- 1 16 oz can of pinto beans
- 1 15oz can of black beans
- 1 14.5oz can of fire roasted diced tomatoes
- 1 portobello mushroom cubed
- 1 onion minced
- 2 cloves of garlic minced
- 1 zucchini cubed
- 1 chipotle in adobo
- 2 tbl of unsweetened cocoa
- fresh chopped cilantro
- salt and pepper to taste
it’s been cold (i can deal with the cold) but now it’s snowing (in ny, in october/november??)! as usual, we broke out the crock pot again. between the rain/snow and the chill in the air we really needed something to warm us all up. the crock pot has become my favorite kitchen appliances lately especially since i can make dinner in the morning and not have to think about it for the rest of the day.
chili is one of e’s favorites. i find we make it often during the winter months. it’s hearty and comforting, it tastes great and you can use it for all different types of meals. one night you can serve it with rice and the next tacos or burritos.
since we don’t eat much meat here, i keep it in my 2nd fridge in the basement, i never know when we run out. when i want to make something with meat i usually run to my local butcher and pick up what i need. it just so happens that i had no chop meat, no stew meat to be found and the chop turkey i usually have in the freezer, gone. i’m ok with veggie chili but e is not a huge fan. he likes the meat, he claims chili has to have meat in it. i’ve done vegetarian chili’s before and i thought they rocked but the problem is it never take on that meaty smokey flavor that meat eaters enjoy (it is mostly veg and beans)…
one of my favrite things to do is figure out how to make a vegetarian meal taste non vegetarian. a can of chipotles in adobo, some chopped fire roasted tomatoes, and then there was that special ingredient, the one that would make this chili rich in color (see pict above) and meaty.
{crock pot} veggie & bean chili
chop and add all of your ingredients to your crock pot. cook on low for 4-6 hours.
