Veggie Loaded Crockpot Chili
Serving Size: 8-10 servings.
2 tbsp organic butter
2 cloves garlic (minced)
2 large carrots
1 large yellow or green zucchini
1/2 medium yellow onion
1/2 cup chopped mushrooms
1/2 cup cherry tomatoes
1 8 oz can diced green chilies
1 15 oz can diced tomatoes
1 lb chuck roast
1 15 oz can kidney beans
1 15 oz can pinto beans
2 cups water
2 tbsp beef bullion base
1 tbsp liquid aminos
1 tbsp cooking sherry
1 tsp granulated garlic powder
1 tbsp cumin powder
1 tbsp chili powder
1 tbsp dried parsley
1 tbsp brown sugar
Salt + pepper
Plug crockpot in and set to high temperature.
Cut chuck roast into bite size pieces and set aside.
In a large frying pan, add 2 tbsp organic butter and set heat to medium-high.
Once butter has melted, add minced garlic, and stir with spatula until golden brown.
Next, add chuck roast to butter mixture.
NOTE: we are NOT cooking the meat, just browning the outside!
Let meat sizzle for 1 minute, then flip to opposite side, again searing for 1 minute.
Remove meat from frying pan and place meat in crockpot.
Next, chop the following: carrots, zucchini, onion, mushroom, and tomatoes. Pour vegetables into crockpot.
Next, pour (un-drained) green chilies, diced tomatoes, kidney beans, and pinto beans into crockpot. (DO NOT DRAIN ANY!!)
Finally, add: cooking sherry, garlic powder, cumin, chili powder, parsley, brown sugar, and salt/pepper to crockpot.
Stir chili with spoon and close crockpot lid.
Let cook on high for 5-6 hours.
Serve with fresh bread and a big salad!
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