Vegetarian Chipotle Chili

Always a hit in my house even for those meat eaters! Each servings provides you with over 20g of protein, and even more if you decide to add 1lb of organic, free run lean ground turkey…

Vegetarian Chipotle Chili
2 (15 oz) can black beans – drained and rinsed
2 (15oz) can chickpeas drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can tomato paste
2 cups celery, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 green peppers
1-2 cups of chopped portobello mushrooms
1 medium red onion, diced
4 cloves of garlic minced
½ – 1 can of chipotle peppers (canned in adobo sauce, optional for spiciness)
2 T ground cumin
4 T chili powder

Directions
Add the tomatoes and tomato paste to the crock pot on high heat.

I finely chop the chipotle peppers, mushrooms, onion and garlic in my food processor and add this mixture into the crock pot along with all the spices and add it to the tomatoes cooking in the food processor to get everything going before I start to chop the remaining vegetables. Note, if you chose to add 1lb of organic free run turkey, brown in a pan beforehand until cooked and add at this point as well as seen below…

Once the remaining ingredients are prepared, add everything in the crock pot including the beans and stir. I like to let it cook for no more than 3 hours so that the vegetable are not over cooked.

Near the end of the dish cooking, you can add brown rice flour if you prefer a thicker consistency and let cook for 10 mins.

ENJOY a bowl for lunch or dinner!

Number of Servings: 8
Note: 1 lb of turkey can easily be added to recipe

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