Hello! Sorry it’s been a while… I’ve been busy in these mountains. I took a new job, and I have a bun in the oven… both these things have been taking over my life & body! Cooking and creating new recipes has unfortunately been on the back burner. Things are starting to settle down, so I’ll hopefully get back into my weekly posting routine soon again! For now, I wanted to share this super easy and delicious recipe I threw together last week. Once you gather all the ingredients, it’s just a matter of chopping everything and throwing into the crockpot – then doing nothing (how nice). I used this filling to dump over a pile of chips for nachos, my husband wrapped some into a burrito, and then we froze the rest. You could also use the filling for enchiladas, quesadillas, or a bowl of chili with some cornbread or other delicious toppings… it’s very versatile. You can swap out any of the veggies or spices to suit your tastes. Spring has sprung, but it’s mud season over here… my husband is still skiing until the last resort closes so this chili was the perfect treat after a long day outside. Enjoy!
Quick, easy and veggie packed vegan chili recipe.
Ingredients
- 1 carrot
- 1 pepper
- 1 onion
- 2 cups cooked beans
- 1 yellow squash
- 2 tomatoes
- 2 cloves garlic
- 1/3 cup frozen corn
- 1 chipotle pepper in adobo sauce, finely diced (optional)
- 2 TBS chili powder
- 2 TBS cumin
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 2 tsp salt
- 1/4 tsp dried oregano
- 2 cups water
Instructions
- Wash, brush and dice all your veggies, then toss into a slow cooker.
- Stir in all the spices until well combined.
- Add enough water to just barely cover the top of the veggies.
- Taste & adjust seasoning if necessary.
- Cover and cook on low for 6-7 hours.
www.meatlessinthemountains.com
