Tuesday, December 7, 2010

Vegetarian Chili

So, I realized that I haven't posted in nearly a month. WOW that went fast! But, I am back, with something wonderful. Vegetarian chili. It is perfecto. Super simple and in a crockpot. Full of veggies and delicious. What more can you ask for? Well, I found the recipe and procured the necessary items. I did ASK my boy to do the actual cooking. I came home to the house smelling lovely and I had a wonderful meal. I used tortilla chips for dipping and added some shredded cheese.

There are several variations around, but this is the one we went with.

Slow Cooker Chili

  • 1 (15 ounce) can black beans, not drained
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 (16 ounce) can vegetarian baked beans
  • 1 (14 1/2 ounce) can chopped tomato puree
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 zucchini, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, chopped
  • 1 (4 ounce) can diced chilies
  • 1 -2 jalapeno, chopped  
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon cilantro (optional)

  1. In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
  2. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
  3. Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
  4. Cook for about 6 hours on low.


No comments:

Post a Comment