Recipe Redux: Slow Cooker Meals

22 Oct

I have been wanting to make a slow cooker meal for a while now, but have not found the right time.  Well, thanks to this month’s Recipe Redux theme (“The No-Casserole Crock Pot”), it’s time to slow cook :D

As I perused the internet for inspiration, I came across That Was Vegan (amazing site!!) and Barb’s recipe for Slow Cooker Bean and Cornbread Casserole.  I was sold even just by the title!  So the final recipe I made is based on this… and it’s SO delicious and comforting and perfect for rainy fall New England nights.

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Slow Cooker Chili and Cornbread

Serves 8

 

1 tablespoon olive oil

1 large green bell pepper, diced

1 large vidalia onion, diced

5 garlic cloves (I’m a garlic fiend :P)

2 small jalapeño peppers, diced (seeds removed for mild heat, seeds remain for hot hot heat)

1 (16 ounce) can kidney beans

1 (16 ounce) can black beans

1 (16 ounce) can pinto beans

1 cup tomato sauce (I used homemade sauce, which is a little thicker and chunkier than canned/jarred)

1 (14.5 ounce) can diced tomatoes (I used Muir Glen canned diced tomatoes, no salt added)

1/2 can creamed corn

2 teaspoons chili powder

2 teaspoons salt

Fresh ground black pepper, to taste

 

For the cornbread:

 

1/2 cup corn meal

1/2 cup all purpose flour

1 1/4 teaspoon baking powder

1 teaspoon salt

2 tablespoons sugar

3/4 cup coconut milk, unsweetened

1 flax egg (1 tablespoon flax mixed with 3 tablespoons water)

1 1/2 tablespoons canola oil

1/2 can creamed corn

 

Directions:

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In a deep pan, sauté the diced green bell pepper, onion, garlic and jalapeño over medium heat until softened, about 10-15 minutes.  Add the beans, tomato sauce, diced tomatoes, creamed corn, and spices and stir well to combine.  Transfer to a lightly oiled crock pot and cook on high for about an hour, or until bubbling.

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Meanwhile, prepare the cornbread: in a medium mixing bowl combine the cornmeal, all purpose flour, baking powder, salt, and sugar.  In a small separate bowl, combine the wet ingredients: coconut milk, flax egg, oil, and creamed corn.  Gently stir the wet ingredients in to the dry.

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After the chili has cooked for about an hour, spoon the cornbread mixture over the top and spread the batter until it’s smooth.  Cook for another hour to an hour and a half, until the cornbread is cooked.

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recipe redux

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6 Responses to “Recipe Redux: Slow Cooker Meals”

  1. meatfreeliving October 23, 2013 at 3:18 am #

    Reblogged this on Meat-Free Living.

  2. Feast on the Cheap (@FeastontheCheap) October 23, 2013 at 9:38 am #

    Oh my word. That chili-cornbread combo is such a winner. This looks so hearty and delish

  3. Kat Lynch, MPH (@EatingTheWeek) October 23, 2013 at 4:18 pm #

    What a brilliant way to slow cook the whole meal! Looks tasty

  4. Serena Ball December 11, 2013 at 4:08 pm #

    Hey Brittany! I loved this dish and I featured this recipe in my latest post about soup for dinner: http://teaspooncomm.com/teaspoonofspice/2013/12/roasted-sweet-potato-soup-grilled-cheese-croutons/
    Today it was picked up by TheBerry.com…so hopefully you’re getting a little traffic too! BTW I love, love the snowflakes. So fun! (:

Trackbacks/Pingbacks

  1. Roasted Sweet Potato Soup with Grilled Cheese Croutons - Teaspoon of Spice - December 9, 2013

    […] Chili plus cornbread from the slow cooker from WeHeartVegan […]

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