Mooshoo

Yields: 8 Servings

This nutritious, colorful vegetarian chili comes together quickly in the slow cooker and is ideal for feeding a large group or freezing in small batches for single-serving dinners!

Ingredients:

For chili:

  • 1 Tbsp avocado oil or olive oil for slow cooker
  • 1/2 large organic red onion, diced
  • 2 stalks organic celery, chopped
  • 1 organic carrot, chopped
  • 1 organic green bell pepper, chopped
  • 1 organic red bell pepper, chopped
  • 1 organic sweet potato, peeled and chopped
  • 1 organic jalapeno, seeded and finely diced
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1 1/2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tsp unsweetened raw cacao powder
  • 8 oz. cans diced green chiles
  • 15 oz. can fire-roasted diced tomatoes
  • 8 oz. can organic tomato sauce
  • 1 cup veggie stock
  • 2 Tbsp raw apple cider vinegar
  • 1/4 cup strong brewed coffee
  • 15 oz. can kidney beans, drained and rinsed
  • 15 oz. can pinto beans, drained and rinsed
  • 15 oz. can black beans, drained and rinsed

To serve:

  • 2 large avocados, peeled, and cut into chunks
  • 1 cup nut milk yogurt
  • 1 cup nut milk-based cheddar cheese
  • 1/4 cup fresh chopped cilantro
  • 2 gluten-free tortillas, toasted

Directions:

  1. Oil the crockpot lightly with avocado oil.
  2. In the crockpot, mix all chili ingredients and stir to blend, then cover.
  3. Cook for 4 hours on high or 8 hours on low, or until the vegetables are soft.
  4. Taste and season with more salt and pepper if necessary.
  5. Serve in bowls with the toppings and your favorite hot sauce.
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