I cannot believe it has taken me SO LONG to finally post this recipe. This has been one of the few meals in my cooking repertoire forever!! I first need to say that this recipe a) does not need to be made in a slow cooker and b) can easily be made veggie or vegan.
Secondly, you need to know this is the EASIEST recipe ever because it takes a lot of shortcuts – cans of beans, boxed veggie broth, spice powder, etc. Yes there are much “cleaner,” or “fresher” recipes out there I’m sure, but this does the freakin trick!
I decided to whip up a big batch of this chili because my oven broke so my meal prep options are limited and also because it is negative a million degrees in Toronto so it just seemed fitting.
This recipe is incorporated into this week’s vlog where I also audition as a pregnant model. Prob one of the more random and embarrassing experiences in my life! Have a look at the video or you can just scroll down for the recipe.
If you do decide to watch the vlog, please give it a like and hit the subscribe button so I can grow and connect with more amazing people like YOU!
Stay warm guys xoxo
Chili Recipe
Ingredients:
1 lb of extra lean ground turkey or chicken (optional if you want to make this veggie)
3 cans of beans of choice (I like kidney, chickpeas + black beans)
1 24 oz jar of crushed tomatoes
1 spanish onion
3 cups veggie or chicken broth
1 cup pearl barley
1 tsp cumin
1 tsp paprika
2 garlic cloves (or you can be extra lazy and use 2 tbsp garlic powder)
salt and pepper to taste
Directions:
Heat oil in a pan and dice the onion.
Cook the onions until soft (about 3 mins)
Add in the meat and cook until brown
Add cooked meat and onions to the slow cooker
Rinse and drain the canned beans then add to slow cooker
Add in crushed tomatoes, pearl barley and veggie stock
Stir in spices and garlic
Cook on low for 6 hours
- For veggie option, just use beans and veggie stock. To make on the stove, cook onions and meat then add to a stock pot. Add the rest of the ingredients and simmer for 1 hour.