Slow Cooker Two Bean Chili

0
Total Time
8 hr 30 min
Prep
30 min
Cook
8 hr
Serves
6
Difficulty
Moderate
We enhanced the flavor of this recipe by roasting the vegetables first and then pureeing part of the chili to thicken it up. The result is wonderful.

Ingredients

cooking spray

1 spray(s)

uncooked leek(s)

1½ medium, or 1 large, white part only, finely chopped

Hungarian pepper(s)

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*

uncooked celery

1 rib(s), large, rib, chopped

fresh mushroom(s)

2 cup(s), sliced

garlic clove(s)

2 medium clove(s), minced

uncooked 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

fat free vegetable broth

2½ cup(s), or chicken 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, 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.

Notes

*Do not touch seeds with bare hands.

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