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Slow Cooker Mixed Bean and Yam Chili
Nb persons: 8
Yield:
Preparation time: 20 minutes
Total time: 6 hrs 20 mins.
Source:
| Hearty chili you could serve with tortilla chips for dunking. The chili will look quite thick when first in the slow cooker, but as steam builds during cooking that moisture will fall back on the chili making it the right consistency when cooked. | |
| 2 (19-oz or 540-mL) cans | bean medley, drained, rinsed and drained again (see Note) |
| 1 (28-oz or 796-mL) can | crushed tomatoes |
| 1 (28-oz or 796-mL) can | diced tomatoes |
| 1 cup (240 mL) | vegetable stock |
| 1 cup (240 mL) | fresh or frozen corn, kernels |
| 1 large | yam, (about 3.2 oz or 375 g), peeled and cut into 1/2-in. (1.3cm) cubes |
| 1 medium | green bell pepper, diced |
| 1 large | garlic clove, minced |
| 2 tsp (10 mL) | chili powder |
| 2 tsp (10 mL) | ground cumin |
| 1 tsp (5 mL) | oregano |
| 1/8 tsp (0.5 mL) | cayenne pepper |
| salt and freshly ground black pepper to taste | |
Place all the ingredients, except salt in your slow cooker and mix to combine. Cover and cook on the low-heat setting for 6 hours. Taste the chili and season with salt and pepper, if needed. Ladle the chili into bowls.
Note: This recipe is designed for an oval slow cooker with a 5-L capacity or more. Bean medley is a mix of four legumes.
Read more: http://www.theprovince.com/life/Hearty+vegetarian+stews+fall/7425537/story.html#ixzz2A3r0IuPy
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