SLOW COOKER VEGGIE CHILI

Looking for a one-pot wonder that is both healthy and hearty, to fill your tummy? Look no farther my friend, have I got the recipe for you!

Enter: this vegetarian chili that’s going to knock your socks off! It packs protein, vegetables, and lots of flavour for a meal that will please everyone around the dinner table. I so adore the convenience of slow cooker meals. Throw this in the crockpot in the morning before you leave for work, and come home to the best smelling house ever! This recipe is perfect for weeknight dinners, and also for meal prepping healthy lunches in advance.

Read on, for this ultra easy recipe:

INGREDIENTS

  • 1 can tomato paste
  • 1 can diced herb and spice tomatoes 
  • 1 can white kidney beans
  • 1 can red kidney beans 
  • 1/4 large white onion 
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1-2 jalapeño peppers (or omit if you prefer mild)
  • 1 cup frozen corn 
  • 1/4 c. BBQ sauce
  • 1 packet taco seasoning 

For toppings:

  • Lime wedges
  • Sour cream
  • Grated Cheddar 
  • Cilantro 
  • Pickled jalapeños 
  • Avocado slices
  • Green onions/chives

METHOD

Rinse and strain kidney beans, and canned tomatoes, and add to your slow cooker.

Dice onion, chop bell peppers, mince jalapeño. If you wish, lightly sauté in a pan with water (not butter or oil) until softened (taking care not to fry – you do not want to add a fried butter flavour to chili). But if you prefer not to, you can add the ingredients raw to the pot and it will turn out delicious.

Add the peppers, spices, and sauces to the pot.

Stir thoroughly, cover, and cook on high for 6 hours, or low for 8 hours.

Serve immediately over rice, or with tortilla chips for dunking, and enjoy!

I think you are going to love this chili! Let me know if you make it, and hope over and say hello on Instagram.

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xo, Jamie

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