Crockpot Veggie Chili
DIET, DINNER, LUNCH, slow cooker, soup + stew + chili
American, gluten free, vegan, vegetarian
can of diced fire roasted tomatoes
can of chickpeas
drained and rinsed
peeled, seeded and cut into 1-inch cubes
low sodium vegetable broth
chipotle peppers in adobo
Salt and pepper to taste
stemmed and chopped kale
Place all of the ingredients into a large crockpot (I used a 6 quart crockpot) and con on high for 3-4 hours or on low for 6-8 hours.
Serve with your favorite chili toppings (I like diced onion, avocado, and jalapeos). Enjoy!
If you do not like spicy chili, be sure to remove the seeds from the chipotle peppers before chopping them.
If you don’t like chickpeas, feel free to sub in any type of bean you prefer (kidney or pinto would be great options).