Every time I make chili it's always a little bit different. This time, I added corn. I also added black beans instead of my usual favorite, chickpeas. The reason it's my staple is because it's so flexible ... and I like flexible. And easy. Chop veggies, add to pot, open cans, add to pot. Simmer long time.
Three Bean Chili
2 cans (28 oz. each) diced tomatoes
1 can (28 oz.) crushed tomatoes
1 can (19 oz.) kidney beans, rinsed
1 can (19 oz.) black beans, rinsed
1 can (14 oz.) baked beans, maple style
1 can (12 oz.) peaches and cream corn, kernels, rinsed
1 large green pepper, chopped
1 sweet red pepper, chopped
1 large onion, chopped
5 large mushrooms, chopped
1 tsp. ground cumin
Crushed red chili flakes, to taste
Salt and pepper, to taste
Chop vegetables and add to slow cooker pot along with canned contents. Add spices, and cook on high for 2-3 hrs until vegetables are cooked through. Lower temperature to low and adjust spices to taste.
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