So remember when I told you I made this incredibly awesome chili? It was so good I made it again two days later. It was THAT GOOD. Better yet, you can just throw all the ingredients in a crockpot, leave it for 8 – 10 hours and it will be perfect when you come home from work.
This chili is so satisfying, to add meat would actually ruin it. But if you keep kosher, the best part is it DOESN’T have meat in it, so you can add sour cream and cheese, which is what makes chili so awesome anyway. You could even add a butter-based biscuit if you so choose. Ok, enough of the lead up. It’s an easy recipe, so this is an easy blog post. Here you go
CROCKPOT VEGETARIAN CHILI
(adapted from Chillmoms)
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 can vegetarian baked beans (Busch’s has a kosher version)
- 1 can crushed tomatoes
- 1 can whole kernel corn, drained
- 1 onion
- 2 zucchini
- 1 green bell pepper
- 2 stalks celery
- 2 cloves garlic
- 1-2 jalapenos
- 1 tablespoon chili powder, or to taste
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon of cayenne pepper
Chop up the onion, zucchini, bell pepper, celery, garlic and jalepenos into small bits. Because I wanted all the vegetables to be specific sized, I hand-chopped everything in about 1cm bits rather than put them in a foot processor. Sautee the vegetables in a small amount of oil for about 10 minutes, or until the onions are translucent and the zucchini is lightly browned.
Drain the cans of garbanzo beans, corn, black beans and kidney beans. Empty the contents of all the cans into the crockpot, followed by the sauteed vegetables an the spices. Mix it all together, and set your crockpot to low for 8 – 10 hours.