It feels like cheating to call this a recipe.
It seems like everyone and their mom is into slow cookers lately. I happened to find one just sitting in my parents’ garage recently and thought I’d give it a whirl…
Guys, it really is as easy as they say. Chop some veggies and grab some beans of your choosing.
Into my slow cooker went diced onion, celery, red bell pepper, fire roasted corn, kidney beans, pinto beans, and black beans.
I also added:
These were on sale at Sprouts for $.39! I obviously couldn’t resist the urge and bought 8 cans. I have a serious food hoarding problem.
Lastly, I filled the pot with vegetable broth, and added salt, pepper, garlic powder and chili powder and gave it a good stir.
I turned it to low in the morning, went to school/work/the gym for the day, and about 8 hours later, the vegetables had softened just perfectly. I’ll admit, I was hoping to come home to an aromatic Mexican kitchen smelling of spicy tomatoey stew, but the kitchen smelled like Clorox as usual. In addition to food hoarding, I also apparently have a compulsive need to disinfect my kitchen counters on the regular. It can’t hurt to breathe in those fumes all the time, can it???
When I checked on it towards the end, I found the soup a tad watery. So I did the old cornstarch trick. In a small bowl, I mixed about a teaspoon of cornstarch with a ladle of broth from the slow cooker. I whisked it well until the corn starch dissolved, and then added this to the slow cooker. The soup will thicken up and lose that runny consistency.
Topped with crushed tortilla chips and nutritional yeast. A perfect hearty, warm meal on a chilly Tucson evening.
Easy Three Bean Chili
1 white onion, diced
2 stalks of celery, sliced
1.5 red bell pepper, cut into chunky pieces
1/2 c fire roasted corn
1 can organic kidney beans
1 can organic pinto beans
1 can organic black beans
1 can stewed or fire roasted tomatoes
Seasonings: salt, pepper, garlic powder, chili powder
Throw all ingredients except for corn starch into the slow cooker. Turn to low, and leave on for 8-10 hours.
If soup is too watery after cooking, mix 1 tsp cornstarch in a separate bowl with a ladle of warm broth from the slow cooker. Whisk until starch dissolves. Pour this into the slow cooker and stir well.