It’s cold and it’s raining and I finally remembered to pick up canned tomatoes at the store. That means it’s chili time!
This recipe is loosely based on several chili recipes I read this morning. I sort of read five or six recipes, then opened the pantry to see what was actually in there. I guess I’d been unconsciously stockpiling chili ingredients, because this turned out better than I could have imagined!
- 2 leeks, chopped (white parts only)
- 4 cloves of garlic, minced
- 1 28 oz can of plum tomatoes with basil
- 1 15 oz can of black beans
- 1 15 oz can of garbanzos
- 2T chili powder
- 1 jalapeno, minced (I discarded the seeds, but you can use some or all depending on the heat you’re going for.)
- sea salt and white pepper, to taste
Dump everything into the slow cooker and cook on low for 6 hours or so.
I served this over mashed potatoes (recommended!), but you can also make rice or pretty much any grain or eat it solo. You can also do all sorts of fun toppings, like cilantro, avocado, Tofutti sour cream, or scallions.
As always, this is open for interpretation. If you don’t have leeks, try onions or even scallions! You can use totally different beans, too or a chipotle pepper instead of a jalapeno. That’s the best part about chili, I think – the versatility! It’s perfect for freestyle cooking.
One Response to Stream of Consciousness Chili
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YUM! I want to make chili soon. I think I’ll have to make homemade biscuits too or cornbread. You know I have never made chili in the crockpot! Guess what I’m doing next week!? :)