A New Recipe!

I asked you, my readers, last week in my post if you had enjoyed enough chili and cornbread this winter. After all, spring is almost here!

If not, I would like to share my new vegetarian crock pot chili recipe with you. I have combined and tweaked many recipes over the years and this is now my go-to favorite chili concoction.

Judy’s Crockpot Vegetarian Chili

Serves 6-8, makes about 2.5 quarts

Ingredients:
1- 28oz can of diced tomatoes
1- can of navy beans, rinsed
1- can of black beans, rinsed
3/4 cup of lentils
1- large onion, chopped
1- small butternut squash, cubed
1- large sweet potato, cubed
1- large carrot, sliced
3 or 4 garlic cloves, minced or chopped
1/2 cup of corn
1/3 cup of dried cranberries
2 Tbsp olive oil
3 cups of broth or water
1/3 cup of beet ketchup*
1-2 tbsp chili powder
1 tbsp cumin
1 tsp of paprika
1 tsp turmeric
1/2 tsp cinnamon
1/2 fresh lime
Chopped fresh cilantro
Optional: sliced avocado
Optional: a dollop of plain yogurt
Optional: spice it up with some cayenne pepper

Directions:
Throw all ingredients (except lime juice, cilantro, and optional ingredients) in to your crockpot and stir. Cook on low for 6-8 hours. Add freshly squeezed lime juice. Stir again. All ingredients and quantities can be adjusted.
Serve in bowls and garnish with freshly chopped cilantro and/or avocado. Add a dollop of plain yogurt if desired.

*I love beet ketchup! My source is The Beet Lady. Check out her website, her products, and her recipes.

I even add beet ketchup to my homemade pasta sauce! And it is the best on a veggie burger with sautéed onions.

*If you don’t have this ingredient for my chili recipe you can substitute it with a small chopped beet or you can omit.

Read my previous post about The Beet Lady and all the healthy benefits of this colorful root vegetable.

Pressed for time? This recipe is an easy one to prepare in stages. Chop and slice the ingredients the night before. Throw it all in the crockpot in the morning and it will be ready by dinner time. All you need to do is make the corn bread!

It freezes very well. Freeze in meal size batches and you will have another quick dinner ready to thaw and serve.

Enjoy this chili recipe before we ease in to warmer temps. I would love to know what you think!

And did I mention how healthy it is?

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Comments

A New Recipe! — 8 Comments

  1. This sounds great, especially with the surprise additions of butternut squash, sweet potato and beet ketchup! I will keep it to try soon. Thank you for sharing.

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