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Living at the ranch in a very old mobile home I don't have a stove or oven so I've had to relearn the way I cook. One of my best friends is my slow cooker!

For Christmas last year my mother gave me the most wonderful slow cooker cookbook: Slow Cooker Magic In Minutes

I always seem to adjust recipes. So here's my take on a Vegetable Chili

1 16oz can of black eyed peas drained
1 16oz can of navy beans, drained and rinsed
1 can diced tomatoes
1 can tomato pasted mixed with one cup water (I really like the strong flavor of the paste vs. sauce for this dish)
1/2 onion chopped
1 cup corn (I used frozen)
1/2 cup chopped green onions
1 tblsp Tabasco Green Pepper Sauce
1 tblsp chili powder
1 tblsp ground cumin
1 tsp prepared mustard
1/2 tsp oregano
1 tsp dried parsley flakes
1/2 tsp basil

Mix all ingredients in slow cooker. Cover and cook on LOW 8-10 hours or High 4-5 hours.

So yummy! It's even better second day as flavors merge!

I'm trying to expand my slow cooker recipe collection, so I'll be trying this one soon. If I have to wait until 4 or 5 to start dinner, I'm too tired. Love to get it all in the crock pot around 1 or 2 and forget about it, don't you? Looking forward to your meatloaf in the slow cooker recipe after you try it on Saturday.