This recipe is a staple of mine, because it is super quick, and has practically no prep time.
You can substitute the canned for dried that has been soaked and rinsed. As a usually broke students, I tend to stock up on canned beans when they go on sale for 99cents or less.
If getting canned try to get no salt added.
Ingredients:
1 Can Chickpeas, drained and rinsed
1 Can Black Beans, drained and rinsed
1 Can whole corn kernels, drained and rinsed
1 large(769ml) can diced tomatoes
1 large onion, chopped
2 cloves of garlic, minced/chopped finely
1-2 bell peppers, washed and cut (any colour, I like red and orange)
1 cup mushrooms washed and cut.
chili seasoning
Sometimes I omit the peppers if peppers are really expensive, and it still tastes good.
Empty cans into crock pot, add onion, garlic, peppers and mushrooms. Stir.
Add chili seasoning... I vary on how much I put in and don't really keep track, but I find it also depends on the brand. I would start with 2-3 tablespoons, you can always add more later. Stir again.
Turn crock pot on low, and cover. Let cook overnight (6-8 hours, I've let it go up to 10 before).
It should yield 6 servings. The general nutritional breakdown is:
Calories, Carbs, Fat, Protein:
Only 1 Gram of fat per serving, and 8 grams of protein!
You can also serve it over rice, quinoa or baked potatoes.
Stay Healthy,
Elyse