Doesn't it feel great to put a nice, healthy home cooked meal on the table?! Problem is, I don't do it as often as I would like. Well Moms, the solution may just be an under utilized kitchen gadget, a crockpot! I looooooove my crockpot. It allows me to throw in all of my ingredients some point during the day (normally during nap time) and then forget about dinner until, well dinner time. So here is a yummy chili recipe from one of our favorites: Sophia of Veggies Don't Bite!! Enjoy!
4 Bean Crockpot Chili
Makes a full crockpot
• 1 cup dry lentils (any color)
• 1 sweet onion
• 1 cup any type of squash or zucchini
• 1 cup carrots
• 4 cups veggie broth
• 15-18 ounces crushed tomatoes
• ¼ cup tomato paste
• ¼ cup white cooking wine
• 2 tablespoons apple cider vinegar
• 1 tablespoon crushed garlic
• 1 tablespoon cumin
• ½ teaspoon cayenne pepper
• 2 tablespoons smoked paprika
• 2 tablespoons chili powder
• Himalayan pink salt and ground black pepper to taste
• Sprinkle of your favorite cooking oil (optional)
• 1 can garbanzo beans
• 1 can kidney beans
• 1 can pinto beans
Toppings (or any others you love)
• diced avocado
• sliced green onions
• corn chips (I use the organic from Trader Joe’s)
• roasted red pepper sauce (see recipe below)
note: With the leftover chili, you can put it on top of oven fries (see my
recipe) and load it with toppings for another fun way to eat it!
Rinse lentils and add them to the crock pot. Wash and chop onions,
squash/zucchini and carrots and add them to the crock pot (I use a small
electric chopper for quick and easy chopping and to get really fine pieces).
Add the rest of the ingredients, except the 3 cans of beans, to the crock
pot and mix until well combined. Taste and add more salt and pepper as
needed. Turn crockpot on low and cook for 6-7 hours. About 3 hours in, add
the remaining beans, 3 cans. Cover and continue cooking, tasting for lentil
consistency as you go. I like mine on the al dente side.
Once done cooking, top with your favorite toppings and enjoy!