I’ve never been a big chili person at all, but my recent love affair with the slow cooker made me more adventurous.
There was no big secret to this recipe. I bought a variety of beans (black, kidney, garbanzo, white, and lima), added some carrots, celery, diced tomatoes, vegetable broth, and spices and cooked it all over night. It was actually really good, especially when served with some fresh cilantro. My favorite were the lima beans.
Good to know that I can make meat-less chili with almost no effort and eat the leftovers for several days!