I finally got a crockpot!!!!!! I have read so much about the magical wonders of crockpots but I have never owned one until now. AND I got a fantastic deal. My goodness, I love Black Friday. My mom and I went to Kohl’s and look how much we saved!! One of my greatest secret pleasures is looking at the receipt and seeing how much money you saved. Actually, it’s not even secret. Most people know I’m a sucker for a good deal. Groupon, Living Social, Yipit, Woot and all coupon apps (yes I have a few) are made for crazy people like me. Oh, and can’t forget happy hours… of course.
Anyways, I lugged all my new items and this sucker from California to Austin (I found out later TSA inspected my bag, haha). I knew the first thing I wanted to make was veggie chili. From the days back in my sorority, Armando would cook this turkey chili along with this amazing veggie chili. Then I got hooked on the Vegetarian Chili at Trader Joe’s, which I always kept stocked in my pantry. Since Austin doesn’t have a Trader Joe’s (although one is coming soon!!!!!), I have been sad and veggie chili-less.
I chose a pretty standard and simple recipe. It turned out pretty good for my first chili, but I think for the next one, I’m going to alter the recipe and add a few more things to it.
Simple Vegetarian Chili
Perfect amount for a 4qt crockpot. Makes 8 one cup servings
- 2 tsp olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 zucchini
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 chopped jalapeno, without seeds
- 2 (15.5 ounce) can fire roasted tomatoes
- 3 (15.5 oz) cans red kidney or black beans, rinsed and drained
- 1 cup vegetable stock
I was really, really, really excited to use my new crockpot and to finally eat chili. I was actually giddy over making chilli, as if it was a date or something. Well, I guess you could call it a date. There was wine and it was just as good as a date, actually… it was probably better!
|a perfect combo|
Grab a glass of wine… check!
Heat the olive oil and sautee the onion, celery, zucchini and carrots until soft
Add the garlic, chili powder, and cumin. Sautee for 2 more minutes
Layer the seasoned veggies in the crockpot
Add the tomatoes, rinsed beans, vegetable stock and jalapeno
|They were so pretty all together!!|
Cook on high for 4 hours, enjoy some wine, and let the crockpot work its magic!
This recipe is loaded with veggies and beans, making it a fantastic meal. You’re gettin’ your greens and proteins! Check out my other post about beans and why they are so good for you: Superfood Spotlight: Beans and Lentils