Slow Cooking Veggie Chili
My son’s friends are coming this weekend; that means 5 tall, strapping teenage boys with big appetites. Although I know these boys eat meat, I like taking a break now and then for a good, healthy vegetarian meal. This Vegetarian Chili is hearty and satisfying, and perfect for a bevy of boys.
Ingredients:
1 tablespoon olive oil
2 onions, finely chopped
4 carrots diced
4 stalks celery diced
4 cloves garlic chopped
2 tablespoon chili powder
1 tablespoon oregano
1 tablespoon cumin
2 tablespoon sea salt
1 jar, 28 oz tomatoes
3 portobello mushrooms stemmed and cut into small squares
3 cups vegetable stock
2 cup white kidney beans, cooked (or BPA free canned beans for any bean option)
2 cup red kidney beans, cooked
2 cup chickpeas, cooked
1–2 jalapeno peppers, seeded and finely chopped
1 cup brown rice, uncooked
Preparation:
1. In a large dutch oven, lightly saute the carrots, celery, garlic and onions in olive oil, until they are gently tender. Add spices and stir.
2. Add all other ingredients and bring to a boil, then reduce to simmer and cook for about an hour.
Let me know how you love it below! Or share your variations with me today.
