Slow Cooker Chili + Cornbread Lovin’
The Polar Vortex is hitting this foodie pretty hard and today has been one big “Don’t Cry” challenge. I’m mildly coping, which of course means I went ahead and bought that dark chocolate, soy Turtle Mocha with whip cream from Caribou Coffee. It ain’t no Mocha Coconut Frap (or mock-cocos), but hey. There’s a frickin POLAR VORTEX.
Snow, why you gotta be so pretty but SO COLD.
Ok, ok. I digress. Ya’ll need to hear about this slow cooker chili.
In a crock pot, put:
1 Tbsp olive oil
1 chopped onion
2 chopped garlic cloves
1 can kidney beans
1 can white beans (any kind, really)
1 can fire roasted tomatoes with green chilies.
Salt, pepper, paprika, granulated garlic, cayenne, and chipotle pepper all to taste (get creative!)
Set the crockpot on high, and let this all simmer together for an hour.
After an hour, turn the crockpot to low, and add in about 3 cups of stock. We used homemade beef stock, and you can use that or chicken stock. OR, go vegetarian, and use water or vegetable stock. OOOHH, or mushroom stock. How yummy would that be?!?!?!
Let cook for several hours.
In the meantime, you’re going to want to make some cornbread (obviously) to go with it. I just used the Trader Joe’s cornbread mix and added the egg, milk, and oil according to the package directions. BUT, I also added, two chopped scallions, 1/2 chopped jalapeño, and 1/3 cup of shredded cheddar cheese (SHARP, please!).
Fill muffin tins, and cook about 18 minutes. Oooh, yeah.
And grab a corn muffin.
And stuff your face.
Note: The chili, especially if you use water or veggie stock is high in protein and low in fat (but add avocado on top for the GOOD fats)–a great option for a New Year’s Resolution recipe.