This is the vegetarian version of our usual ‘top-secret’ (or maybe not..) chili recipe, catering to my recent desire to cut more meat out of my diet, and it took some convincing, but carnivorous Tom eventually obliged my request. (The normal recipe, in addition to fewer beans, also has 1 lb of ground beef and 0.5 lbs of Italian sausage!). Here is our delicious chili, bean-ified! It includes a big can of tomato sauce (actually bought puree this time because it was the only one I could find without salt added/low sodium), a smaller can of diced (no salt added) tomatoes, 1 pkt Brook’s Chili Seasoning, 1 jar chunky salsa, 1 can garbanzo beans, 1 can kidney beans, 1 can black beans, and 1 can white northern beans; dump it all in the slow cooker and let it go on low for a few hours, and then serve it up with cornbread (with help from Jiffy!) and apple butter.
