Tasty vegetarian slow cooker chili that I made by accident.
I wanted to make a version of a tortilla soup recipe I had read online. In an unusual twist, an incomplete cupboard turned this into a great slow cooker chili.
Since I prefer to use as few canned ingredients as possible, I went with dried beans. Here’s part of the accidental magic. I didn’t have two full cups of kidney beans, so I used 1/2 cup of adzuke beans. Well when you slow cook adzuke beans, they break down a little. What you get is small pieces that are like the little bits of ground beef you’d get in a non-vegetarian chili.
The other part of the “accident” is that I intended this to be a soup. However, when you cook the dried beans, they take up almost all of the water and you wind up with chili. Not complaining! This is a good, spicy, hearty chili. The banana & serrano peppers, along with the cayenne, give it that good, building heat that gets a little sweat going by the end of the bowl but isn’t tongue hot.