¼teaspooncayenne pepper(more or less depending on how spicy you want it)
2cupscorn kernels(fresh, frozen, or canned works)
1lime, juiced
Toppings such as sour cream, green onion, diced avocado and shredded cheese (optional)
Instructions
In a slow cooker, add in all of the ingredients except for the corn, lime juice, and toppings. Stir together.
Set the slow cooker on high to cook for 3-4 hours, or on low to cook for 6-7 hours.
After the chili is done cooking, stir in the corn, and lime juice. Cook for another few minutes to heat the corn. Serve and top with any desired toppings.
Notes
You can use whatever veggies you have on hand such as butternut squash, summer squash, celery, or mushrooms.
Add more or less cayenne pepper depending on how spicy you like your chili. Or omit it altogether.
For a thicker chili, remove about 1 ½ cups of the chili and puree in a blender. Add back to the slow cooker. (Alternatively you could use an immersion blender to break up some of the beans in the pot.)
Use whatever canned beans you like. Pinto or or garbanzo beans work great.
Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to a month.