Weeknights can be so busy. Between softball practice carpool, piano lessons, work and general home duties, using the slow-cooker is sometimes my best bet for getting a healthy meal on our table. Tonight is White-Bean Chili night!
Here is the link to the White-Bean Chili recipe and the cookbook, The PlantPure Nation Cookbook, by Kim Campbell. This chili recipe is one of our favorite dinner staples, for sure. We also made this for our latest Super Bowl party and it was a hit.
I brown the onions, bell peppers, and celery in a little olive oil first. If you do not have an all-in-one slow cooker, you can either skip this step or brown them in a skillet over the stove.
Then, simply add all of the soup ingredients to the slow-cooker. I leave out the cilantro and lime and use these as optional toppings later.
The soup cooks on low for about 5-6 hours. We top our chili bowls with avocado, cilantro, and Daiya Cheddar Style Shreds. Try adding crushed blue corn tortilla chips for an added crunch.
What is your favorite slow-cooker meal for your busy nights?