“Who among us hasn't envied a cat's ability to ignore the cares of daily life and to relax completely?”
~Karen Brademeyer
Super Bowls and family traditions and...
a perfect time to go for the usual. Which in my case has not typically included vegetarian chili. But this year, it did! I was a bit hesitant as I was cooking for my gang and they might not be as on board with my new, more conscious, way of cooking. I threw the chili together early in the morning when no one had risen yet. All day long the wonderful aroma of cumin and coriander and chili wafted through the house. The big moment arrived and...yes, I did hear "Where's the beef?". And I did have to cajole and highlight the sour cream, cheese, scallions and tortilla chips that could be added on top. And...a win! The chili is so flavorful, warm and comforting. And I was comforted that we had averted a crisis of absence of meat! This is a keeper. Better than any other chili I have made to date! I doubled the recipe and added some red pepper.
Three-Bean Mole Chili
(adapted from Crockpot - The Original Slow Cooker Recipe Collection)
1 can (15 1/2 oz.) Mexican chili beans, undrained
1 can (15 oz.) pinto beans, drained and rinsed
1 can (15 oz.) black beans, drained and rinsed
1 can (14 1/2 oz.) Mexican diced tomatoes, undrained
1/2 large green pepper, diced
1/2 large red bell pepper, diced
1 small onion, diced
1/2 cup vegetable broth
1/4 cup mole paste
2 t. minced garlic
2 t. ground cumin
2 t. chili powder
2 t. ground coriander
Toppings of your choice
Combine everything in a slow cooker. Mix well. Cover and cook on low 5-6 hours (if doubled cook 6 hours). Serve!
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