slow-cooker recipes

"I'm all about simplifying and making things easy," says recipe developer and athlete <a href=http://runonveg.com/ target=_blank>Lottie Bildirici</a>, who has cooked for elite runner Kara Goucher. "I love this <a href=/articles/2016/06/vegetarian-taco-recipes-petty-cash>vegetarian</a> chili because it can be eaten all week (just freeze portions in a container and place them in the fridge day-of), says Bildirici. "Feel free to change up the <a href=/articles/2014/01/white-bean-escarole-soup>beans</a> and use your favorite kind—just make sure to buy organic ones—they will have a lot less sodium than the conventional variety. To make it a complete meal, serve with brown rice and avocado. Spice things up by adding some hot sauce to the mix."Ingredients: 3 cups organic low sodium vegetable stock 3 cups sweet potato, peeled and cubed 1 15-ounce can organic black beans, rinse and drained 2 5-ounce cans white beans, rinsed and drained 1 6-ounce can tomato paste 2 cups mushroom, chopped 2 onions, chopped 1 cup celery, chopped 5 thyme sprigs 3 cloves minced garlic 1 teaspoon paprika 1 teaspoon chili powder Salt to tasteDirections: In your crock pot add all the above ingredients (excluding salt). Set it to low and cook for 6 hours or set to high and cook for 4 hours. No need to mix or stir. Once it is done cooking take out the thyme sprigs, taste and add salt/additional seasonings as desired.To plate: Serve with brown rice and top with avocado.Also in this series: <a href=/articles/2017/01/slow-cooker-salsa-beef>Slow Cooker Salsa Beef</a>and <a href=/articles/2017/01/slow-cooker-curry>Slow Cooker Thai Chicken Curry</a>

Slow cooker vegetarian chili

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