I started out looking for a vegetarian slow cooker chili when I saw this recipe on www.realsimple.com, which is actually vegan. I made a few changes, and it was delicious! It also freezes well, so you can make a huge batch and save the extras for a tired, busy day.
Ingredients:
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1 large onion of any color, chopped
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2 green bell peppers, chopped
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1 large carrot, chopped
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2 large celery sticks, chopped
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4 garlic cloves, chopped or grated on a plane
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2 cups dried black beans, rinsed and soaked overnight
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2 cups dried kidney beans, rinsed and soaked overnight
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1 head of kale, stem removed, pureed or finely chopped
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4 large zucchinis, chopped
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2 28-ounce cans fire-roasted diced tomatoes (I love Muir)
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2 tablespoons chili powder
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2 tablespoons ground cumin
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4 teaspoons unsweetened cocoa powder
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1 teaspoon ground cinnamon
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salt and black pepper to taste, keep it lower for young children
*Note* if you use the dried beans, be sure to soak in a big bowl of water overnight. You can also use two cans instead of the two cups, if you’re tight on time. Choose a chop/puree based on what your kids will tolerate — mine prefer it small enough so that the vegetables are hidden in the tomatoes.
Load the slow cooker in the order I’ve listed. General principal, put the items that are hardest and need the most cooking on the bottom, so that they are closer to the heating element. Cook on low for 6-8 hours or on high for 4-6 hours, depending on how you like your beans.