Frigid temperatures call for crockpot meals (hello easy meal prep!), even if it's March. Sigh, I want it so badly to be Spring, but until the sunshine can keep me warm, I'll settle for this versatile Chili Dish to keep me toasty!
This recipe is a combination of produce that happened to be on sale this week and a few ideas pulled from various Pinterest Recipes. Beans and I, we're not buddies, so this recipe omits any type of bean, BUT feel free to add some in for yourself! (I recommend Kidney Beans or White Beans). I am by NO means a chili expert, this recipe was my first attempt, so feel free to adjust accordingly to your flavor preferences. I hate anything spicy...
I used Chicken, BUT feel free to use ground meat, I actually heated this up as leftovers with chicken and ground meat mixed and it was delicious!
This recipe is a combination of produce that happened to be on sale this week and a few ideas pulled from various Pinterest Recipes. Beans and I, we're not buddies, so this recipe omits any type of bean, BUT feel free to add some in for yourself! (I recommend Kidney Beans or White Beans). I am by NO means a chili expert, this recipe was my first attempt, so feel free to adjust accordingly to your flavor preferences. I hate anything spicy...
I used Chicken, BUT feel free to use ground meat, I actually heated this up as leftovers with chicken and ground meat mixed and it was delicious!
No Bean Chili (Chicken or Ground Meat)
3-4 Defrost Chicken Breasts OR 1-2 lbs. Ground Meat (depending on how much leftovers you want!)
8 oz. Mushrooms Sliced
1 Eggplant peeled and chopped
1 bag Fresh Spinach (yes, I splurged and bought fresh!)
2/3 15 oz. cans of No Salt Added Tomato Sauce
(again, your preference for how thick/saucey you want your chili)
1 14.5 oz. can No Salt Added Diced Tomatoes (drained)
2 Tablespoons Minced Garlic
1 teaspoon Ground Cumin
1/2 - 1 teaspoon of Paprika
1 Tablespoon Cocoa Powder
1 Tablespoon Apple Cider Vinegar
1 teaspoon pepper
1-2 teaspoons salt
3-4 Defrost Chicken Breasts OR 1-2 lbs. Ground Meat (depending on how much leftovers you want!)
8 oz. Mushrooms Sliced
1 Eggplant peeled and chopped
1 bag Fresh Spinach (yes, I splurged and bought fresh!)
2/3 15 oz. cans of No Salt Added Tomato Sauce
(again, your preference for how thick/saucey you want your chili)
1 14.5 oz. can No Salt Added Diced Tomatoes (drained)
2 Tablespoons Minced Garlic
1 teaspoon Ground Cumin
1/2 - 1 teaspoon of Paprika
1 Tablespoon Cocoa Powder
1 Tablespoon Apple Cider Vinegar
1 teaspoon pepper
1-2 teaspoons salt
 |  |  |
1. Add some olive oil/coconut oil/butter/whatever you use to saute to a skillet with your 2 Tablespoons of Garlic, cook until garlic becomes brown or aromatic
2. Add mushrooms and eggplant to garlic and oil skillet mixture, cook for five minutes
3. In your crockpot, combine all cans of tomato sauce, diced tomatoes, and ALL seasonings (cumin, paprika, cocoa powder, apple cider vinegar, pepper, salt), STIR
4. Add in fresh Spinach, Mushrooms, and Eggplant, stir
5. Add in raw chicken breasts/ground meat and cover with chili mixture
6. Cook on low for 3-4 hours, checking the chicken after three, and shredding it if you want to
7. Once done cooking, warm up with a bowl by itself, on top of quinoa, spaghetti squash, a rice variety, or even with some zoodles!
Tips/Notes
- Into spicy foods? Replace the Cumin with Chili Powder
- Beans not a problem for you? Add in Kidney or White Beans
- Looking for more bulk? Add in sweet potatoes or squash
- Not a fan of spinach? Try a different veggie!
- Top with an over easy egg for even more protein!
- Top with cheese - mozzarella or cheddar would be delicious! Go Veggie has awesome cheese alternatives for those of us that can't have dairy or lactose!
2. Add mushrooms and eggplant to garlic and oil skillet mixture, cook for five minutes
3. In your crockpot, combine all cans of tomato sauce, diced tomatoes, and ALL seasonings (cumin, paprika, cocoa powder, apple cider vinegar, pepper, salt), STIR
4. Add in fresh Spinach, Mushrooms, and Eggplant, stir
5. Add in raw chicken breasts/ground meat and cover with chili mixture
6. Cook on low for 3-4 hours, checking the chicken after three, and shredding it if you want to
7. Once done cooking, warm up with a bowl by itself, on top of quinoa, spaghetti squash, a rice variety, or even with some zoodles!
Tips/Notes
- Into spicy foods? Replace the Cumin with Chili Powder
- Beans not a problem for you? Add in Kidney or White Beans
- Looking for more bulk? Add in sweet potatoes or squash
- Not a fan of spinach? Try a different veggie!
- Top with an over easy egg for even more protein!
- Top with cheese - mozzarella or cheddar would be delicious! Go Veggie has awesome cheese alternatives for those of us that can't have dairy or lactose!
So, the chili isn't very photogenic, but it IS delicious!
 A little less "saucy" then I would have liked, served over squash and quinoa |  Mixed in left over ground beef, spaghetti squash, and topped with a fried egg for extra protein |
