Baby, it's COLD outside! And when the temperature really starts to dip in late December, I pretty much immediately switch to making perfect-for-winter recipes that are going to warm me up from the inside out. That's why I'm absolutely in LOVE with this slow cooker spicy vegetarian chili.
I love this one because it's super easy and the perfect seasonal dish thanks to the cauliflower. Plus, adding a combination of chili powder, chipotle pepper and cayenne gives it that great little kick that many of us Latinos love. I also love that it's vegetarian because it's definitely a good healthy dish to help me keep the weight off this winter. And, I swear, your family will love it!
Read more in ¿Qué más? Latin slow cooker: Vegetarian Cuban chickpea stew (EXCLUSIVE RECIPE)
Slow Cooker Spicy Vegetarian Chili
Prep: 10 minutes
Slow Cook: 8 hours on Low
Yield: 8 (1 cup) servings
Ingredients:
2 tablespoons olive oil
1 cup sofrito (buy it or make it yourself)
3 carrots, chopped
4 celery sticks, chopped
1 can (1 pound) pinto beans, drained
1 head cauliflower, chopped
1 can (28 ounces) whole plum tomatoes
1/2 tablespoon chili powder
1/2 tablespoon chipotle pepper powder
1/2 tablespoon cayenne powder
1 tablespoon cinnamon
1 tablespoon cocoa powder
2 tablespoons cumin
1/4 cup fresh oregano, chopped
salt & pepper, to taste
Directions:
Coat the inside of your slow cooker with the olive oil, then put in the sofrito, carrots, celery sticks, pinto beans, cauliflower and tomatoes. Top with your dried spices, fresh oregano and salt and pepper, to taste. Set your slow cooker for 4 hours on High or 8 hours on Low. Once done, taste and season more if necessary. You can add more chili, chipotle pepper or cayenne if your family likes it spicier. Then, serve up with a side of rice!
Image via Irina Gonzalez/flickr
