Guest guest Posted August 24, 2006 Report Share Posted August 24, 2006 Crock Pot Two Bean Chili POINTS® Value | 3 Servings | 6 1 sprays cooking spray, (5 one second sprays per serving) 1-1/2 medium leeks, chopped OR 1 large, white part only, finely chopped 1 Hungarian pepper, cored, seeded and finely chopped (or an Italian pepper) 1/2 tsp. red pepper flakes, or 1 jalapeño pepper, cored, seeded and minced (do not touch seeds with bare hands) 1 large celery rib, trimmed and chopped 2 cups (1 8 oz. pkg.) mushrooms, sliced 2 medium garlic cloves, minced 4 cups cauliflower, florets 1 can (15 oz.) garbanzo beans, rinsed and drained 1 can (15 oz.) pinto beans, rinsed and drained 1/2 tsp. dried oregano, crushed 1 tsp. ground cumin 1 tsp. chili powder 1/4 tsp. ground black pepper 1/2 tsp. table salt 2-1/2 cups vegetable broth Coat a large nonstick pot with cooking spray. Add leek, Hungarian pepper, red pepper flakes or jalapeño pepper, celery, mushrooms and garlic. Sauté over medium high heat until golden, stirring frequently, about 5 minutes. Spoon mushroom mixture into a 5 quart crock Pot. Add cauliflower, beans, oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on LOW heat setting for 7 to 8 hours. Just before serving, remove 1 cup of solids and about 1/4 cup of liquid. Place in blender and puree. Return to crock pot and stir. Yields about 1 heaping cup per serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2006 Report Share Posted August 26, 2006 This sounds really good Joanie. I never would have thought to add cauliflower to a chili recipe, but why not? I love cauliflower and bet it will taste so good in there. Thanks for another good recipe. ~ PT ~ Nothing is ever lost by courtesy. It is the cheapest of the pleasures; costs nothing and conveys much. It pleases the one who gives and the one who receives, and thus, like mercy, it is twice blessed. ~ Erastus Wiman ~~~*~~~*~~~> , grow514 wrote: > Crock Pot Two Bean Chili > 1 sprays cooking spray, (5 one second sprays per serving) > 1-1/2 medium leeks, chopped OR 1 large, white part only, finely chopped > 1 Hungarian pepper, cored, seeded and finely chopped (or an Italian pepper) > 1/2 tsp. red pepper flakes, or 1 jalapeño pepper, cored, seeded and minced > (do not touch seeds with bare hands) > 1 large celery rib, trimmed and chopped > 2 cups (1 8 oz. pkg.) mushrooms, sliced > 2 medium garlic cloves, minced > 4 cups cauliflower, florets > 1 can (15 oz.) garbanzo beans, rinsed and drained > 1 can (15 oz.) pinto beans, rinsed and drained > 1/2 tsp. dried oregano, crushed > 1 tsp. ground cumin > 1 tsp. chili powder > 1/4 tsp. ground black pepper > 1/2 tsp. table salt > 2-1/2 cups vegetable broth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2006 Report Share Posted August 28, 2006 This DOES sound good. Question - have you ever not pureed it? I like my chile chunky, and I'm wondering what this one would be like pre- blender step... -------------- snip ----------------------------> > > Cover and cook on LOW heat setting for 7 to 8 hours. > > Just before serving, remove 1 cup of solids and about 1/4 cup of liquid. > Place in blender and puree. > Return to crock pot and stir. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2006 Report Share Posted August 29, 2006 You can leave it chunky if you like. Joanie Quote Link to comment Share on other sites More sharing options...
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