There’s no such thing as too many chili recipes in my book. Don’t be intimidated by the long list of ingredients, this is very easy to make.
My other half avoids most veggies and that’s why I mince the veggies in this recipe. You can chop them if you like the texture better and you don’t have to hide anything. Feel free to look in your fridge and add or substitute what you have for what the recipe calls for.
This recipe calls for canned beans, but you can always use some that you cooked in the slow cooker. You can even cook the beans the night before in the slow cooker if you aren’t using kidney beans (* see note below), and then add the other ingredients in the morning.
*Raw kidney beans contain a toxin called phytohaemagglutinin, which is destroyed by boiling for at least ten minutes. So kidney beans must be boiled before adding to the slow cooker. But remember you can finish them in the slow cooker after they have been boiled for 10 minutes on the stove.
- 2 cans cooked kidney beans
- 2 cloves garlic, minced
- ½ onion, minced
- ½ red bell pepper, minced
- 1 yellow squash, minced
- 1 small eggplant,minced
- 1 handful kale or other greens, chopped finely
- 1 handful mushrooms, minced
- 1 - 15 oz.can diced tomatoes or 1½ cups fresh (I used one with lime and green chilies)
- 1 tsp. oregano
- ½ tsp. cumin
- ½ tsp. powdered chilies or cayenne (if you don’t like spicy foods start with less)
- ½ t lime zest, finely grated
- 1 Tb cocoa powder (or 1 oz. grated unsweetened chocolate)
- Chop onions, pepper and mince the garlic.
- Go ahead and cut the squash, eggplant, mushrooms and kale.
- Add everything to the slow cooker and cook 8 hours on low.
- Serve over steamed brown rice, in burritos or tacos, or just plain topped with fresh chopped cilantro.