Slow Cooker Confetti Chilli
Slow Cooker Confetti Chilli
Servings 4 people
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 can red kidney beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 yellow bell pepper chopped
- 1 14- oz can diced tomatoes with the juice
- 1 tbsp tomato paste
- 1/2 cup frozen corn kernels preferably organic
- 1/2 cup frozen peas
- 1 cup frozen edamame organic
- 1 bay leaf
- 1 tbsp chili powder
- 2 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 chipotle pepper; optional found in supermarkets. this is a dried ripe red jalapeño pepper that has been wood smoked. it adds a deep smoky flavor to the chili.
- 1 1 fresh jalapeño pepper, seeds and ribs removed and chopped; optional if you like a spicy chili
For Serving:
- 1/2 cup fresh cilantro chopped
- 1 avacado flesh removed and diced thin
- plain greek yogurt
Instructions
Directions:
- Saute´ onion and garlic in olive oil for a few minutes, until soft
- Add all ingredients except cilantro, avocado, and yogurt to slow cooker and mix to combine
- Cook on low for 6 hours or high for 4 hours
To serve:
- Taste and check seasoning, adding more salt and pepper, if necessary
- Remove bay leaf and dried chipotle pepper
- Top with spoon of Greek yogurt, avocado pieces and a sprinkle of chopped fresh cilantro
Stove top directions:
- In a soup pot, saute´ onions and garlic until soft, 3-4 minutes
- Add chopped bell peppers and saute until soft, 5 minutes
- Gently simmer for 30-40 minutes
- Remove bay leaf and dried chipotle pepper: and check seasoning
To add meat:
- 1 lb ground beef or pork or a mixture of both
- Brown meat in a pan on the stove, drain fat
- Add to slow cooker or soup pot with the vegetables and cook as directed
