Friday, January 29, 2010

Four Bean Chili

1 can black beans, NOT drained
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can vegetarian baked beans, NOT drained
1 (14.5 ounce) can chopped (or crushed) tomatoes
1 (15 ounce) can whole kernel corn, drained
1 cup water
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

In a crockpot, combine all ingredients. Cook for 4 hours on high or 8 hours on low.   Top with avocado, cilantro, and/or whatever else you like on your chili!

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