Vegetarian Chili in the Crock Pot

I took this picture when it had only been cooking a few hours. All the liquid was absorbed and the end result is a very thick, hearty, and tasty chili. The lentils kind of break a part and resemble the "meat" of the dish. My kids loved it, and even my finicky pregnant taste buds enjoyed it!

(Again, this is from www.weelicious.com).

Serves 16- I'm not sure what size crock pot this girl has, but we halved the recipe and it filled up my pot- it makes a LOT!

Ingredients:

2 Cans Organic Chopped Tomatoes

2 32 oz Boxes Vegetable Broth

6 Cups Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)

2 Tbsp Olive Oil

1 Onion, minced

5 Cloves Garlic, minced

6 Celery Stalks, chopped

6 Carrots, chopped

1 Bell Pepper, chopped

2 Tbsp Chili Powder

1 1/2 Tbsp Cumin

2 Tsp Salt

1 Tsp Sweet Paprika

1 Large Bunch Dinosaur Kale, chopped

1. Turn slow cooker (crock pot) on high. Set it for 12 hours. Pour all liquid into the pot.

2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients. Stir.

3. Cook in the pot for 12 hours.

*For baby food: Cool, puree, and serve or freeze in baby cubes.

**Freezing Instructions: Allow to cool, place in appropriate container or Ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.