RECIPE OF THE WEEK || Vegetarian Crock Pot Jalapeno Popper Chili
RECIPE OF THE WEEK || VEGETARIAN CROCK POT JALAPENO POPPER CHILI 🌶️ 🤍
THROWING IT BACK to a recipe that my blog community used to L O V E. And what’s WILD is I haven’t made this recipe in YEARS bc the original calls for ground chicken and I just couldn’t find the right plant based substitute until now. The goat cheese is a MUST on this and I promise you it’s gonna become a healthy staple in your home this cozy comfort food season.
𝗪𝐡𝐚𝐭 𝐘𝐨𝐮 𝐍𝐞𝐞𝐝 👇🏼
1 onion, diced
3 cloves minced garlic
1 red bell pepper, diced
2 jalapeños, diced
1 lb Abbott’s Plant Based Grounds (or protein of choice)
1 large sweet potato, peeled + diced
2 tsp smoked paprika
2 tsp chili powder
2 tsp dried oregano
2 tsp kosher salt
1 tsp ground cumin
1/4 tsp red pepper flakes
1 14 oz can petite diced tomatoes
4 cups veggie broth
my fave ways to top - goat cheese (yes you want this!), diced avocado, + corn dippers
𝐇𝐨𝐰 𝐘𝐨𝐮 𝐌𝐚𝐤𝐞 𝐈𝐭 👇🏼
① Saute onions, garlic, red bell pepper, and jalapenos on medium heat until soft. (I saute right in my crock pot, but otherwise do steps 1 + 2 in a pan)
② Add plant based protein into the crock pot and brown.
③ Add the remaining ingredients (minus the toppings) and slow cook on low for 6-8 hours or high for 4-6 hours, until sweet potatoes are soft.
④ Top chili with crumbled goat cheese (so so good ya’ll!!!), some diced avocado, and crunchy corn dippers and ENJOY!!!
