Have a bunch of veggies you don’t know what to do with? An easy option is to throw everything into a crockpot and make a chili out of it. With minimal prep, all you have to is let the crockpot do the magic. By dinner time, your house will smell like a fresh garden. You will be excited to eat dinner with a full-spectrum of colors in your bowl. This chili won’t have you feeling heavy afterwards because there is no heavy meat or cream in here. It freezes well, so you will have leftovers for days where you don’t want to cook. Find the recipe below:
Ingredients:
3 cans of beans of your choice (I used chick peas, black beans, and a 3 bean blend)
1 medium sized sweet onion, chopped
4 medium sized carrots, chopped
4 stalks celery, chopped
1/2 carton of portobello mushrooms, chopped
1 14 oz can of diced tomatoes or 3 large tomatoes, diced
1 6 oz can of tomato paste
5 cups of vegetable broth (or water)
3 cloves of garlic, minced
2 T. chili powder
1 T. paprika
1 T. cumin
1 tsp oregano
1 tsp basil
Salt and Pepper (to taste)
Toppings (optional):
Lime
Avocado
Cilantro
Tabasco Sauce
Cheese
Crackers
Directions:
1) Chop all the veggies with garlic and put them in the crock pot.
2) Open, drain, and rinse the cans of beans and put them in the crock pot.
3) Put the tomato paste and spices in the crock pot.
4) Set your crock pot to low for 8 hours or high for 4-5 hours. Make sure the veggies are soft before it is done.
5) When it is all done, top with desired toppings and enjoy the smell of the food in your kitchen! Also, enjoy the tons of leftovers!
Are you looking for any more recipes that you can easily make in a pinch that are healthy and for the whole family? Post your email in the comments below and I will send you a FREE gift of 5 tips to make easy, healthy, "fast food" as well as two of my favorite recipes that have helped me along my journey!