Slow Cooker Two Bean Chili

Prep Time
30 min
Cook Time
480 min
Recipe Details
  • 1 spray(s) cooking spray
  • 1 1/2 medium uncooked leek(s), or 1 large, white part only, finely chopped
  • 1 item(s) Hungarian pepper(s), cored, seeded and finely chopped (or an Italian pepper)
  • 1/2 tsp red pepper flakes, or 1 habanero chile, cored, seeded and minced*
  • 1 rib(s) uncooked celery, rib, chopped
  • 2 cup(s) fresh mushroom(s), sliced
  • 2 clove(s) garlic clove(s), minced
  • 1 head(s) uncooked cauliflower, cut into florets (about 4 cups)
  • 15 oz chickpeas, drained and rinsed
  • 15 oz canned pinto beans, drained and rinsed
  • 1/2 tsp dried oregano, crushed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 2 1/2 cup(s) vegetable broth, or chicken broth
  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, about 5 minutes.
  2. Spoon mushroom mixture into a 5-quart slow cooker. Add cauliflower, beans, oregano, cumin, chili powder, salt, pepper and broth; stir. Cover and cook on low setting for 7 to 8 hours.
  3. Just before serving, remove 1 cup of beans and vegetables, and about 1/4 cup of liquid. Place in a blender and puree; return to slow cooker and stir to combine. Yields about 1 heaping cup per serving.
*Do not touch seeds with bare hands.

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