Tantalizing Thursday

Today's offering is a vegetarian chili. I am not opposed to meat, in fact, I adore meat-based meals, but in today's world it is health-conscious and fiscally prudent to include a meatless meal at least once a week. This meal is chock full of protein, has depth of flavor, and is simple to prepare leaving the "work" to the slow cooker. I've used this meal for weeknight dinners and for race day "get-togethers" with rousing success. I highly recommend it. As with any meal recipe I post, put in the ingredients you like, substitute or omit the ones you don't.

Roni's Easy Slow Cooker Vegetarian Chili

from greenlitebites.com 1/14/2009

1 can black beans drained and rinsed
1 can kidney beans drained and rinsed
1 can chick peas (garbanzo beans) drained and rinsed
1 can corn undrained (cream or regular)
1 can diced tomatoes with green chilies (like RoTel brand)
1 small can (6 oz) tomato paste
1 bell pepper chopped (I use an orange and a yellow)
1 small onion diced
1/2 Tbsp chili powder
1/2 Tbsp ground cumin
1 Tbsp dried cilantro

Put all ingredients in the slow cooker, stir and cook on low for 5 hours (3 hours on high would be fine).

Top with any of the following:  shredded cheddar cheese, fresh cilantro, raw onions, dollop of sour cream, tortilla chips, salsa

This is a tasty, transformable dish. Prefer spicy? Serve with hot salsa or Tabasco sauce. Like to cool things down? Some Lite Sour Cream does the trick. Want to make this a base for Nachos Grande in lieu of the ground beef? Do it! Want to pack full of even more vitamins? Add zucchini, yellow squash, or more peppers! Like the recipe but think chili needs meat? Add it by browning your meat on the stovetop before adding it, drained of fat, with the other ingredients to your slow cooker.

Freeze leftovers for up to 6 months.


Let me know if you tried and like this recipe. Any vegetarian meals you make and enjoy? Please share them with us.

Join me tomorrow for a new Friday Music Blog.