My family loves this delicious vegetarian chili recipe! It's packed with beans and lentils for some healthy protein. For those that are not a huge fan of veggies, I lightly sauté them before adding them to the chili. This makes them a bit softer in texture and diminished in size - blending in perfectly with the chili. This recipe is easy to make and perfect for those busy days when you need a meal that can be prepared ahead of time.
Ingredients: (makes about 6-7 servings) 
- 1 small onion, finely chopped
- 3 celery stalks, finely chopped
- 3 large garlic cloves, chopped
- 1 red bell pepper, diced
- 2 15oz cans kidney beans
- 2 15oz cans Cannellini (white) beans
- 1 15oz can black beans
- 2 15oz cans diced tomatoes
- 1 15oz can tomato sauce
- 1/4 cup red wine
- 1 cup vegetable broth (or more depending on how thick you like it)
- 2 Tbsp chili powder (or more to taste)
- 1 Tbsp oregano
- 1 Tbsp dried parsley
- 1 Tbsp dried basil
- 3 bay leaves
- 1 Tsp paprika
- 1 Tsp ground coriander
- 1 Tsp ground cumin
- 1/4 tsp. cayenne pepper (optional)
- salt to taste (optional - I add a bit of salt as I use a low sodium vegetable broth)
- diced avocado, garnish
- shredded cheddar cheese, garnish
In a non-stick pan, add a bit of butter or oil to sauté chopped onions and celery for a couple minutes on medium heat. Add chopped garlic and peppers and continue to sauté, stirring, until soft for about 3 minutes.
In a crockpot, add veggie mixture and combine remaining ingredients. Cook on high for 4-5 hours or low for 6-7 hours. Garnish chili with diced avocados and shredded cheddar cheese. This chili goes great with homemade cornbread muffins. Enjoy!
Do you cook with a crockpot? If so, what's your favorite meal to prepare?
