There’s something about the process of standing over a skillet or stock pot and smelling the aromatic herbs and spices that makes me incredibly happy. However, for all of us with 1 million things to do, the crock pot can be a super useful way of making a lot of food without much fuss or time spent in the kitchen. On Sunday, we had some serious cleaning to do around the house, and the crock pot was a great chance to still have a delicious dinner and accomplish everything else that we had been putting off for weeks! This chili is kind of a “throw anything in the pot” type of dish, so go crazy by adding or omitting any of the ingredients and make it your own!
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, minced
1 tomato, chopped
1 large yellow onion, chopped
1 large clove garlic, minced
1 can corn
1 cup 13-bean soup mix (or any dried beans)
1 package vegetarian chorizo (or 1/2 cup TVP)
1 large (28 oz) can diced tomatoes
1 large (28 oz) can tomato puree
1 large bay leaf
2-3 tsp cumin powder
2-3 tsp chili powder powder
2-3 tsp coriander powder
1 tsp dried oregano
1 tsp salt
shredded smoked gouda (optional)
chopped fresh cilantro (optional)
homemade yogurt (optional)
1) Put everything into the crock pot and give it a good stir. Cook on high for 6-8 hours to ensure the beans are thoroughly cooked. Stir occasionally.
And you’re done!
We served this with homemade cornbread, smoked gouda, fresh cilantro, and a dollop of yogurt… at 10:00 pm!