Membership Newsletter – Volume 15 March 2024
Welcome to Our March Edition! This Month’s Topic – Mercury In Fish…
Veggie Chili in a Slow Cooker
Veggie Chili in a Slow Cooker
Veggie Chili in Slow Cooker
This chili is also great for leftovers and is freezer friendly. As always, feel free to add or take away optional veggies in this dish! It’s always fun to experiment with recipes customizing to your favorite taste. The most important thing to remember is keeping the ingredients as whole and unprocessed as possible.
- Slow Cooker
- 1 29oz can tomato sauce
- 1 16oz jar mild salsa (use your favorite kind)
- 1 can diced tomatoes (can substitute 2 chopped fresh tomatoes)
- 1 can dark red kidney beans (rinsed)
- 1 can light red kidney beans (rinsed)
- 1 can black beans (rinsed)
- 1 12oz bag frozen broccoli cuts (can substitute 2 cups chopped broccoli)
- 1 12oz bag frozen carrots (can substitute 2 cups chopped carrots)
- 1 12oz bag frozen organic non-gmo corn (optional)
- 1 cup chopped mushrooms (optional)
- 3/4 cup chopped peppers (any color)
- 1 tbsp chili powder
- 1 package of organic chili seasoning packet mix (I use gluten free)
- Pour sauce in the bottom of slow cooker; add chili powder, chili seasoning mix and mix well. Rinse beans and add to sauce. Add remaining ingredients and mix well.
- Hint: Roast your veggies in the oven then stir them into the chili mixture for a unique, flavorful taste experience!
- I usually slow cook this recipe for 6 hours. If I’m in a hurry and since there is no meat, I have been known to bump up the time and temp in my slow cooker to 4 hours.
- This chili is also great for leftovers and is freezer friendly.
- As always, feel free to add or take away optional veggies in this dish! It’s always fun to experiment with recipes customizing to your favorite taste. The most important thing to remember is keeping the ingredients as whole and unprocessed as possible.
ENJOY AND FEEL THE HEALTH
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