Crockpot meals have always been a favorite of mine. This year, as a relatively new vegetarian, I’m struggling with finding alternatives to my favorite hearty, winter, crockpot dishes.
I’ve made this vegetarian crockpot chili a couple of times. It’s easy, healthy, and because there’s no meat to cook through, it only takes heating it up before it is ready to eat!
1 can garbanzo beans – drained and rinsed
1 can of kidney beans – drained and rinsed
1 can of sweet corn – drained
1 can of black bean soup
1 can of diced tomatoes
1 can of vegetarian baked beans
1 yellow onion – chopped
1 bell pepper – seeded and chopped
2 cloves garlic – chopped
1 packet of chili seasoning (I use a spicy chili packet)
Combine all ingredients in a slow cooker and cook on low for 4-6 hours or on high for 1-2. Serve with your favorite chili toppings.
Fresh Baked Beer Bread
3 cups of self-rising flour
1/4 cup sugar
1/4 cup melted butter
1 12oz. bottle of your favorite beer
Combine all ingredients and pour into greased loaf pan. Bake at 375 degrees for 45 minutes.
On a cold fall night, this meal will surely keep you cozy!