why live when you can thrive

Slow Cooker Confetti Chili


2 tablespoons olive oil

1 onion, diced

2 garlic cloves, minced

1 can red kidney beans, drained and rinsed

1 can cannellini beans, drained and rinsed

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 14-oz can diced tomatoes, with the juice

1 tablespoon tomato paste

1/2 cup frozen corn kernels, preferably organic

1/2 cup frozen peas

1 cup frozen edamame, organic

1 bay leaf

1 tablespoon chili powder

2 teaspoons sea salt

1 teaspoon fresh ground black pepper

1 chipotle pepper; optional   

** found in supermarkets. this is a dried, ripe red jalapeño pepper that has been wood smoked. it adds a deep smoky flavor to the chili.

1 fresh jalapeño pepper, seeds and ribs removed and chopped; optional

 ** if you like a spicy chili


 For Serving:

 1/2 cup fresh cilantro, chopped

1 avocado, flesh removed and diced or sliced thin

plain greek yogurt



 •    saute´ onion and garlic in olive oil for a few minutes, until soft

    add all ingredients except cilantro, avocado and yogurt to slow cooker and mix to combine

    cook on low for 6 hours or high for 4 hours


To serve:

    taste and check seasoning, adding more salt and pepper,  if necessary

    remove bay leaf and dried chipotle pepper

    top with spoon of greek yogurt, avocado pieces and sprinkle of chopped fresh cilantro


 *Stovetop directions:

            In a soup pot, saute´ onions and garlic until soft, 3-4 minutes

            Add chopped bell peppers and saute until soft, 5 minutes

            Add the rest of the ingredients (except yogurt, cilantro and avocado)

            Gently simmer for 30-40 minutes       

            Remove bay leaf and dried chipotle pepper: and check seasoning


**To add meat:

            1 lb ground beef or pork or a mixture of both

            brown meat in a pan on the stove, drain fat

            add to slow cooker or soup pot with the vegetables and cook as directed



Nancy Ferraris, Holistic Chef