Crock Pot Cheesy White Chili With Cauliflower
This pale vegetarian chili is both pretty to look at and delicious to eat. Add the cream cheese if you prefer a thicker, cheesier sauce, and the mild green chilies for a flavor boost. Serve with hot crusty bread and a salad of sliced tomatoes in vinaigrette for a great meal. TIP: If you prefer a thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 2
- 2
- 1 -2jalapeno pepper, minced
- 1tablespoon cumin seed
- 1tablespoon dried oregano leaves
- 1tablespoon chili powder
- 1teaspoon salt
- 1⁄2
- 1(19 ounce) can white kidney beans, drained and rinsed or 1 cup dried white bean, soaked overnight, cooked and drained
- 3cups vegetable stock
- 3
- 1
- 2cups shredded monterey jack cheese
- 4
- 1
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DIRECTIONS
- In a skillet, heat oil over medium heat. Add onions and cook until softened. Add garlic, jalapeno pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
- Stir in cauliflower, green pepper, Monterey Jack cheese, and cream cheese and chilies, if using. Cover and cook on HIGH for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired. Serves 6 to 8.
- Delicious & Dependable Slow Cooker Recipes.
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