Sweet and Spicy Healthy Low Fat Vegan/Vegetarian Crock Pot Chili
This is one I made from various recipes found here. It took a few variations to get it right and my amount on the spices may be a bit off as I don't actually measure anything when I cook but it can be adjusted to taste. Mild would be with 1 Jalapeno, medium, 2-3 Jalapenos and for most people 4-5 would be considered very hot. It also varies on size of Jalapenos.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1(16 ounce) can garbanzo beans
- 1(16 ounce) can kidney beans
- 1
- 1(6 ounce) can tomato paste
- 4cups vegetarian broth or 4 cups stock
- 1
- 1red pepper (chopped)
- 1yellow pepper (chopped)
- 1
- 3jalapeno peppers (minced)
- 3tablespoons cumin powder
- 2tablespoons chipotle pepper seasoning
- 2tablespoons garlic powder
- 3tablespoons minced garlic
- 1tablespoon fennel seed
- 1
- 1⁄2cup honey
- 2tablespoons canola oil
- 4tablespoons chili powder
Advertisement
DIRECTIONS
- If you want to start this before going to work mince up onion, peppers, green onions night before and have ready.
- Grill onions in pan with the minced garlic and the Canola Oil (or oil of choice). If you're not Vegetarian, you can also add ground turkey or ground beef if you want to make this a normal chile.
- Toss into the crock pot along with all other ingredients with the exception of the tomato paste. Only use 3/4 of the can. They don't make smaller than 6 oz cans and if use all of it it makes it a bit heavy. Set on low and simmer all day. You can add more seasoning as you see fit to tailor to tastes. Serve with Tostito Lime Chips and top with cheese if you're not vegan. Very healthy, low fat and super easy to make. Enjoy!
Advertisement