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gluten free vegetarian chili recipe
This recipe is from a friend, but I have adapted it just a bit. It is great and it was so fast!
In the crockpot, combine:
All-natural (24 oz) tomato salsa (chunky)
2 T. Chilli Powder
1 T. Cumin
1/2 c. ketchup
2 cans black beans
1 can garbanzo bean
2 can kidney beans
1 1/2 c. water
1 teaspoon salt
1/4 t. pepper
Add in any veggies that you like. I chopped up and added zucchini, tomatoes, corn, onions and peppers. The salsa is added so that you DO NOT have to do this, but I like to add them because they are all fresh from our friend’s gardens, so I wanted to include them. This is optional and it tastes great without them!
Combine it all in a slow-cooker.
Cook on low for 4-6 hours. You may need to add another 1/4 c. water if it is too thick (if you add too many vegetables).
It is fast & easy! I was excited to try this gluten free vegetarian chili recipe and it turned out great!