Crock-pot Vegetarian Chili

Ahhhh, fall.  My favourite season.  Now that I can feel the crispness in the air, I can pull out my cozy sweaters and beautiful fall scarves.  It is also the perfect time of year to make chili.

Vegetarian Chili

I love that I can throw the ingredients into my CrockPot the night before, and I have lunch for the next day.  And the smell when I walk into the kitchen is amazing.

I got the original recipe from "The Yummy Mummy Kitchen" cookbook, which I picked up from the library last week.

Vegetarian Chili

Ingredients:

2 tbsp extra-virgin olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, chopped

1 sweet potato, peeled and diced

Salt and pepper to taste

1 tbsp Epicure Louisiana Hot n Spicy (or you could use chili powder)

1 tsp cumin (this is important...it really improves the flavour!)

1 red bell pepper, diced

2 tbsl tomato paste

28 ounces canned diced tomatoes with herbs & spices in juice

3 cups vegetable broth (I used my homemade stuff using vegetable scraps)

1.5 C cooked kidney beans, drained and rinsed (or use 1 can)

1.5 C cooked black beans, drained and rinsed (or use 1 can)

Directions:

Put all ingredients into a crock-pot.  Cook for 8-12 hours on low.

Meal Plan for the Week:
Sunday: Vegetarian Chili
Monday: Chili Leftovers
Tuesday: Honey Curried Vegetables over brown rice
Wednesday: Stirfry over leftover brown rice
Thursday: Spaghetti with tomato sauce w/ veg and black beans
Friday: Shepherd's Pie (made with sweet potatoes)
Saturday: Leftovers