Friday, October 8, 2010

Cindy's Slow Cooker Vegetable Chili Recipe

Here is one of our favourite recipes. Cindy leaves out some of the peppers as that would be too hot for the children.

1 can (11ounce) condensed black bean soup or canned black beans in juice
1 can (15 ounce) kidney beans, drained and rinsed
1 can (15 ounce) garbanzo beans, draned and rinsed (lentils is an option)
1 can (16 ounce) vegetarian baked beans
1 can (14.5 ounce) chopped tomato puree or 1 can (29 ounce) crushed tomatoes
1 can (15 ounce) drained, whole kernel corn
1 chopped onion
1 chopped green bell pepper
2 chopped zucchini
2 chopped celery stalks
2 chopped garlic cloves
1 can (4 ounce) diced chilies (optional)
1 - 2 chopped jalapenos (how much heat is preferred)
1 tablespoon chili powder
2 teaspoon cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

1 - In a suacepan, saute the onion, bell ppepper, zucchini, and celery for about five minutes.
2 - In a slow cooker, combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, and the ingredients from step 1.
3 - Season with garlic, chili powder, cumin, parsley, oregano, basil and the optional cilantro.
4 - Cook for about 6 hours on low.
5 - Serve with totillas, cornbread, rice or French bread.
6 - Enjoy!
7 - This freezes well.
8 - Leftovers are good on top of nachos.

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