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The Slow Cooker Crockpot Chili I Made
Sometime in the last couple weeks I made a slow cooker crockpot chili from a vegetarian recipe book. It has:
14oz can tomatoes
14oz can kidney beans
14oz can white beans
8oz chopped mushrooms
Small bag shredded carrot
Med chopped zucchini
Chopped green pepper
Chopped white onion
Cumin
Chili powder
Salt & pepper
The recipe also called for 10oz frozen package of corn which didn’t get put in until the whole thing had been cooking for several hours. This is because I forgot about it, being out of sight in the freezer. But it’s good I forgot, because there was truly NO room left in the cooker at the start. After it had cooked down a while, there was more room. I looked at the recipe later and realized my cooker is half the size recommended. No wonder! This turned out very tasty, especially with a dash of Tabasco. It made so much I froze five double-sized portions for lunches.