Veggie Chili
This one is low effort, high reward. A healthy and hearty way to get your daily dose of veggies. I somehow feel like I've gamed the system when I eat this because it's basically just all vegetables and spices and yet is so tasty. Like a hot salad ... maybe not... anyway you will not be disappointed with this and can make any vegetarian friends happy too!
Also this is a fun one to experiment with, change the veggie ratios or add in your favorite one. And like the best slow cooker recipes you can set it up, walk away, and come back to a delicious hot meal.
1 onion (yellow)
2 bell peppers (mix of colors)
3 carrots
3 celery
1 zucchini
1 can (28 oz) diced tomatoes
1 can pinto beans
1 can black beans
1 can corn
1/2 tsp salt
2 tsp lime juice (juice from one lime)
3 cloves minced garlic
2 tbsp chilli powder
2 tsp ground cumin
1.5 tsp paprika
1 tsp italian seasoning
1/2 tsp black pepper
1 tbsp olive oil
2 cups broth (vegetable to keep the dish vegetarian, or any meat broth will work)
Prep Time: 30 min
Cook Time: 6 hours
Servings: 8
Instructions
Chop all vegetables into small pieces
Rinse beans & corn
Coat slow cooker with olive oil
Add all ingredients to slow cooker
Cook on low for 6 hours (I usually give it a stir about once an hour, but not necessary)
Transfer 2 cups to a blender and blend well until smooth. An immersion blender works well for this. (This step isn't absolutely necessary, but will help you achieve the classic chili texture and thicken up the sauce a bit.)
Add mixture back to chili and stir to combine.
Serve with avocado, cheese, or sour cream on top and enjoy!
