Best EVER slow-cooker Chili | Easy + VEGAN

Omg! I'm geeking.  Isaac bought a slow-cooker recently and we have been having many adventures learning how to use it and what recipes work well.  Recently my experimenting created this amazingly delicious chili recipe I'm so excited to share with you.  Click through to check out the recipe!

This recipe really makes a lot of food.  I mean, it's great for us because we both got a hearty helping, Isaac's roommate got some free dinner, and I have lunch for a few days this week.  Also, everything we used is organic (yay!) so I highly suggest heading that route as well.  Definitely note we love spicy food so if you wanna go lighter on the peppers, feel free!

Ingredients:

  • 2 14 oz can Kidney Beans
  • 1 14 oz can Black Beans
  • 1 14 oz can Cooked Lentils
  • 1 24 oz can Diced Tomatoes
  • 1 c corn (frozen, canned, as you like)
  • 3 Jalapeños 
  • 1 Yellow Onion
  • 2 Shallots 
  • 2 Cloves Garlic
  • 1 1/2 c Vegetable Broth
  • 2 tsp chili powder
  • 2 tsp paprika 
  • 2 tsp cayenne pepper (or less, if you like less spicy)
  • Dash of Salt and Pepper
  • Cilantro to garnish
To Cook:
Chop up all the jalapeños, onion, shallots, and garlic into small pieces.  Feel free to omit the jalapeño seeds or keep them if you like it more spicy.  Rinse the beens, lentils and corn and throw them in your slow cooker.  We have a 7 quart slow-cooker so if you have something smaller than this you'll need to reduce the recipe.  Throw the newly-rinsed (super clean!) beans, lentils and corn into the slow cooker.  Add the tomatoes with all the juice and the vegetable broth.  Throw everything else in the cooker! Wow so easy.  Put it on high for 4-5 hours.  We did it for about 4.5 hours and I think it was just perfect.  I threw some cilantro on mine and my carnivore boyfriend added some cheese and sour cream (I thought it was totally unnecessary.)  Scoop it up with some toasted bread and enjoy! 

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