meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free
Ingredients:
- 1 46oz can Vegetable Juice
- 1 15oz can Light Kidney Beans (rinsed & drained)
- 1 15oz can Dark Kidney Beans (rinsed & drained)
- 1 15oz can Diced Tomatoes (seasoned optional)
- 1 15oz can Pumpkin
- 1 cup Jasmine Rice
- 1 cup Quinoa (rinsed)
- 1/4 cup Almond Butter (or any nut butter)
- 8oz Mushrooms (sliced)
- 1 medium Sweet Onion (chopped)
- 2 tbsp Chili Powder
- 3 tsp Sea Salt
- 1 tsp Cinnamon
Directions:
- Turn slow cooker to high to warm up
- Add Mushrooms & Onions, cover and sweat to soften (about 5 minutes)
- Stir in remaining ingredients
- Heat on low for about 6-8 hours, high for about 4 hours
My2Cents: If the Rice & Quinoa soak up too much of the liquid, add in some Water or Veggie Broth to compensate. Throw on top of some rice pasta for Skyline Chili!
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