This veggie chili really does cook itself. We are not sure an easier crockpot recipe exists. It is a great way to introduce a hearty, satisfying, meatless meal to even the biggest carnivore. One of our favorite meals (pictured here) is a baked sweet potato, topped with sautéed greens, a generous ladle of this chili, and some avocado slices.
1 3/4 cups organic vegetable broth
1 cup chopped onion
2-3 seeded and chopped jalapeño peppers (OR substitute a 4oz can of diced green chilis for a very mild version)
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can small white beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (14.5 ounce) cans organic diced tomatoes, undrained
garnishes: sliced avocado, sour cream, shredded cheese, or chopped fresh cilantro
Combine all of the ingredients (except the garnishes) in a crockpot or slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Ladle into bowls and top with your choice of garnish.