I made up this recipe last night when I needed a slow cooker meal (late night at work) and didn't have any meat in the fridge. Most of the ingredients came out of my pantry, except for the broccoli (it would spoil in a day or two) and cheese topping. Can you really have chili without cheese?
One really nice side effect of this recipe is that it's gluten-free and dairy-free (if you don't add cheese), and there is no added salt! The Hubs throws tons of salt on everything and didn't think it needed any.
Ingredients
1 14.5oz can black beans (kidney beans work well, too)
1 14.5oz can corn (or frozen corn)
1 14.5oz can diced tomatoes with green chiles, liquids included
1 large sweet potato, cubed
1 medium onion, diced (or 1 cup frozen onion)
1 cup broccoli florets (or frozen broccoli)
1 cup uncooked brown rice
1.5 tbsp chili powder
1 tbsp cumin
1 tbsp dried oregano
4 cups water or vegetable broth
You can add other vegetables, such as diced zucchini or shredded carrots. For extra "kick" add a 4oz can of diced green chiles, or top your chili with pickled jalepeno.
Directions
Drain and rinse the corn and black beans. Add all ingredients to a slow cooker and stir to mix well. Cook on HIGH for 4-6 hours or LOW for 6-8 hours. Makes 6 big servings.
The brown rice swells and soaks up the flavor of the chili and almost disappears. It gives the chili a nice, thick texture. I really enjoyed the broccoli since it held onto a lot of the chili liquid, and the chili powder compliments the sweet potato in a very savory (and delicious!) way. Top with cheese, sour cream, green onions, or even crumbled tortilla chips. Enjoy!
- Maggie White
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