Making sweet and spicy veggie chili in a 6-quart slow cooker.
Recipe:
– 2 red bell peppers, diced
– 2 green bell peppers, diced
– 2 orange bell peppers, diced
– 1/2 lb of celery, diced
– 4 jalapeno peppers, diced, plus keep seeds for a bit more heat
– 1 onion, diced
– 5-10 cloves of garlic, minced
– 1 15oz can of corn
– 2 15oz cans of black beans
– 2 15oz cans of chickpeas
– 2 15oz cans of diced tomatoes
– 1 Tablespoon of chili powder
– 1 Tablespoon of cumin
– 1 Tablespoon of basil leaves
– 1 Tablespoon of turmeric
– 1 Tablespoon of kosher salt
– 1/2 teaspoon of cayenne pepper
– 1/2 teaspoon of ground black pepper
– 1 14oz bag of meatless crumbles (usually soy based)
My chef’s knife: https://amzn.to/3MThUmp
My slow cooker: https://amzn.to/46t0tQH
One of my cutting boards: https://amzn.to/3sDqtLl