It has been a very busy month, with a lot of work for me to get through. Which has led me to using my slow cooker (Crock-Pot SCV401TR 4-Quart Oval Manual Slow Cooker, Red) more in the past few weeks than I think it has in its whole time of being in my house….
Flipping through The Healthy Slow Cooker: 135 Gluten-Free Recipes for Health and Wellness, I went through the Vegetarian Mains section and decided to try out Judith’s Vegetable Chili, on page 251. I doubled the beans and served it over spaghetti (kinda Cincinnati style…OK, maybe not). Your pasta can be gluten-free or regular. It would also be great over baked potatoes!
Slow-Cooker Vegetable Chili (As adapted from page 251)
- 1 Tbsp olive oil
- 2 yellow onions, finely chopped
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 2 tsp dried oregano
- ½ tsp cracker black peppercorns
- 1 Tbsp ground cumin
- 28 ounce can diced tomatoes, with juice
- 2 15 ounce cans pinto beans, drained
- 1 Tbsp chili powder
- 2 tbsp lemon juice
- 2 cups corn kernels (if frozen, thaw first)
- 2 bell peppers, diced
- 1 Jalapeño, seeded and diced
- Sour cream & grated cheese, if desired.
In a skillet, heat oil over medium. Add onions, celery and carrots, cook for about 7 minutes. Add garlic, oregano, peppercorns and cumin and cook, stirring, for 1 minute. Add tomatoes, with juice, and bring to a boil.
Transfer to the stoneware crock. Stir in beans. Cover and cook on Low for 6 hours or on High for 3 hours.
Stir chili powder into lemon juice, then into chili. Add in corn, bell peppers and jalapeño and stir well. Cover and cook on High for 30 minutes, until peppers are tender.
Top chili with sour cream and chili, if desired. For a carb boost, serve over hot pasta (I cooked up a pound of gluten-free spaghetti).
With pasta it serves 6 to 8.
For more spice, leave in some, or all of the jalapeño seeds.
FTC Disclaimer: We received a review copy of the book.