vegan slow cooker chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil1 large onion1 large green pepper (whatever color is your fave)2 cans whole peeled tomatoes2 cans red kidney beans (or black or a mix of the 2)1 can whole kernel corn2 tbsp ground cumin2 tbsp ground corriander seed6 cloves garlicsplash of worchestershire saucesmall handful fresh cilantro2 cups chicken stock 3 boneless skinless chicken breasts1 tsp paprika1 chili pepper (any kind you like)glass of red wine (or beer)2 bay leaves
chop all fresh ingredients. Heat oil in a pot and sautee the onion till it starts to sweat and get a little soft. Add the chicken. When the chicken starts to turn white, add all remaining ingredients, except for the fresh cilantro. Bring to a boil and then reduce heat to a simmer. Simmer for 30-45 minutes or until a bit thickened. This will also help your chicken get tender. If you have a cast iron pot make it in this. It really improves the flavor. This recipe can easily be made vegetarian/vegan by ommiting the chicken and stock, and using vegetable stock instead, and adding more veggies like zucchini, carrots or celery. I do this often. It is super healthy for you and very filling. (It also lowers the calorie intake which means I can have 2nds....or even 3rds) This also freezes well. Oh, and it helps to rinse the kidney beans to cut out a lot of the salt and doesn't make you as, um, gassy. Enjoy.
Serving Size: 8 large servings, enough for a meal each
Serving Size: 8 large servings, enough for a meal each
Nutritional Info Amount Per Serving
- Calories: 170.8
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 561.6 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 10.8 g
- Protein: 9.2 g
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