It's Slow Cooking Thursday! Remember to go check out all the fabulous recipes shared on Sandra's blog!
I got the idea for this chili from Headless Mom. I'm so glad that she shared with me, because this was exactly the kind of meal I was feeling like. It's light, healthy, and flavorful---always a winning combination.
--16 oz bag of frozen white corn
--2 cans of White Beans
--1 4 oz can of green chilies
--1/2 chopped white onion
--2 minced cloves garlic
--1 cup vegetable broth
--juice from one lemon
--1 1/2 t cumin
--1/2 t Italian seasoning
--salt and pepper to taste
--mozzarella cheese (optional)
--dump everything into crockpot.
that is it.
seriously---you need to chop the veggies, but the rest of the stuff can just go in. You don't need to drain and rinse the beans, or drain the chilies.
cook on low for 8-9 hours, or high for 4-6. I cooked this for 6 hours on low, and the onions were still too crunchy, so I flipped it to high for another hour.
serve with shredded mozzarella cheese (optional)
This has a great flavor. The consistency is more soupy than chili-y (that's a word, right?) and since the corn floats while the beans sink, you need to dig to the bottom of the bowl to make sure you get the beans in each bite.
The kids ate it without argument.
and I don't think it had anything do to with the promised ice cream for dessert...