Full disclosure: this recipe was taken almost directly from Stephanie over at A Year of CrockPotting. I was a little skeptical at first – it was the the first chili I made that not only had no meat, but also had no chili powder. The result was fantastic, though, and the only chili I know of that truly only takes 5 minutes of prep time.
- 1 can Black Beans
- 1 can Red Kidney Beans
- 1 can Garbanzo Beans
- 1 can corn
- 1/2 pound high fiber penne or rotini pasta (optional)
- 1 24 oz jar pasta sauce
- 2 tsp cumin
- 1 tsp curry
- seeds of 2 cardamom
- 1 cinnamon stick
- salt and pepper
- Open all the cans, all the jars, and throw all the spices in a crock pot. Cook on low for 6-8 hours or on high for 4-5.
- If you’re using pasta, cook it when you get home from work to al-dente, then throw it in the crock pot for 10-20 minutes before serving.
- Serve! With the pasta, it’s a full meal all on its own. Without, include some warm crusty bread. Mmmm. So good.