Vegetarian Chili
One of my clients assembles this dish in her slow cooker so that dinner is ready to go when she gets home that evening.
The Portobello mushrooms add a meaty texture and the rice makes it a hearty meal.
Ingredients
1 tablespoons olive oil
2 onions, finely chopped
4 carrots diced
4 stalks celery diced
4 cloves garlic chopped
2 tablespoons chili powder
1 tablespoon oregano
1 tablespoon cumin
2 tablespoons sea salt
1 jar, 28 oz tomatoes
3 portobello mushrooms stemmed and cut into small squares
3 cups veggie stock
1 cup dried white kidney beans, cooked (or
BPA free canned beans for any bean option)
1 cup dried red kidney beans, cooked
1 cup dried chickpeas, cooked
1–2 jalapeno peppers, seeded and finely chopped
1 cup brown rice
Preparation
You can saute the vegetables and spices first in the oil or if you’re short on time, add everything
to the slow cooker at once and cook on low for 8–10 hours or on high temperature for 4–5 hours.
Add the rice during the final hour.
Serve hot!
