Farm Stand Chili

Farm Stand Chili in the slow cooker
Farm Stand Chili in the slow cooker

We received a slow cooker as a gift last Christmas.  Along with some cook books.  I haven't been much of the cook in our relationship.  But ever since getting that slow cooker, and armed with those cook books, I've been makin' some stuff.

It's fun and therapeutic.  I love that it gets cooked in this big, heavy ceramic pot, and that it takes all day.  It feels substantial and primeval.

Here's our version of Farm Stand Chili.  Siena added her own touch by adding some ingredients at the end.  It's a nice light chili, not heavy and thuddy.

Farm Stand Chili

  • Olive oil
  • 1 lg yellow onion, chopped
  • 2 celery ribbs, chopped
  • 1 medium size eggplant, chopped
  • 1 lg clove garlic, minced
  • 1 TBSP chili powder
  • 2 TBSP cumin
  • 1.5 cups water
  • 14.5 oz can diced tomato, incl. the juice
  • 15.5 oz can chickpeas, drained and rinsed
  • 1 can of corn
  • 6 oz can tomato paste
  • 2 TBSP cumin
  1. Cook the onion, celery, eggplant, bell pepper and garlic for a few minutes to soften.  Cook it in oil for about 5-7 minutes, covered. Stir in the chili powder and mix it in towards the end of that.
  2. Put the mix of slightly cooked veggies + chili powder in the slow cooker and add the water, tomatoes, chickpeas and corn, and season with salt and pepper.
  3. Cook on low for 6 hours.
  4. Add about 2 TBSP of olive oil and the cumin, and the tomato paste.  Let cook another hour.  Season to taste.

Enjoy with your farm-self and/or friends!

HEALTHSiena & Toast