Veggie Chili Con Carne En Una Olla de Cocción Lenta
I've got some travel on the horizon, can you tell? In the meantime, let's enjoy this slow cooker chili that's chockfull of veggies, meat, and flavor!
In case the phrase above was new for you too, this is a slow cooker recipe. It requires your attention at the halfway mark (3.5 hours into 7), so it’s more of a “make on Sunday and go take a nap” kinda dish vs. a workday workhorse.
That said, this recipe is great for a regular family as it only makes around four to six servings. I feel like chili recipes usually make between 10-15 servings, guaranteeing I never want to see chili again by the time we are done.
Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
½ lb ground beef
15 ½ oz crushed tomatoes in puree (one can)
2 ½ cups water
2 ½ tsp chili powder
2 ½ tsp brown sugar
2 ½ tsp cumin
1 tsp dried oregano
¼ tsp coriander
¼ tsp ground cloves
¼ tsp cinnamon
1 jalapeño, seeded and minced
1 green pepper, diced
1 medium carrot peeled, and diced
½ winter squash peeled, seeded, and diced*
2 stalks celery, chopped
1 cup zucchini, shredded or chopped
½ cup corn
½ tsp salt
15 oz pinto beans, rinsed and drained
Instructions
In a large skillet over medium-high heat, heat the olive oil and cook the onion and garlic for about 1 minute. Add the ground beef and cook until the meat is browned.
Place the meat and onion in the slow cooker and add the tomatoes, spices, water, jalapeno, green pepper, carrot, squash, sweet potato and celery. Stir to combine. Cover and cook on low for 3 1/2 hours.
Uncover and add the beans, corn, and salt. Stir to combine. Recover and cook for another 3 1/2 hours until all the vegetables are tender.
Notes
* I like butternut squash here, but use what you like. Aim for about 1 cup of cubes.