New Year's weekend we were fortunate to be snug in our home with guests
when a snow storm hit. I wanted plenty of time to be romping in the snow with my family, so I put on the crock pot with this easy vegetarian chili. When everyone was hungry, a hearty healthy meal of fresh bread and chili was ready to go.
1 bag dried kidney beans (or 2 large cans red kidney beans, drained)
1 large onion, chopped to bite size pieces
3 stalks celery, chopped
1 cup baby carrots
1 large can stewed tomatoes
3 bouillon cubes (I use vegetarian - use whatever kind you like).
If using dried kidney beans, rinse and place in crock pot with onion. Cook until tender (in my crock pot on high this took about 3 hours). Drain and rinse (decreases gas from beans). Put back into crock pot
with about 3 cups of water and the rest of the ingredients. Make sure
your beans are tender before adding the tomatoes, as beans will NOT soften once the tomatoes are added.
Cook on low for at least one hour. In my case I just left the crock pot
on low all day and it tasted great!
