Yeast-Free Vegetarian Chili Recipe
Wintertime is actually one of the best seasons of all because...ahhhh...chili! This vegetarian chili recipe is a sure win because it's filling, it's tasty and it's yeast-free. Plus, this recipe makes a large portion so you can enjoy leftovers the following day!

Yeast-Free Vegetarian Chili


1 large yellow onion, diced small
3 - 14.5 oz cans of kidney beans, drained
3 - 14.5 oz cans small red beans, drained
2 - 14.5 oz cans diced tomatoes
1 – 16 oz jar sugar free salsa
1 - 14.5 oz can tomato sauce
1 green bell pepper, seeded and chopped small
2 Anaheim peppers, seeded and chopped small
1 jalapeno, seeded and minced (leave seeds in if you like it hot)
1 1/2 tbs chili powder
1/8 tsp ground cayenne pepper
1 tbs kosher salt


Toss all ingredients into your slow cooker and cook on low for 8 hours. That's about as easy as they come, right?

Stay warm and enjoy!