The First Pot of Chili

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!

A big bowl of veggie chili
Photo copyright 2011 by R.A. Robbins
Ingredients:
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.

6 thoughts on “The First Pot of Chili”

  1. 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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