One of our favorite ways to welcome Fall is with the first pot of Chili of the year. This is one of my favorites. I call it Genie’s Slow Cooker Veggie Chilli. Enjoy!
Photo copyright 2011 by R.A. Robbins
Ingredients:
1 onion chopped
1 onion chopped
2 carrots peeled and sliced thin
1/2 cup lentils
1/2 cup dry garbanzo beans (chick peas) soaked overnight and cooked
1/2 cup dry black beans soaked overnight and cooked
1/2 cup dry navy beans soaked overnight and cooked
1 cup corn kernels fresh or frozen
2 cans chopped tomatoes
1 small can tomato sauce
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1 bay leaf (discard before serving)
1 tablespoon apple cider vinegar
2 cups water — more if needed.
Directions:
Combine all ingredients in slow cooker. Cook on low all day — no less than 6 hours. Chili is better the longer it cooks. Discard bay leaf before serving.
Combine all ingredients in slow cooker. Cook on low all day — no less than 6 hours. Chili is better the longer it cooks. Discard bay leaf before serving.
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WHAT A WONDERFUL CHRISTMAS GIFT YOUR HEALTHY BOOK IS! I’VE ALREADY DECIDED TO MAKE THE CHILI AND THAT ROOT VEGETABLE STEW! GREAT RECEIPES AND A REALLY FUN BOOK TO GET THOSE HOLIDAY FEELINGS GOING! THANKS A MILLION! LOVE MARY CASH, BASW, LVN, CDAC.
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You are welcome. Thank you so much for your comment. It made my day.
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yum…and just perfect for the cooler weather we are finally getting…thanks
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We practically live on soup during the winter.
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Yum, I love chick peas and this recipe looks great. I intend to try it out!
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Thank you. We enjoy it.
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