We’ve discovered that Zayden loves tomato-based soups and figured chili would be an easy sell. But a hearty, meaty chili just didn’t seem like a summer food, so we decided to try a vegetarian version that my fellow Active Mama, Arieanna, had blogged about awhile back. Just like Arieanna, we chose to use black beans instead of black bean soup for this recipe. It was super easy to prepare–just throw everything into your slow cooker. We opted to finely chop all the veggies in our Mini Prep rather than cutting them by hand to be sure they were small enough for Zayden to handle. The beans he can handle whole.
This tasty chili is definitely a family-friendly meal. We all enjoyed it, and it tasted even better the second day.
If you want to try it yourself…
Grandma’s Slow Cooker Vegetarian Chili (source: All Recipes; original recipe)