Receta Spicy Vegetarian Slow Cooker Chili
So far, this winter has been brutal! Between the back to back snow storms and the frigid cold, it has been hard to catch a break. Last week, I decided to make some spicy vegetable chili in my slow cooker. I figured that would help warm me up. Any for you meat-lovers, you can easily add beef or turkey, etc. to this recipe.
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can Cannellini b eans, drained
- 1 (15 ounce) can Red Kidney beans, drained
- 1 (15 ounce) can Dark Red Kidney beans, drained
- 1 onion, chopped
- 1 carrots, diced
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/3 cup chili powder
- 1 habanero pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- black pepper, to taste
Saute the onions and peppers in a little olive oil for about 2-3 minutes. Meanwhile, put the remaining ingredients in the slow cooker and turn it on high. After 2-3 minutes, add the onions and peppers into the slow cooker. Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours. Stir occasionally. Serve with rice, cheese, sour cream, tortilla chips, etc.
Serves 8-10