Slow Cooker Chili – No Fuss Vegetarian Chili
28 oz (796 ml) organic Diced Tomatoes (jar if possible)
2 cups frozen organic corn
19 oz (540 ml) organic Kidney Beans (drained and rinsed)
19 oz (540 ml) organic Bean Medley – variety of beans (drained and rinsed)
1 yellow organic onion
1 sachet Simply Organic Vegetarian Chili Seasoning
¾ cup water
1 – Incorporate all the ingredients in a slow cooker on low for 4 hours.
2 – Serve and enjoy!
*My dry buckwheat bread stick recipe is a great addition to this recipe.
Recipe created by Isabelle Gagnon-Birch