I sort of combined a few different vegetarian chili recipes to come up with this.
1. 1 can diced tomatoes with green chilies
2. 1 can black beans
3. 1 can corn
4. 1 6 oz can tomato paste
5. 1 onion finely chopped, approx. 1 cup
6. 1 cup carrots, finely chopped
7. 2 jalapenos, finely chopped
8. 2 cloves garlic, finely chopped
9. 1/4 cup water
10. 3 tsp chili powder
11. 1 tsp cumin
12. 1 tsp cayenne pepper
13. 1 handful fresh cilantro - add about 15 mins before serving, or whenever you remember to
Top with: Shredded cheese and sour cream, if you wanna!
My disclaimer (for this recipe and any future recipe posts): I do not cook using exact measurements. I rarely use measuring devices (measuring spoons, cups, etc). I measure in the palm of my hand, or by eyeballing it. So how this recipe actually went down is as follows: I poured all of the can goods into the crock pot. I threw 1 onion, 2 handfuls of baby carrots, 2 jalapenos, and 2 cloves of garlic into my mini food processor, then dumped them into the pot. I was basically out of chili powder so- I poured about 3 small palmfuls into my hand, then into the pot. Same with the cumin and cayenne, 1 palmful each and into the pot. I filled a glass with a bit of water, then into the pot. I crocked this on high for about 2.5 hours while I went to the gym and stopped at the store for the cheese and sour cream. YUM, yum, yum! I had no idea how this would turn out, but it was delicious and insanely easy. I also used a crock pot liner- love those things! If I were you, I would totally try this recipe and play with the spices and ingredients all you want. If you don’t like corn, add another can of beans, or another chopped up veg. If you like it hot, add more jalapenos, cayenne, or hot sauce. If you have more time, crock it on low for a few more hours. Do it, do it.
ps. I don't bake.