It’s a chilli kind of day
A family favourite in our household is my slow cooker chilli!
It is quite simple to put together and as it slowly cooks throughout the day, the house begins to fill with delicious aromas.
This chilli pairs wonderfully with my cashew sour cream recipe! It is also delicious with avocado and green onions. Yummmm!!
1 cup chopped onion
6 minced garlic cloves
2 cups peeled and chopped carrots
2 TBSP olive oil
3/4 cup dry black beans
3/4 cup dry pinto beans
3/4 cup dry kidney beans
1 can diced tomatoes
1 can tomato sauce
1 tsp onion powder
1/2 TBSP garlic powder
1/2 TBSP cumin
2-3 TBSP chilli powder (depending on the spice level of your powder and how spicy you prefer it) 2 tsp smoked paprika
5 cups vegetable broth ( I like to use 5 cups of filtered water and 1 bouillon cube)
2 TBSP maple syrup
2 TBSP tamari
2 tsp liquid smoke
1 package of Gardien Beefless Ground (or 3 cups of cooked brown lentils mashed)
1. Place olive oil in pan to warm up. Once warm, sauté onions until becoming translucent and add in garlic. Sauté until browning. 2. Once the onions and garlic have browned, add the beefless ground or lentils and mix well. 3. Add in the maple syrup, tamari, liquid smoke and smoked paprika. Continue to stir and allow to cook for approximately ten minutes. 4. Put all the ingredients into your slow cooker and stir well. 5. Cook on high for 6.5 hours. ENJOY!!