CROCKPOT CHEESY WHITE CHILI WITH CAULIFLOWER

[olga_d_ont]

ngredients​

1 tbsp.	vegetable oil 15 mL
2	onions, finely chopped
2 cloves	garlic, minced
1 to 2	jalapeno peppers, minced
1 tbsp.	cumin seeds 15 mL
1 tbsp.	dried oregano leaves 15 mL
1 tbsp.	chili powder 15 mL
1 tsp.	salt 5 mL
1/2 tsp.	cracked black peppercorns 2 mL
1 can (1-1/4 lb.)	dried white kidney beans, soaked overnight, cooked and drained
3 cups	vegetable stock 750 mL
3 cups	cauliflower florets, cooked for 4 minutes in salted boiling water and drained 750 mL
1	green bell pepper, cut into thin strips
2 cups	shredded Monterey Jack cheese 500 mL
4 oz.	cream cheese (125 g), cut into 1/2 inch cubes (1 cm), optional
1 can (4-1/2 oz.)	chopped mild green chilies, optional
	Finely chopped green onions, garnish, optional
	Finely chopped cilantro, garnish, optional

Instructions​

In a skillet, heat oil over medium heat. Add onions and cook until softened. Add garlic, jalapeño pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.

Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.

Stir in cauliflower, green pepper, Monterey Jack cheese, and cream cheese and chilies, if using. Cover and cook on HIGH for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired. Serves 6 to 8.

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