A lot of America is covered in snow right, or at least it seems that way by the news being shared on my Facebook feed. And here I’m sitting in my living room with no socks on wearing thin yoga pants and a tank top.
I’m told that El Nino should hit California any day, so I’ve braced for the story by stockpiling canned goods.
If you’re staying in this weekend and feel like eating some comfort food that can warm your insides, consider making a big pot of chili. I made this super simple chili recipe a few weeks ago and it was well appreciated.
This recipe is meant to be made in a crockpot. But I imagine you might be able to make it on the stove top in a big pot with a lid. You may not need to adjust the cooking time and temperature accordingly.
For those of you who do have a crockpot, this chili is a fix it and forget it miracle. It comes from the Crockpot 5 Ingredients or Less Dump Meals cookbook by Cathy Mitchell.
Corn and Two Bean Chili
1 can (about 15 ounces) pinto or kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 14 ounces) fire-roasted diced tomatoes
1 cup salsa
1 cup frozen corn
1/2 cup minced onion
1 teaspoon chili powder
1 teaspoon ground cumin
Coat inside of slow cooker with nonstick cooking spray.
Combine beans, tomatoes, salsa corn, onion, chili powder and cumin in slow cooker; stir to blend. Cover; cook on low 5 to 6 hours or on high 21/2 to 3 hours. Top with sour cream and cheese, if desired.
I just got a crockpot for Christmas and I was excited to try it out with an easy recipe that I knew I couldn’t screw up.
Of course, make to your own taste. I had to leave out the onion to accommodate the picky eater in my household, which is fine by me because I hate chopping onions any way. I also just about doubled the seasoning measurement to make it spicier. I bought pico de gallo for the salsa by accident, so I put in the blender on low before adding it to the mix.
It turned out to be a filling bowl comfort food that seems to be rather healthy to boot.