2Tbspbutteroil or vegan butter may be used to make dish vegan
1/2 headcabbagechopped
1 yellow onionchopped
2-3clovesgarlicminced
Chili
215 oz can chopped tomatoes
1 15 oz can chili beans in chili sauce
215 oz cankidney beansdrained
2cupsvegetable broth
Seasoning
1 Tbspchili powder
1tspcumin
1tsppaprika
1tsporegano
1/4 tsp cayanne
1/4 tsp chipotle powderoptional
to tastesalt
Instructions
Chili
If you are using dry kidney beans you will need to rinse them and take out any rocks that might have been left in and then put them in your crockpot.
Cover your beans by at least one inch of vegetable broth and cook on high until beans are soft. This takes about 6 hours. Keep an eye on the vegetable broth level. Always make sure to have the beans covered.
If you are using canned beans, drain them and throw them in the crockpot, along with the chili beans and spices.
You can dump the diced tomatoes in or if you're like me and prefer a smooth sauce, blend the tomatoes and then add them to the crockpot.
Cook for at least one hour on high or 3 hours on low. The longer it cooks the thicker it gets and the more the flavors blend.
Sauted Cabbage
Melt the butter in a pan on medium heat.
Saute the onions for about 5 minutes. They should be starting to get translucent.
Add in the chopped cabbage and saute until soft and slightly caramelized. About 15-20 mins.
Stir in the minced garlic and cook for 2 mins, stirring consistently.
Add the cabbage to the crockpot and cook another 30 mins.
Taste and adjust any spices you need to.
Notes
You have a couple of choices when choosing your tomatoes. You can use plain old diced tomatoes, fire roasted, stewed tomatoes, chili ready tomatoes or even rotel for some extra kick.