Post by SkinnyCrockPot on Oct 20, 2011 3:11:44 GMT -5
Vegetarian Slow Cooker Chili
Originally posted by Kristi McCarthy Scholl
1-2 large sweet onions, chopped
- 1 green or cubanelle pepper seeded, chopped
- As much summer squash, zucchini or kousa as you like, chopped
- As much butternut or buttercup squash as you like, chopped
- Kernels from as many ears of corn as you like (optional)
- 6 tablespoons tomato paste
- 2 28-ounce can crushed tomatoes (or CSA tomatoes!)
- 6 15-ounce cans of beans, drained You can also use an equivalent amount of cooked dry beans, or cooked cranberry shell beans
- 3-4 jalapeno peppers, chopped (or to taste) (optional)
- 1 teaspoon salt, or more to taste
- 1/2 cup – 1 cup water, depending on the consistency you like
- 1/2 teaspoon black pepper, or more, to taste
- 2 tablespoons chili powder or ground chipotle powder
Combine all ingredients in a 6-quart (or larger) slow cooker. Cook on low for 6-8 hours. Season to taste.
Originally posted by Kristi McCarthy Scholl
1-2 large sweet onions, chopped
- 1 green or cubanelle pepper seeded, chopped
- As much summer squash, zucchini or kousa as you like, chopped
- As much butternut or buttercup squash as you like, chopped
- Kernels from as many ears of corn as you like (optional)
- 6 tablespoons tomato paste
- 2 28-ounce can crushed tomatoes (or CSA tomatoes!)
- 6 15-ounce cans of beans, drained You can also use an equivalent amount of cooked dry beans, or cooked cranberry shell beans
- 3-4 jalapeno peppers, chopped (or to taste) (optional)
- 1 teaspoon salt, or more to taste
- 1/2 cup – 1 cup water, depending on the consistency you like
- 1/2 teaspoon black pepper, or more, to taste
- 2 tablespoons chili powder or ground chipotle powder
Combine all ingredients in a 6-quart (or larger) slow cooker. Cook on low for 6-8 hours. Season to taste.