Also, Max is allergic to milk. Do you know how hard it is to cook for a picky vegetarian and a picky little boy who can't have anything with milk in it? It is REALLY hard!
Lately though I've been trying to save money and eat healthier so I've started cooking at home more. One of my favorites right now is Vegetarian Chili.
Sorry for the crappy iPhone pic
Ingredients
1 can black beans, drained and rinsed- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can vegetarian baked beans
- 1 small can on tomato paste
- 1 can of "Chili Ready" Rotel
- 1 can whole kernel corn, drained
- 1 onion, chopped
- 1 bell pepper, chopped (I used a half of an orange one and a half of a green one, for color more than anything)
- 1 zucchini, chopped
- 2 stalks celery, chopped
- 2 large carrots, chopped
- 2 garlic cloves, chopped
- 1 package of chili powder
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
Directions
1
In a saucepan, saute the onion, bell pepper, zucchini, carrots and celery for about 5 minutes.
2
In a slow cooker, combine black beans, kidney beans, pinto beans, baked beans, tomato paste, Rotel, corn, onion, bell pepper, zucchini, carrots, and celery.
3
Season with garlic, chili powder, parsley, oregano, basil.
4
Cook for about 6 hours on low.
5
Serve with tortillas, cornbread, rice, or French bread.
6
Enjoy!
I got this recipe from here but the one above was modified to my own liking. Both Max and I love this chili. I like to put shredded cheese and sour cream on top of mine and eat it with tortilla chips. Yum! Also, this serves oh, about nine million people so be prepared to freeze your leftovers. Let me know what you think!
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