Chili.  Not the most creative dish, and almost everybody knows how to make it.  There are a gazillion recipes out there, and I’ve tried many of them (the ones without meat, of course). For whatever reason, I’ve never been completely satisfied with any of the chili dishes I’ve made, whether I followed a recipe or made it up myself.  I always felt like there was something missing, and I couldn’t describe or figure out what that something was.  Also, I always made it too spicy, and as I’ve said many times, I’m a spice wimp.  All this changed last night.  Finally!

The mushrooms and cauliflower may sound like strange additions but trust me, they work. You can’t really taste them but they add a nice texture and I’m sure contribute to the overall flavor.  The real secret in the great flavor, I believe, comes from the baked beans and liquid smoke.  The fresh corn is a great addition, especially now when corn is in season.  Add more chili powder and maybe some cayenne if you like your chili spicy.  Try it and let me know what you think.

Veggie Crock Pot Chili

Votes: 2 Rating: 5 You: Rate this recipe!

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The addition of baked beans and liquid smoke is what makes this chili so flavorful. Add hot sauce, cayenne pepper or more chili powder if you like it spicy. This version is fairly mild. Cook up the onions/spices and chop the veggies the night before, store in the fridge, and throw everything in the crock pot in the morning to have dinner ready after work!

• CourseEntrée

Servings

6

Servings 6

Veggie Crock Pot Chili Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe The addition of baked beans and liquid smoke is what makes this chili so flavorful. Add hot sauce, cayenne pepper or more chili powder if you like it spicy. This version is fairly mild. Cook up the onions/spices and chop the veggies the night before, store in the fridge, and throw everything in the crock pot in the morning to have dinner ready after work! CourseEntrée Servings 6 Servings 6

Ingredients

• 1 onion diced small
• 2 large cloves garlic crushed or minced
• 1-2 TBS chili powder
• 1 tsp cumin
• 1 15 oz. can black beans rinsed and drained
• 1 15 oz. can red kidney beans rinsed and drained
• 1 15 oz. can vegetarian baked beans
• 1 28 oz. can fire roasted crushed tomatoes
• 1 cup frozen corn to taste
• 1/4 tsp liquid smoke
• 1 cup chopped mushrooms
• 1 cup chopped cauliflower
• 1/2-1 cup water
• 1 tsp oregano

Servings:

Units:MetricUS Imperial

Instructions

1. Sauté onion in a dry skillet. As it begins to brown and stick, add 1 TBS water. Repeat process several times until onion is soft.
2. Add chili powder (2 TBS if you like spicy) and cumin to onion and sauté 1 minute. Add a tiny bit of water to deglaze the pan. Transfer to crock pot.
3. Combine remaining ingredients in crock pot and cook on high 4 hours, or on low 6-8. 30 minutes before serving, crush oregano between your fingers to release flavorful oils, and add to chili. As with most of my recipes, I don't salt during the cooking process so add what you like at end.

   

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