This week I tried out a new recipe for vegetarian chili in the crock-pot, and since it was so tasty I thought I’d share it with you! We made a big batch on Sunday night and packaged it into 6 plastic containers for lunches. Initially, I intended this to be my lunches for the week, but Mr. DG liked the chili too, so it became our lunches for Monday – Wednesday. He didn’t even notice that there wasn’t any meat – I had to tell him 🙂
Ingredients & Costs
- 1 (15 ounce) can kidney beans, rinsed and drained ($0.87)
- 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained ($0.87)
- 1 (16 ounce) can baked beans in tomato sauce ($0.87)
- 1 (15 ounce) can whole kernel corn, drained ($0.87)
- 1 can diced tomatoes ($1.17)
- Half of a can of tomato sauce (approx $1.50. We used leftover sauce from Saturdays pasta)
- Half of 1 medium onion, chopped (approx $0.45. Again, we used leftovers)
- 1 green bell pepper, chopped (approx $1.25)
- 2 stalks celery, chopped (approx $0.25 for 2 stalks…it was $1.50 for the bunch)
- 2 tablespoons minced garlic (negligible)
- 1 tablespoon chili powder, or to taste (negligible)
- 1 tablespoon dried parsley (negligible)
- 1 tablespoon dried oregano (negligible)
- 1 tablespoon dried basil (negligible)
Cooking Instructions: Throw all of the above ingredients in a slow-cooker, and cook on high for 3-4 hours. Then, enjoy some chili!
Total Cost: $8.10 (Cost per serving: $1.35)
Note that the prices may vary depending on where you live and where you shop. In general, groceries tend to be more expensive in Canada (where I live) than in the US, so this recipe may be even cheaper if you are American!
I served my chili with a whole-wheat dinner bun ($0.35 each), making the total cost of each lunch $1.70. And it was simply delicious :). I hope you enjoy!