Servings: 8-10. Prep-time: 15 mins. Cook Time 3-8 hours. Total Time: 3-8 hours
My slow cooker is probably my favorite kitchen appliance. It’s great for the Caribbean, where AC is limited and running the oven for hours can be hot and expensive. Slow cooker are a much more cost-effective and comfortable way to infuse amazing flavor into dishes.
When it comes to making chili, I am not a big fan of meat. I prefer to use beans and squash (or potatoes!) to add protein and fiber providing a hearty, umami, flavor without the meat. The most difficult part of the dish is cutting and peeling the acorn squash (a technique I am still attempting to master). Otherwise, just chop, dump, and go!
- 2 cans tomatoes (~15oz each)
- 1 can black beans (~15oz)
- 1 can red kidney beans (~15oz)
- 1 bell pepper
- 1 vidalia onion
- 3 small jalapenos
- 1 acorn squash, peeled and diced
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp cummin
- 1/2 tsp chili powder
Add all ingredients to slow cooker and mix. Cook on high for 3-4 hours or on low for 6-8 hours. Optional: Serve with tortilla chips. If you choose, top with plain Greek yogurt and/or shredded cheese. Note-this makes it no longer vegan or diary-free.
|# of servings||8-10|
|Serving size||1 cup|