Hey guys and gals!
A lot of you showed interest in my roasted vegetable chili from my What I Ate Wednesday post the other day and well, I just couldn’t see holding you in suspense any longer…
It all started when one of my coworkers announced the date of her annual “chili cook off.” Every year, once the weather starts turning colder, we all get together and have a friendly little contest.
$2.00 to enter and the winner gets bragging rights for a year! 😉
While I’d love to say I went home that evening with a fatter wallet, I did not, but I didn’t need a pocket full of dollar bills to tell me that I hit the
jack chili pot with this one!
Roasted Vegetable Chili: (serves 6-8)
- 1 large onion, coarsely chopped
- 1 medium green bell pepper, chopped
- 1 large zucchini, chopped
- 2 medium jalapenos, stemmed but left whole
- 1 15oz can corn (unsalted if available)
- 3 15oz cans mixed beans, undrained (I prefer one of each: pinto, kidney, black)
- 1 15 oz can fire roasted tomatoes
- 2 8 oz cans tomato sauce
- 2 cups homemade seitan, chopped (or 1 package of tempeh, crumbled)
- 2 Tablespoons cumin
- 1 Tablespoon chili powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper
- salt & pepper to taste
1. Preheat oven to 400 degrees Fahrenheit then get to chopping your vegetables.
2. Thoroughly coat a cookie sheet with cooking spray, add your vegetables in a single layer along with the whole jalapenos and roast for 20-25 minutes or until tender/browned.
3. Drain corn and pat dry with a paper towel.
4. Transfer corn to a skillet lightly coated with cooking spray and saute over medium-high heat until browned.
5. Once the vegetables and corn are roasted, transfer the pan to a medium-large slow cooker.
6. Peel the skin from the jalapenos and dice. Add to slow cooker seeds and all.
7. Add the beans, tomatoes, tomato sauce, and faux meat of choice (if using) to the slow cooker.
8. Add seasonings and allow to cook: 2-3 hours on high or 4-6 hours on low.
9. Adjust seasoning as needed to taste before serving.
10. Top with sliced avocado, cilantro, nutritional yeast, and/or crumbled tortilla chips
I originally planned on doing this recipe with crumbled tempeh, but when I went to the store to grab all of my ingredients, they were completely out and I had no time to go on a wild
goose tempeh chase (as exciting as that may seem)…so I had to improvise.
That’s where Elise came in.
Her homemade log seitan, seasoned to be more chili-like (worcestershire sauce instead of soy sauce and cumin, chili powder, garlic and onion powder for the seasonings), was the perfect compliment to the roasted vegetables and smoked paprika in this chili.
Just right for a cool night when all you need is a warm belly.
I know this recipe looks long and drawn out, but I promise it all comes together in no time…the hardest part is the onion
crying chopping! 😉
Now that it’s fall, will you be looking to more slow cooker recipes for dinner like me?
What’s your favorite slow cooker recipe? Feel free to drop a link…mama needs some meal ideas! 😉