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Slow Cooker Veggie Chili

March 10, 2014

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My son’s friends are coming over this weekend; that means that I'll be hosting five tall, strapping teenage boys with big appetites. Although I know these boys eat meat, I like taking a break now and then for a good, healthy vegetarian meal. This slow-cooker vegetarian chili is hearty and satisfying, and perfect for a bevy of hungry boys.



Slow-Cooker Veggie Chili


  • 2 onions, finely chopped
  • 4 carrots diced
  • 4 stalks celery diced
  • 4 cloves garlic chopped
  • 1 tablespoon olive oil
  • 2 tablespoon chili powder
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 2 tablespoon sea salt
  • 1 jar, 28 oz tomatoes
  • 3 portobello mushrooms stemmed and cut into small squares
  • 3 cups vegetable  stock
  • 2 cup white kidney beans, cooked (or BPA free canned beans for any bean option)
  • 2 cup red kidney beans, cooked
  • 2 cup chickpeas, cooked
  • 1–2 jalapeno peppers, seeded and finely chopped
  • 1 cup brown rice, uncooked


1. In a large dutch oven, lightly saute the onions, carrots, celery, and garlic in olive oil, until they are gently tender. Add spices and stir.2. Add all other ingredients and bring to a boil, then reduce to simmer and cook for about an hour.Let me know how you love it below! Or share your variations with me today.

Holli Thompson is a certified Holistic Health Coach, and Natural Health Professional. She also attended the Natural Gourmet Institute in NYC to become a Raw Food Chef. Holli has appeared on many major media outlets including ABC’s Let’s Talk Live, CBS, USA Today and More Magazine. Learn more about Holli on her website and blog