Crockpot Cheesy White Chili with Cauliflower

Time

Yield

6 to 8 servings

Ingredients

Ingredients

1 tbsp. vegetable oil 15 mL
2 onions, finely chopped
2 cloves garlic, minced
1 to 2 jalapeno peppers, minced
1 tbsp. cumin seeds 15 mL
1 tbsp. dried oregano leaves 15 mL
1 tbsp. chili powder 15 mL
1 tsp. salt 5 mL
1/2 tsp. cracked black peppercorns 2 mL
1 can (1-1/4 lb.) dried white kidney beans, soaked overnight, cooked and drained
3 cups vegetable stock 750 mL
3 cups cauliflower florets, cooked for 4 minutes in salted boiling water and drained 750 mL
1 green bell pepper, cut into thin strips
2 cups shredded Monterey Jack cheese 500 mL
4 oz. cream cheese (125 g), cut into 1/2 inch cubes (1 cm), optional
1 can (4-1/2 oz.) chopped mild green chilies, optional
Finely chopped green onions, garnish, optional
Finely chopped cilantro, garnish, optional

Instructions

In a skillet, heat oil over medium heat. Add onions and cook until softened. Add garlic, jalapeño pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.

Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.

Stir in cauliflower, green pepper, Monterey Jack cheese, and cream cheese and chilies, if using. Cover and cook on HIGH for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired. Serves 6 to 8.

Delicious & Dependable Slow Cooker Recipes

Author's Comments

This pale vegetarian chili is both pretty to look at and delicious to eat. Add the cream cheese if you prefer a thicker, cheesier sauce, and the mild green chilies for a flavor boost. Serve with hot crusty bread and a salad of sliced tomatoes in vinaigrette for a great meal.

TIP: If you prefer a thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.

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