Robert Maxwell wrote:
^Is a slow cooker the same thing as a crock pot?
When I was a kid there was a year when our stove broke and my mom couldn't afford to fix it, so every hot meal we had was in from a crock pot!
I make a bitchin' vegetarian chili, if you want the recipe for that, J. It's easy to make, easy to modify, cost-effective, super nutritious, extra-diabetes friendly, and delicious!
Could I have that recipe? I'm curious how much it differs from my own vegetarian chili. (My girlfriend is vegetarian, so I do make veggie meals whenever I'm cooking for both of us.)
I love making things in my crock pot.
It is a haphazard dish, and everything can be changed according to taste, I often use a combination of canned, fresh, and frozen beans and veggies, but it's up to the chef. Here is how I do it:
-In a large pot, saute a white onion and 3 or 4 cloves of diced garlic in olive oil.
-Add a small can of sliced green chilis.
-Add a chopped chayote squash and chopped green beans, maybe green and red bell pepper (any fresh or frozen veggies, canned veggies later)
-Add freshly ground black peppercorns (it makes a difference!)
-When it's nice and browned and smelling yummy, pour in: 3-5 cans of beans (I usually do red beans, black beans, and sometimes chickpeas), 1 can diced tomatoes, 1 can corn, 1 can tomato paste, any other canned veggies you want.
-Add a dash of salt (more if your canned beans are unsalted or if you used dry beans), a splash of vinegar, a spoonful of sugar.
-Season to taste with: chili powder, cumin, crushed red pepper, cayenne pepper
-If you really want to wow them, though less diabetic friendly, add 1 bottle of beer.
Cook as long as possible over low heat. The leftovers just get better and better as they sit in the fridge.