This bean chili, which is really filling and very affordable, is a perfect pantry recipe. It's yummy on its own or over rice or pasta. I like to serve it with cheese, chunks of avocado and sour cream
Slow Cooker Bean Chili
1 28-ounce can diced tomatoes
4 cups low sodium broth - chicken, beef or vegetable
3 15-ounce cans of beans, rinsed and drained (Use any combination of black beans, white beans, kidney beans)
1 cup frozen baby lima beans
1 onion, chopped (about a cup)
1 green bell pepper, seeded and chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons dried oregano
2 teaspoons ground cumin
Dump all of the ingredients into your slow cooker and put the cover on. Cook for six hours on low or three hours on high. Once cooking has finished, take out about a cup or two of the beans; place the beans into a large bowl; and mash them up. Pour the mashed beans back into the bowl and stir. This makes for a thicker, creamier chili.
My family likes varying degrees of "spice." So we heat up our own bowls - to taste - with hot sauce at the table.
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