Welcome to the 4th episode of “Allison’s Eats”! YAY!🍴”Allison’s Eats” is a series of “cook with me” videos where I share how to make my favorite recipes with you all. 😋 I hope you enjoy this easy, + vegetarian chili and baked potato recipe. Let me know if you end up making it yourself! 💕
SHOP THIS VIDEO:
♡ My air-fryer:
♡ My crockpot:
VEGGIE CHILI INGREDIENTS:
♡ 2 cans kidney beans, drained
♡ 1 can black beans, drained
♡ 1 can pinto beans, drained
♡ 1 can diced fire-roasted tomatoes
♡ 2 green bell peppers, diced
♡ 2 jalapenos
♡ 2 cups corn kernels
♡ 1 onion, diced
♡ 3 cloves garlic, minced
♡ 2 1/2 cups vegetable stock/broth
♡ 1 cup salsa of your choice
♡ 1 teaspoon cumin
♡ 1 teaspoon onion powder
♡ 1 teaspoon garlic powder
♡ 1 teaspoon cayenne pepper (optional)
♡ 1 teaspoon red pepper flakes (optional)
♡ Salt and pepper to taste
BAKED POTATO INGREDIENTS:
♡ 1 bag of russet potatoes
♡ Plain greek yogurt of sour cream (for topping)
♡ Shredded cheddar cheese (for topping)
♡ Olive oil, steak seasoning, + salt + pepper to taste
DIRECTIONS:
♡ Wash + chop all produce
♡ Turn crockpot on high and add in a drizzle of olive oil, garlic cloves + onions then add in all remaining ingredients
♡ Cook on high for 4 hours or cook on low for 8 hours
♡ How to make baked potatoes in your crockpot:
LET’S BE FRIENDS!
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Let’s create something incredible!💡 Be truly glad…there is wonderful joy ahead. ♡ 1 Peter 1:6 #cookwithme #healthyrecipe #vegeterianrecipe #allisonseats