Most people wait until autumn and winter to enjoy chili. I love this chili so much that I make it all year round, even when it’s ninety degrees outside. Between the flavor and the abundance of nutrients I don’t miss the meat one bit and neither does my husband – it’s a big deal folks!
This recipe has quickly become a staple in my weeknight meal rotation because besides being delicious, it’s versatile and easy. If you are a fellow crock-pot lover, you can toss in all of the ingredients, leave the crock-pot on high for three hours or low for five and you have dinner and leftovers. Basically, you’re a winner. Alternatively, you may come home from work and realize you forgot to leave the meat out to thaw and it’s already 6pm. Don’t worry – there’s grace for that…and Balsamic Veggie Chili. Because this chili is meatless, you can toss in all of the goodness into a stock pot and let simmer for twenty minutes. Stir occasionally and enjoy the scent of savory flavors mingling into perfection. In only thirty minutes you have dinner and leftovers. Basically, you’re still a winner.
Here’s how it’s done. Pour the beans and diced canned tomatoes into the crock-pot. Slice portobello mushrooms and add on top. Dice bell peppers and add to crock-pot. Add sea salt, pepper and Trader Joe’s 21 Seasoning Salute (I swear by this seasoning. Get in the car, go to Trader Joe’s, find the spices, get one or ten bottles of 21 Seasoning Salute. It goes on almost everything. In short, it’s amazing and you will love it). Now, add in the chicken stock. If you do this before adding all of the vegetables you will have a trickier time pouring in all of the vegetables and beans without making a mess. Next, add a splash of balsamic vinegar to taste – this is where the magic happens so don’t skip it! As a final touch, add one bay leaf on top and let the mingling begin. Let simmer for 20 minutes and enjoy with sliced avocado.
2 cartons of Chicken stock (or broth)
2 cans of Black Beans
1 can Kidney Beans
1 can Great Northern White Beans
1 can diced basil & oregano tomatoes
0.5 lb. Diced red, yellow, & orange bell peppers
5 Portabello mushrooms
Sea Salt
Pepper
21 Seasoning Salute (Trader Joe’s)
Balsamic Vinegar
Bay Leaf
Avocado (for topping)
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