Chili recipe (by request)
Oct. 31st, 2014 06:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
altivoSaw this one in the newspaper this week and since we had all the ingredients on hand decided to give it a try. The only tedious effort is peeling and dicing up the squash, which is very firm and needs a sharp knife and care to avoid injury. ;p
Smoky Slow Cooker Vegetarian Chili
1 large yellow onion, diced
1 large sweet potato, peeled and diced
3 cups peeled and cubed butternut squash (about a 2.5 pound-squash)
28-ounce can crushed tomatoes
3 cups vegetable broth
1/2 cup red wine
15-ounce can kidney beans, drained
15-ounce can great northern or other white beans, drained
1 to 1-1/2 green bell peppers, seeded and cut into strips
6-ounce can tomato paste
Juice of 1 lime
1 tablespoon sugar (brown or white)
1 tablespoon cocoa powder
1 teaspoons cinnamon
1 teaspoons ground cumin
1 to 3 teaspoons chili powder
1 teaspoon smoked paprika (key ingredient!)
Salt and ground black pepper
Hot sauce, to taste
Sour cream, to serve
Chopped fresh cilantro, to serve
Tortilla chips, lightly crushed
In a 6-quart slow cooker, combine all ingredients except the salt and pepper, hot sauce, sour cream, cilantro and tortilla chips. Stir well, then cover and turn on the cooker.
Cook on high for 4 to 6 hours or on low for 6 to 8 hours. The chili can be served any time after the squash and sweet potato are tender.
When ready to serve, taste, then season with salt, pepper and hot sauce. Alternatively, leave out the hot sauce and offer it at the table for each diner to adjust heat as desired. Serve topped with sour cream, cilantro and crushed tortilla chips.
Smoky Slow Cooker Vegetarian Chili
1 large yellow onion, diced
1 large sweet potato, peeled and diced
3 cups peeled and cubed butternut squash (about a 2.5 pound-squash)
28-ounce can crushed tomatoes
3 cups vegetable broth
1/2 cup red wine
15-ounce can kidney beans, drained
15-ounce can great northern or other white beans, drained
1 to 1-1/2 green bell peppers, seeded and cut into strips
6-ounce can tomato paste
Juice of 1 lime
1 tablespoon sugar (brown or white)
1 tablespoon cocoa powder
1 teaspoons cinnamon
1 teaspoons ground cumin
1 to 3 teaspoons chili powder
1 teaspoon smoked paprika (key ingredient!)
Salt and ground black pepper
Hot sauce, to taste
Sour cream, to serve
Chopped fresh cilantro, to serve
Tortilla chips, lightly crushed
In a 6-quart slow cooker, combine all ingredients except the salt and pepper, hot sauce, sour cream, cilantro and tortilla chips. Stir well, then cover and turn on the cooker.
Cook on high for 4 to 6 hours or on low for 6 to 8 hours. The chili can be served any time after the squash and sweet potato are tender.
When ready to serve, taste, then season with salt, pepper and hot sauce. Alternatively, leave out the hot sauce and offer it at the table for each diner to adjust heat as desired. Serve topped with sour cream, cilantro and crushed tortilla chips.
