Monday, December 1, 2014
Slow Cooker Vegetarian Greek Chili
The slow cooker is totally my husband's thing. He likes to throw bags of vegetables and cartons of broth in the vessel, turn it on slow and watch it go. I always feared the leftovers of slow cooking, lasting for days with a taste that won't go away. I've turned over a new leaf this Fall and started cooking chickpeas in the slow cooker, why didn't I start this sooner? The chickpeas always come out perfectly, without the hassle of mama bird hoovering tactics. So, I've always got a ton of chickpeas on hand, why not throw some more back into the slow cooker?
Do you know one of those people that always brags about their chili recipe? Does he swear by that test on Facebook that confirmed he really should have been a fireman? Does she bring chili to every social gathering, talking it up beforehand? I don't know anyone like that, either, but I've got something to talk about with him or her if I do.
1 red onion, diced
3 tablespoons extra virgin olive oil
1 can or 16 oz of chickpeas, drained and rinsed
1 can or 16 oz of kidney beans, drained and rinsed
2 cans of 32 oz of diced tomatoes (if you can't find the Greek kind, the Italian version will do)
3 cloves of garlic, chopped
1 tablespoon cocoa powder
2 teaspoons dried Greek oregano
3 teaspoons chili powder
1/4 teaspoon cinnamon
1 teaspoon salt
2 teaspoons honey
For the top
Fresh Greek oregano
Put all chili ingredients into the slow cooker on low for about 6 hours. Top with feta, kalamatas, poms and fresh oregano.