My two week at home staycation came to an end and I was back to long hours and zero time for cooking since I value sleep way more these days.. so I decided to make a slow cooker soup that turned into a stew, then chili andddd I’m not sure now what to call it besides delicious! I just kept throwing stuff in!

This recipe legit kept my husband and I fed for 3 dinners, 3 lunches and more to spare. It was a great mindless meal prep and perfect for a long work week!

Packed with veggies, herbs, grains- all of the proteins all of the goods.


Serves 4-6


  • 1 tbsp olive or grapeseed oil
  • 4 garlic cloves, minced
  • 1 medium onion, diced
  • 1 cup carrots, chopped
  • 1 medium zucchini, chopped
  • 1 red, yellow or orange bell pepper, chopped
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 3-4 tbsp chili powder
  • optional 1 tsp cayenne pepper for a kick
  • salt and pepper to taste
  • 1 tbsp tomato paste or 8 oz of your favorite marinara or even diced tomatoes
  • 2 cans black beans, rinsed and drained
  • 1 can garbanzo beans, rinsed/drained and dried
  • 1 cup dry green or brown lentils
  • 1/2 cup rinsed, uncooked quinoa
  • 1 cup frozen or canned corn
  • 5-6 cups vegetable broth

TOPPINGS (optional)

  • dairy free cheese
  • dairy free sour cream
  • fresh cilantro


  1. In a large saucepan, heat oil on medium. Sautee garlic, onion, carrots, red pepper and spices until fragrant- about 5 minutes.
  2. Add tomatoes and cook for another 5 minutes.
  3. Add this all to slow-cooker. Add the rest of the ingredients- be sure to stir well.
  4. Cook covered on low for 8 hours for best results, or 4 hours on high.


Happy cooking,

Sherise Rae


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