It's officially slow cooker season in my house. With slow cooker season comes chili. I'm lucky, Jared makes the most delicious chili. He throws in a little of this, a dash of that and some beans and, after eight hours, it becomes the perfect cold weather dinner. I cannot recreate it. When I ask him he can't put it together, it's a hands on experience for him.

When I cook I need direction. I like to know the exact measurements, ingredients, etc. I'm afraid of over salting, over seasoning so if I make something up I sometimes have Jared help me season it. What I am good at is adapting recipes for the slow cooker! 

This is one that my awesome friend Sharon (who I owe a phone call!!!) made me when Simon was born. It was the most amazing chili so I needed the recipe. It, of course, was made for the stove top but I make it in the crockpot. It's a vegan recipe, full of protein and bursting with flavor! Pair it with cornbread and it's an amazing dinner!

I'm not sure the origin of this recipe but it was slightly changed and adapted for the slow cooker by me!
2 onions, chopped
4 carrots, chopped
4 sticks of celery, chopped
4 cloves of minced garlic
1T oregano
1T cumin
1T chili
2t salt
1 28oz can of crushed tomatos
3 portobello mushrooms, cubed
3 to 4 cups of veggie stock
1 can white beans
1 can kidney beans
1 can of chickpeas
1 cup bulgur

1. Dump everything into your slow cooker and cook on low for 8 hours or high for 4 hours. 
2. Top with shredded cheddar and enjoy.

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