While cleaning out my pantry, I pulled about a few cans of vegetable and a bag of soup. They had been in there for awhile and needed to be used before their end dates. I decided that that the cans would all go together with a few other items to make a vegetarian chili. The bag of soup would make a great alternative to place in the muffin tin if JDaniel didn’t like the chili.
I pulled out an old copy of Real Simple (January 2011) and used their Slow Cooker Vegetarian Chili with Sweet Potatoes recipe as my inspiration. I didn’t follow it exactly. My husband thought the magazine version was too spicy last time I made it. He claimed it cleaned out his nasal passages all the way from the crock pot. I made a much milder version this time.
My Version of the Chili
1 medium onion, chopped
1 garlic clove, chopped
1 tablespoon chili powder
2 teaspoons unsweetened cocoa power
¼ teaspoon of cinnamon
1 28-ounce can of diced tomatoes with Italian seasoning
1 15.5 ounce can of black beans, rinsed
1 15.5 ounce can of pinto beans, rinsed
1 small can of Mexican style corn
1 medium sweet potato cut into small pieces
1 cup of water
Place all the ingredients into a crock pot.
Cook on low for 7-8 hours or high for 4-5 hours
Serve with corn chips or plain yogurt.
JDaniel had both soups in the center of his tin. Since there were two soups in the tin, JDaniel asked for cheese with crackers and toasted cheese sandwiches. He explained they were two different kinds of bread to go with the soups.
How often do you clean out your pantry?
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