Slow Cooker Vegetarian Chili
![[IMG]](https://statich.cheftalk.com/e/e6/e6f7428a_default-recipe-image.gif)
Recipe by Grace Parisi
INGREDIENTS:
1 cup navy or Great Northern beans—soaked overnight, drained and rinsed
Two 15-ounce cans hominy, drained
2 red bell peppers, cut into 1-inch pieces
1 onion, cut into 1/2-inch pieces
1 carrot, cut into 1/2-inch pieces
3 garlic cloves, minced
1/2 pound shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces
1 1/2 tablespoons pure ancho or New Mexico chile powder
1/4 teaspoon pure chipotle chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
One 15-ounce can tomato sauce
2 tablespoons tomato paste
3 cups water
Salt and freshly ground pepper
Shredded cheddar cheese, sour cream, chopped red onion, cilantro leaves and tortilla chips, for serving
DIRECTIONS:
~ In a slow cooker, combine the beans with the hominy, bell peppers, onion, carrot, garlic, mushrooms, ancho and chipotle chile powder, cumin, coriander, tomato sauce, tomato paste and water and season with salt and pepper. Cover and cook on high until the beans are tender and the sauce is thickened, about 4 hours.
~ Ladle the chili into bowls and serve with shredded cheddar, sour cream, chopped red onion, cilantro leaves and tortilla chips.
Winter Vegetable Chili
![[IMG]](https://statich.cheftalk.com/0/03/03551cca_201002-r-winter-vegetable-chili.jpg)
Recipe by Grace Parisi
INGREDIENTS:
1/4 cup vegetable oil
1 onion, chopped
2 medium garlic cloves, very finely chopped
1 large red bell pepper, cut into 1/2-inch pieces
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1/2 pound carrots, cut into 1/2-inch pieces
1 tablespoon chile powder
1 tablespoon ground cumin
Salt
One 14-ounce can peeled Italian tomatoes
1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
1 1/2 cups water
1 cup canned hominy, drained
1 cup canned red kidney beans, drained
Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving
DIRECTIONS:
~ In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
~ In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.
Last edited: Feb 21, 2011
