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Try This Crockpot Chili If You Love Comfort Food

By January 10, 2017Eat, Recipes

We’ve finally arrived to the coldest days of winter, where all we want to do is wear big sweatshirts and fuzzy socks, curl up under blankets, watch Netflix all day, and crank the heat up until you’re determined you’ll never leave the house again. And if you do have to leave the house, you know you’ll be coming back feeling cold to the bone and only be capable of collapsing into bed. Oh and of course – eat alllll the comfort food

 

Well here’s some good news – I have a toasty warm meal that can be added to your to-do list:

Crockpot three-bean chili.

The key to this recipe is preparing it either at night or in the morning – this is so you can let it simmer all night while you sleep or all day where you’re braving the cold. But rest assured, you’ll come home to a delicious, hearty, filling and healthy bowl of chili.

Made with beans and vegetables, this chili packs a huge fiber punch and will keep you full and warm for hours, and with tons of spices, the flavors of this simple dish are sure to surprise and delight you. Not only is the taste delicious, but this dish is also vegan, vegetarian, and gluten-free, so no one can be left out of the crockpot chili club. So next time you need something warm, comforting and healthy, give this simple chili a try!

Prep Time: 10 minutes

Cook Time:  8 hours

When to eat it: After a long, cold day of classes

Makes: 8 servings (this can easily be frozen or refrigerated and saved for later)

Sh*t You Need:

For the chili:

1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained 
1 can kidney beans, rinsed and drained 
3 cups vegetable broth
1/2 medium onion, chopped
2 green bell peppers, chopped
1 chili seasoning spice packet (you can use your own combination of spices but this works just as well and is super easy)
1 can diced tomatoes 
1 can tomato sauce

Topping Ideas:

Greek yogurt in place of sour cream
Shredded cheddar cheese
Crushed tortilla chips 
Brown rice 
Cornbread 

The Recipe:

1. Mix all ingredients except tomatoes and tomato sauce in 3 to 4 quart slow cooker. 

2. Cover and cook on low heat setting for 8 to 10 hours. 

3. Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook until heated through.

4. Serve hot and top with desired toppings.

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Author Julia DeCecco

Julia is a second year Dietetics major with a minor in Disabilities studies at the University of Delaware. She is passionate about healthy living and helping people be the best that they can be. When she is not in the kitchen working on her healthy culinary creations, you will find her in the UD pool with the club swim team. Check out her healthy food Instagram @peanutbutterbliss.

More posts by Julia DeCecco