Slow Cooker Loaded with Veggies Mole Chili

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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

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