Slow cooker vegetarian chili

Make a meat-less take on the game-day staple.

"I'm all about simplifying and making things easy," says recipe developer and athlete Lottie Bildirici, who has cooked for elite runner Kara Goucher. "I love this vegetarian chili because it can be eaten all week (just freeze portions in a container and place them in the fridge day-of), says Bildirici. "Feel free to change up the beans and use your favorite kind—just make sure to buy organic ones—they will have a lot less sodium than the conventional variety. To make it a complete meal, serve with brown rice and avocado. Spice things up by adding some hot sauce to the mix."

3 cups organic low sodium vegetable stock
3 cups sweet potato, peeled and cubed
1 15-ounce can organic black beans, rinse and drained
2 5-ounce cans white beans, rinsed and drained
1 6-ounce can tomato paste
2 cups mushroom, chopped
2 onions, chopped
1 cup celery, chopped
5 thyme sprigs
3 cloves minced garlic
1 teaspoon paprika
1 teaspoon chili powder
Salt to taste

In your crock pot add all the above ingredients (excluding salt). Set it to low and cook for 6 hours or set to high and cook for 4 hours. No need to mix or stir. Once it is done cooking take out the thyme sprigs, taste and add salt/additional seasonings as desired.

To plate: Serve with brown rice and top with avocado.

Also in this series: Slow Cooker Salsa Beefand Slow Cooker Thai Chicken Curry