Slow cooker VEGETARIAN chili served on a bed of rice and topped with old cheddar cheese and sour cream! This photo is of the Longer prep version listed below. Ill post a photo of the Super fast prep version in the comments! SUPER FAST PREP VERSION: 1 bag of frozen chili veggies 1 can of diced tomatoes 2 cans of mushrooms 1 can of red kidney beans 1 can of mixed beans 1 tsp garlic salt 2 packages of clubhouse chili seasoning (you can use one but I like it extra spicy) *** For the fast version I just throw frozen veggies, mushrooms, tomatoes, garlic salt and chili spice in the pot then mix the two cans of beans together in a colander and rinse. I think take half of the beans and mash them with a masher or purée them (this makes the chili a little thicker) and pour into the slow cooker. Then add the rest of the beans. Cook on high for 4 hours. THE LONGER PREP VERSION (which tastes better in my opinion). 1 can of diced tomatoes 1 package of fresh crimini mushrooms 1 green pepper 1 large onion 1 can of red kidney beans 1 can of mixed beans 1 tsp of garlic salt 2 packages of clubhouse chili seasoning 2 cloves of garlic 1 tbsp of olive oil 1 can of corn (optional) In a sauté pan add 1 tbsp of olive oil, onion and garlic. Once caramelized, add sliced mushrooms. Cook on medium heat for about 5 minutes. Add chopped green pepper and cook for another 5 minutes. In slow cooker add diced tomatoes, garlic salt, corn and clubhouse seasoning packets. Transfer ingredients from sauté pan to the slow cooker. Empty both cans of beans into a colander and rinse. Separate beans in half and mash half with a masher or purée (this adds a nice texture to the chili). Add all beans to the crock pot and set on high for 4 hours. *For both recipes I just make plain white Minute Maid rice (or brown) by following the instructions on the package and then spoon chili on top then sprinkle with old cheddar cheese and a dollop of sour cream. This is also good with nacho chips!
Posted on: Mon, 05 Jan 2015 21:10:52 +0000
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