The weather is doing all sorts of mysterious things across the nation this week. We went from hot to rainy in a matter of hours here in Southern California, watching a broadcast in New York this morning, I see people freezing their cans off...and Instagram posts from the Midwest tell me there are even new blankets of snow in certain states! Weird.
So, I thought it appropriate to whip out a cozy recipe. If you're chilling inside this weekend because of the cool weather, but wanting to stay diligent with the spring cleaning you may be doing for your body (I know I'm not the only one who starts to lighten up her diet this time of year), a steamy bowl of vegan chili might just fit the bill!
Vegan Crockpot Chili
1 T extra virgin olive oil
1 medium onion, chopped
1 organic, red or orange bell pepper, chopped
6 cloves garlic, finely chopped
½ t sea salt
½ t cracked black pepper
1 t cumin
1 t cinnamon
1 t chili powder
2 zucchini, chopped
2 yellow squash, chopped
2 cans (15 oz) black beans, drained and rinsed
1 can (15 oz) fire roasted, chopped tomatoes
2-4 c vegetable broth
½ c steel cut oats
In a large skillet, over medium heat, cook onions and peppers in the olive oil, until onions are translucent. Add garlic and all seasoning and cook for an additional 1-2 minutes, just until garlic begins to brown. Immediately transfer this mixture to a large crockpot. To the crockpot, add the zucchini, yellow squash, black beans, tomatoes, and 2 c vegetable broth. Cover and set crockpot to low for 4-6 hours. Two hours before serving, add the steel cut oats to the chili, stirring to combine. Also at this time, add additional vegetable broth if chili needs more liquid (depending on your crockpot, this may be the case...I would simply eyeball it, making sure there is enough liquid to generously coat the oats). Chili is done once oats are cooked through (about 2 more hours on low).
Enjoy, and have a cozy weekend!