Hearty, Convenient Nutrition
Chili is a recipe that is so easily adapted that it doesn’t need to be the same twice. This recipe is one that I’ve played with over the years as I introduce new ingredients to my pantry. I find kidney beans hard to digest, so I use a variety of others.
This meal is packed with plant protein, vitamins, and goes great with a kale or spinach salad, or a hunk of this quick bake spelt loaf.
Ingredients:
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 large cloves of garlic, minced
- 2 stalks of celery, thinly chopped
- 2 carrots, diced
- 1 can black beans
- 1 can cannellini beans
- 1 can pinto beans
- 3 tbsp tomato paste or tomato sauce
- 1 tbsp organic dijon mustard
- 1/3 cup white balsamic vinegar
- 2 tbsp raw honey or monk fruit sweetener
- 1/2 tsp himalayan pink salt or sea salt
- 2 tbsp chili powder
- 1/4 tsp ground black pepper
Make it:
- Heat a crock pot on high heat with a few teaspoons of water to conduct the heat.
- In a large pan on medium heat, heat coconut oil until liquid. Add onion, garlic, celery, and carrots, sauteing for 3 minutes, until soft.
- Add mixture from the pan to the crock pot. Pour in remaining ingredients and stir well.
- Place lid on and heat at high heat for 15 minutes. Lower the heat to medium or low, depending on when you want to eat and let it cook for 3 hours.
- If you choose to use a dutch oven, bring to a boil while stirring regularly and lower to a simmer for an hour. The best flavor is achieved this way. Enjoy!
Tell Me:
Do you have a crockpot and use it? I had one for years and finally pulled it out. Talk about convenient! Let me know if you try this recipe on the stove or in a crockpot. Please comment below and share it with your friends!
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Blessings,
Sheila
