Crockpot Chicken Chili With Vegetables

I love chili, and I love making variations on chili based on what comes in my CSA box, and what I'm in the mood for!

• Ready In: 4 hrs 15 mins
• Serves: 12
• Yields: 12

Ingredients

• 2 (15 ounce) cans kidney beans
• 1 (15 ounce) can black beans
• 1 (10 ounce) can Rotel Tomatoes
• 2  medium tomatoes
• 1  kohlrabi
• 1⁄4 cup quinoa
• 1⁄2 medium bell pepper
• 2  tablespoons chili powder
• 1 (4 ounce) can bell peppers
• 2  medium carrots
• 1  medium zucchini
• 1⁄2 large onion
• 2  chicken sausage
• 2  tablespoons masa harina flour

Directions

1. Using a mandolin, slice the zucchini, kohlrabi, peppers, carrots, and onion into the crockpot.
2. Slice sausage (I used the chicken feta sausage at 120 calories per sausage. If you have them frozen and slightly thaw, you can get very thin slices with the mandolin.).
3. Add everything to the crock pot.
4. Sprinkle in chili powder.
5. Cook on med for 4 hours, stirring every now and again.
6. Add masa as needed if you want a thicker chili.
7. Variations: add some taco seasoning rather than chili powder, along with 1 cup corn, for a Mexican chili. Add a can of chicken broth to make a soup. This makes multiple meals for us. We do it as chili, add broth for soup (with more spices), drain beans and make burritos. Just an easy way to make a lot of food to feed two or three people for a week.