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I am constantly being asked by my clients for recipes but I am the type of person who rarely uses one, unless I’m baking or trying out something completely new.  I prefer to see what I have in the fridge or what looks good at the store.  But obviously not everyone functions this way so here is a recipe that I use often, especially when we need a meal after being out for the day but don’t have time to cook!

I love my crockpot…so much so that I have 2 sizes – Large and medium – for various dishes.  We really love Mexican flavors in our household but because my kids can’t handle much spice I make my own blend so everyone is happy.  So a crockpot and Mexican are a perfect match.  My recipe is as follows but I almost never have the same veggies every time so this is what I had in the fridge and how it came together today.  It only took about 10 minutes of prep time so super fast!




3 stalks celery chopped                                                                   chilirecipepics 001

1 whole onion, medium sized

2 cups cauliflower chopped

1 cup snap peas chopped

2 large cloves garlic, chopped

1 large can organic chopped tomatoes (I buy in bulk at Costco)

chilirecipepics 0051 cup organic frozen corn

1 large can organic Chickpeas (or any other type of bean) rinsed and drained

1 bunch fresh cilantro chopped

1 tsp Mexican Chili powder blend (less or none if you want no spice)

1/2 Black  Pepper

2 tbsp. Cumin Powder

1chilirecipepics 003 tsp Sea Salt (or more if needed)

Juice of 1-2 fresh Limes just before serving

Wash and chop all of the fresh veggies and place into a large crockpot.  Add in the rest of the ingredients and stir together.  I keep the temperature on high until I leave the house, or if you’ll be out all day just keep it on low the entire time.  I do not tend to add any extra water as we like a thicker chili.

I serve this with a side salad of mixed greens or romaine lettuce with Luke’s Gluten Free Tortilla Chips, Guacamole and Salsa.


Enjoy Friends!

Love Jennifer 😉