It’s the slow-cooker time of the year and we are using the Crockpot on the regular. It’s easy to make a basic chili or a fancier one with this beloved piece of kitchen equipment. We bought some rainbow carrots and decided to make our chili a bit fancy for a recent date night but it’s equally good to casually and lovingly feed yourself or a whole, hungry family.
Prep time: 15 minutes
Servings: about 8
Ingredients
3-4 rainbow heirloom carrots. sliced
2-3 ribs of celery, chopped
1 jar organic tomato sauce
5 fresh tomatoes, chopped
1 can black beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 can chickpeas
6-8 cloves garlic, chopped
2-3 bay leaves
1 tbsp cumin (with all these beans, you’re gonna need it :D)
1/2 tbsp dried oregano
1 tbsp chopped parsley for topping
Omnivore option: add 1lb cooked ground turkey
Instructions
Chop all vegetable ingredients and add to slow cooker container, along with tomato sauce and rinsed cans of beans. Add bay leaves, cumin, and oregano. Optional: add 1 lb cooked ground turkey for omnivore option. Add water as needed so slow cooker is halfway to two-thirds full. Cook on low for 8 hours. Remove bay leaves, scoop into bowls, top with fresh parsley and enjoy this colorful, plant-based meal!
onebitewellness 