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Thursday, 04.19.2018

Chucky Cheese Chili

Prep Time: 10 min

Cook Time: 8 hours

½ pound paneer (Indian cheese) cut in 1/2-inch pieces
½ cup chopped onion
6 cloves garlic, minced
1 can tomatillos (about 16 ounces), drained and cut up in quarters
1 can Ro-tel tomatoes, diced tomatoes with green chiles
1 can vegetable broth (1 ½ cups)
1 can (4 ounces) chopped green chile peppers, not drained
1 teaspoon dried oregano flakes
1 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 cans great northern beans, drained
3 tablespoons lime juice
1 teaspoon black pepper (whole)
1 teaspoon agave nectar
Few dashes of Mrs. Dash Original Salt Free seasoning (optional)
½ cup shredded sharp Cheddar cheese (topping)
½ cup fresh cilantro chopped (topping)
Blue Corn chips (optional)

No. of Servings: 6

Place all ingredients, except paneer and cheese, in a crock-pot and cook on low for 5 hours. Add paneer pieces and cook for another 3 hours.
Top it with shredded cheese and cilantro just before serving in the crock pot or individually in the bowl when serving.
Serve chucky cheese chili with blue corn chips and other condiments of your choice. Serves 6.
Note: You can buy the paneer (Indian cheese) at any Indian grocery store or Whole Foods or Costco
Vegan Version: Replace paneer with extra firm tofu and cheddar cheese with soy cheese.

Date Posted: 02/20/2016

Recipe Tags: Chili Soup Potluck , Spicy , Vegan , Vegetarian

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