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8-Ingredient Chili - Slow cooker by



2 cups dried pinto, black or red kidney beans, rinsed and drained
1 14.5-ounce can rotel or no-salt-added fire-roasted diced tomatoes, undrained
1 cup chopped red onion
1 1-ounce packet vegetarian chili seasoning, such as Simply Organic, or chili seasonings of your choice
6 cloves garlic, minced
4 cups unsalted vegetable stock
2 cups water
1 cup fresh or frozen whole kernel corn
Toppings such as chopped bell pepper, sliced green onions, and/or snipped fresh cilantro


In a 4- to 5-quart slow cooker, combine the beans, tomatoes, onion, seasoning, and garlic. Add the stock and water.
Cover and cook on high heat for 4 to 5 hours; stir in the corn for the last 15 minutes. Serve with toppings.

Servings: 6

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