Chili Weather

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So, New York has finally decided that it’s winter – and I’m probably one of the few people who is actually happy about it!  What can I say, I really love my seasons.  And I love winter sports.  Can’t wait for ski trip!

Anyways, I was looking through our cupboard the other day, and discovered this:

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My roommate has a crock pot – the ultimate lazy girl’s kitchen tool! Can you guess what I made?

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Chili!! But not just any chili – vegan chili with kabocha! Easily the best idea I’ve had in a long time.

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Kabocha Black Bean Chili [vegan, gluten-free]

Prep Time: 20 minutes

Cook Time: 8 hours

Makes: 2-4 servings

This dish is hearty and warming, and packs a nutritional punch. Makes for a great winter appetizer or meal.

Ingredients

  • 1 can tomatoes - I used TJ's organic fire roasted with green chills
  • 1 can black beans, drained and rinsed
  • 1/2 medium kabocha squash, washed, de-seeded, cubed
  • 1 cup vegetable broth*
  • 1 bell pepper, chopped
  • minced garlic**
  • sea salt**
  • chili powder**
  • cumin**
  • cinnamon**
  • cayenne**
  • paprika**

Instructions

  1. Toss all ingredients into the crock pot, cook on low for 5-8 hours.
  2. If you want it to thicken, leave the lid uncovered for about an hour - it will lose about 1/4 cup of liquid per hour. Add extra broth if you cook longer.
  3. Top with your favorite chili garnish - cheese, yogurt, daiya, scallions, sour cream - you name it! I served mine with some delicious goat yogurt.

Notes

*I used 1 c water and 2 vegetable bouillon cubes.

**I don't typically measure my spices, I do it to taste. I probably used about 1/4 tsp each, but do note that the flavors intensify as they cook. Also, please feel free to add onion, I choose not to because my stomach can't tolerate it.

http://www.eatlearndiscover.com/2011/12/10/chili-weather/

This is the perfect example of a ‘cook once, eat twice’ meal.  I only wish I had discovered this crock pot sooner!!

Have you ever used a slow cooker?

What’s your favorite slow cooked recipe? Please share!!

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