Vegetarian Chili

Slow Cooker Chili – No Fuss Vegetarian Chili


28 oz (796 ml) organic Diced Tomatoes (jar if possible)chili
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