

Author: Kathy Hester

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.