Growing up story #1: My family never used a slow cooker. Ever. So when Brian and I were putting stuff on our registry, we added one. Why? Because all the registry check lists say to. And we got one (two, actually, but now we’re down to one). Initially it made me a little nervous–to leave something cooking for so long, especially when there’s no one in the house–but I’m quickly becoming a Crockpot convert.
Growing up story #2: As I’ve mentioned before, my family (aka my dad) does not eat beans. When I was a kid, our chili recipe had no beans in it. Yes, I typed that correctly. Not “it had meat and beans”, it was just ground beef and spices and such. It’s the only chili my dad will eat. Last week I decided I wanted to make vegetarian chili. Clearly, I didn’t have a recipe, but I hunted one down (love the internet!), adapted it and was really, really pleased with the result. It tasted exactly the way chili should.
Halfway through my first bowl, I realized something. I turned to Brian and asked, “Do you even miss the meat in here?”. Nope, he didn’t. Neither did I (sometimes I’m acutely aware of the fact that I’ve chosen a non-meat based diet). Which just goes to prove, again, that vegetarian food can be as good as non-vegetarian food, if not better.
“Who Needs Meat?” Crockpot Chili
Adapted from Allrecipes.com, Serves about 6
1 (28 oz) can crushed tomatoes
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can kidney beans, drained
1 zucchini, thinly sliced
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
1/2 cup frozen corn
1 cup vegetable broth
2-3 Tbsp chili powder
1 (4 ounce) can chopped green chile peppers
1 jalapeño pepper, diced
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1. Combine all the ingredients in a slow cooker.
2. Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.