Crock Pot Chilli is a big hit in this household. It’s made of some general components, and then more components can be added on a whim, usually to great effect. Best served with brown rice or corn bread, it can also be served with some buttery bread if I’m feeling lazy, which is less nutritionally sound than brown rice but delicious.
- 1 tin red kidney beans, drained and rinsed
- 1 onion, roughly chopped
- 1 green pepper, roughly chopped
- 227g tinned chopped tomatoes (usually available in a small tin at the grocery store)
- 2 cloves garlic, minced
- 1-2 T vegetable oil
- 2 t bottled minced chilli (or 1 t chilli powder, or if you like things really hot more. or if you have that wussy chilli powder that is actually only a little bit chilli powder and mostly cumin, add definitely more than just 1 t.)
- 3 t cumin powder
- 2 T water
And to zest things up this time, I added
- 3 t tamarind paste
- 10 cherry tomatoes (because I bought a carton of them the other day and saw them sitting there in my refrigerator when I went to get the tamarind paste)
Step one Warm up slow cooker. Heat up the oil in a pan and cook the onion, green pepper and garlic for 2-3 minutes over medium heat on the hob.
Step two Transfer onion/pepper/garlic mixture to slow cooker. Add the rest of the ingredients. Stir. Cover. Slow cook on low for 6 hours.
Yields 2 servings
See, I love this recipe, because it’s so easy, and I usually have all the ingredients on hand. Have some sweet corn? Chuck it in there. Want to sweeten things up but don’t have tamarind? Squirt in some honey or throw in some brown sugar. Have some potato you want to use? Chop it up, chuck it in, and add a bit more water (also, you might have to increase the cooking time by an hour or two). Want to get a little more south-of-the-border? Add some coriander and paprika. More mediterranean? Try oregano and a bit of basil. Love bay leaves? Put one of those in there too. How much do you really like tomatoes? You could add some tomato paste in there as well.