Many people have been asking for an easy slow cooker plant-based, gluten-free recipe…so here we go! This one is simple and perfect for the cooling days of winter that seem to be arriving quite quickly. The nice thing about a slow cooker meal is that you can set it before you leave for work and when you get home at the end of the day, your meal is ready. It’s a super easy and super delicious meal that the whole family can enjoy…if there are left-overs – this can easily be frozen for another time. Believe me, there only be left-overs if you double up on this recipe…it’s that good!
Ingredients:
- 2 onions
- 4 cloves of garlic
- 2 cups tomato, chopped
- 1/2 cup corn
- 3 cups canned beans of choice (kidney beans, chickpeas…)
- 1 Tbsp hot sauce (or more if desired)
- Add 1 tsp onion powder
- 1 tsp cumin
- 2 Tbsp chili powder
- 1 cup water
Directions:
- Put everything in the slow cooker
- Make sure the water stays below the beans (less water = thicker chili)
- Cook 4hrs on high, then switch to another 4hrs on low
- Enjoy with rice or quinoa
- Top with avocado and a squeeze of lime!
~ Plant Trainers
