North Indian Chili

By Bostoncook

Not Your Mother’s Slow Cooker Cookbook

Ingredients

• 2 tablespoons olive oil
• 2 red onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons minced ginger
• 1 canned jalapenos en escabeche, 1-2; chopped
• 2 teaspoons coriander
• 1 1/4 teaspoons cumin
• 1/2 teaspoon cayenne
• 1/4 teaspoon turmeric
• 14 1/2 ounces diced tomatoes, with juice
• 3 tablespoons tomato paste
• 1 cup water
• 3 cans red kidney beans, rinsed and drained (15 oz)
• 1/2 teaspoon salt
• 1/2 cup evaporated milk, or heavy cream
• For serving: chopped red onion, chopped cilantro, yogurt

Preparation

Step 1

1. Saute onions in olive oil until softened. Add garlic-spices; cook until onion is browned. Transfer to slow cooker.

2. Add tomatoes-beans; cook on low 5-6 hours.

3. Stir in salt and milk; cover and simmer on low 30 minutes.

4. Serve with toppings.

Very easy and really very good! Hearty and inexpensive. A great crockpot meal.