Vegan Chili

SERVES: 6-8
INGREDIENTS
  • 1 Tablespoon coconut oil
  • ½ medium yellow onion, peeled and chopped
  • 1 large red bell pepper, chopped
  • 1 clove of garlic, minced
  • 2 carrots, peeled and grated
  • 2 Tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • Sea salt and fresh ground black pepper
  • 1 – 28 oz can fire-roasted canned tomatoes
  • 1 – 8 oz can tomato sauce
  • 1 can can cannellini beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 1½-2 cups low-sodium vegetable stock
  • 1 chili pepper, halved, seeded and chopped
  • 2 teaspoons, dried oregano
  • 2 teaspoons dried basil
  • ½ Tablespoon cocoa powder
  • 2 Tablespoons creamy natural peanut butter
  • Juice of one fresh lime
INSTRUCTIONS
Throw slow everything in the slow cooker and cook on low for 6-8 hours