Veggie chili for Meatless Monday

Recently, I have been a crock pot queen. Perhaps because it's been so cold in North Dakota in March (hey, it's in the 30's now, what am I complaining about!) and perhaps because it is so easy. One of my favorite recipes is this vegetarian chili, since I tend to make meat-less meals. For all of you carnivores out there - I'm sure this would be as delicious if you added some meat to it. But since the swim suit season is coming, I recommend you skip those calories and save this delicious meal for your Meatless Monday.

Vegetarian crock pot chili

1 onion - diced 

2 cloves garlic - minced

2 red or yellow bell peppers - chopped 

1 zucchini - diced

2 grated carrots

2 cans of beans - I like to mix up kidney and black beans

2 x 15 oz cans of diced tomatoes 

1/2 cup water 

1.5 tablespoons chili powder

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon red pepper flakes 

Combine all ingredients and cook on low for 8-6 hours. Unfortunately, I do not have a picture of the results... Perhaps it disappeared too quickly...

The crock pot adventures

I have been in love with my crock pot recently. When a girl is in grad school and has 2 jobs, a girl needs help... Honestly though, I cannot say that I lack free time, surprisingly, and I am making it sound worse than it is, but sometimes I have so much on my mind that coming home to a ready meal is a true treat. Some recipes make you chop all the veggies and then sauté them but not this one. Chop, place in crock pot and come home to a feast.

If you've never made Indian food before, this may be a fine recipe for you - easy and very little attention required!

Slow cooker vegetable curry

4 cups cauliflower (I used frozen, no messy chopping required. I think working with fresh cauliflower is very messy and then I find it all over my floor...) 

1 sweet potato - peeled and diced

1 red and 1 green pepper - diced

1 onion - diced
(You can also add other veggies - zucchini, carrots, whatever your heart desires!)

15 oz chickpeas

15 oz tomato sauce

1 can coconut milk

1/2 cup chicken or veggie broth

Spices: 

1 tablespoon of: cumin, curry powder and turmeric

1/2 teaspoon cayenne 

1/2 cup frozen green peas - add before serving

Instructions:

Place all the ingredients except peas in a crock pot and cook for 8 hours on low. Add peas before serving to warm up. Serve as a sauce on rice with plain Greek yogurt (or sour cream), cilantro and green onion.
Here is the original recipe - I tweaked it a bit but I think the author still deserves credit:
 http://thelemonbowl.com/2012/12/slow-cooker-vegetable-curry-with-chickpeas.html