As you may know from my recent Instagram post, Alex and I have been trying to eat less meat at home. For our health and for our earth, we feel this is the right move. We are calling ourselves “Flexitarian’s” because we want our protein to be mostly plant-based, however, on occasion, we are going to eat meat.
This has been a huge step for us because we used to eat meat with EVERY single meal, whereas now, we are eating meat about once per week. That being said, 99% of the recipes I’ve grown up with are meat-based, so this has definitely been a fun and challenging time in our kitchen. The question is, “How do I make meat-less meals that are delicious enough that we won’t miss eating meat?” Well thanks to the internet, I’ve found some great protein substitutes such as whole grains, beans, and legumes!
This recipe for Crockpot Vegetarian Chili doesn’t “feel” restrictive, if you know what I mean. It is delicious, super filling, and packed with plant-based protein!
Give this recipe a shot and let me know, do you miss the meat?
Crockpot Vegetarian Chili
This protein-packed Chili is delicious, filling, and super easy!
Ingredients
- 1 cup carrots, chopped
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoon salt split, more to taste
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregeno
- 2 teaspoons coriander
- 1 tablespoon red chili flakes (optional, to taste)
- 28 oz can of diced tomatoes
- 2 15 oz canned beans, drained (I used black beans and kidney beans)
- 1/2 cup quinoa
- 1/2 cup lentils
- 4 cups broth (vegetable or chicken)
- 2 tablespoons brown sugar
- Optional toppings: avocado, sour cream, cheese, green onions, etc.
Instructions
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Over medium heat in a medium-large pot, sauté the chopped carrots, bell pepper, onion, and garlic using olive oil. After 2 minutes, add 1 teaspoon of salt, the chili powder, cumin, oregano, and coriander. Cook for another 3 minutes.
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Add the can of diced tomatoes (with the juice). The liquid from the tomatoes will allow you to scrap the bottom of the pot to get all those spices loosened and incorporated in the mixture. Let the pot cook over medium heat while you prepare the rest of the ingredients.
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In a large crockpot, add the frozen corn, canned beans, quinoa, and lentils. Dump the stove mixture into the crockpot. Add the remaining 1 teaspoon of salt and 4 cups of broth. Stir to combine.
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Cook on high for 3-4 hours, or on low for 5-6.
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30 minutes before serving, add two tablespoons of brown sugar and additional salt to taste.
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Once the quinoa and lentils are fully cooked through, the chili is ready to serve. Serve with your favorite chili toppings such as cheese, sour cream, avocado, or green onions (my favorite is all of them lol).
