Crockpot Veggie Chili

Crockpot Veggie Chili

Look at all of these veggies! Use this chopper to dice all the veggies. It’s a go-to tool in my kitchen and makes chopping super fast.


  • 1/2 red onion diced
  • 1 carrot diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 sweet potato diced
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground black pepper
  • 2 (4 oz) cans diced green chiles
  • 1 (15 oz) can diced tomatoes
  • 1 1/2 cup water
  • 1 (15 oz) can kidney beans rinsed and drained
  • 1 (15 oz) can garbanzo beans rinsed and drained
  • 1 (15 oz) can black beans rinsed and drained

1. Grease crockpot with cooking avocado or olive oil
2. Place all ingredients into crockpot and stir to combined.
3. Cover.
4. Cook on HIGH 4 hours or LOW 8 hours, or until vegetables are tender

5. Taste and re-season, if...

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Favs in the Kitchen

These are products I use and LOVE! Too good not to share! Enjoy! Cam




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5-Minute Oatmeal Swap

2 cups unsweetened non-dairy milk, vanilla (I use Milkadamia)

2 tbsp chia seeds

2 tbsp ground flax meal

2-4 tbsp hemp hearts

unsweetened protein powder (optional)  Other Favs-Plant based or Beef based

scoop unflavored collagen (optional)

optional toppings: nut butter, nuts, berries, cinnamon, unsweetened coconut flakes, grass-fed butter

Heat milk in a pan over medium heat. Add chia, flax, and hemp, and stir as the mixture simmers. Once it's creamy, stir in protein powder. Serve warm with toppings as desired.

Adapted From Levels Health


This post contains some affiliate links, and I may be compensated, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

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Red Lentil and Black Bean Stew

Red Lentil and Black Bean Stew

From The Runner’s World

1 T olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1/2 t chili powder (I often double this)

1/2 t ground cumin

1/4 t paprika

4 c veggie broth

1 T tomato paste (blob out the rest of the can on parchment paper, freeze for future meals)

3/4 c red lentils

1 can (15 oz) black beans, drained and rinsed, mashing 1/2 of the beans with a fork

Juice of 1 lime

1/4 t salt

1/4 t pepper

2 T chopped, fresh cilantro (I use dried often)

Heat oil in a large soup pot over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until soft. Add the garlic, chili powder, cumin, and paprika and cook for 1 minute. Add the broth and tomato paste. Raise the heat to high and bring it to a boil. Add the lentils. Reduce the heat to simmer and cook for 25 minutes, or until the lentils are tender.

Add the black beans (both whole and smashed), lime juice, salt, and pepper—Cook for 5 minutes, or until heated through.

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Homemade Granola Bars

Homemade Granola Bars

2 1/2 c rolled oats

1 1/4 c nuts and seeds*

3/4 c milled flax seed

1/2 c honey

1/4 c coconut sugar (The original recipe used stevia in the raw**)

4 tablespoons coconut oil

2 teaspoons pure vanilla

1 c unsweetened dried cranberries***

1/2 c unsweetened dried shredded coconut

1 teaspoon cinnamon

1/2 teaspoon sea or mountain salt

  1. Preheat oven to 325. Combine oats, nuts/seeds, and flax into a large bowl. Once combined, spread on a large baking sheet. Bake for about 20 minutes, stirring occasionally.
  2. In a microwave-safe bowl, combine honey, coconut sugar, coconut oil, and vanilla. Microwave 1 minute. Stir, Microwave another 30-60 seconds until melted.
  3. In a large bowl, combine cranberries, shredded coconut, cinnamon, and salt.
  4. After the oat mixture is finished toasting, combine it with the cranberry mixture.
  5. Add the honey mixture to the dry ingredients and stir until all the ingredients are wet.
  6. Using a lined baking sheet, spread the granola out evenly. Place...
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