No-Fail Veggie Chili Crockpot Recipe

Crockpots are probably one of man’s greatest inventions. It’s the tool that turns fabulous dinner creations into rice krispies squares: scrumptious delights that are super easy to make with practically no cleanup.

Add chili, which is best served slowcooked, and you got a miracle meal!

Here’s the recipe for the  (not too spicy) jackpot chili I cooked up last weekend, which was such a hit this week that I ended up trading lunches with a colleague!

Steph’s No Fail Veggie Chili Crockpot Recipe

Prep time: 30 minutes
Cook time: 8 hours
Serves: 8

Ingredients

2 celery stalks, chopped
1 med. green pepper, chopped
3 carrots, chopped
1 med. onion, chopped
4 garlic cloves, chopped
2 cups fresh spinach, chopped
1 handful fresh parsley, chopped
2 (19 oz) cans of kidney beans
1 (26 oz) can crushed tomatoes
1 (26 oz) can chunked tomatoes
1 (5.5 oz) tomato paste
2 tbsp. chili powder
2 tbsp cumin
1 tsp. cayenne pepper
2 bay leaves
1 tsp salt
1 cup water

Directions

1. Prep veggies and throw it all (except for the spinach and parsley) together in the crockpot.
2. Cook on high for 2 hours, low for 4 hours and warm for 2 hours.
3. Before serving, grab a handful of spinach and stir into chili.
4. Garnish with fresh parsley.
5. Enjoy.

Please come back to tell us what you thought of it!