Wednesday, October 21, 2009

World's Greatest Crockpot Veggie Chili

It's probably the world's greatest because it's my recipe haha. Actually it's a conglomeration of like 4 or 5 chili recipes I've tried, and this is what I came up with.

Delicious looking, right?

1 (15 oz) can black beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 can veggie baked beans (Like those Heinz ones in tomato sauce)
1 big big can of crushed tomatoes
1 can of whole kernel corn
1 little can of diced green chilies
1 onion, diced
1 green pepper, diced
1 zucchini, diced
2 stalks of celery, sliced
3-4 cloves garlic, minced (sometimes I use like 6, but I'm a garlic freak)
2-3 jalepenos, seeded (mostly) and diced

2-3 Tbsp's of chili powder
2 tsp's cumin
1 tbsp dried parsley
1 tbsp oregeno
1 tbsp basil
1 tbsp cilantro

1. In a frying pan saute all the veggies (except garlic) for a few minutes.
2. In a crockpot combine all the canned things (make sure to rinse and drain your beans!!)
3. Add garlic to frying pan and saute for 1 minute or so. Then add veggies to crockpot.
4. Put spices in and stir, stir, stir. The chili looks very thick right now, but don't be tempted to add veggie broth or water because after it simmers for a few hours it settles down to a perfect consistency.
5. Cook on high for 2 hours, then turn to low for about 4 hours.
6. Eat it with homemade garlic bread. Sometimes I serve it over some brown rice too.

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