Slow cooker two-bean chili
0
Points®
Total Time
8 hr 30 min
Prep
30 min
Cook
8 hr
Serves
6
Difficulty
Moderate
Go meatless without missing a beat! This delightful vegetable and bean chili has all the hearty flavors of its meaty variations, thanks to the inclusion of mushrooms which bring a deeper umami flavor the combination of super filling chickpeas and pinto beans. The quick saute of some of the vegetables add a roasted flavor to the dish and the hit of heat comes from the red pepper flakes, which you can regulate based on your palate. We enhanced this recipe by taking some of the final product to puree and adding it back to thicken it without gluten. Serve this dish on its own as a one-bowl meal or add a quick spinach salad for added veggie presence or stir some spinach into the finished chili until it wilts. Leftovers make a wonderful lunch option, tasting even better days after first preparation.
Ingredients
Cooking spray
1 spray(s)
Uncooked leeks
1½ medium, or 1 large, white part only, finely chopped
Hungarian wax pepper
1 item(s), cored, seeded and finely chopped (or an Italian pepper)
Red pepper flakes
½ tsp, or 1 habanero chile, cored, seeded and minced*
Celery
1 rib(s), large, rib, chopped
Mushrooms
2 cup(s), sliced, sliced
Garlic
2 clove(s), minced
Cauliflower
1 head(s), small, cut into florets (about 4 cups)
Chickpeas
15 oz, drained and rinsed
Canned pinto beans
15 oz, drained and rinsed
Dried oregano
½ tsp, crushed
Ground cumin
1 tsp
Chili powder
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Vegetable broth
2½ cup(s), or chicken broth
