Hello MoFo’ers, after a lovely day off for cooking and baking, I’ve returned with a new comforting recipe for the season! Besides my toaster (I really love toast), there is no other kitchen appliance I love more than my slow cooker. I think it’s because both of these appliances make the kitchen smell great when they’re doing their job right. Also, they make tasty things to put in my mouth. But slow cookers are particularly awesome because they’re the only necessary kitchen tool for making great food if you’re someone who is often too busy to be home or stand over a stove.
Years ago, my mom gave me her cool, ugly, orange slow cooker manufactured and purchased in the 1970s. When I was growing up, I remember it always being kept in our basement and never in our kitchen. Every time we moved, it came with us for some reason, but it wasn’t because it was being used. I didn’t know what it was until I was older and it’s not because my mom decided to bring it upstairs and make something incredible. It’s because I saw one of the potpourri slow cookers and I put two and two together (it equals four, by the way). I’m not sure if it’s something my mom had ever used, to be honest. I don’t think she grasps the concept of how awesome it is to have an entire meal cooking slowly while you do something else. I keep telling her, it’s multi-tasking at it’s finest, but I think she’s scared of cooking in a way she’s not used to.
Anyway, when I moved to NH last year, I finally made use of it because I’d be gone for long hours at a time for class or work. I wanted to come home to something hot and ready to eat. And this is one of the recipes I would often put together because it’s simple and easy, and lasts a long time if you’re only one person. Oh, and of course, it’s delicious! I know, it’s not really “chili” if there isn’t a ground up dead animal in it, but I didn’t even want to take the steps to fake it. This is just a really vegan, product free, easy to make meal. Anyone with a crockpot can make it. I know it doesn’t look like much, but I swear, if you have a slow cooker, it’ll be one of your basic go-to’s too. Enjoy!
(serves 6 to 8 )
1 tbsp extra virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 small red pepper, chopped
1/2 small jalapeno pepper, chopped (optional)
2 tbsp tomato paste
1 to 2 tbsp chili powder
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 – 15 oz can chickpeas, drained and rinsed
1 – 15 oz can red kidney beans, drained and rinsed
1 – 15 oz can black beans, drained and rinsed
1 – 28 oz can fire roasted crushed tomatoes
1 and 1/4 cups water
1 tsp salt
1/2 tsp freshly ground black pepper
Special tools: 6 quart slow cooker
Heat the oil in a non-stick saute pan over medium heat. Add the onions and garlic and cook for about 2 minutes. Add the red pepper and jalapeno pepper, if using, and cook for another 6 minutes. Add the tomato paste, chili powder, paprika, and cinnamon and cook for another 30 seconds. Remove from heat and transfer to a 6 qt. slow cooker. Add the remaining ingredients to the slow cooker and with a spoon, mix well. Cover and cook for 6 to 8 hours on low.