Spices & Seasonings, Dip & Cheeseball Mixes (4)
CROCK POT VEGETARIAN CHILI
Ingredients
1 can (398 mL) kidney beans, rinsed and drained
1 can (398 mL) pinto beans or chickpeas, rinsed and drained
1 can (398 mL) black beans, rinsed and drained
1 cup corn niblets, canned or frozen
1 packet Baked Jalapeno Popper Dip Mix
1 Tbsp. Oh! So Celery
1 Tbsp. Smoky Pecan Rub & Seasoning
1 Tbsp. Mango Chili Lime Seasoning
1 Tbsp. Onion Garlic & Herb Seasoning
1 red pepper, diced
1 stalk of celery, finely diced
½ cup vegetable broth
1 can (398 mL) diced tomatoes or tomato sauce
Instructions
Place all ingredients in a slow cooker and cook on low for 4-5 hours. Stir and serve with desired toppings.
Suggested Toppings:
1 cup cheddar or marble cheese, grated
1/2 cup sour cream or thick plain yogurt
Freshly chopped cilantro
Products Used
