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The Lazy Vegetarian


"I Love My Crockpot" ... Chili Recipe

This recipe is adapted (to make it less work, of course) from Fresh from the Vegetarian Slow Cooker, a cookbook I will soon review. This dish is a nice one for company, since it doesn't include any "weird vegetarian foods".

Three Bean Chili

1 large onion, chopped
1/2 bell pepper (color of choice), chopped
2 garlic cloves, minced (or from a jar)

Cook these in 1 Tbsp olive oil until softened. Alternately, you can add these to the crockpot uncooked, as long as you cook it at least 8 hours, and don't mind a little crunch to the veggies in your chili.

Place veggies, from above, and the following in your crock-pot:

One can (15.5 oz) each black beans, pinto beans, and kidney beans*
One 28 oz crushed tomatoes
One small can tomato paste
Chili powder, as desired (1 Tbsp is standard, but we use about 3 Tbsp)
1 cup water (you can add more later if it seems too thick)
fresh ground pepper** to taste

Stir. Cook for 6 - 8 hours.

During the last 30 - 45 minutes, mix up and cook cornbread muffins from a package, adding in 1/2 cup of thawed frozen corn kernels (or one of those small cans, well-drained).

You can add a healthy side salad if you are extra ambitious!

* Rinse beans well to remove some of the salt and much of the gas-causing sugars.

** This is where I draw the line - no one should be so lazy that they don't use fresh-ground salt and pepper! A quick trip to any home store and you can buy your own grinders, already loaded with peppercorns and sea salt.

20 comment(s):

Crock pots scare me. I want to use one so bad, but I fear burning the inside and ruining it (and the food!)...

By Blogger KleoPatra, at 10:44 PM  

Sounds like a great recipe, I'll have to use it sometime. All in all, I like your site a lot. Keep it up!

By Blogger Nathaniel Jonet, at 2:22 PM  

I have this book.. I made the stroganoff and it was so awful I had to dump the whole pot down the sink.. but this chili sounds good!

By Blogger Ana, at 2:18 PM  

Hi there
The recipes are great, real easy to follow. But can you start adding some pictures, I'm not a chef, I really don't like to waste too much time in the kitchen and I need to have an idea of the final look. Keep up with the good job.

By Anonymous Anonymous, at 3:53 PM  

I thought I would leave you a recipe.

What I Had For Dinner Tonight:
medium shell noodles, cooked
frozen peas
sundried tomato paste in the tube, 2-3 squirts
olive oil
spinach herb seasoning mix
red pepper flakes

When done draining hot noodles, throw them back into the pan. Add the tomato paste & peas, mix well. Add whatever seasonings you want, then some olive oil--just a touch. Finish off w/cheese, mix & heat til cheese is gooey.

By Anonymous Anonymous, at 8:44 PM  

I missed the plea to save the blog. I missed this blog, so come backkkk!!! I promise I will link, link and link some more.

By Anonymous Anonymous, at 7:05 PM  

Crockpot recipes are the best and I need help in keeping it veggie and ready after work.

This was delicious -- thx very much.
I've got the book and haven't found it so helpful but then I haven't been tailoring the recipes to common sense like you have.
Please keep the crockpot recipes coming.

By Blogger Tuesday, at 7:11 AM  

Thanks for the recipe, thought I'd share my favorite:

Vegetable and Chickpea Curry

1 TB olive oil
1 1/2 cups chopped onion
1 cup 1/4" thick slices of carrot
1 TB curry powder
1 tsp brown sugar
1 tsp grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and chopped
3 cups cooked chickpeas
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup 1" cut green beans
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (14 ounce) can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk

1. Heat oil in large nonstick skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile and cook for 1 minute stirring constantly.
2. Place onion mixture in a 5qt crockpot. Stir in chickpeas and the next 8 ingredients (through broth). cover and cook on high 6 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts. Can be served with couscous.

To make this recipe easy I buy jars of already chopped and minced ginger and garlic. Bags of baby carrot and green beans to chop and only use 1/2 of the serrano chili. Using the whole one was too hot for me. This recipe may seem like alot of stuff and work but give it a try its quite easy and I have had rave reviews.

If you have any questions you can contact me at timkrick@columbus.rr.com

By Anonymous Anonymous, at 4:43 AM  


By Blogger ., at 1:23 PM  

I can't wait to try this! I hope you don't mind if I add your blog to my links on my own blog? Thanks!!

By Blogger k. edward warmoth, at 5:19 PM  

Are you never posting again?

By Blogger KleoPatra, at 9:49 PM  


By Blogger KleoPatra, at 6:33 PM  

Good recipe. Love chili Have to try it.

Raw Food Diet

By Blogger theoldman, at 7:35 PM  

come back!

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By Anonymous Anonymous, at 5:03 AM  

This sounds really yummy! I can't wait to try it. This is the first time I have come across your site! I will most definitely be back. Thank you for sharing! Kindest Regards, Jenna (www.theplantrx.com)

By Anonymous Anonymous, at 9:05 PM  

The recipe was good, but next time I may leave out some of the tomato paste. It was a bit too tomato-ey. Thanks for the idea - very easy to make!

By Anonymous Lisa Alexander, at 2:11 PM  

Looks great! Everything's better slow cooked.

By Anonymous Tiff @ Love Sweat and Beers, at 9:43 AM  

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