Slow Cooker_ The Best Cookbook Ever - Diane Phillips [26]
add the onions, carrots, celery, and rosemary and sauté until the onions begin to soften, about 5 minutes. Deglaze the pan with the wine and boil until the wine is reduced by half, about 3 minutes. Add the tomatoes and cook for 2 minutes.
transfer the contents of the skillet to the slow-cooker insert and stir in the potatoes, beans, zucchini, lentils, escarole, cheese rind (if using), and broth. Cover and cook on low for 8 to 10 hours, until the soup is thickened and the lentils are softened.
stir in the orzo and serve.
serves 8
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slow-cooker seasoning savvy
Where’s the salt and pepper? Italian sausage is usually highly seasoned with salt and pepper. The cheese rind, prosciutto, and beef broth will also provide seasoning for the soup.
Five-Alarm Hill-o’-Beans Chili
This vegetarian chili is a terrific entrée to serve to your friends. Thick with beans and vegetables, it’s got a great kick from the addition of ancho chile powder and jalapeño peppers. Serve this with warmed flour or corn tortillas and condiments on the side.
2 tablespoons olive oil
2 medium onions, coarsely chopped
2 cloves garlic, minced
2 jalapeño peppers, seeded and finely chopped
2 teaspoons ancho chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 medium red bell peppers, seeded and coarsely chopped
1 pound cremini mushrooms, quartered
2 cups dried red beans, soaked, or two 14- to 15-ounce cans red beans, drained and rinsed
2 cups dried small white beans, soaked, or two 14- to 15-ounce cans white beans, drained and rinsed
2 cups dried pinto beans, soaked, or two 14- to 15-ounce cans pinto beans
One 14- to 15-ounce can tomato purée
3 cups vegetable, chicken, or beef broth
One 16-ounce package frozen corn, defrosted and drained
Salt and freshly ground black pepper
½ cup finely chopped fresh cilantro
Finely shredded Monterey Jack and Colby cheeses for garnishing
Sour cream for garnishing
heat the oil in a large skillet over medium-high heat. Add the onions, garlic, jalapeños, chile powder, cumin, and oregano and cook until the onions are softened and the spices are fragrant, about 3 minutes.
transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the bell peppers, mushrooms, beans, tomato purée, broth, and corn, and stir to distribute the ingredients in the slow cooker.
cook on low for 8 to 10 hours.
season with salt and pepper. Stir in the cilantro. serve the chili garnished with the Monterey Jack cheese and a dollop of sour cream.
serves 8–10
White Chicken Chili
Flavored with chipotle chiles, this unique chili filled with vegetables, white beans, and chicken is a delightful change of pace from traditional meat-lovers chili. Corn tortillas thicken the chili and add a delicious flavor.
3 tablespoons olive oil
2 medium onions, finely chopped
1 medium red bell pepper, seeded and finely chopped
1 medium green bell pepper, seeded and finely chopped
4 chipotle chiles in adobo, finely chopped (see savvy)
1 teaspoon ground cumin
1 teaspoon dried oregano
8 cups chicken broth
Four 6-inch corn tortillas, torn into small pieces
Two 14- to 15-ounce cans small white beans, drained and rinsed
3 cups cooked chicken or turkey
One 16-ounce package frozen corn, defrosted
½ cup finely chopped fresh cilantro
2 cups finely shredded mild Cheddar or Monterey Jack cheese for garnishing
2 cups sour cream for garnishing
heat the oil in a large skillet over medium-high heat. Add the onions, bell peppers, chiles, cumin, and oregano and sauté until the vegetables are softened, 5 to 7 minutes.
transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the broth, tortillas, beans, chicken, and corn.
cover the slow cooker and cook on low for 8 to 10 hours, until the chili is thick and the beans and vegetables are tender. Stir in the cilantro.
serve