Quarantine Chili
This vegetarian chili uses mostly non-perishable ingredients and is easy to throw together in the crock pot with pantry items.
Servings: 8
Ingredients
- 1 sweet onion chopped
- 1 28 oz can diced tomatoes drained
- 1 16 oz can tomato sauce
- 1 4.5 oz can chopped green chilies
- 1 15 oz can chickpeas drained
- 1 15 oz can black beans drained
- 1 15 oz can Kidney beans drained
- 2 tbsp chili powder
- 1 tbsp garlic salt
- 1 tsp cumin
Optional Toppings
- shredded cheese avocado
- sour cream
Instructions
- Combine all ingredients in the slow cooker and stir.
- Cook on low for 6-8 hours or high for 4 hours.
- Top with cheese, sour cream and/or avocado.
Notes
The chili can be stored in the fridge for a few days or the freezer for up to six months.