Slow-Cooker Black Bean and Zucchini Chili

Here's the story of the 48-hour chili:

Sunday night:  Prepare the ingredients for the chili and place them in easy to find places.  Chopped onions, zucchini and soy beef on an eye-level shelf in the fridge; cans of tomato paste and fire roasted tomatoes on the counter next to the crock-pot of soaking black beans.  Measure the spices and put them in a baggie. 

Monday, 6:30 a.m. -- Double-check everything and write instructions on sticky notes next to magazine recipe on counter next to ingredients. 

Monday, 12:15 p.m. --  Text Will a reminder to compile all ingredients and turn on crock-pot.

Monday, 6:16 p.m.  -- Enter wonderful-smelling house after work.  Test chili; beans are still crunchy.  We decide to let cook for another hour or so and eat at 7:30 when the beans should be done.

Monday, 6:51 p.m. -- Beans are still crunchy and we are getting hungry and impatient. 

Monday, 7:01 p.m.  -- Decide that chili will be for dinner tomorrow night.  Make Mushroom and Chickpea Ragu instead (see yesterday's post). 

Monday, 8:30 p.m.  -- Put crock-pot in fridge.

Tuesday, 6:30 a.m.  -- Turn crock-pot on again.  Let simmer all day.

Tuesday, 6:15 p.m.  -- Come home from work and test chili.  Beans are done!  Hurrah, let's chow down! 

Recipe is once again from Real Simple, September 2012. 

Replace ground beef with soy beef.  Add jalepeno peppers and any other secret ingredients you so desire.  Will did and he still won't tell me what they are.  To serve, top with fresh avocado, diced tomatoes, cilantro and Daiya vegan cheddar.   (We halved the recipe.)

Ingredients

• 1 1/2  pounds  ground beef
• 1  28-ounce can diced fire-roasted tomatoes
• 2  15.5-ounce cans black beans, rinsed
• 3  medium zucchini (about 1 pound), cut into 1/2-inch pieces
• 2  medium onions, chopped
• 1/4  cup  tomato paste
• 2  cloves garlic, chopped
• 1  tablespoon  chili powder
• 1  teaspoon  dried oregano
• kosher salt and black pepper
• sour cream, cut-up avocado, and chopped fresh cilantro, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the beef, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano, 1½ teaspoons salt, and ½ teaspoon pepper.
2. Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Reserve half the chili for tomorrow’s dinner. Serve the remaining chili with the sour cream, avocado, and cilantro.

Jamaicain Red Bean Stew

Guess what new kitchen appliance I just got? 

A crock pot!

I had always been reluctant to get a crock pot because I was under the impression that these things are really only for cooking meat roasts or stuff like that.  Well, I looked up a ton of vegetarian crock pot recipes and was convinced I desperately needed one.

The first thing I made in it was from savvyvegetarian.com.  It's summertime, but of course in San Diego it feels like fall all year long.  A good, hearty soup is always appropriate.  This was an amazing one.


Jamaican Red Bean Stew

Ingredients:

• 1 Tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 2 cups sliced baby carrots
• 3 scallions, chopped
• 1 sweet potato, diced
• 1 (15 oz) can diced tomatoes, drained
• 2 tsp curry powder
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1/4 tsp ground allspice
• Salt and freshly ground black pepper
• 2 (16 oz) cans dark red kidney beans, drained and rinsed*
• 1 cup unsweetened coconut milk
• 1 - 2 cups unsalted vegetable broth or water
• Optional: 1/4 tsp salt or to taste

Directions:

1. Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. To the cooker, add the carrots, scallions, sweet potato, and tomatoes.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
4. Add the beans, coconut milk, and broth
5. Reduce heat, cover, and cook on low for 6 to 8 hours