3-Bean Veggie Chili

This veggie chili really does cook itself. We are not sure an easier crockpot recipe exists. It is a great way to introduce a hearty, satisfying, meatless meal to even the biggest carnivore. One of our favorite meals (pictured here) is a baked sweet potato, topped with sautéed greens, a generous ladle of this chili, and some avocado slices.

Ingredients:

• 1 3/4 cups organic vegetable broth

• 1 cup chopped onion

• 2-3 seeded and chopped jalapeño peppers (OR substitute a 4oz can of diced green chilis for a very mild version)

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 2 (15-ounce) cans black beans, rinsed and drained

• 1 (15-ounce) can small white beans, rinsed and drained

• 1 (15 ounce) can kidney beans, rinsed and drained

• 2 (14.5 ounce) cans organic diced tomatoes, undrained

• garnishes: sliced avocado, sour cream, shredded cheese, or chopped fresh cilantro

Instructions:

1. Combine all of the ingredients (except the garnishes) in a crockpot or slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.

2. Ladle into bowls and top with your choice of garnish.