If you’re anything like me cooking healthy meals every day and become tiresome. Between working a full-time job and working on this little blog here, I always love a meal that I can quickly and that will give me plenty of leftovers!
Enter in my go-to-throw-whatever-into-it-chili!
I really do tend to throw whatever I have in the fridge into my chili or soups. Extra veggies can’t ever hurt, right?
I used some vegetable bouillon as well as a container of broth because I didn’t have another broth, so I knew I would want a little bit more flavor. So after I added the broth, I just did an extra teaspoon of bouillon and added water until it reached the top of the crockpot.
Some people only like to use kidney beans or chili beans in their chili, but I (again) tend to use whatever I have on hand. We usually have a lot of dry beans in the pantry in this house, so I just soaked a bowl of different kinds overnight and stuck them into the bottom of the crockpot.
And can I get an amen for crockpot liners??? Holy Hannah, how did I never know these were a thing until like last year!? They are a serious life-saver (and time saver!)
At the last minute, I remembered that I had just bought a cabbage to make salads with and decided I’d toss a bunch into my chili. Again, why the heck not?? The more vegetables the merrier in my book.
The best part about this recipe? Just toss it all into the crockpot and turn it on!
I usually leave it on high for a few hours and then turn it down. All together it probably cooks for about 5-6 hours. I just stir it occasionally (if I’m home and not at work) and will test the beans when I think it should be done.
What is one of your favorite go-to easy meals?