Vegetarian Chili

The best chili! Even better when you make it in your slow cooker or Instant Pot and let it go all day! This is considered a double batch.  I prefer to make it this way. It allows for dinner and several pre-made lunches for the week. Cooking in bulk is key to nutritional success.

DIRECTIONS

Saute’ onions, garlic, lime juice, and ghee in the pot. Once translucent, add all spices. Let spices toast on the bottom of the pan for 15-30 seconds. Stir. Combine all remaining ingredients. Let cook on slow simmer for 2-4 hours.

TOPPINGS

Avocado

Microgreens

Spring Onions

Creme Frece

Tortilla Chips

Shredded Cheese

Enjoy a big bowl of this dish on a cold fall day! You can feel good about it with roughly 200 calories per serving, before toppings 🙂

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