This is a lazy chili. Prep time is about 15 minutes! This chili is vegetarian, but to make vegan, I believe you'd just have to eliminate the cheese and sour cream when serving.
I vary the vegetables each time by what I have on hand. Bell peppers and kernel corn make good additions. Add chili spice for more heat. Add salt and pepper to taste. I use the organic brands of canned beans, undrained, as they contain no salt or other ingredients. If you use other brands be sure to drain and add more vegetable broth accordingly.
If time permits, build more flavour by sauteing the garlic and onions on the stove top for a few minutes in a tablespoon of EVOO, adding the celery and carrots for another 7 minutes. Also, you can roast any root vegetables before adding to the slow-cooker. Toss them in some EVOO and your favorite spices and roast at 400F for 30 minutes.
Ingredients:
1/4 cup Extra Virgin Olive Oil
1/4 cup Organic Garlic, crushed or minced
4 stalks Organic Celery, finely diced
4 large Organic Carrots, bias sliced
2 large Organic Onions, diced
2 cups of your favourite root vegetable, cubed (Parsnip, Sweet Potato...)
1 can Eden Organic Whole Roma Tomatoes
2 cans Earth Pure Organic Tomato Sauce
3 cans Eden Organic Kidney Bean
1 can Eden Organic Pinto Beans
1 can Eden Organic Navy Beans
1 can Eden Organic Aduki Beans
1 can Eden Organic Black Beans
2 cups Pacific Organic Vegetable Broth
1 package Simply Organic Vegetarian Chili Seasoning
2 tablespoons Lee Kum Kee Vegetarian Mushroom Sauce
2 tablespoons Kikoman Organic Soya Sauce
1 tablespoon Oddball Organic Garlic Nectar
1 teaspoon Tobasco Sauce
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1 tablespoon Smoked Spanish Paprika
2 packages Yves Veggie Ground, Original
Directions:
Wash and prepare vegetables. Combine all but last ingredient in slow-cooker and set on high for 4 hours, or low for 8 hours, stirring occasionally. Add veggie ground in last 20 minutes of cooking time.
Serving Suggestion:
Cut a thick slice of healthy bread.
Drizzle garlic-infused EVOO over bread.
Serve chili into oven-proof bowls.
Place bowls and bread on cookie sheet under broiler.
Remove when toasty and drizzle with a balsalmic reduction.
Garnish chili with a dollop of sour cream.
Add a sprinkle of green onions and diced tomatoes, and a drizzle of EVOO.
Serve.
I vary the vegetables each time by what I have on hand. Bell peppers and kernel corn make good additions. Add chili spice for more heat. Add salt and pepper to taste. I use the organic brands of canned beans, undrained, as they contain no salt or other ingredients. If you use other brands be sure to drain and add more vegetable broth accordingly.
If time permits, build more flavour by sauteing the garlic and onions on the stove top for a few minutes in a tablespoon of EVOO, adding the celery and carrots for another 7 minutes. Also, you can roast any root vegetables before adding to the slow-cooker. Toss them in some EVOO and your favorite spices and roast at 400F for 30 minutes.
Ingredients:
1/4 cup Extra Virgin Olive Oil
1/4 cup Organic Garlic, crushed or minced
4 stalks Organic Celery, finely diced
4 large Organic Carrots, bias sliced
2 large Organic Onions, diced
2 cups of your favourite root vegetable, cubed (Parsnip, Sweet Potato...)
1 can Eden Organic Whole Roma Tomatoes
2 cans Earth Pure Organic Tomato Sauce
3 cans Eden Organic Kidney Bean
1 can Eden Organic Pinto Beans
1 can Eden Organic Navy Beans
1 can Eden Organic Aduki Beans
1 can Eden Organic Black Beans
2 cups Pacific Organic Vegetable Broth
1 package Simply Organic Vegetarian Chili Seasoning
2 tablespoons Lee Kum Kee Vegetarian Mushroom Sauce
2 tablespoons Kikoman Organic Soya Sauce
1 tablespoon Oddball Organic Garlic Nectar
1 teaspoon Tobasco Sauce
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1 tablespoon Smoked Spanish Paprika
2 packages Yves Veggie Ground, Original
Directions:
Wash and prepare vegetables. Combine all but last ingredient in slow-cooker and set on high for 4 hours, or low for 8 hours, stirring occasionally. Add veggie ground in last 20 minutes of cooking time.
Serving Suggestion:
Cut a thick slice of healthy bread.
Drizzle garlic-infused EVOO over bread.
Serve chili into oven-proof bowls.
Place bowls and bread on cookie sheet under broiler.
Remove when toasty and drizzle with a balsalmic reduction.
Garnish chili with a dollop of sour cream.
Add a sprinkle of green onions and diced tomatoes, and a drizzle of EVOO.
Serve.
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