ingredients
1 can diced tomatoes
1 can stewed tomatoes
1 can black beans
1 can red kidney beans {i had light in the cupboard but, dark would work too}
1 can cannellini beans
1/2 c frozen corn or canned corn
1/2 can of water {OPTIONAL-if you don't like chunky chili like me}
red pepper flakes
chili powder
cumin
onion powder
garlic powder
salt + pepper
1. gather all your ingredients and open your cans. {be warned that is probably the hardest part of the whole recipe} plug your crock pot in.
2. put all ingredients into crock pot.
3. next you add your spices. i didn't put measurements because i honestly just eye balled it and went with what felt right. {haha} if you like it spicy i would add about a tsp and half {you can always add more later if you want it spicer} of chili powder, red pepper flakes, and cumin and if you are like me a medium spicy type of person i added a little over a tsp of chili powder, red pepper flakes and cumin. add a little over a 1/2 a tsp of the rest of your spices.
4. give a little stir and put the lid on it. leave it to cook on low for 5-6 hours or high for 2-3 hours.
5. serve with rolls, or corn bread + top with sour cream, cheese or any other toppings you desire. ideas; green onion, red onions, tomatoes, tortilla chips, etc
now, if you man is super against the meatless idea you can add a frozen chicken breast in after you put all canned ingredients into crock pot or brown some ground beef or turkey and add it in at the start. i chose meatless because, i was sick of chicken and didn't have any other meat so....meatless chili it was. it was so yummy and perfect for the crisp fall weather!
enjoy! this would probably make a perfect conference sunday dinner. :)
