Crock Pot Chili

Chili

 

Fall is a great time to break out the crock-pot for soup making. Chili is one of the easiest soups to whip together and after making a batch this weekend I wanted to share this quick recipe!

 

Ingredients:

  • 32oz tomato juice. My favorite base is the organic very veggie juice found at health food stores. The flavor is amazing and has more vegetables!
  • Depending on how much time I have to prep, I will brown a pound of ground turkey, otherwise vegetarian bean chili it is!
  • One large organic yellow onion sliced thinly
  • Beans- I prefer 3 varieties
    • Organic Red Kidney Beans
    • Organic Black Beans
    • Organic Pinto beans
  • If you like spice add a couple of hot peppers to taste
    • I am lucky enough to have Iowa grown habanero and cayenne peppers to choose from! I typically cut the tops and bottoms off the pepper and leave them whole in the soup while cooking, just be sure to sift them out before eating.
  • Chili powder to taste
  • Avocado (optional)
  • Goat/Sheep cheese (optional)

 

Process:

Fill the crock-pot with above listed ingredients. If adding ground beef or turkey to the soup, be sure to thoroughly cook the meat prior to adding to the crock-pot. Cook on high for 4 hours, then turn to low until ready to serve.

 

Garnish:

  • ½ avocado sliced thinly
  • 2 tablespoons crumbled goat or sheep cheese

 

I hope this sparks your taste buds into make a batch of chili this fall!

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