Sunday, January 13, 2019

Crockpot 3 Bean Vegetarian Chili

Wouldn’t this Crockpot 3 Bean Chili hit the spot on a cold winter’s day...like today when it’s 28 degrees outside and I’ve got 7” of snow in my driveway and all I want to do is sit here under a blanket or two and eat some chili! Serves 8 Total Time: 4 hours 15 minutes (someone just stopped by and cleared my driveway..yeahšŸ˜„)

Ingredients:

1 tablespoon olive oil
1 large yellow onion, chopped
1 celery stalk, chopped
1 red pepper, chopped
1 green pepper, chopped
1 jalapeƱo, seeded and chopped (optional)
4 cloves garlic, minced
1 cup vegetable stock
1 14 1/2 oz can fire roasted tomatoes
1 14 oz can black beans
1 14 oz can red kidney beans
1 14 oz can pinto beans
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon sugar
Salt and pepper, to taste
Garnish: large scoop corn chips, Tostitos or toasted corn tortillas, avocado salsa, avocado slices, parsley leaves  and shredded sharp cheddar cheese

Avocado Salsa
 2 medium avocados, 1 diced and 1 sliced
 2 green onions, sliced
 2 cloves of garlic, minced
 1 roma tomato, diced
 Salt and pepper, to taste
 Lemon juice
 (1 lg jalapeƱo, seeded and minced, if you want it spicy)

Directions:

In a skillet add the oil and sautƩ the onions, celery, red pepper, green pepper, jalapeƱo (if using) and garlic until just tender. Transfer to a crockpot and add in the vegetable stock, tomatoes, black beans, kidney beans, pinto beans, seasonings, sugar and salt and pepper, to taste. Stir, cover and cook on low 4-6 hours.

30 minutes before it’s ready prepare the avocado salsa by combining the diced avocado, green onions, minced garlic, roma tomatoes and salt and garlic, to taste. To serve: in a serving bowl ladle out chili add garnishes and drizzle lemon juice on top to prevent the avocados from turning brown. Yum Yum!


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