While the calendar says that spring is almost here (technically it is already meteorologically spring, but that’s a whole different post), the temperatures here in the midwest have still been frigid. True, we have escaped the “polar vortex” but it still isn’t quite t-shirt weather. So in hopes to keep you warm and cozy, I have a slow cooker chili for you. It is hearty and delicious and will make you feel a little less sad that it just snowed 4 inches in March.
- 2 cups dried cannellini beans, soaked overnight (you can use canned, but the flavor and texture is better with dried)
- 1 1/2 cup frozen corn kernels
- 1 large green pepper, diced
- 1 onion, diced
- 2-3 cloves garlic, minced
- 4-6 cups vegetable broth
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp cayenne, more if you want a spicier chili
- 1-2 tsp salt
1. If you are using dried beans (which you should!), make sure to soak your beans for at least 8 hours, preferably overnight. You want the beans to be soft. Once they are soaked drain and rinse them. Take about 1 to 1 1/2 cups of the beans and puree them in a food processor or blender until they are nice and smooth. Add this to your crockpot
2. Saute the onions, corn, garlic, and green pepper until the onions are soft and the pepper and corn have browned, about 7-10 minutes. Add this to the crockpot.
3. Add in the rest of your beans and the vegetable broth. You want the broth to just cover the contents of the crock pot by about an inch. If you need more, you can always add liquid in at the end. Next, add in your spices and stir to combine everything. Cook on low for 6-8 hours. Once it’s done, check that there is enough liquid and add a little salt if needed.
You could easily add cooked and shredded chicken or pork to this chili and I might add that it tastes really good with cornbread and topped with sour cream or greek yogurt. You could even top it with some of my avocado cream and it would be even more amazing! Enjoy!