colourful crockpot chili

ah, chili. i only make chili a few times a year, but whenever i do, i kick myself for not making it more often. i loved this combination of black and white beans, sprinkled with some yummy yellow corn. while it was stewing, i was in awe with how awesomely colourful all the ingredients looked together. it was a bright culinary uplift in the drab and dreary winter.

• 3 cups cooked black beans
• 2 cups whole corn
• 1 cup navy beans
• 3 cups diced tomatoes
• 3 cloves garlic, diced
• 1/2 small onion, diced
• 4 oz. can green chilies
• 2 1/2 tablespoons cumin
• 1 1/2 tablespoons black pepper
• 2 teaspoons sea salt

toss all ingredients into a crock pot and let stew for 4-6 hours on medium. stir occasionally. the heat level of this chili is a mild medium, so add jalapenos or crushed red pepper for more kick.

black-eyed pea and soyrizo stew

it wasn't until a couple years ago that i heard about eating black-eyed peas on new year's day for good luck. until this recipe, i hadn't had them except all mushed up like a bean dip. i actually made my own soyrizo for this recipe, but i'm still tweaking the recipe. it didn't hold together as well as i had hoped, so i rolled with it and ended up with yummy soyrizo crumbles. once i get the recipe down pat, i'll post it, but in the meantime you can find soyrizo at most health/nature food stores. happy new year!

• 2½ cups cooked black-eyed peas, cooked
• 1½ cups white northern beans, cooked
• 2 cups soyrizo (mine was crumbly)
• 2 cans stewed tomatoes
• 2 cups chopped potatoes
• 2 tablespoon onion powder
• 2 clove garlic, minced
• 3 cups water
• 1 veggie bouillon cube

dissolve a bouillon cube in hot water, and then combine all ingredients in a crock pot. my soyrizo was already pretty spicy, but if yours isn't, you may want to add some red pepper flakes to kick it up.

stew in the crock pot for 6+ hours. be sure an add additional water if too much cooks off.

creamy potato soup

as i mentioned in my last post, i'm a sucker for crock-pot cooking in the winter. i think it's because i'm home more, and have time for all-day-cooking recipes. this next recipe is the first time i have ever made homemade soup (besides cabbage). gasp, i know! i worked out quite nicely, though - creamy and flavourful.

• 8 cups water
• 2 veggie bouillon cubes
• 5 cups potatoes, cubed
• 2 tablespoons onion powder
• 2 cloves garlic, minced
• 2-3 tablespoons hickory bacon salt
• 2 tablespoons bragg's aminos
• 14 oz soy milk
• 3 tablespoons flour
• 1 tablespoon corn starch

wash and cube potatoes into bite sized pieces. dissolve the bouillon cubes in 8 cups of boiling water. put all ingredients except milk/flour/corn starch into a crock pot. stew on high for 8 hours or more. about 45 minutes before serving, put milk, flour and corn starch in a contained and shake vigorously. add to the soup and cook for 45 mins-1 hour.

i served with imitation bacon bits on top.

smokey white bean chili

winter definitely gets me in the mood for crock pot cooking. this year i decided to switch up my typical chili recipe, and went for a smokey white bean flavour. it turned out rather good, i thought, for an ad-libbed recipe.

• 2 ½ cups cooked great northern beans
• 3 cans (14 oz/ea) stewed tomatoes
• 1 cup green bell peppers, chopped
• 1 cup yellow carrots, chopped
• 1/2 small yellow onion, minced
• 2 cloves garlic, minced
• 4 tablespoons chili powder
• 2 tablespoons hickory bacon salt
  
• 2 tablespoons red pepper flakes
• 2 tablespoons liquid smoke
• 1 tablespoon vegan worcestershire sauce
• salt & pepper to taste

cook white beans according to directions on bag. put everything in a large crock pot. turn temperature to high and let stew for 6-8 hours. be sure to stir every once in a while so nothing burns, especially when you are closer to the 6 hour mark.

serve with cornbread. yum!