Don’t you just love chili season?!! Chili is warm, comforting, and screams fall to me. This recipe is probably the easiest recipe I will ever post in my culinary lifetime because all you need is a can opener! This chili has plenty of fiber to keep you full and satisfied. It is also full of phytonutrients to keep your body protected. My boys love this chili wrapped in a corn tortilla or eaten with tortilla chips. Delicious!
15 oz. can black beans, undrained
15 oz. can pinto beans, undrained
15 oz. can kidney beans, undrained
15 oz. can garbanzo beans, undrained
10 oz. can Rotel tomatoes
7 oz. can Herdez Salsa Casera
15 oz. can crushed tomatoes
1 pkg. prepared gluten-free chili seasoning mix
Pour beans, including their liquid, into slow cooker. Stir in tomatoes and chili seasoning. Cover. Cook on Low 6-8 hours. Serve over cooked rice topped with your favorite chili toppings.
NOTE: Try to use low sodium varieties for ALL of these ingredients.