Autumn has arrived. With that comes my favorite thing ever. Football. Why didn’t I say my favorite sport you ask? Well, because next to my family- football is my favorite thing. And with football, comes lazy Sundays watching games on the big screen, while munching on my famous chili. I am not proud of many meals, but this darn chili does me proud! I can make it any way I want, depending on my mood and it still tastes like a million bucks. Dear hubby says he could eat it 24/7. Bless his heart.
It’s quite simple. Once you have the base of the chili- which is vegan, you can add more ingredients to the preference of your guests. What’s even better is, it cooks itself in the crockpot. Oh holy invention. You make us busy moms so happy. If you are not a football lover like myself ( I will forgive you this very big transgression), this chili is still quite a crowd pleaser on any given Sunday. Try for yourself and see……. play around, add something different and report back to me. I love seeing how recipes can be transformed just by a dash of this or sprinkle of that. Happy Autumn.
Base Ingredients for Chili:
28 oz can of San Marzano tomatoes- Crushed or Diced, depending on your preference
15 oz can of organic dark red kidney beans-drained
15oz can of organic no-salt added corn-drained
1 large pepper (green,red, yellow or orange)-diced
1/4cup dried onion flakes, 1 tsp paprika, 1 tsp chili powder, 1 tbsp sea salt, 1 tbsp parsley
Delicious as is- but can experiment with more options below:
Add 1 lb. grilled white chicken -cooked and diced-add to slow cooker
Sprinkle with some cheese (dairy-free alternatives can be used as well)-once cooked
Add some blue corn chips-once cooked
This is a simple recipe to make. Place all your desired ingredients into slow cooker. Cook on high for 3-4 hours or on low for 6 hours. Enjoy the taste of Autumn.
Feed your soul