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Vegetarian Slow Cooker Chilli with Mushrooms

This month I’ve been slow cooker crazy. Yes, spring is right around the corner (starts tomorrow!), but it’s still cool enough out now in Vancouver to make me crave some warming, comfort food. Plus, slow cooker meals are pretty easy to make and last for several meals because I can easily make a lot.

Of all the ones I’ve made this month, this is my fave slow cooker recipes of the month.

Vegetarian Slow Cooker Chilli with Mushrooms
High protein, easy to make, and delicious!
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Ingredients
  1. 2-3 cans of your choice of beans, drained and rinsed (I used black beans and barlotti beans)
  2. 1 Tbsp extra-virgin olive oil
  3. 2 tablespoons chili powder
  4. 1 1/2 tsp ground cumin
  5. 1/2 tsp ground cardamom
  6. 2 medium onions, coarsely chopped
  7. 1 pound mushrooms, sliced
  8. 1/4 cup water
  9. 3 large tomatoes, coarsely chopped
  10. 3 cups vegetable broth
  11. 1 6-ounce can tomato paste
  12. 2 limes, cut into wedges
Instructions
  1. Combine oil, chili powder, cumin and cardamom in a large pan (I used my stirfry pan).
  2. Place over high heat and stir until the spices sizzle, about 30 seconds.
  3. Add onions, mushrooms, tomatoes and water.
  4. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes.
  5. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth and tomato paste
  6. Mix well.
  7. Place the beans in a large slow cooker.
  8. Pour the hot vegetable mixture over the beans.
  9. Turn heat to high.
  10. Put the lid on and cook until the beans are creamy, 4 hours.
  11. Serve with lime wedges. I also added avocado on top, though you could choose sour cream or cheese.
Acupuncture, TCM, natural health, Vancouver, BC http://www.activetcm.com/
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