This chili is hearty, filling and only takes about 15 minutes of prep time. It's a perfect weeknight dinner that will satisfy everyone. It can also easily be frozen so it's a great make-ahead meal for all of you meal preppers.
I must admit – I'm late to the slow cooker game. We got this awesome clay pot slow cooker for a wedding gift and I've been using it one to two times a week since!
It makes dinners so easy, and I'm all about easy these days since I'm weeks away from giving birth!
It also doesn't leach any weird chemicals into our foods like a lot of the plastic ones do.
I love topping it with cilantro, avocado, or cashew sour cream.
For the cashew sour cream – in a high speed blender, combine 1 cup of cashews (soaked), juice from 1/2 a lemon, 1/2 cup water, 1 tsp apple cider vinegar and salt to taste. Blend it all together and then let sit in fridge for 30 minutes or longer to thicken. If you have a high speed blender you will only need to soak the cashews for 15-30 minutes. If it's not a Vitamix or other comparable blender, I recommend soaking the cashews for at least 2 hours.
This chili is not only flavorful, but contains a wealth of nutrients.
When you're eating this you are not only making tastes buds happy, but you are doing a lot of good for your health and body!
In a slow cooker add all the ingredients. I like to add the vegetable broth first then seasonings and then the vegetables and beans. If you like a thicker chili then omit the vegetable broth. Cook on medium to high heat for one to two hours.
Once it's done cooking make sure to stir it a few times. Then serve with topping choices like cilantro, avocado or cashew sour cream. I think the cashew sour cream is a must!
If you do not have a slow cooker check I love this one. It's made from organic clay and will not leach weird chemicals in your food!
To save more time you can also sub precut, frozen veggies. Read in post above.
Feel free to sub the beans for ones you like better.