This veggie chili really does cook itself. I am not sure an easier crockpot recipe exists, and it is a winter staple in our house. It is a great way to introduce a hearty, satisfying meatless meal to even the biggest carnivore! A favorite training meal of mine is a baked sweet potato, topped with sautéed greens, a generous ladle of this chili and some avocado slices, as pictured.

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.