Monday, November 13, 2017

Pantry Raid: #Crocktober Vegetarian Chili


Ladies, start your engines crock pots. I know, I know, #Crocktober is over but the it was in the 60's and 70's here for most of October, hardly stew and soup weather. It's finally cooling down and I'm in the mood for soul warming dinners! Check out my Pantry Raid Vegetarian Chili recipe, perfect for that Meatless Monday morning when you wake up and forgot to prep your pot! No need to fall off of your #Crocktober wagon even though the month has passed. Simply crack a few cans and let your cooker do what it does best!

#Crocktober Vegetarian Chili

Prep Time , serves 6.


  • 1-28 oz. can Diced Tomatoes
  • 1-28 oz. can Tomato Puree
  • 1-14 oz. can Chickpeas, drained and rinsed
  • 1-14 oz. can Black Beans, drained and rinsed
  • 1-14 oz. can Kidney Beans, drained and rinsed
  • ~3 TBSP Chili Seasoning
  • 1/4 cup Onion, chopped
  • 1 TBSP Garlic
  • 1/4 TSP Salt


    1. Combine all ingredients in crock pot.
    2. Cook on low for 8 hours.
    3. Serve warm. For a heartier meal, serve over quinoa, brown rice, egg noodles or with cornbread.