Wednesday, September 26, 2012

Crock-Pot Vegetarian Chili

I took my chili in Tupperware and heated it in the microwave in the dining hall. Add salad and milk and it's a meal!

I had my first dorm-room cooking experience today with my old favorite chili recipe. Usually I make it on the stove, but dorm cooking calls for the infamous Crock-Pot. The recipe converted beautifully, and it tasted just like home after a month of dining hall food. 

This is one of my family's favorite recipes, I'm not sure why I haven't posted it before. Oh well, here it is!

Sorry for the lack of pictures of the actual chili, here is a not-so-appetizing picture of it. I guess college cuisine won't be as glamorous as my past endeavors...
Here's my dorm-room kitchen! Like I said, not so glamorous.

Vegetarian Chili

Cook's Encyclopedia of Vegetarian Cooking


2 chopped onions
2 large cloves garlic, minced

4 good-sized celery ribs, sliced

1 green bell pepper, seeded and chopped
8 oz mushrooms, sliced
1 14 oz. can corn (or about two medium ears,cut off the cob)
2 14 oz. cans diced tomatoes (no salt added if you're like me)
1 15 oz can kidney beans, rinsed and drained**
1 15 oz can black beans, rinsed and drained**
2 Tbs. tomato paste (feel free to be generous here)
1 Tbs. ketchup
1 tsp. ground cumin
1 tsp. ground coriander
1 (slightly heaping) tsp. chili powder
salt n' pepper

**I always buy No Salt Added beans, but did you know that if you rinse them thoroughly (and most other canned vegetables) you will substantially reduce the amount of salt!

So, looking at this giant ingredient list makes this recipe look ominous, right? Think again. Toss it all in the pot - either the Crock-Pot or a large soup pot - and mix it all together. It may look dry, but don't worry, it will get juicy as it cooks. Shake in some salt and pepper to taste.

Slow Cooker method: Cook the chili on high for about 3 to 4 hours. Stir it every once in a while if you are around. It's done when it is nice and bubbly and the veggies are tender but still crisp!

Stove-top method: Turn the chili on high and bring it to a boil. Reduce the heat to low and simmer it, covered, for about 25 minutes to a half hour. Again, it will be bubbly and tender-crisp when done.

Serve on its own or over brown rice, topped with shredded cheddar cheese and/or sour cream. Of course, it also goes great with homemade corn bread!