Vegan Slow Cooker Chili

After all the stress of the holidays, the LAST thing I want to do is go to the supermarket, so here's the January 2nd live out of the pantry and freezer slow cooker chili.

Start with 3 cans of beans rinsed and drained. I made slow cooker beans and I stored them in 1 1/2 cup portions that equal one can of beans. In here I have one can of kidney, one can of black and one package of mixed frozen beans. I put it in frozen.

Add one 28oz can of tomatoes

1 1/2 cup of frozen corn (want to add other veggies - go for it)

the seasonings - add and mix, cook on low for 6-8 hours.
3 cloves garlic (or more)
1 T chili powder
1/2 T cumin
couple dashes of liquid smoke
couple dashes of chili pepper water (or Tabasco)
salt and pepper to taste (I just had to add salt because I rinsed all the beans)

I decided to serve the chili over steamed frozen broccoli instead of the usual rice and chili. Mix it and leave it. I was able to put away the Christmas decorations and see a matinee movie. Dinner doesn't get any better than that.


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