Tuesday, July 24, 2012

Crockpot Vegetarian Chili

This week, something great happened! Scott finally gave away his secret vegetarian chili recipe, and now it is your turn to savour the flavour!





The least you need to know:

  • This is a vegetarian Chili
  • This is a crock-pot recipe
  • This recipe is kids friendly (if my boys eat it, trust me, it's kids friendly!)
  • This recipe is so easy you won't believe how great it taste!
  • And speaking of great tasting, this is such a good chili, it requires no meat!


Ingredients for our super easy crockpot veggie chili

Preparation time: under 20 minutes ------------------Cooking time: 3 hours.


Ingredients:


Crockpot + blender
2 cans of black beans
2 cans of kidney beans
2 cans of tomato sauce
1 can of crushed tomatoes
1 can of chick peas
1 can of golden corn
1medium size onion
1 medium size green bell pepper
3 stalks of celery
Red pepper flakes
Ground Jamaican All Spice
Ground Cumin
Ground Chili Pepper
Ground Chippotle Pepper
Sea salt
Black peppercorn

Serving sides

Sharp shredded Cheddar cheese
Low fat Sour Cream
Tortilla chips of your choice
Rice of your choosing

+++++++++++++++++++++++++++++++++++++++++++++++++++

Wait a minute! What's up with all the spices? Scott adds them to taste, I can't really tell you how much he adds, but I trust that you know what your family can handle. We make a mild chili in our home.


Step One:

Wash and chop your onion, green pepper and celery into large chunks.
Place all three into the blender and pulse to the consistency of a thick soup.
Pour the contents inside the crockpot.

























There is a reason why we blend the onion, pepper and celery together: KIDS! If it's green or healthy, it's just yucky! So we figured out a sneaky way to hide the good stuff without them realizing it. There is a bonus to that though, blending them in the mixer actually releases more of the vegetables' flavour!

Step Two:

Once you have your veggies inside the crockpot, begin adding the other ingredients, one at a time.

Add the 2 cans of tomato sauce...




Add your spices - remember this is added to taste and you know your tolerance level for Chili pepper better than we do...







Add the crushed tomatoes and give it a good stir...




Scott finds that if he stirs the ingredients at this stage rather than later, there is a more even distribution of spices.

Step Three:

Begin adding all your other (solid) ingredients. Rinse all under cold water, one at a time before adding to the crockpot...


Rinse each can of bean under cold water before adding
to the crockpot.





Here are the Kidney Beans...




Corn and Chick Peas...




Give it a good stir to mix the chili evenly before cooking...




Step Four:

Set your crockpot on HIGH and cook for 3 HOURS.

We use aluminum foil to cover the crockpot under the lid and ensure a tighter seal. By the way, and on a side note, please disregard the obvious lack of handle/knob, it broke off years ago. Also, I am pretty sure there are better crockpots than this one. I never found this actual "crockpot" pot to be all that great, if it was not for the foil as a cover, steam would escape from this thing at a rapid rate and the food would always be dry...I do not recommend this specific model.




Once your chili is cooked, you may want to taste and spice again according to your liking.
We serve ours on a bowl of rice (we mix brown and white), topped with shredded Cheddar cheese and a Tbsp of low fat sour cream.








Enjoy!

Thank you for sharing this post and "liking" My Great Challenge on Facebook!

Sophia, NJ.

1 comment:

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I welcome your feedback and comments. If you have a question or a specific request, do not hesitate, I am here to help! Thanks, S.

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