Kitchen Sink Chili

 The slow cooker -- a health conscious working gal's BEST FRIEND. I can't believe I went 6 years in NYC before buying one. Its really been our savior in the winter storms when its best to stay home and the grocery stores are closed.

This chili recipe is how we got through the first Snowmageddon last month. Try it, love it, repeat :)

Imagine, making this for your #bae and warming up under a blanket watching When Harry Met Sally...the greatest rom-com ever written, Nora Ephron is an genius angel in heaven #RIP... #winning #hashtag #whatisabae

One last note -- you can add things like meatless meat crumbles, corn, anything else you like in chili in this recipe, just make sure to add a bit more water or veggie stock for more quantity :)

Kitchen Sink Chili:

Ingredients:
1 cup chopped celery
1 cup chopped carrot
3/4 cup chopped red onion
1 large bell pepper chopped
1 package of shiitake mushrooms chopped
1 - 15oz can of organic black beans (rinsed)
2 large sweet potatoes chopped
1 - 15oz can of organic tomato sauce
3 cloves garlic crushed
1 - 32 oz box of vegetable stock

Spices:
2 bay leaves
2 sprigs of thyme
1 tbsp chilli powder
1 tbsp paprika
1 tbsp cumin
salt/pepper to taste

Directions:
sautee celery, carrot, onion, bell pepper, and mushrooms until translucent but still crunchy
Add the sauteed veggies, the rest of the ingredients and the spices into slow cooker
Cook on high for 4 1/2 hrs 
remove thyme sprigs and enjoy with a garnish of avocado & cilantro!
YUM

#pallavegan ... OUT