Hearty Vegetarian Chili

Ingredients:

• 1 Tbsp. butter


• 3 cloves of garlic


• 2 celery stalks, thickly sliced


• 2 carrots, peeled and chopped


• 1 sweet onion, roughly chopped


• 1 pkg of Ground Round


• 2 cans of mixed beans, drained and rinsed


• 1 can of lentils, drained and rinsed


• 1 can of chopped tomatoes


• 2 cups of vegetable broth

Spices:

• 3 Tbsp Chili powder


• 2 Tsp paprika


• 1 Tsp cumin


• 1 cinnamon stick


• 1/2 Tsp cocoa powder


• 1/2 Tsp chili flakes (or more, to taste)

Directions:

1. In a small saucepan over medium heat brown the chopped onions in butter until just softened. Add the garlic, celery and carrots and cover. Cook until carrots begin to soften, approximately 5 minutes.


2. Add Ground Round to the frying pan and cook for an additional 2 minutes.


3. While the Ground Round releases it's flavours, turn a large crock pot to high and pour in the beans, tomato and all ingredients on the "spices" list.


4. Add the vegetable mixture from the saucepan into the crock pot, and place the pan back on the stove over low heat.


5. Deglaze the frying pan with vegetable stock, scraping the bottom of the pan to pull up any caramelized onion and browned veggie bits. After heating through, add the broth to the crock pot.


6. Cook chili in the crock pot for 3 hours on high heat or 5-6 hours on low heat, stirring occasionally. Remove the cinnamon stick near the end of the cooking time.


7. Serve with shredded cheese, sour cream and whole grain nacho chips for a warm and hearty meal on a cold winter evening!