Vegetarian Jalapeno Popper Crockpot Chili
I’m not always the biggest fan of crockpot food. It’s often dry, overcooked, or boring, but when it comes to chilis, it’s such an easy way to just pile in ingredients and have a delicious, flavorful dinner ready when you are hungry for it! I’m a huge jalapeño popper fan, and I began dreaming up this recipe up after eating too many on vacation. This chili is filling, cheesy and creamy, just spicy enough, and vegetarian! This one is easy and results in stress-free evenings and incredible leftovers (if there are any!). Other than the balanced spiciness, I think my favorite part is the sweet corn: each little nibble bursts to break up the heat and adds a surprising depth of flavor in this unique chili.
Prep Time: 20 minutes
Cook Time: 3-4 hours on high, 6-7 on low
Level: Easy
Ingredients - serves 4
1 can of black beans
1 can of navy or great northern beans
1 can of diced tomatoes or Rotel
1 cup sweet corn kernels
4 jalapeños, seeds removed and roughly chopped
1/2 onion, diced
4 cloves of garlic, minced
1.5 cups veggie stock
1 block (8 oz.) low fat cream cheese
1 cup shredded cheddar
1 tbsp. chilli powder
1/2 tbsp. cumin
1/2 tbsp. Kosher salt
Optional: greek yogurt or sour cream, more cheddar, additional fresh jalapeños for crunch and/or cilantro for serving
Prep all ingredients: chop onion, mince garlic, remove seeds from the jalapeños and roughly chop into smaller bits (and for goodness sake DO NOT touch your face until you’ve thoroughly washed your hands). If you like more heat, leave some of those little seeds in. SOME.
Add all ingredients to the crockpot. If you’re using frozen corn, that’s fine to go in frozen.
Turn to desired cook level. If at home, stir occasionally, but you can set-it-and-forget-it, too!
Plating: Serve topped with greek yogurt or sour cream, some more shredded cheddar for extra cheesiness, fresh cut jalapeños for crunch and heat, and some cilantro!