Meatless Monday: Mixed Bean Slow-Cooker Chili

In an attempt to save money for our upcoming wedding (turns out, they’re expensive) my fiance and I have decided to make all our meals thrifty – and in big batches. This Sunday, we put our slow-cooker to use for this delicious chili. We made it in the afternoon and it was ready in time for dinner. Plus, we have enough left over to have it for dinner tonight and tomorrow.

1 tbsp olive oil
2 cloves garlic
1 onion
1 red pepper
1/2 cup zucchini
2-3 carrots
1 cup mushrooms
1/2 cup frozen corn
2 small cans mixed beans
1 can diced tomatoes
3 tsp cumin
2-3 tbsp chili powder
1 tsp oregano
1 tsp cloves

The directions for this are pretty simple. Just put everything in the slow cooker, and set it for however long you want it to take. We chose 4 hours. If you don’t have a slow cooker, you can just use a regular pot on medium to low heat, and it will be ready in 30 minutes to an hour.

-Katharine Watts, Associate Web Editor