Yes, the project is still going on. Today I tried a new chili recipe from Fresh From the Vegetarian Slow Cooker - Three Bean Chili with Chive-Flecked Cornmeal Dumplings. I've adapted it slightly to accommodate the ingredients in my pantry and my personal taste.
1 tbsp olive oil
1/2 large onion, diced
5 cloves garlic, diced
1 small red pepper, diced
3 tbsp tomato paste
1 tbsp chili powder
One 28 ounce can giant tomatoes
1 can black beans, drained and rinsed
1 can light kidney beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 1/2 cups water
salt and pepper to taste
2/3 cup all-purpose flour
1/3 cup cornmeal
2 tsp baking powder
1/2 cup frozen corn
1/2 cup milk
2 tbsp olive oil
1. Saute onion, garlic, and red pepper over medium heat until soft. Add tomato paste and chili powder. Add to crockpot.
2. Add tomatoes, beans, salt, and pepper.
3. Cook on low for 6-8 hours.
4. Mix flour, cornmeal, baking powder, salt, frozen corn, and milk, together.
5. Drop spoonfuls of cornmeal mixture into crockpot. Replace lid, and either cook on low for another hour, or cook on high for 30-45 minutes.
Cookbook Review: Fresh from the Vegetarian Slow Cooker was the first crock-pot cookbook we purchased when we got our crockpot, and it's always the one I recommend to friends who say, "uh, I got a crockpot...how do I, like, make food?" All of the meals are balanced, substantial, and delicious. I've made several recipes from this book and never had a flop. The directions are straightforward and easy to read, any weird vegetables have instructions for how to clean them and what they taste like, and the book is well organized. You should definitely buy it. And then make some chili.