It can be a bit of a challenge to fit enough veggies into your diet once the colder months come along. During the warmer weather, we are inclined to choose salad, dive into raw veggies and dip and make a nice cold smoothie filled with greens. Once the cooler weather blows in, those delicious options somehow lose some of their appeal. This is no reason though for veggies to take a back seat in your diet. Instead, this is the perfect opportunity to up the nutritional value on some of your favourite comfort foods. Add recipes that rely on the slow cooker to do most of the work & it is a dream come true!
One of my favourite ways to eat veggies in the colder months is to make stews, curries and chili. Cue this recipe for vegetarian chili. Using natural ingredients and a touch of maple syrup to add a little sweetness, this recipe comes out on top for nutrients and taste!
- 1 medium onion, diced
- 1 tbsp avocado oil
- 1 pkg cremini mushrooms
- 3 stalks celery, chopped
- 2 carrots, diced
- 1 each – red, green and yellow pepper
- 1 can each, BPA free navy beans, black beans and kidney beans
- 1 can, BPA free stewed tomatoes
- 1 can, BPA free tomato paste
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 2 tbsp maple syrup
- A few dashes of cayenne pepper if you wish
Sauté onions & mushrooms in a tablespoon of avocado oil. Combine all ingredients into slow cooker and cook on low all day or high for 4 – 5 hours.