Voilà!

So here the finished product of chili, complete with Texas Toast. The recipe made SO much chili, and I tried to get people to come over to help me eat it, but I only had one taker so I froze the rest. But they liked it, must be a sign I'm doing something right lol. I think the rest of my friends might be too scared at my recent uptake in cooking and they're waiting until I have a little more experience under my belt hahahah. Can't say I don't blame them!

I am honestly impressed because it turned out really well. I didn't know how much I'd like it because of all the beans, I'm not that big of a fan of them, but it was tasty. I never thought that chili without meat would be so yummy. Just goes to show that you've got to try something new sometimes.

I really don't think I'd do anything different the next time. I did notice after the last post it said to "season to taste" and I just added all the seasons at the full amount the recipe called for, but it was delicious anyway, so it worked out. I will definitely be making this again during the winter!

Hopefully you'll try this chili!
~The Terrible House Wife

Me vs. Onions: Round 1

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Directions 
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano, and basil. Cook for at least two hours on High.

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Let me just say that I am NEVER chopping onions again!!! End of story. It took me f-o-r-e-v-e-r to finish chopping because my eyes burned SO bad. How do people do that? How do chefs do that on a daily basis?! Them people are nuts. There's got to be a trick to it, but I sure don't know it! It's been like 3 hours and my eyes are still sensitive. >.<

I was a little nervous that my Crock Pot wouldn't be big enough because I don't know the size of it and the recipe says it's for 8 servings. I was going to cut it in half, but I didn't know what I was going to do with the half cans of food, so I just crossed my fingers and threw it all in. Thankfully it all fit.

I'm also not cooking it on High because it's for tomorrow's dinner, so I have it on Low. I don't really know how long I should let it cook though...I thought about shutting it off and putting it in the fridge for the night, but I don't really know. Guess I'll wing it lol.

Original Recipe Here