Over the 4th of July weekend, I took the time to prepare a crock pot chili. I shopped around the grocery store throwing everything I thought would work into the cart. It came out pretty darn good. I contemplated on keeping the recipe all to myself for a chili cook-off! My dad won the chili cook-off in Hawaii three years in a row when I was a kid. I mean it is in my blood. But that would have been inconsiderate, so I decided to share.
This chili is still surviving in our fridge. Both of us have been eating it for the past week.The flavor just gets better and better as it marinates.
You will need:
*1 1/2 Onion, *5 Garlic Cloves *1 Medium Sweet Potato, *2 Bell Peppers, *1 Large Zucchini, *1/2 Cup Chopped Green Onion, *4 Medium Stalks Celery, *1 Cups Organic Tomato Soup *2 Cans Fiesta Corn *2 Can’s Zesty Diced Tomatoes, *2 Jalapeno Peppers, 2 Cans Red Kidney Beans, *1 Can Tri-Color Beans, *1 Can Black Beans, *5 Cups Tomato Sauce, *1 Cup Tomato Paste, *1/4 Cup Olive Oil, *1 Bag Meatless Crumbles (Or cooked ground turkey), *1/4 Cup Chili Powder, *1 Tablespoon Ground Black Pepper, *1 Teaspoon Garlic Salt, *1/2 Tablespoon Ground Cinnamon, *3 Stevia Packets.
I used a 6 quart crock pot. If your is smaller, divide the recipe in half.
-Dice up vegetables and add them to your crock pot.
-If you want your chili extra hot, do not remove the seeds from the jalapeno. If you want it mild, remove the seeds.
-Drain the beans and add them into the crock pot with the corn.
-Add the cans of diced tomato to the crock pot. Do not drain.
Combine the garlic coves, spices, olive oil, tomato sauce, tomato paste, tomato soup together.
-Pour the spices and tomato mixture into a blender and mixed together.
-Pour the tomato sauce into crock pot slowly.
-If your crock pot starts to fill to the top cook for an hour on high. As the vegetables cook down, add the remaining sauce.
-Cook on high for 5-6 hours.
-While the chili is cooking, defrost the meatless crumbles.
-Add them in one hour before serving.
Serving Size: 1/2 Cup (Recipe makes 48 Servings)
Nutrition Per Serving: 62 Calories, 1.4 g Fat, 10 g Carbs, 4 g Fiber, 3 g Sugar, 3 g Protein, 292 mg Sodium (if you use all low sodium beans)
This recipe is so low in calories that you can dive in for more cups or enjoy a couple slices of healthy homemade cornbread! This recipe was so tasty I dove in for seconds, maybe thirds, but I won’t admit to anything.
I’ll be posting my cornbread recipe right after this!