Ingredients
- ▢ 16 oz can organic chopped tomatoes
- ▢ 64 oz vegetable broth (2 cartons)
- ▢ 6 cups raw mixed beans (lentils, yellow split peas, white beans; soak overnight if using large beans)
- ▢ 2 tablespoons olive oil
- ▢ 1 onion, minced
- ▢ 4 cloves garlic, minced
- ▢ 4 celery stalks, chopped
- ▢ 4 carrots, chopped
- ▢ 1 bell pepper, diced
- ▢ 1 tablespoon chili powder
- ▢ 1 1/2 tablespoons cumin
- ▢ 2 teaspoons kosher salt
- ▢ 1 teaspoon sweet paprika
Instructions
- Place the chopped tomatoes, vegetable broth, and mixed beans into the slow cooker.
- Heat olive oil in a pan over medium heat. Sauté onions for 5 minutes until softened.
- Add garlic and sauté for 2 more minutes until fragrant.
- Transfer the onion mixture into the slow cooker.
- Add celery, carrots, bell pepper, chili powder, cumin, salt, and paprika. Stir to combine thoroughly.
- Cover and cook on LOW for 10 hours or HIGH for 5–6 hours.
- Optional: Stir in 2 cups kale or chard during the last hour of cooking.
- Serve hot, with optional hot sauce for heat.
Notes
- Texture control: Add more broth if a thinner consistency is preferred.
- Flavor boost: Let chili rest 10–15 minutes after cooking before serving.
- Make it spicy: Add cayenne or hot sauce during cooking or at serving.
- Storage: Refrigerate up to 4 days or freeze up to 4 months.
- Freezing tip: Cool completely before portioning into airtight containers.
