OK, so I have never made a vegetarian chili before, but I have been trying to get away from eating tonnes of red meat and pork and all that stuff. Also, I love my crock pot. So I saw this recipe in Soups and Stews Recipe Book I have from Williams-Sonoma. So I decided to put it to the test.
Again, as with the Tofu Tacos, I was delightfully surprised. I had not used all the seasonings that are in this chili before but it turned out rather well. The only thing I added was a touch of cinnamon, some green peppers and some left over mushrooms I had in the fridge, just to make a bigger pot of food.
Try it. If you don’t like it, you don’t like good food. HA!
2 cups (or cans) of red and white beans
2 white onions, chopped
5 cloves garlic, minced
1 tablespoon and one teaspoon of both dried oregano and cumin
1 teaspoon dried coriander
1 tablespoon paprika
1/4 teaspoon cayenne pepper (I put about a tablespoon, plus some chopped chilies I had in my freezer)
1/4 cup chili powder (I have some really good stuff from a market in Montreal)
1.5 cups canned diced tomatoes
1 jalapeno (I used 2), minced
5 cups vegetable stock
1 tablespoon balsamic vinegar
3 tablespoons finely chopped fresh coriander – for a garnish when done
So those are the ingredients, what I did was prepped it all and through it in my crock pot, then turned it on high for about 6 hours. Then I stirred it and ate it. Simple, good and fast to prep.
So, try it out and let me know what you think. With a couple extra green and red peppers and a handful of mushrooms, it was lunches for the week.