This is one of my favorite go-to recipes for a busy week. All it takes is opening up some cans and setting the timer! My kids love it, and I love that it takes care of dinner and gives plenty of leftovers as well!
INGREDIENTS:
1 can diced tomatoes (dump full can)
1 can tomato sauce (dump full can)
1 can black bean (dump full can)
2 cans chili bean (dump full cans)
1 can kidney bean (dump full can)
1 can corn (dump full can)
1 can sliced olives (I usually drain can before dumping)
1 can garbanzo beans (drain can before dumping)
1 packet of chili seasoning
1 tbsp garlic powder
1 tsp salt 1-2 tsp cumin
INSTRUCTIONS:
First you need to grab your larger crockpot and then all you need to do is dump all of the ingredients in and then stir.
If you aren’t fond of certain beans or ingredients you can substitute them for others or if you’d like to drain all cans you most certainly can, I’d just advise you to add water or more tomato sauce to help build the chili.
Servings: 8-10
Prep Time: 10 minutes
Cook Time: Low for 6-8 hours or cook on high 4 hours
Total Time: 6-8 hours (just depends on if chili cooks on high or low)
This recipe is great because it allows for flexibility. Ground meat can be added, extra spice can also be added, and it can be an easy gluten-free or dairy-free recipe. As far as toppings go, my kids add some shredded cheese and sour cream, and my husband likes to add hot sauce. Serve it with cornbread and salad and it’s a complete and easy meal!
