I am a huge fan of the slow cooker. Throw everything in and let it cook while you go about your day. I also love the way the aroma fills the house throughout a chilly autumn day, and that you then have easy leftovers for the next few days.
For this recipe, I use cans for ease and time, but I try to grab the low-sodium versions. You can use fresh ingredients if you prefer.
- 1 can black beans
- 1 can kidney beans
- 1 can pinto beans
- 1 can white beans (great northern, cannellini or substitute chickpeas)
- 1 can corn, low-sodium, undrained
- 1 can diced tomatoes with green chilies, undrained
- 1 ½ 6oz cans (9 oz. total) tomato paste
- 1-2 bell peppers, chopped (I usually use ½ yellow, ½ red, ½ green for color)
- 1 small sweet onion, diced
- ½ tbsp. chili powder, rounded (add more to taste)
- ½ tbsp. ground cumin, rounded (add more to taste)
- 1 tbsp. dried cilantro
- Optional: 4-6 oz. extra firm tofu, cut into small cubes and any other veggies you like
Put all ingredients into the slow cooker and stir. Cook on low for 5 hours (or high for 3 hours). If you do not have a slow cooker, you can also cook the chili in a regular pot for about 30 minutes.
I like to use the chili as a topper over salad, to dip tortilla chips, or serve in a crusty sourdough bowl.