Fall is Jocelyn’s favorite season. She loves apple picking and sweaters and Thanksgiving. She’s so determined that fall arrive that every time the weather turns a little bit colder, she lights candles and sends our kids to day care dressed as pumpkins. She is serious about autumn.
One of our favorite autumn treats is healthy slow cooker meals. They’re so easy, and dinner is ready when we get home, its smell permeating the whole house. The other day when the weather got a little bit cold, Jocelyn leapt at the chance to make us a big batch of vegan slow cooker chili, and brother, it was great. She bumped up the veggie to protein ratio, and so not only was it delicious, it was even healthier than usual. We’ll be making this one a lot as the mercury drops.
2 Tbsp olive oil
2 medium onion, diced
4 carrots, chopped
2 peppers, bell or cubanelle, diced
1 1/2 cups of vegan meatless crumbles
2 cups corn kernels
3 lb tomato, diced
2 cups dried kidney beans, soaked
4 cups vegetable stock (or less, as needed)
1 Tbsp garlic powder
1 Tbsp ground cumin
Salt to taste
Heat oil in a large, deep sauté pan on medium high heat. Once hot, add the onion, carrot, peppers, and veggie crumbles. Sauté, stirring frequently, until the onion and pepper are soft, about 10-15 minutes.
Add all ingredients to the slow cooker, making sure the vegetable stock doesn’t cause the pot to overflow. Stir everything up and cook on low for 8-10 hours. Enjoy topped with whatever you like! We like tortilla chips and avocados.