Crockpot Chili
Do you need something to warm you up at the end of a chilly fall day? This is it. Prep it whenever you have time, throw it in the crockpot in the morning, and enjoy it in the evening. Serve it up with some brown rice, cheese, Greek yogurt (unless, of course, you're keeping it dairy free/vegan) and a squirt of lime. You'll love the way you feel afterward, knowing that you just filled yourself with whole ingredients, and you'll have some great leftovers to take for lunch the next day (should there be any left...)
Crockpot Chili
(For printable PDF click HERE)
3 cups beans (any combination: black, garbanzo, kidney, red...) 6 tomatoes 2-3 bell peppers (1 cup each when chopped) 1 large yam (or 2 small) 1 onion (2 cups once chopped)
2 T cumin 2 T coriander 3 T paprika 2 cloves garlic 1 T turmeric 1 t salt
Finely chop onions and celery and garlic, roughly chop bell peppers and yams, and quarter tomatoes
Pour everything into crockpot, leaving the tomatoes to go on top and cook on high 4 hours (simmer as long as you want–the longer the better)
Once cooked, pick out the tomatoes, blend them up, and pour the mixture back in to thicken the sauce
(Optional) Serve over brown rice, and top with cheese, Greek yogurt, and lime.
