On Sunday, after our Cape trip and Indian dinner, Z and I wanted nothing more than to relax at home with friends. The Patriots were on in the afternoon, so we spent the morning cleaning, cooking and getting things done around the house. Since we were going to be home all day, I wanted the house to smell of something delicious cooking – which is when I decided to get my crockpot out of the pantry and full of something tasty.
We had several cans of beans in our pantry and veggie sausage that needed to be used up, so I decided to whip up my own recipe for vegetarian chili. The end result was spicy, flavorful, and full of varying textures. Topped with some shredded cheddar cheese, it was a big hit with all of our football- (and chili-) loving friends.
Slow Cooker Vegetarian Chili
Yields: 8 servings
-2 15 oz. cans black beans, drained and rinsed
-1 15 oz. can garbanzo beans, drained and rinsed
-1 15 oz. can vegetarian baked beans
-1 15 oz. can diced tomatoes
-1 1/2 cup frozen corn kernels
-1 onion, chopped
-1 green bell pepper, chopped
-2 tbsp. minced garlic
-10 jarred jalapeno slices, chopped (or 1 fresh jalapeno, seeded and chopped)
-2 vegetarian sausage links, chopped
-1 cup beer (I used Leinenkugel's Oktoberfest)
-1 tbsp. chili powder
-1 tsp. cumin
-1 tbsp. dried parsley
-1/4 tsp. cayenne
-Salt and pepper, to taste
-Shredded cheddar cheese, for garnish
1.) Place above ingredients in a slow cooker and stir. Cook on high for 4 hours (I cooked it an extra 2 hours on low).
On the side (and for dipping), I also made some avocado olive oil “cupcakes.” Recipe to come!
Do you own/use a crockpot? If so, what's your favorite thing to make in it?