Slow Cooker Vegan Chili

Makes 3 Servings

Macros: 222 Cal, Fat 1g, Carbs 42g, Fibre 14g, Protein 12g


Ingredients:

2 1/4 cups Canned Whole Tomatoes

3/4 cup Red Kidney Beans (cooked, drained and rinsed)

3/4 cup White Navy Beans (cooked, drained and rinsed)

3/4 cup Frozen Corn

3/4 stalk Celery (diced)

3/4 Green Bell Pepper (de-seeded and chopped)

3/4 Carrot (chopped)

1/3 White Onion (diced)

1 1/2 Garlic (cloves, minced)

3/4 tsp Cumin

1/3 tsp Oregano

1 1/8 tbsps Chili Powder

1 1/8 tsps Sea Salt


Directions:

  1. Add whole tomatoes with juice to the slow cooker and roughly crush with your hands. Add remaining ingredients and stir until combined.

  2. Cover and cook on high for 6 to 8 hours, depending on the strength of your slow cooker.

  3. Ladle into bowls and enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to five days or freeze up to four months.

Serving Size: One serving is roughly 1 1/2 cups.

Serve it With: Toast, quinoa, brown rice, or a salad.

Make Ahead: Chop celery, bell peppers, carrot and onion ahead of time.

Kid-Friendly: Omit the chili powder and puree until smooth. Serve with tortilla chips.

Extra Spicy: Add 1 to 2 chopped jalapeno peppers, chili flakes or extra chili powder.

More Greens: Mix in chopped kale or spinach. Stir until wilted.

Extra Toppings: Top with green onion or diced avocado.


#vegan

#chili

#vegetarian

#fibre

#teamange

11 views0 comments

Recent Posts

See All