plant-based chili recipe

as part of a healthier lifestyle (and one of my january goals), i've committed to eating a plant-based diet.  this means eating only the healthiest of foods possible: veggies, fruit, legumes, grains, and lots of water (okay, and mayyybe some dark chocolate, too!)- and i can tell you this: i already can feel a HUGE difference. justin even told me last night my face looked thinner- and it's only been five days!

anyway, i've been wanting to do some sort of chili in our crockpot- because crockpots are awesome. but i had never even made chili (crazy, i know) and didn't really care to look up a complicated recipe. so i grabbed what was in my cupboard and threw this together.  according to my husband, it's the best meal i've ever made. and, trust him when he says this- he's the first person to chime up with the "oh, maybe next time you could add this" comments so..

plant-based chili

you will need:

- 1 28oz can organic diced tomatoes in their juice

- 1 can organic black beans

- 1 can organic kidney beans

- 1 can organic great northern beans

- 1 onion

- 1 red pepper

- 1 green pepper

- 4-5 whole garlic cloves

- cayenne pepper

- red chili pepper flakes

- cumin

- pink himalayan sea salt

- *rice

cut onion, red pepper, and green pepper into bite sized pieces. combine first four ingredients with the onions, peppers, and garlic cloves in a crockpot. season to taste. cook on low for 8+ hours. enjoy!

*optional: we had leftover rice from the previous evening. after the chili had cooked, i poured the cooked rice into the crockpot and let it soak for about an hour or two on the warm setting. dee-licious.