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.
“Who Needs Meat” Slow Cooker Chili, Revisited
- 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
- 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.