review Slow Cooker Veggie Chili......

[Guest guest]

I made the veggie chilli today. I had the stalk of a brocolli and a cauliflower

stalk sitting in the fridge, so diced them and threw them in, too. It was

really good. Since I don't like spicy hot things, I only put in half of the

chilli powder, but it was to bland, so about an hour before serving, I put in

the other half. My husband said it was perfectly spicy and I throught it was

just fine, too. I did not put in any salt,

I served it with a Romaine heart and spinach salad with diced fresh apples and

craisons. I used the dressing for that strawberry salad and it was delish.

Katie

[Guest guest]

Sometimes such stong flavored vegetables change the character of a dish. I

always like to try a recipe according to the recipe before I make major

taste changes. Although we love both broccoli and cauliflower, I am

not sure I would like it in the Slow-Cooker Veggie Chili recipe

that I posted yesterday. So glad you and your husband liked it

with those additions.

 

Did you cook it in the crockpot or on the stove top? One of

the nice things about this chili is that it has hours of slow cooking to

really meld the flavors.

 

The rest of the meal sounds lovely and perfect complimentary

flavors.

Nancy C.

East Texas

 

 

I made the veggie chilli today. I had the stalk of a brocolli and a

cauliflower stalk sitting in the fridge, so diced them and threw them in, too.

It was really good. Since I don't like spicy hot things, I only put in half of

the chilli powder, but it was to bland, so about an hour before serving, I put

in the other half. My husband said it was perfectly spicy and I throught it was

just fine, too. I did not put in any salt,

I served it with a Romaine heart and spinach salad with diced fresh apples and

craisons. I used the dressing for that strawberry salad and it was delish.

Katie

 

 

 

 

 

[Guest guest]

I cooked it in the crock pot. I don't think the little bit of cauliflower and

brocolli I putin it changed the flaver much. I put them in about 5 hours into

the cook and tasted before and after. I couldn't tell the difference.

Katie

 

nancihank <nancihank wrote:

 

Sometimes such stong flavored vegetables change the character of a dish. I

always like to try a recipe according to the recipe before I make major

taste changes. Although we love both broccoli and cauliflower, I am

not sure I would like it in the Slow-Cooker Veggie Chili recipe

that I posted yesterday. So glad you and your husband liked it

with those additions.

 

Did you cook it in the crockpot or on the stove top? One of

the nice things about this chili is that it has hours of slow cooking to

really meld the flavors.

 

The rest of the meal sounds lovely and perfect complimentary

flavors.

Nancy C.

East Texas

 

I made the veggie chilli today. I had the stalk of a brocolli and a cauliflower

stalk sitting in the fridge, so diced them and threw them in, too. It was really

good. Since I don't like spicy hot things, I only put in half of the chilli

powder, but it was to bland, so about an hour before serving, I put in the other

half. My husband said it was perfectly spicy and I throught it was just fine,

too. I did not put in any salt,

I served it with a Romaine heart and spinach salad with diced fresh apples and

craisons. I used the dressing for that strawberry salad and it was delish.

Katie

 

 

[Guest guest]

I wasn't sure how much broccoli and cauliflower you used.....the most important

thing is if you and your

family liked it.....that is really all that counts in the end. I am glad you

liked it.

I made a soup tonight that I say on Rachal Raye.....called Sweet and Sour

Cabbage Soup....it was good.....made a ton!!

Nancy C.

 

 

I cooked it in the crock pot. I don't think the little bit of cauliflower and

brocolli I putin it changed the flaver much. I put them in about 5 hours into

the cook and tasted before and after. I couldn't tell the difference.

Katie

 

nancihank <nancihank wrote:

 

Sometimes such stong flavored vegetables change the character of a dish. I

always like to try a recipe according to the recipe before I make major

taste changes. Although we love both broccoli and cauliflower, I am

not sure I would like it in the Slow-Cooker Veggie Chili recipe

that I posted yesterday. So glad you and your husband liked it

with those additions.

 

Did you cook it in the crockpot or on the stove top? One of

the nice things about this chili is that it has hours of slow cooking to

really meld the flavors.

 

The rest of the meal sounds lovely and perfect complimentary

flavors.

Nancy C.

East Texas

 

I made the veggie chilli today. I had the stalk of a brocolli and a

cauliflower stalk sitting in the fridge, so diced them and threw them in, too.

It was really good. Since I don't like spicy hot things, I only put in half of

the chilli powder, but it was to bland, so about an hour before serving, I put

in the other half. My husband said it was perfectly spicy and I throught it was

just fine, too. I did not put in any salt,

I served it with a Romaine heart and spinach salad with diced fresh apples and

craisons. I used the dressing for that strawberry salad and it was delish.

Katie