Friday, January 17, 2014

Crockpot Veggie-tarian Chili

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This recipe is one of our new favorites. It's from a friend of mine that came up with the recipe while on the Daniel Fast. Fast or no fast, this recipe will be frequenting our kitchen all winter long.

Although I made this in a crockpot, it does require a little prep work. No biggie though. It's worth it.

Crockpot Veggie-tarian Chili

1 red pepper, diced
1 yellow pepper, diced
1 yellow onion, diced
2 gloves garlic, finely chopped
olive oil
1 cup boiling water
1 teaspoon organic vegetable base (I used Better Than Bouillon)
3 cans whole tomatoes
2 cans tomato sauce
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can chili beans (do not drain)
1 cup frozen corn
2 generous tablespoons chili powder
salt, pepper, and onion powder to taste

Saute peppers, onion, and garlic in olive oil until tender. Add to crockpot. 

Dissolve 1 teaspoon vegetable base in cup of boiling water. Add to crockpot. 

Pour all 3 cans of whole tomatoes into crockpot. Crush the whole tomatoes into smaller pieces.  

Careful, those little buggers tend to spray you in the face as you crush them. Sometimes, they take their hate to a whole new level and spray your beautiful, new tile backslash. Naughty tomatoes.  

Add tomato sauce, kidney beans, black beans, chili beans, and corn. 

Add chili powder, salt, pepper, and onion powder. Stir well. 

Allow the chili to warm through. 


Note: this recipe makes a gigantic vat of chili. You'll definitely want to share some and even freeze the leftovers to enjoy a different day. 

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