As a meat eater, I am becoming more and more enamored by vegetarian dishes. To the point where I think I might actually make the conscious decision to stop making meat and/or dairy a priority. Mostly because it can be expensive! Secondly because it can be unhealthy. I am not making any promises, I have enough goals I am focusing on for this year. But I will admit there is a level of curiosity.
In my weekly quest to try a new recipe a lot of them have been vegetarian, by accident really. Here is my delicious find of a vegetarian chili. Easy to throw together before heading to work during the week!
Slow Cooker Vegetarian Chili
2 cups low sodium vegetable broth
1/4 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
2 tsp steak sauce
1 tsp salt
2 garlic cloves
1 mini chipotle cube bullion
2 15oz cans no salt added black beans
1 15oz can no salt added kidney beans
1 15oz can no salt added pinto beans
2 14.5oz cans diced tomatoes
Naturally Yours sour cream
Crushed Tortilla Chips
Rinse and drain all beans. Combine with all other ingredients except toppings. Cover and cook on low for 8 hours. Enjoy with toppings of your choice!