Slow Cooker Vegetarian Chili
This hearty chili is super easy to prepare. Just put all the ingredients in your slow cooker and come back in 6-8 hours to enjoy a steaming bowl of vegetarian chili.
Ingredients:
1 cup uncooked farro or quinoa
1 large onion, peeled and diced
4 cloves of garlic, minced
1 (19oz) can red kidney beans, rinsed and drained
1 (19oz) can black beans, rinsed and drained
1 (19oz) can chick peas, rinsed and drained
1 (114ml) can diced green chilies
1 L carton organic vegetable broth
1 (540ml) can diced tomatoes
1 (740ml) jar chunky marinara sauce
4 carrots, peeled and chopped
2 cups frozen organic corn
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon black pepper
Method:
Add all ingredients to a large slow cooker and stir thoroughly to combine. Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through. Serve immediately, garnished with extra toppings such as shredded cheddar cheese, crushed tortilla chips, avocado or sour cream. Refrigerate leftovers in a sealed container for up to 3 days or freeze for up to 3 months.
Recipe adapted from www.gimmesomeoven.com