• 2 Cans Kidney Beans  (drained)
  • 1 Medium Onion  (chopped)
  • 2 Cans Pinto Beans (drained)
  • 2 Cans Black Beans  (drained)
  • 2 Cans Corn  (drained)
  • 2 Cans Diced Tomatoes
  • 2 Cans Stewed Tomatoes
  • 2 Cans Tomato Sauce
  • 4 Cloves of Garlic
  • Seasoning: Chili Powder, Salt, Pepper, Cayenne



  • Put everything in a slow cooker
  • Cook on high with lid on for 4 hours (or low for 8)
  • Stir occasionally so it doesn’t burn
  • Eat with saltines


Words from my mouth hole

Many years ago I challenged myself to become vegetarian for a month to see how difficult it would be. Locating restaurants in Southern California that serve strictly vegetarian options wasn’t easy, so I did a lot of cooking at home. One of the dishes that stayed with me into my adult life was this vegetarian recipe. Not only is it healthy, but it tastes amazing and is one of the easiest things to make. It’s a great meal to make a bunch of and vacuum seal / freeze for when your kids won’t let you spend time in the kitchen.

When you get the feeling to change this recipe around, go easy on the tomato. They can overwhelm a bowl of chili quick.