August 23, 2009

  • Crockpot: Vegetable Chili Medley

    Prep:  10 minutes  Cook:  Low 6 hours, High 3 hours  Makes:  6 servings

    • 2 14 1/2-ounce cans diced tomatoes or diced tomatoes and green chile peppers, undrained
    • 2 15-ounce cans kidney, garbanzo, and/or black beans, rinsed and drained
    • 1 15-ounce can tomato sauce
    • 1 cup water
    • 1 10-ounce package frozen whole kernel corn
    • 1 1/4-ounce envelope chili seasoning mix
    • Shredded cheddar cheese (optional)

    1.  In your crockpot combine undrained tomatoes, beans, tomato sauce, water, corn, and chili seasoning mix.

    2.  Cover and cook on low heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.  Ladle into bowls.  If desired, top with cheddar cheese.

    (My guys want ground beef in their Vegetable Chili Medley.)

    soup

    This post is linked to Ultimate Recipe Swap at Life As Mom.