Gluten Free - Dairy Free - Refined Sugar Free - Vegan
Who doesn't love a good, hearty bowl of chili? I mean, fall just calls for you to fire up the slow cooker and make the house smell of warming spices all day long. Chili isn't just meant to be enjoyed as a stew either. Some of our favorite ways to mix it up are to smother omelettes with it or bake a sweet potato, cut it open, and top it some warm chili and avocado. All serving options are bound to please.
Chili is a great way to pack a lot of flavor and macronutrients (carbohydrates, fat, and protein). We like to take it up a notch with the addition of carrots, zucchini, squash, corn, and avocado to top it all off. This chili can be made with added ground meat of choice, but we prefer to keep it veggie-licious, as is.
Prep time: 20 min., Cook time: 8 hrs.
Serving Size: 3 Quarts
- 1 Tbsp. coconut oil or ghee
- 1 large white onion, chopped
- 2 - 3 celery stalks, sliced
- 3 carrots, sliced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, quartered and chopped
- 1 yellow squash, quartered and chopped
- 2 - 3 jalapeños, diced (to taste)
- 2 Tbs. chili powder
- 2 tsp. cumin
- 2 – 15 oz. cans of black beans
- 1 – 15 oz. can of pinto beans
- 1 – 15 oz. can of red kidney beans
- 2 – 15 oz. cans chopped/diced organic tomatoes
- 1 cup vegetable stock or water
- ½ tsp. red pepper flakes
- 1 tsp. salt
- Black pepper to taste
- 1 pinch ground cinnamon
- 1 cup organic frozen corn
- Heat oil. Sauté onion, celery, and carrots (4 min.)
- Add garlic until aromatic.
- Add bell pepper, zucchini, squash, and jalapenos. Sauté for 1 min.
- Add chili powder and cumin, while stirring constantly to coat all vegetables and avoid burning spices.
- Remove from heat. Vegetables will still be crunchy. Nobody wants floppy vegetables.
- Drain and rinse beans.
- Combine beans, tomatoes, sautéed vegetables, stock, red pepper flakes, salt, black pepper, and cinnamon in a slow cooker.
- Cook for 8 hours on the low setting.
- 30 minutes before serving, add corn.
- Serve and enjoy!
Flavor: Chili tastes better the second day as the flavors meld overnight.
Serving Options: Top with avocado, shredded cheese, cilantro, scallions, etc.
Breakfast: make an omelet and smother it with chili. So. Damn. Good.
Meat: Feel free to add ground turkey or beef if you prefer. We like it better without.
Batch Cook: Make a double/triple batch and freeze in pint/quart jars for busy/lazy days.
Storage: Soup will last 5 - 7 days in an airtight container in the refrigerator. Will keep for three months in an airtight jar in the freezer (leave 1-inch headspace, so your jar doesn’t crack).
What toppings to you like to add to your chili?