Guest guest Posted January 29, 2010 Report Share Posted January 29, 2010 Slow Cooker Loaded with Veggies Mole Chili (gluten-free) http://healthyslowcooking.wordpress.com/2010/01/27/slow-cooker-loaded-with-veggi\ es-mole-chili/ Prep time: 15 minutes Cooking Time: 6 – 8 hours - 2 cans cooked kidney beans - 2 cloves garlic, minced - 1/2 onion, minced - 1/2 red bell pepper, minced - 1 yellow squash, minced - 1 small eggplant,minced - 1 handful kale or other greens, chopped finely - 1 handful mushrooms, minced - 1 – 15 oz.can diced tomatoes (I used one with lime and green chilies) - 1 tsp. oregano - 1/2 tsp. cumin - 1/2 tsp. powdered chilies or cayenne (if you don't like spicy foods start with less) - 1/2 t lime zest, finely grated - 1 Tb cocoa powder (or 1 oz. grated unsweetened chocolate) The night before: Chop onions, pepper and mince the garlic. Go ahead and cut the squash, eggplant, mushrooms and kale. In the morning: Add everything to the slow cooker and cook 8 hours on low. Serve over steamed brown rice, in burritos or tacos, or just plain topped with fresh chopped cilantro. Enjoy! Kathy http://healthyslowcooking.wordpress.com/ Quote Link to comment Share on other sites More sharing options...
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