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!
- 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)
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.
- 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!