Slow Cooker Winter Chili w/ San Marzano Tomatoes

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Chili in the crockpot on a cold, snowy Sunday helps to romanticize winter on even the most frigid of nights. Throw in an afternoon nap where you wake up to the smell of simmering tomatoes, peppers and spices and there’s just nothing better. This recipe is classic–chunky, slightly spicy, and alive with flavor. I use canned San Marzano tomatoes for this chili, which you can find in many supermarkets as of late. They are Italian plum tomatoes with a full, sweet flavor, and considered by many to be the best tomatoes in the world. They do a fabulous job of retaining their shape and texture through the slow cooking process. They are definitely something special that will make Sunday dinner even more of an event.

I recommending taking the extra step of briefly sauteing your vegetables to reduce any wateriness that might occur. Sauteing the spice mixture for 1 minute with the veggies right before you add them to the slow cooker will help to release their natural oils and give your chili a beautiful dark red color.  Happy winter, friends!

   

Slow Cooker Winter Chili w/ San Marzano Tomatoes

Ingredients

• 3 T canola oil
• 1 green pepper, large dice
• 1 red pepper, large dice
• 1 sweet yellow onion, chopped
• 1 yellow summer squash, large dice
• 1 C frozen corn
• 4 cloves garlic, minced
• 2 T chili powder
• 1 T cumin powder
• 1 T chipotle powder (I use McCormick’s Grill Mates)
• 1/2 t cayenne pepper
• 1/2 t red pepper flakes
• 1 1/4 t salt
• 28 oz can San Marzano diced tomatoes (do not drain)
• 28 oz can tomato sauce
• 15.5 oz can black beans, rinsed and drained
• 15.5 oz can dark red kidney beans, rinsed and drained
• 1 C vegetable stock

Directions

In a large frying pan on medium heat, cook peppers, onions, squash, and corn in canola oil until veggies have released their juices and are barely browned, 6-8 minutes. Add garlic and cook until fragrant, 30 seconds-1 minute. Add the chili powder, cumin, chipotle powder, cayenne, red pepper flakes, and salt, and cook for 1 minute until spices have darkened and adhered to veggies.

Meanwhile in a slow cooker, mix the canned tomatoes (undrained), tomato sauce, beans, and vegetable stock.  Add the vegetable mixture. Cook on low temperature for 8 hours. When ready to serve, spoon into bowls and garnish with cheddar or Mexican shredded cheese.