The Very Best Vegetable Chilli
Vegetable Chili is a favourite around our house. We like to eat it served over mashed potatoes or air-fried potatoes or rice or quinoa, or we eat it with whole-grain sourdough bread. However you want to eat it, it’s sure to be a crowd-pleaser.
1 15 oz can kidney beans (or 1.5 cups cooked)
1 15 oz can black beans (or 1/5 cups cooked)
15 oz can navy beans
28oz can diced tomatoes
8 oz mushrooms, sliced
1 onion, diced
2 stalks of celery
1 green pepper, diced
2 carrots, diced
1 vegetable cube or 2 tsp vegetable flavoured better than bouillon
1 medium-large sweet potato, diced
1 tbsp chilli powder
2 tsp garlic powder
1 tsp cumin powder
½ - 1 tsp chilli flakes
1 tsp oregano or Italian seasoning
1 tsp smoked paprika
2 tsp cocoa powder
2 cups frozen corn
3 cup chopped spinach
Add all the ingredients to a crockpot, except the corn and spinach.
Mix and cook on medium heat for about 4 hours or until the vegetables are to the desired doneness.
Add in the corn and chopped spinach and cook for another 20 minutes.