vegetarian-garden-chili.md

Vegetarian Garden Chili

Ingredients:

• 2 cups of dried dark red kidney beans
• 2 large cans black beans
• 2 small cans of cannellini beans (white beans)
• 6-8 large carrots (sliced)
• 1 bunch of celery (sliced)
• 4-6 gold potatoes (diced)
• 1 small bag of frozen sweet corn
• 4 small cans ready cut tomatoes (garlic, oregano, basil)
• 1 large can of enchilada sauce
• 2 large onions (diced)
• 2/3 cup olive oil
• 1/2 cup of apple cider vinegar
• 4-6 garlic cloves diced
• 1 tbsp cumin
• 2 tbsp smoked paprika
• 1 tbsp salt
• 2-3 bay leaves
• 1 tbsp oregano
• 1 tbsp basil
• 1 tbsp thyme

Prep:

1. In crock pot add: canned beans, enchilada sauce, frozen corn, diced tomatoes. Set on high.
2. In InstaPot add: put 2 cups kidney beans, 1 diced onion, diced potatoes, sliced celery, apple cider vinegar, and half of crushed garlic. Pressure cook for 35 min. Once finished, empty into crock pot.
3. In a stove top pot, saute 1 diced onion and remaining garlic with olive oil. Once onion is sauted, add sliced carrots and cover with water. Boil carrots and onions until carrots are soft (about 20 minutes). Once finished empty into crock pot.
4. Add seasonings to crock pot, then let simmer for 3-4 hours.