You don't have to be a Vegetarian or Vegan to enjoy a meat-free chili. It's easy to scale this crock-pot recipe for your meal planning, specific tastes, or when feeding your family and friends!
This amount should yield at least 4 servings, giving you some healthy left-overs! (Cooking Time = approx 3 hours)
What you will need:
Amounts for each ingredient can be adjusted for taste or volume desired:
6 Cups of Organic Beans
Recommended: 2 Cups Black Beans, 2 Cups Kidney Beans, 2 Cups Pinto Beans.
(Ideally use dry beans and soak for approx 8 hrs BEFORE making this recipe.)
Organic Canned Beans can also be used
(seek out BPA-Free Cans).
2 Cans (total 28oz) of Organic Diced Tomatoes
(or 7 cups of diced tomatoes)
2-3 Sweet Potatoes (remove skin and cut into wedges)
1 Organic Onion, diced
2-4 Organic Garlic Cloves, minced
3 Cups Organic Vegetable Stock
2-4 Tbsp of Refined Avocado Oil
Your favorite seasonings:
Organic Chili Powder (1 Tbsp)
Organic Cumin (3/4 Tbsp)
Organic Smoked Paprika (1 tsp)
Dash of Pink Himalayan Salt & Organic Black Pepper.
May need 1-2 Tbsp Organic Brown Rice Flour to thicken near end of cooking.
What you will do:
– Place the sweet potatoes, vegetable stock, onion, garlic, and avocado oil in a Crock-Pot.
…Add the diced tomatoes
…and your choice of beans
– Add the desired seasonings and stir well.
– Cover and Cook on HIGH for approx 3 hours.
Be sure to stir occasionally.
(recipe is ready when potatoes are soft)
– NOTE: Can cook uncovered for the last 30 minutes.
If recipe is not thick enough, at this time stir in 1-2 Tbsp of Organic Brown Rice Flour.
(it should not need too much and should thicken more as you stir)
– When done, dish out your mindful serving.
(You may even top it with some avocado slices!)
– Be sure to store left-overs in the fridge and re-heat using the oven (NOT a microwave).