This slow-cooker vegetarian bean chili recipe is our most cooked meal in the house.

I’m cooking it every week and it makes enough for 2 days. It is a wonderful complete dinner when served with brown or jasmine rice or as a nutritious fulfilling snack by itself for lunch.
Beans are an excellent source of iron. That’s what makes it also important to me to serve beans to my kids. My kids are not big meat eaters but beans served with either brown rice or organic corn provide a healthy meal with complete proteins and iron for their growing bodies.
Beans should really be called the “healthy people’s meat”.
High in fiber – beans are concentrated carriers of protease inhibitors, enzymes that can counteract the activation of cancer causing compounds in the colon.
Unlike meat, beans have no cholesterol and are very low fat. In fact, they can help lower triglyceride levels. So Hooray for beans!

A slow cooker is the ideal cooking gadget for a rockin’ Vegetarian Bean Chili. The low temperature softens the beans and makes the sauce really flavorful.
This recipe is simple and fast. That’s another reason why I cook it so often. You just put all the ingredients in your crockpot and after 4 hours you have a perfect nutritious meal. I keep this recipe on the milder side for my kids. I personally love hot and spicy foods, but if I make a family meal I keep the flavors mild.

Here is what you need:

2 jars Organic Tomato Sauce
1 can Black Beans
1 can Garbanzo Beans
1 can Cannellini Beans
1 1/2 cups Organic Yellow Corn, frozen
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon Chili Powder
1/2 teaspoon dried Garlic
1/8 teaspoon Black Pepper
1/4 teaspoon Sea Salt
1/2 cup Water

Combine all ingredients in the slow cooker and cook on medium for about 4- 6 hours.

Serve with sour cream, shredded cheese and avocado.