Vegetarian chili (slow cooker)
CHILI! I love chilli because you don’t have to do anything for it and you have plenty left over to freeze for your lunch. It’s amazing.
You can add more broth is the consistency is too thick to your liking.
For a different taste, you can try this recipe with our Indian broth!
800 ml tomatoes, diced
400 ml canned brown lentils, rinsed (or cooked lentils)
400 ml white beans, rinsed
3 carrots, diced
1 cup celery, chopped
2 onions, diced
3 cloves garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon smoked paprika
1 cup of Tata Soupe Italian broth
Salt and pepper to taste
Shredded cheese to garnish
- Pour the tomatoes, lentils, white beans, carrots, celery, onions, garlic, and spices in the slow cooker
- Add the broth and stir well
- Cover and cook on high for 3 hours or on low for 5-6 hours
- Serve while hot in bowl and pour the shredded cheese on top