BB Chili

This piquant version of chili is the perfect slow cooker meal for fall and football season!

If you haven’t seen the news, Colorado had a lot of rain this last week. Scratch that it’s had monsoon like weather, tons of flooding and crazy hail! It’s like Seattle on steroids.

Denver was really lucky not to get the dangerous amounts that other cities did, so our little old house was luckily okay.

Anyway, I’m not a huge fan of your traditional red chili, it has something to do with the red and pinto beans (bleh); and honestly my mom will probably be shocked when she sees I actually cooked any form of chili! But, I love love love green chili, and black beans. So I figured why can’t I switch it up? Green chili is the only kind of spicy I love to eat, so this works for me!

And let me say, for never having made chili, Noah and I are pretty sure I nailed this one! It is the perfect dish to throw in the crockpot on a rainy day or Sunday morning before the football game!

Did I mention this is a detox recipe? You wouldn’t believe it with all the flavor packed in here! What makes it detox? It’s a hearty vegetarian chili with lots of fresh flavors, nutritional yeast, no sugar, and I kid you not, no need for cheese! Okay, I won’t tell if you eat cheese on it, or add any meat for that matter.

Nutritional yeast is different from other yeasts typically used in baking, it is full of probiotics, protein (18 amino acids!), B vitamins, fiber, and other minerals. Oh, and it’s gluten free! It has a savory, cheesy flavor that is great to add to sauces and dressings to give a more rich, cheesy taste without the dairy! Just try it, but it is definitely optional.

The BB Chili Innards:

• 2 TBSP Vegetable Oil
• 1 medium Yellow Onion, minced
• 3 cloves Garlic, minced
• 1-2 cups Green Chili, chopped
• 4 Heirloom (or any variety) Tomatoes, diced
• 4 cups dry Black Beans, soaked
• 2 Tomatillos, diced
• 2 Green Bell Peppers, diced
• 1 cup Vegetable Broth
• 3 TBSP Nutritional Yeast
• 1 (8 oz) can Tomato Paste
• 1 tsp dried Thyme
• 1 tsp cumin
• 3 tsp Chili Powder
• S+P to taste

Optional Garnishes:

• Fresh Cilantro, chopped
• Fresh Green Onion, chopped

Prep Time: 15-20 minutes

Cook Time: 4-8 hours in slow cooker (depending on heat setting)

Serves: 6-8

How to Make BB Chili:

1. In a skillet on medium heat, cook your minced onions in the vegetable oil until fragrant and add the garlic until it is fragrant then place in your crock pot.

2. I use dried black beans, make sure to soak them for at least 24 hours before putting in the crock pot so they will cook, or use canned if you prefer.

3. Add all ingredients to crockpot except for the Nutritional Yeast.

4. Set on low for 8 hours or High for about 4 hours.

5. Stir in the nutritional yeast for the last 30 minutes.

Serve with fresh cilantro and or green onions!

Bon Appétit!