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A recipe from  Gimme Some Oven.

The temperatures are dropping, and a nice bowl of soup can always cure the winter blues. Here’s a simple, but delicious slow cooker recipe to hit the spot.

Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours and 10 minutes

Ingredients:

1 large white or yellow onion, chopped
2 red bell peppers, cored and chopped
2 carrots, chopped
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and diced
4 cups good-quality vegetable stock
4 (15-ounce) cans black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons kosher salt
1/2 teaspoon cayenne
Optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, diced avocados, sour cream and/or shredded cheese

Directions:

  1. Combine all ingredients in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender. Remove the bay leaf.
  2. At this point, you can either:
    1. serve the soup as-is (brothy and chunky)
    2. use a blender or food-processor to puree the soup completely (uber-thick and smooth)
    3. use a blender or food processor to puree about half of the soup (so that it’s thick and smooth but still a little chunky)
  3. Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.