Bean and Corn Chili
Thick, hearty chili — no stovetop required.
Dried beans turn soft and rich the longer they simmer. Set them going before you leave for your shift, then finish it off with the rest when you're back. One pot, enough for a few meals.
Steps
- 1
1 lb dried black or pinto beans
6 cups water
onion, diced
Bonus, if you have it:
bell pepper, garlic, or chili peppers, diced
ground meat or extra chicken
Combine the beans, water, and onion in the Crock-Pot. Set to low and cook 8–9 hours, until the beans are tender.
- 2
canned diced tomatoes
canned corn
chili powder, cumin, or favorite seasoning
About 30 minutes before you're ready to eat, stir in the tomatoes, corn, and seasoning. Let it finish cooking while you get everything else ready.
- 3
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Bonus, if you have it:
shredded cheese
Serve, topped with cheese if you have it.
Make it yours
This one's perfect once the weather starts turning colder. Beans are such a readily available ingredient — cheap, highly nutritious, and a great source of protein. This chili is especially good served with Two-Minute Cornbread, which you can make while you're waiting for the tomatoes to meld into the chili.