Crock Pot Cheesy Chili With Cauliflower

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1 -2 jalapeno pepper, minced
• 1 tablespoon cumin seed
• 1 tablespoon dried oregano leaves
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns, cracked
• 1 (19 ounce) can kidney beans, drained and rinsed or 1 cup dried bean, soaked overnight, cooked and drained
• 3 cups vegetable stock
• 3 cups cauliflower florets, cooked for 4 minutes in salted boiling water and drained
• 1 green bell pepper, cut into thin strips
• 2 cups shredded monterey jack cheese
• 4 ounces cream cheese, cut into 1/2 inch cubes
• 1 (4 1/2 ounce) can chopped mild green chilies (optional)
• finely chopped green onion, garnish (optional)
• finely chopped fresh cilantro, garnish (optional)

Recipe

• 1 in a skillet, heat oil over medium heat. add onions and cook until softened. add garlic, jalapeno pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. transfer mixture to slow cooker stoneware. add beans and stock and stir to combine.
• 2 cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling.
• 3 stir in cauliflower, green pepper, monterey jack cheese, and cream cheese and chilies, if using. cover and cook on high for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. ladle into bowls and garnish as desired. serves 6 to 8.
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