Before I jump into my fantastic veggie chili recipe (which I still think should have won *wink, wink*), I must tell you all about a predicament I am in.
So, you all know that I have extremely curly hair.. yes? Well, that hair of mine get a little crazy if it doesn’t get treated the right way. i.e. the right products and such. I do not spend much on hair products. I mean, I use LA Looks Sport gel. BUT I have a system that works. For the past month, I have not been able to find my Tresemme Curl Locking Spray. I ran out of it a week or so ago, and I have been a fur ball.
Lucky for me, my daddy saved the day! He was at Wal-mart back home today, so I had him run through the hair isle. He found my Curl Locking Spray!! I had him buy everything that was there! I now have 8 bottles… at least I own them. They are just in Tennessee. Looks like I’m going to be a fur ball until I see Daddy again. Road trip??
Anywho, I was really excited about that. Just thought I would share.
- 3 cans of beans of choice (or 6 cups cooked)
- 2 cans of tomatoes (I use no salt added)
- 2 small/medium onions, chopped
- 1 large red bell pepper, chopped
- 2 jalapenos, chopped (leave the seeds out)
- 2 cloves of garlic, minced
- 3-4 cups of vegetable broth
- 2 Tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- salt and pepper to taste
Rinse and drain beans- unless using chili beans. You want the spices out of that! Chop onion, bell pepper, jalapeno, and garlic. Dump all ingredients into crockpot. Use 3 cups of broth for a thicker chili or 4 for a more liquid consistency. I use 4 so I can add in corn bread or crackers.
Cook on high for 4-6 hours or overnight 8-10 hours on low. I put mine in before I went to bed and let it cook all night and morning until it was time to put it out for the cook-off.
This is something easy to throw into the crockpot in the morning and let it cook all day while you are at work!
Hope you all enjoyed this beautiful Monday!