As I’m revisiting a few of my tried and true recipes this week, it seemed only reasonable to share with you some of the changes I’ve made since I first posted them. Since I first posted this recipe in the fall of 2009, it’s been a go-to when I’m looking for a hearty meal that makes lots of servings and cooks itself while we are at work. Or when Brian wants me to have chili, which is a pretty regular request. At any rate, I don’t think I’ve ever really made it the same twice – I regularly change up the vegetables in this recipe – but the basic blueprint remains the same. And so, I share that updated blueprint (and slightly less terrible photos), with you!
As an aside, the muffins in the background of the picture are Better Sesame Corn Muffins from Herbivoracious. I revisited them as well tonight and they are even better than I remembered. They pair perfectly with this chili.
Ingredients
- 1 (28 oz) can crushed or diced tomatoes
- 2 cups OR 1 (15 oz) can garbanzo beans, drained
- 2 cups OR 1 (15 oz) can kidney beans, drained
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, chopped
- 2/3 cup frozen corn
- 1 cup vegetable broth
- 2-3 Tbsp chili powder
- 1 (4 ounce) can chopped green chili peppers
- 1 chipotle chili in adobo, diced
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
Instructions
- Combine all the ingredients in a slow cooker. Stir to evenly spread the ingredients.
- Put the lid on the slow cooker. Cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
- Allow to cool slightly, serve and enjoy! Top with shredded cheese or avocado, if you like.
This looks delicious! I so want to make it, I love chili and I agree, no meat is needed to make it taste good.
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