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I love chili! It’s the ultimate comfort food and as soon as the weather gets colder I automatically start to crave it. Thing is, I never make it the same way twice; that’s the beauty of chili! You can put whatever you want in it! To get you started here’s the base that I use every time I want to make a pot and you may notice a surprise ingredient: chocolate! You can’t taste it but it adds a wonderful richness! Enjoy!

My Ridiculously Easy Veggie Chili
 
Prep time
Cook time
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ThereseSmith:
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
  • 1 large can of diced tomatoes
  • 2 cans of beans of your choice (I love using a can of black beans and a can of mixed beans), rinsed thoroughly
  • 2tbsp tomato paste
  • 1 medium onion, diced
  • 1 pepper (any colour), diced
  • 3 cloves garlic, minced
  • 1tbsp low sodium soy sauce
  • 2tbsp chili powder (less if you're not into spice)
  • 2tbsp unsweetened cocoa powder
  • couple shakes of smoked paprika and cumin
  • Cayenne to taste
  • Whatever other veggies you want (mushrooms, carrots, celery, the choice is yours!)
Instructions
  1. Bring out the slow cooker because this is how to make your chili magical!
  2. Throw all the ingredients into your slow cooker and stir thoroughly.
  3. Cover and turn on to low heat for 2 hours.
  4. Turn the heat up to high for 1 more hour (add a teeny bit more liquid if needed but you shouldn't).
  5. Serve with a dollop of low fat, plain greek yogurt and a teeny bit of shredded low fat mozzarella! Of course, any chili connoisseur knows that it's best eaten the next day!
Nutrition Information
Calories: 238 Fat: 2 Carbohydrates: 44 Sugar: 10 Fiber: 11 Protein: 14<img class="aligncenter size-medium wp-image-3281" title="Veggie Chili" src="http://www.thereselean.com/images/2012/12/Veggie-Chili-e1354904224568-224x300.jpg" alt="" width="224" height="300" data-mce-src="http://www.thereselean.com/images/2012/12/Veggie-Chili-e1354904224568-224x300.jpg">

 

 

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