Slow Cooker Two Bean Chili
0
Points®
Total time: 8 hr 30 min • Prep: 30 min • Cook: 8 hr • Serves: 6 • Difficulty: Easy
Our chili is more than an ordinary bowl of soup: We browned the vegetables first to bring out their flavour and pureed part of the solids to thicken it up.
Ingredients
Uncooked leek
1½ medium, or 1 large, white part only, finely chopped
Hungarian pepper
1 pepper(s), cored, seeded and finely chopped (or an Italian pepper)
Red pepper flakes
½ tsp(s), or 1 habanero chile, cored, seeded and minced (do not touch seeds with bare hands)
Celery
1 stalk(s), large, trimmed and chopped
Mushrooms
2 cup(s), sliced
Garlic
2 clove(s), large, minced
Uncooked cauliflower
4 cup(s), florets, (1 small head)
Chickpeas
15 oz, drained and rinsed
Canned pinto beans
15 oz, drained and rinsed
Dried oregano
½ tsp(s), crushed
Cumin seeds
1 tsp(s)
Chili powder
1 tsp(s)
Black pepper
¼ pinch(es)
Table salt
½ tsp(s)
Fat free chicken broth
2½ cup(s), or vegetable broth
Instructions
1
Coat a large nonstick pot with cooking spray. Add leek, Hungarian pepper, red pepper flakes or habanero chile, celery, mushrooms and garlic. Sauté over medium-high heat until golden, stirring frequently, about 5 minutes.
2
Spoon mushroom mixture into a 5-quart slow cooker. Add cauliflower, beans, oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on low setting for 7 to 8 hours.
3
Just before serving, remove 1 cup of solids and about 1/4 cup of liquid. Place in blender and puree. Return to slow cooker and stir in. Yields about 1 heaping cup per serving.
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