Crock Pot Vegetarian Chili Recipe

I overlooked my other chili recipe on here the other day and tried a new one. I am so glad I did, because this is the BEST chili I have ever made!!

Vegetarian Chili
Recipe by Robin Miller

1 can 28 oz. chopped tomatoes
4 Cups vegetable broth
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 cup chopped onion
1 diced red pepper
2 garlic cloves, chopped fine
2 Tb. chili powder (I used 1/2 chipotle chili powder and half regular)
2 Tb. Mexican oregano or regular dried
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. hot sauce
1/3 cup cous cous
1/2 cup Monterrey jack, cheddar, or Parmesan cheese, grated
1/3 cup cilantro
salt and pepper to taste
sour cream or plain yogurt (optional)

Directions
In a crock pot, combine all ingredients except everything listed below the hot sauce. Cook on Low for 6-8 hours or High for 3-4 hours.

10 minutes before serving, add cous cous and let cook until cous cous is tender. Season to taste (I didn't think it needed any salt or pepper). Just before serving, top with shredded cheese, a dollop of sour cream or yogurt and sprinkle with cilantro.

So easy, healthy and DELICIOUS!

*Note, it was the perfect amount of spice for Adam and I, however I think I will reduce the hot sauce and chili powder for Owen's taste buds next time. I think with enough yogurt mixed in, he would be fine. I'll test the left overs on him tomorrow : )

Mamma's Veggie Chili

Santa Barbara FINALLY saw some rain today (well, they were big sprinkles, but water from the sky none the less). When it's cold and rainy out, my mind goes straight to chili! It only takes about 30-40 minutes total and it's filling. Though, I made it earlier so it can simmer for longer. The lentils provide a meaty texture that is full of nutrients, protein and fiber. I always add as many veggies as I can throw in the pot as well. It's a good way to get them in Owen's belly : )

Ingredients
1 15 oz can of kidney beans
1/2 cup lentils
1 cup water or vegetable broth
1/2 cup frozen corn
2 whole carrots finely chopped in the food processor
1 15 oz can of diced tomatoes
3-4 peeled and diced fresh tomatoes (or another 15 oz can)
1 package of organic chili seasoning (I could make this myself, but I had it in the cupboard and it's fast and good, with no additives).
1 finely diced or pureed red bell pepper
Grated cheddar cheese
Organic Plain yogurt or Sour cream
Diced avocado (optional)

Cook the lentils with one cup of water or vegetable broth in a small pot.
Place the beans, corn, red peppers and tomatoes in a larger pot. In a bowl, mix 1/4 cup of warm water with the chili seasoning mix, and add to the vegetable pot. Stir, bring to a boil and add the lentils when they are ready, about 20-30 minutes when the water has been absorbed (you don't want them too mushy). After it boils, bring it to a simmer for 15 minutes or longer.
Top with cheddar cheese, a dollop of yogurt or sour cream and diced avocado if they are available. Serve with whole grain bread.