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Dang, it’s cold out there. It’s just so classic “Kansas” that we went from 60 degrees one day (Friday) to hovering around freezing the next. Boo.

By the time we’d been through that horrible temperature swing, we were all for breaking out the slow cooker on Sunday morning. We adapted a recipe that was supposed to be made on the stovetop by just dumping everything in the slow cooker and crossing our fingers that it turned out right.

It did and it was delicious. I totally recommend making this soup when you feel like you want some chili to ward off the chill. Enjoy!

Classic Black Bean and Veggie Chili

1 teaspoon olive oil

1 onion, diced small

1 green bell pepper, seeded and diced small (We used an orange bell pepper)

3 cloves garlic, minced

1 large carrot, diced small

1 pound zucchini, cut into medium dice

1 cup corn, fresh or frozen (thaw first if frozen)

1 1/2 cups vegetable broth

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

Several pinches of freshly ground black pepper

1 (28-ounce) can diced tomatoes

2 tablespoons tomato paste

1 (15-ounce) can black beans, drained and rinsed

1 cup lightly packed fresh cilantro, chopped (We didn’t use it)

2 teaspoons agave nectar (We used honey)

2 tablespoons freshly squeezed lime juice

Put everything except the agave nectar and lime juice into a slow cooker. Cook, stirring occasionally, on high for five to six hours. When ready to serve, stir in agave/honey and lime. Serves six.

(Recipe adapted from “Appetite for Reduction,” by Isa Chandra Moskowitz)