Long live the slow coookerrrrrrrrr!!!
Guys, it’s time. FINALLY. This has been the longest hottest start to fall EVER. But it finally is cool enough to warrant slow cookers and chilli.
Yaaaaaaay!
Preston and I decided that the slow cooker should have a serious revival this winter and we started off strong with this amazing slow cooker soy chorizo chilli. I was hoping to post it last week, but if you read yesterday’s post then you know that life turned super chaotic last week. I had a fantastic (mostly) relaxing day off, and I’m SOOOOO dang happy that the weekend is almost here. I could totally stand for more Wednesdays off!
Okay, back to the slow cooker because it is my hero!
This is actually kind of a recipe revamp because I already posted a super similar chilli a couple years ago. But I WAY prefer this one. I always used to make my chillis pretty watery and somewhere along the way decided I hate that. This one is so thick, zero excess liquid at all. It’s also milder than the last, but full of more smokey flavors. And I totally gave up trying to conserve soy chorizo or avoid adding too much and tossed an entire package in this one 😉
I’m beyond loving this. It served me and Preston each two dinners, plus an extra lunch for him. Not bad for about 20 minutes of prep and just a couple dishes to clean up!!!
- 1 can black beans
- 1 can pinto beans
- 3 medium yukon gold potatoes (yielded about 2 C chopped potatoes)
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 package soy chorizo (TJ’s is the BEST)
- 1 hot chile, sliced (we used a garden salsa pepper from our balcony – about 6 inches long and SUPER spicy)
- 1 T ground cumin
- 1 T ground chili powder (a mild variety)
- 1 t salt
- 1/2 t black pepper
- 2 T whiskey
- 1/4 C apple cider
- 1 C water
- 4 cloves garlic, sliced
- 1 C chopped cilantro
- Throw everything except cilantro in the slow cooker and turn it on low for about 6 hours. Turn off the heat, stir in the fresh cilantro, and serve! I topped each bowl with some Tofutti sour cream and more cilantro.
Leave a Reply