Even though it’s ninety degrees here in Florida I had a craving for chili!
I only had a short amount of time to put towards making dinner so the crockpot seemed like the way to go. As I often do I just see what I have in my fridge and cupboard and throw it together.
This is what I came up with…
Crock Pot Vegetarian Chili Recipe
- 1 large(28 ounce) can whole peeled tomatoes, undrained
- 1/2 bag of frozen mixed vegetables
- 1 (15 ounce) can chick peas, drained
- 1 (15 ounce) can low-sodium, black beans, drained
- 2 small zucchini, sliced
- 3 green onions, chopped
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 tablespoon chili powder
- 1 clove garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 1/4 teaspoon salt
- 2 small bay leaves
- In a slow cooker, add all the ingredients and stir together.
- You can add more or less cumin and chili power according to your taste.
- Cook on high for 3 hours.
I really enjoy cooking and presenting a meal to my husband.
Presenting chili is no exception!
I stirred in just a little bit of cheddar Daiya cheese into the crockpot before serving. I then served the chili in matching bowls and plates, putting a small mixture of cheddar and mozzarella Daiya cheese on top with a couple of fresh sprigs of parsley out of my garden. I placed the bowl on one side of the plate and lined the other side with gluten-free garlic bread.
It looked great!
This would be good with cornbread too.
I should mention that due to my dietary restrictions the only kind of bread I eat is a brown rice tortilla.
So where did the garlic bread come from?
I very lightly add some Earth Balance soy-free spread to the tortilla, sprinkle a tiny amount of mozzarella Daiya cheese and garlic salt on top, microwave for 35 seconds, and cut into 8 triangles. This makes lining the plate work!
Chili in the summer?