So here we are, mid-February in Ohio. The snow is flying, the roads are a mess, and no one seems to know how to drive. Bleh. So I'm staying off the freeway today, and starting a batch of vegan crock pot chili instead.
Provided you have a good can opener, you can put this chili together in 10 minutes or less. Start it about noon in your crockpot, and you'll have dinner waiting when everyone gets home.
1 64-oz jug tomato juice
2 cans chili hot beans
1 can black beans
1 can dark red kidney beans
1 can golden corn
1 large onion, chopped
2 jalapenos, diced
1 habanero pepper, finely diced (optional, and wear kitchen gloves if you do this)
1 packet chili seasoning (hot or mild, depending on personal tastes)
Put all ingredients in a crock pot and stir. Turn crock pot on high, let cook for 5 to 6 hours.
This chili is excellent with warm sourdough bread or crusty french bread. I use the par-baked sourdough loaves from Kroger - the kind that you just throw in the oven for about 8 minutes, but your house smells like you've been busting your ass in front of a bread maker all day.
Now, back to watching the snow beat down on Westerville while the local newscasters spazz out on the mid-morning news.