Slow Cooker Chili

Another in the series of slow cooker experiments. The challenge with doing a vegetarian chili in a crockpot is getting the flavors to pop. (no I'm not going vegetarian, this was part of the freezer cleaning and there wasn't meat).

2 cups pinto beans (dried)
1 cup black beans (dried)
1 can kidney beans
1 can corn
1 can green chiles (unless you are fortunate enough to have fresh ones)
1 8 oz can tomato sauce
1 medium onion
4-8 garlic cloves
1 1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp hot paprika
1/2 tsp black pepper
1/2 tsp cocoa powder
1/2 tsp onion powder
1/2 tsp garlic powder

**Saute the onion and garlic. Throw everything into the slow cooker. Cook on low for 4-6 hours, depending on how stubborn your dried beans are. When I tried mine towards the end of cooking it needed more spices so I added more cumin, chili powder, garlic powder, and cayenne pepper. Season till it tastes right. I also had some random spice blend that contained smoked paprika, garlic, chil, and chives that I chucked in with everything else. Add salt once the beans have finished cooking.**

Nutmeg

Bean Burgers

I my house, we're big fans of Black Bean Burgers. So this week when I had lots of left over great northern beans and some wasa crackers nobody was eating, I got creative. The results were delicious. Here are two recipes for you.

In case you're curious, here's a link for a lot of healthy burger recipes. Some are vegetarian, some aren't.
http://www.eatingwell.com/recipes_menus/collections/healthy_burger_recipes

And here's a good recipe for buns
http://www.eatingwell.com/recipes/whole_wheat_burger_buns.html

Black Bean Burgers

1 can black beans (DO NOT DRAIN)
1 egg
1 cup breadcrumbs, or more if needed (whole wheat if you can)
1 can chopped green chilies, the fresh roasted equivalent, or chili powder to your heat tolerance
1/4 cup or so corn meal
canola oil as needed
Cheese if desired
Buns/bread
Regular hamburger condiments

Using a stick blender or your food processor, mash up the beans a bit, but do not puree. Throw in one egg, slightly beaten, bread crumbs, and green chilies/chili powder, mixing well. Add enough crumbs so that it will hold together nicely and it's not too sticky.

Heat oil in skillet over medium high heat.

Place corn meal in a small plate. Put some water in a bowl or cup. Wet hands with water. (Re wet every time and the patties won't stick to your hands.) Scoop out about 1/2 cup of bean mixture and shape into a pattie. Place pattie on corn meal, turning over once to coat.

Once oil is hot, place a few patties in it. Cook each side for 4-5 minute. You can use more or less oil, it's up to you. I've even used cooking spray successfully, but the texture wasn't quite as good. I recommend canola since it's a good heart-healthy oil and it's more heat stable than olive oil.

Serve and eat just like a hamburger. It won't taste anything like beef because it's not supposed to any more than a chicken burger is. Enjoy it for what it is.

Great Northern Bean and Wasa burgers.

2 cups cooked great northern beans with liquid
1 egg
1/2 a package or so multigrain wasa, pulsed thoroughly in a food processor
1 can chopped green chilies, the fresh roasted equivalent, or chili powder to your heat tolerance
1/4 cup or so corn meal
canola oil as needed
Cheese if desired
Buns/bread
Regular hamburger condiments

Assemble just like the black bean burgers. Additional salt may be needed depending on whether or not you salted the beans as you cooked them. You can also use a can of great northern beans or any other bean.

Green Chile Enchiladas

There is just nothing in the world like real New Mexico Green Chilies. They're so so yummy! The flavor is beyond anything you can get in a can. I've been fortunate enough to acquire a fairly large amount of them this year. I decided to make enchiladas and was fortunate that the two freezer bags I used were mild in heat so even my toddler could enjoy...even if he was a bit skeptical. Here's the recipe for some of the dang tastiest enchiladas you'll ever have.

Green Chile Chicken Enchiladas
makes one 9x13" pan

1-2 tbsp oil
1 medium onion, chopped
1-2 cloves garlic, minced
~1 cup chopped roasted New Mexico green chilies (you can get away with about 2 cans if you like, but the flavor isn't as good, or roast and peel anaheims for something similar)
1/2 tsp or so ground cumin
2 tbsp flour
4 cups chicken stock
enough flour or corn tortillas to get the job done
3-4 cups shredded chicken
1 cup shredded cheddar cheese

1. Sweat onion and garlic in oil until translucent.  Throw in green chilies and cumin and cook until fragrant.

2. Add flour and cook for another minute. Stir in broth and cook until thickened.

3. Using tongs, dip tortillas in sauce (both sides) and stack on a  plate. Set aside another 1/2 cup of sauce for later.

4. Add chicken and half of cheese to remaining sauce. Then assemble enchiladas in 1 of 2 ways. 1) put filling in each tortilla, roll, and fit into pan OR 2) put a layer of tortillas on the bottom of the pan, followed by a layer of filling, a layer of tortillas, a layer of filling, and a final layer of tortillas; more like lasagna. I find the first method to be just as easy, less heavy on the use of tortillas, and more attractive, so that's my preferred method.

5. Spoon reserved sauce on top of enchiladas and sprinkle remaining cheese.

6. Bake at 350 or so until cheese is bubbly.

Rosemary