Spicy & Pareve Crock-Pot Chili

Submitted by Rachel Leah D

"We eat this on Shabbat morning instead of the typical Cholent. It's vegetarian and has a lot of flavor -- beware of the heat!"

 

• Ready In: 8hrs 15mins
• Ingredients: 14
• Yields: 12 bowls of chili
• Serves: 12

ingredients

• 3 onions, diced
• 2 zucchini, diced
• 1 (29 ounce) can tomato puree
• 1⁄2 lb dried black beans
• 1⁄4 lb dried white bean
• 1⁄4 lb dried kidney beans
• 3 jalapeno peppers, chopped finely
• 8 garlic cloves, crushed
• 1 (12 ounce) package vegetarian ground meat, such as Smart Start (optional)
• 5 tablespoons cumin
• 1 tablespoon cayenne pepper
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon black pepper
• 1 tablespoon chili powder

directions

1. Soak the dried beans in water overnight as per package instructions. (Add 1 tsp baking soda to the beans so they're less likely to cause stomach upset!).
2. Rinse beans and put in crock pot.
3. Add all the other ingredients to the crock pot, and add enough water to cover contents.
4. If you desire a more "meaty" consistency, add vegetarian ground meat. (I often make without, which just means beans become the more dominant flavor.).
5. Cook on "high" for at least 8 hours. Can subsequently be turned to "low" for use on Shabbat day.
6. Serve with rice and cheddar cheese, if desired. Yum!