Even though Chili is yummy any time of year…it is extra special in the Fall and Winter Months! So we are breaking out that Slow Cooker and putting a pot of Chili on! My family loves a good slow cooked meal and they love this one. It’s filled with tons of goodness and very healthy! So let me share this quick and easy warm and comforting dish…it just might become a family staple like it is here in my home : ) Bon Appetit!
This delicious Chili Recipe makes a huge crock pot filled of Vegetarian Chilli that is chock filled of goodness. It makes you smile with each and every bite! Serve it up ladled over some hot brown rice…sprinkled with your favorite topping like salsa…hot sauce…cheese… jalapenos…sour cream… sour cream and chives and whatever else you and your family love! Then a nice piece of warm corn bread would never hurt either : ) I personally love a little fresh squeeze of lime!
Here’s another thing you will love about this Chili…It’s EASY! Put it together then let the Crock-Pot do the rest of the work…All that is left to do in the end is to serve it to your family and enjoy.
Here’s the recipe…don’t forget this makes a FULL Pot of chili! It freezes perfectly too!
1 full head of scallions (whites and greens) slice thin
Some additional thinly sliced scallions for garnish or you can use chives
2 Tablespoons of Olive Oil
6 cloves of chopped garlic
3 stalks of celery (small dice)
1 red pepper (small dice)
1 yellow pepper (small dice)
1 orange pepper (small dice)
3 medium zucchinis (small dice)
1 medium sweet potato (small dice)
3 carrots (small dice)
1 jalapeno (chopped finely)
2 chipolte chilies in adobo sauce, chopped
1 can of corn or 1 15 ounce frozen pack or corn of 3 fresh ears of corn
1 can (15 ounces) black bean
1 can (15 ounces) chic peas
1 can (15 ounces) red kidney beans
1 can (15 ounces) of your favorite veggie baked beans
1 can (15 ounces) cannellini beans (white kidney beans)
2 cans (15 ounces) of Fire roasted tomatoes
1 can (28 ounce) Crushed tomatoes
1 cup of good vegetable stock or water
4 Tablespoons of your favorite Chili Powder
4 Tablespoons of Brown Sugar
1 Tablespoon of Paprika
Salt and Pepper to taste
Optional Toppings: sour cream, Greek plain yogurt, scallions, chives, avocado slices, cheese, tomatoes, salsa, hot sauce and anything else that your family loves!
(I like to give the inside of the Crock-Pot a spray of oil or brush the sides and bottoms with olive oil )
1. In a large skillet heat up your oil and saute your scallions, jalapeno and garlic for about 2 minutes
2. Then add your chopped celery, peppers, and zucchini and cook for about 10 more minutes.
3. Now combine all of the other ingredients into your crock pot.
4. Add your sauteed veggies into the crock pot.
5. Stir everything well.
6. Turn the heat up to high on your crock pot and cook for 6-8 hours.
(or 10 hours on low)
7. If you are home…give it a stir or two throughout the day.
If you would like your Chili even thicker…you can always make a quick cornstarch slurry and add at the end. Also you can substitute any of the beans for beans that you love…it doesn’t matter what kind…we just like a variety. If you don’t like the heat…then leave the jalapeno’s out of the mix. I highly recommend the chipolte chilies in adobo sauce because the add a real depth of flavor but again…if you can’t take a mild heat…you don’t need to add it. If you happen to have another veggie that you would like to add…feel free…this is a very accepting recipe and you truly can not go wrong!
Now just serve it up and let the family at those toppings so they can make it their own!