There is nothing like a fresh bowl of chili on a fall or winter day to warm you up! This recipe is completely vegan and is a great source of healthy protein and carbohydrates. Add a little avocado at the end and you also have yourself some healthy fats. 

I also designed this recipe for people who work or go to school all day. All you have to do is put the ingredients into a crockpot and when you get home, there will be a nice warm and comforting meal waiting for you. 

Credit:

• Photos: Heidi Lau Photography 
• Creative Director: Lorrie Everitt 

Ingredients: 

• 1 can cooked chickpeas, rinsed 
• 1 can cooked black beans, rinsed
• 1 cup uncooked quinoa
• 4 cloves garlic, minced
• 1 red onion, diced inion
• 1 can crushed tomatoes 
• 1 can tomato paste
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 large sweet potato, cubed
• 3 cups of vegetable broth
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp coriander
• sea salt to taste
• and if you want to sneak in some extra veggies you can make it more like a stew with carrots and celery! 

Directions:

1. Add all the ingredients into a crockpot and cook on low for 6-8 hours or on high for 3-4 hours
2. Optional: serve with fresh avocado or gluten free garlic toast with ghee

Please note: crockpots/slow cookers can vary greatly with heat and cooking time. Be sure to adjust the recipe accordingly.