Seeing as how winter hasn’t felt very winter-ish this year, and the temperatures are still on the up-and-up, I should probably post a chili recipe before it becomes wildly inappropriate.
I’ve had a veggie chili recipe I’ve used and loved faithfully (much like my husband) 😉 but I recently made some tweaks and cooked it in the crock pot. Genius.
Crock Pot Chili
2 cloves garlic
1 small onion, chopped
1 cup celery
1/2 cup sliced mushrooms
2 cans beans of your choice, rinsed and drained
1 can diced tomatoes
1 small can tomato sauce
1 Tbsp. white vinegar
sprinkle of salt, pepper, basil, and garlic powder
and here’s where it gets interesting: either add 1/2 package chili seasoning (make sure to read the label and ensure it is gluten-free), OR 1/2 package Trader Joe’s Soy Chorizo. The chorizo adds just enough spice without the need for chili seasoning, and bumps up the protein factor, which is awesome.
1. Add all ingredients to the crock pot. Cook on low all day (I leave for work around 7:45, and get home at 6:30 ish and it was PERFECT). I also prepared it the night before and left it in the fridge overnight. It’s great to make at the beginning of the week and use it for lunch, served over some brown rice.