TODAY food contributor Elizabeth Heiskell joins Megyn Kelly TODAY to demonstrate how to make a vegetarian slow cooker recipe that will save you time and have your kids reaching for seconds: White bean and kale chili.
October is here, and with it has come a chill in the air that accompanies most autumn days where I live. I’m switching my closet over to sweaters, packing up the grilling utensils, and stocking up on recipes that warm you to your bones. Since my schedule is pretty demanding this year, that also means I need quick and easy recipes for weeknight dinners.
Which is why I’m all about the slow cooker this season. To me, there’s no greater kitchen appliance out there. You can set it, forget it and come home to a hot meal at the end of a long day. Honestly, I swear that food just tastes better when it’s slow cooked.
This Slow Cooker White Bean and Kale soup definitely fits the criteria. The most work you’ll do for this recipe is opening a few cans. You’d never guess how easy it was to make by the rich, savory Italian flavors that come through in this recipe!
Slow Cooker White Bean and Kale Chili
2 cups finely chopped onions
4 cloves garlic, finely diced
3 cups vegetable broth
Two 4-ounce cans chopped green chilies
3 teaspoons cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
Six 14-ounce cans Great Northern beans, drained
1 medium sweet potato, diced into 1/2-to-1/4-inch cubes
4 cups kale, washed, stemmed
1 cup fresh cilantro
3 avocados, peeled and sliced
1 cup shredded Monterey Jack cheese
Corn tortilla chips
In a 5-or-6-quart slow cooker, add the ingredients through the sweet potatoes. Set the timer for four hours on low or two hours on high. Once done, add the kale and stir well. Allow the kale to sit and soften/wilt in the slow cooker for 15 minutes. Ladle the chili into bowls and let the guest/ family garnish with the avocados, salsa verde, cheese, cilantro and corn chips.
Source : https://www.today.com