Spicy & Pareve Crock-Pot Chili
"We eat this on Shabbat morning instead of the typical Cholent. It's vegetarian and has a lot of flavor -- beware of the heat!"
- Ready In:
- 8hrs 15mins
- Ingredients:
- 14
- Yields:
-
12 bowls of chili
- Serves:
- 12
ingredients
- 3 onions, diced
- 2 zucchini, diced
- 1 (29 ounce) can tomato puree
- 1⁄2 lb dried black beans
- 1⁄4 lb dried white bean
- 1⁄4 lb dried kidney beans
- 3 jalapeno peppers, chopped finely
- 8 garlic cloves, crushed
- 1 (12 ounce) package vegetarian ground meat, such as Smart Start (optional)
- 5 tablespoons cumin
- 1 tablespoon cayenne pepper
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 tablespoon chili powder
directions
- Soak the dried beans in water overnight as per package instructions. (Add 1 tsp baking soda to the beans so they're less likely to cause stomach upset!).
- Rinse beans and put in crock pot.
- Add all the other ingredients to the crock pot, and add enough water to cover contents.
- If you desire a more "meaty" consistency, add vegetarian ground meat. (I often make without, which just means beans become the more dominant flavor.).
- Cook on "high" for at least 8 hours. Can subsequently be turned to "low" for use on Shabbat day.
- Serve with rice and cheddar cheese, if desired. Yum!
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RECIPE SUBMITTED BY
We keep kosher, but with a few exceptions, dislike the typical Eastern European fare. I'm a big fan of flavorful ethnic foods. We're also health-conscious and love making everything in our kitchen from scratch.
