Vegan Chili

This is a recipe that keeps on giving.  My friend Claire made this for a birthday celebration with friends.  We all immediately asked for the recipe.  I've made this for my family, for friends, for new parents, and am always asked for the recipe. 

This was originally an instant pot recipe, but I don't have one so I adapted for my crock pot.  It worked beautifully.  For instant pot instructions, follow the link to the original recipe below.

Here it is!  Enjoy!

Ingredients

• 2 Green peppers diced
• 1 yellow onion diced
• 2 tsp crushed garlic (4 cloves)
• 1 Tbsp chili powder
• 1/2 Tbsp paprika
• 1 Tsp cumin
• 2 tsp salt
• 3 cups vegetable broth
• 4  (15 oz) cans crushed fire roasted tomato
• 2 (15 oz) cans black beans
• 1 (15 oz) can canneli beans
• 1 (15 oz) can kidney beans 
• 1 (15 oz) can corn

Optional:

• 1/2 jalapeno minced
• 1/2 cup quinoa
• 1/2 Tsp red pepper flake
• Cilantro diced

Instructions

1. Saute onions and garlic in 2 Tbsp oil until translucent.  
2. Turn off heat, add spices to warm
3. Pour onions, garlic and spices into crock pot
4. Drain and rinse beans and corn.  Add to crock pot 
5. Add the remaining ingredients
6. Cook on high for 5 hours
7. Serve over rice

Adapted from Show Me The Yummy

Moroccan Chicken (crockpot)

Ingredients

• 2 tbsp olive oil
• 3 pounds skinless chicken thighs (bone in or out, I like both.  If bone in, add more chicken)
• Salt and pepper the chicken
• 2 sweet Vidalia onion diced (the flatter the onion, the sweeter I find it to be)
• 6 cloves garlic, minced
• 2 teaspoon ground ginger
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne
• 2 teaspoon sea salt
• 1/2 teaspoon cracked pepper
• 1 ½ cup unsalted chicken stock
• 3/4 cup natural almond butter (unsweetened – I like freshly ground)
• 12 ounces dried apricots (cut in half)
• 1 pound baby carrots

Directions

1. Season the chicken with salt and pepper
2. Heat olive oil in large pan to medium high (I like to cook in my le creuset)
3. Brown the chicken in the oil (about 5 minutes)
4. Place into the crockpot
5. Heat a little more oil in the pot on medium.  Add onion and garlic and cook until tender.
6. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper.
7. Add chicken stock and almond butter. Stir until you have a thick sauce.
8. Pour ½ the sauce into crock pot over chicken in the slow cooker.
9. Add the apricots and baby carrots to the slow cooker.
10. Cover with the remaining sauce
11. Refrigerate overnight.
12. In the morning, pop the crock pot insert into the crockpot.  Cover and cook on low for 8 hours.
13. Serve over rice
14. This is even better the second and third day as left overs!

Adapted from Against All Grain Slow Cooker Moroccan Chicken