Why does it continue to be so blasted cold here in Michigan? Mother’s Day is tomorrow as I write, and my phone tells me that 46º feels like 41º due to 17 mph winds. Could be worse.
Still, the crappy weather came me a chance to use up some white beans in a chili recipe I’d wanted to try. Now, vegans, please note: I had a little turkey sausage to use up. So in the prep pictures, if the sight of raw meat freaks you out, don’t look. But in the finished dish, it’s invisible and frankly unnecessary.
If, on the other hand the thought of meatless chili freaks you out, well, you can add the ground animal product of your choice to this with impunity.
Making this in the crockpot makes it insanely simple. You saute a couple of things first, then just throw everything in. What I particularly like is that the cooked beans cook so gently, they don’t get mushy. But they do get super infused with flavor.
Without further ado, let’s get cooking.
Crockpot Vegan-ish Chili: Step by Step
Once again, I apologize to vegans and vegetarians who may be appalled at the picture of meat. (It’s turkey sausage, I only do the occasional pig when it comes to mammals. I feel bad about it, but not bad enough, apparently.) What you want to do is start with the onion, add the meat or that meat substitute I’ve seen but haven’t tried if you’re using it once the onion starts to brown. After about 5-8 minutes (when the meat is brown or the onion is more done), add your peppers. After cooking the peppers about 5 minutes, add garlic, cook 1 minute, and you’re done.
Now just put absolutely everything else, along with what you’ve sauteed in the crockpot. Set it to low if you have 4-6 hours, to high if you only have one. Get on with your life.
Dish it up. Here we have crumbled queso on the side, some arugula and radish tossed with a little oil and lemon, and Steve’s guac.
It is THAT ridiculously simple. Enjoy.