Recipe: Crock Pot Vegetable Chili

Low maintenance cooking that can be done on the cheap, the crock pot is a great tool for athletes. Maximizing potential for athletes requires they learn to prepare meals that are properly fueling their recovery. That means a wide spectrum of nutrients including macros like protein (this has over 20g/serving). This recipe was first featured by our friends over at Root Force Fitness and made on conventional stove top. I modified it slightly to work with a slow cooker, because that fits my lifestyle better and it turned out great. Throw the ingredients in the pot, set it and forget it!

Ingredients:1 Medium Onion – chopped
3-5 Garlic cloves – chopped
2 green, yellow or red pepper (your preference) – chopped
2 carrots – chopped
2 stalks of celery – chopped
4 or 5 white mushrooms – chopped or sliced
1  cup red lentils lentils
1 (540ml) can of kidney beans — drained and rinsed
1 (398ml ) can of chickpeas
1 (796ml ) can of stewed tomatoes
1 (156ml) can of tomato paste
chilli powder
1 cup of water

Cook for 3-4 hours on high or 6-8 hours on low.

Tip: Vacuum seal individual portions and freeze for convenient meals later!


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