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The weather here in New England is really playing tricks on our slow cooker Sunday tradition. Today the windows were open, temperatures were in the low 60’s, it was a beautiful day. Certainly this is not what we expect around here in November, but maybe those promises of global warming are coming true. Irregardless, time to fire up the slow cooker and fill the house with the aroma of…….Chili. This is my first attempt at a purely vegetarian chili. I found the recipe here (http://allrecipes.com/recipe/grandmas-slow-cooker-vegetarian-chili/detail.aspx) and with a few modifications (no dried Oregano on-hand, not sure how that happened). We served the chili with a slice of $1.50 cornbread (recipe below).
Slow cooker vegetarian chili
Combine all the ingredients except the cheddar cheese in the slow cooker. Set the slow cooker on high temperature and cook for at least 2 hours. Top chili with cheddar cheese.
If you have not yet found slow-cooker bags, this is a great time to find them. Using these bags cuts cleanup time down to almost nothing.
This cornbread literally costs less than $1.50 to make. The addition of creamed corn makes the bread extra moist, and the jalapeños give it a nice kick, which is tempered by the creamed corn.
Combine cornbread mix, creamed corn and milk in a bowl. Mix until combined. Fold in the jalapeños. Pour the batter into an 8×8 pan that has been sprayed with cooking spray.
Bake for 20-25 minutes in a 400F oven, or until a toothpick inserted into the cake comes out clean. Allow to cool, and slice into 9 pieces. Serve on the side, or on top of the chili.