There are a lot of reasons chili makes the perfect fall meal. To name a few:
It can be made in a Crock-Pot, so it’s super easy and can be done ahead of time!
The leftovers are fantastic.
It’s low-fat but full of flavor.
It’s very filling.
It’s very versatile and would make a great topping to a salad, baked potato or even in a sandwich (think sloppy joe).
This vegan chili recipe is perfectly adaptable for any dietary needs! Feel free to add ground beef, turkey or chicken; or, you could toss in some Boca crumbles!
6 to 8 small peppers (tiny and sweet), diced
1 onion, diced
6 small sweet potatoes, peeled and diced
2 cans of diced tomatoes with juice
1 packet of chili seasoning
1 can of drained black beans
1 1/2 cans of drained red beans
3 cans of water
1 tablespoon of chili seasoning
1/2 teaspoon of garlic salt
1/2 teaspoon of ground red pepper
1/3 cup of whole-wheat couscous
Salt and pepper, to taste
In your slow cooker, combine all of the ingredients except the couscous. Allow to cook on high for five to six hours or until potato is cooked all the way through.
When there is about one hour left to cook, add the couscous. If the chili is already very thick, you don’t need to add it, or you can add it with 1/2 cup of water. I didn’t have the couscous in the recipe at first, but I added it because I used three cans of water and it was too soupy. I liked it though, so recommend trying it!
Ali Hively is the author of the blog The Healthy Hostess, where she shares her passion for healthy living. Her articles focus on healthy recipes, fitness tips and her life as a mom. Visit Ali on Facebook and Twitter.