***It’s easy to go meatless with a vegetarian chili recipe!***
I picked a chili as the first meatless recipe I’m featuring because it’s honestly the best one to make the transition. There are good chances you won’t actually miss the meat because when you eat chili the beans are usually prominent.
This Crockpot Mexican Chili recipe was submitted to Meatless Mondays by Sylvia Sivley – Schenectady, NY
>>>Ingredients for the Crockpot Mexican Chili recipe<<<
1 15-oz can garbanzo beans
1 15-oz can black beans
1 24-oz jar of your favorite salsa (Krizia’s recommendation – make sure your salsa doesn’t contain added sugar)
2 tbsp chili powder (or more to taste)
1 tbsp cumin
1 cup water
1 15-oz can Mexican-style corn (optional)
>>>Preparation steps for the Crockpot Mexican Chili recipe<<<
Turn crock pot on low heat. Mix all ingredients together in crock pot. Cover and cook 4-6 hours (depending on thickness you desire).
Notes: Adding the corn makes a nice contrast against the black beans. Not only does this chili taste wonderful; it is pretty also!
>>>Nutrition information for the Crockpot Mexican Chili recipe<<<
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