| 22 | 92 | 230 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 22 min | 1 h 10 min | 11 |
| 426 gm | Red kidney beans, canned, drained |
| 426 gm | Pinto beans, canned |
| 426 gm | Black beans, canned |
| 426 gm | Tomato |
| 426 gm | Marinara sauce, low sodium |
| 131 gm | Tomato paste, canned |
| 1 medium pepper(s) | Green bell pepper |
| 1 medium pepper(s) | Red bell pepper |
| 2 cup | Ancho, poblano, pepper |
| 1 medium pepper(s) | Jalapeno pepper |
| 1 medium | Yellow onion |
| 2 medium | Carrots |
| 2 medium stalk(s) | Celery |
| 1 cup | Frozen yellow corn kernels |
| 12 clove(s) | Garlic |
| 1 tbsp | Cumin |
| 1 tbsp | Garlic powder |
| 1 tbsp | Sea Salt |
| 5 cup | Water |
| 1 medium | White onion (chopped small) |
| 1 bunch | Parsley, fresh |
| 1 avocado(s) | Avocado (diced) |
Chop veggies for chili into small pieces.
Wear a glove while chopping hot chili peppers if your skin is sensitive to the heat like mine.
Place all chili ingredients in the crockpot together and turn on high.
Cook for 5-6 hours in a crockpot or for 1 hour on the stovetop on medium heat.
For garnish chop a white onion small, dice avocado into small pieces, or chop fresh herbs like parsley or cilantro.
Top your chili bowls with the garnish of your choice and enjoy!
Healing With Plants is a holistic wellness education website providing stories, articles, recipes, and inspiration for healing with a whole foods plant-based diet. All recipes featured on this site are 100% plants, heart-healthy, and an excellent part of a healing diet or a diet to maintain everyday wellness.
| Meat Alternative | 0.7 |
| Vegetables | 3.6 |
