This weekend we received our first snowfall of the season and I took advantage of the extra time by perfecting a simple vegetarian crock pot chili recipe for one. Although there are quite a few chili recipes out there, I had a hard time finding one for my small, 1.5 quart crock pot. Since I live alone, I have no need for anything larger and became determined to create my own go-to recipe to enjoy during the next few months of winter. After all, us single girls deserve to come home to a delicious meal waiting for us too!
This recipe is honestly so simple, with a prep time of probably about 5 minutes. I also love that it’s healthy, affordable and most importantly, so so good! It makes more than one serving, so you can enjoy it with a friend, as leftovers or even freeze it for a future meal. Although I’m calling this my Single Girl’s Chili, I did make it for the guy I’ve been dating and not to brag, but he was very impressed (even though he’s a total carnivore). Now that I’ve got this recipe down, I can’t wait to try out more for my crock pot! I’ll try to share any others that I master on the blog, so stay tuned (and warm)!
- 1/2 can of pinto beans
- 1/2 can of garbanzo beans
- 1/2 can of kidney beans
- 2 cans of petite diced tomatoes
- 1 small yellow onion, chopped (my eyes water so bad when I cut onions so sometimes I just do 3/4 of one)
- 1/2 green pepper, chopped
- 3/4 tablespoon of chili powder
- 1/2 teaspoon of cumin
Combine all ingredients in 1.5 crockpot (mine is linked here). Cook on low for 7-8 hours or on high for 4 hours. Enjoy!