Vegetarian chili, with salad greens with lemon vinaigrette

Vegetarian chili, with salad greens with lemon vinaigrette.jpg

A comforting chili waiting for you at the end of your day–with a little prep and a slow cooker, it's a breeze.


3 tablespoons canola oil

1 medium onion, finely chopped

6 cloves garlic, minced

1 medium red pepper, chopped

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon ground paprika

2 teaspoons dried oregano

1 tablespoon chili powder

1 (19-ounce) can white beans, drained and rinsed

1 (19-ounce) can red kidney beans, drained and rinsed

1 (19-ounce) can black beans, drained and rinsed

1 can San Marzano whole tomatoes

1/4 cup red wine vinegar

Coarse salt and freshly ground pepper, to taste

Chopped red onion, to garnish

Cilantro leaves, to garnish

Salad greens with lemon vinaigrette

1 package field greens

1/2 cup extra-virgin olive oil

1/4 cup freshly squeezed lemon juice

Coarse salt & freshly ground pepper


For chili, heat oil in medium skillet over medium-high heat. Add onion, garlic and red pepper, cook for 4 minutes. Add cumin, coriander, paprika, oregano and chili powder; cook 2 minutes. Transfer mixture to slow cooker. Add beans, tomatoes and vinegar. Cover and cook on high for 4 to 5 hours. Season with salt and pepper. Sprinkle with red onion and cilantro.  

For salad, prepare vinaigrette by shaking ingredients in small jar, toss with greens.