Veg*n Cooking and Other Random Musings: Crockpot Chile Chili

Wednesday, October 14, 2009

Crockpot Chile Chili

The weather is starting to get chilly here in Mid-Missouri and there is nothing better (at least in my opinion) to eat when it is blustery than a hearty soup, stew, or chili. So I decided to make chili!

I like my chili to be really spicy - well, if I am honest, I like EVERYTHING to be really spicy, but Brett has complained many times that the reason he does not like me to make chili is because it is too hot. I decided to be nice and use chiles for flavor, and just a little bit of heat and we ended up with this super tasty chili that we enjoyed with Fritos!

Sorry for the horrible picture. Hopefully someday I will figure out how to use my camera.

The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

Crockpot Chile Chili
1/4 cup Anasazi beans, rinsed ****
1/4 cup cranberry beans, rinsed ****
1/4 cup pinto beans, rinsed ****
1/4 cup navy beans, rinsed
1/4 cup black beans, rinsed
1 cup kidney beans, rinsed +
2 pasilla chiles, stems removed and rinsed
2 ancho chiles, stems removed and rinsed

4 cloves of garlic, minced
2 habaneros, seeded and minced *
2 gypsy (or other sweet peppers), seeded and minced *
2 yellow onions, chopped *
4 large tomatoes, cored and chopped *

2 red potatoes, scrubbed and cubed *
1/2 large sweet potato, peeled and cubed *


(Start this chili in the morning.)

Combine beans and dried chiles in a crockpot and let simmer on low all day.

Before you go to bed, add all the vegetables except the sweet and regular potatoes.

In the morning, add the potatoes, and season to taste. Let cook for an additional hour or so or until potatoes are soft.

This chili was super tasty and would also be excellent with tortilla chips or on a baked potato. Mmmmmm.

'Til next time.


radioactivegan said...

I love crockpot cooking! Coming home to a warm meal is the best way to end a day. The chili looks delicious.

Anonymous said...

Yummm...I love using the crock pot and coming home to a meal at the end of the day :-) I have never made chili in the crock pot before, though--I am excited to try it! But 2 habaneros?!?! Are you kidding me?! That sounds SPICY! But Brett really didn't think it was overly hot? Hmmm...I love your recipes, so I will try it as written, I guess!


Karen said...

I'm all for one pot dinners. Your chili sounds scrumptious. I will have to try this one on your papa. Love you, Nana

T said...

Oh yeah, sweet potatoes in chili are heavenly! Yerm!

Anonymous said...

Mmm. That sounds perfect for the dreary weather we are having here in CT. I don't have access to as many beans as you, but I'd like to try with navy, black, red, and kidney beans.... and yes, the sweet potato makes such a difference in the flavor. I might be tempted to up the sweet potato and cut back on one regular potato...

Jennifer (of Veg*n Cooking) said...

Radioactive Vegan - I do too. It is very convenient and who wouldn't enjoy being able to just throw a bunch of stuff in a crockpot and come home to a ready to go dinner?

Courtney - It is a great way to make chili, at least in my humble opinion. I like being able to throw it all together and forget about it for awhile.

If you would rather not test the spice level (B didn't find it too spicy though) go for a couple of serranos or jalapenos, it would still be really good.

Nanny - I think Papa would actually enjoy this, especially if you don't tell him there is no meat in it!

T - I love the sweet note - it plays well against all the savory and spice. And honestly, I just love sweet potatoes!

Mango Child - It is great for a gloomy day when you want something comforting and filling.

I bet it would be excellent with your bean combination. You could definitely up the sweet potato and cut the potato, it would add even more of a sweet note and sweet potatoes just plain rock.

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