It is beginning to feel more and more like fall with the weather becoming more and more chilly. What better way to enjoy the chilly weather than with a bowl of chili? 🙂
I was inspired by several different chili recipes I found on Pinterest and ended up tweaking one to create this fun (vegetarian) Mexican inspired dish.
Vegetarian Taco Chili
Chopped White Onion (1 medium size)
2 Cups Black Beans
2 Cups Kidney Beans
2 Cups Corn Kernels
8oz Can of Tomato Sauce
Can of Diced Chile’s
1 Cup Diced Tomatoes
1 Packet of Reduced Sodium Taco Seasoning
2 TBSP Cumin
2 TBSP Chili Powder
Salt and Pepper (to taste – I didn’t use salt due to the sodium content of the canned foods)
The directions are really quite simple: Through all ingredients into the slow cooker. Cook for 4 hours on high or 6 hours on low.
What is your favorite dish to enjoy when the weather starts getting cooler?