Slow Cooker Beer Chili

It's SKI WEEK at Morsels and Moonshine!  

Over the next five days, I'll be sharing some of my favorite snow and ski trip-themed foods.  Hubs and I are heading to Loon Mountain in New Hampshire in a few weeks for a ski trip, so this list will help put us in the mood!  I hope it will inspire to you to go away or have your own staycation :-)

Once I get back, I will give you a low down of the sights and sounds (and eats) of Lincoln, NH.  Until then, let's begin our countdown!

What's skiing without chili?!  After a long, cold day on the slopes, nothing is better than a piping-hot bowl of chili.  I usually call my chili "harvest chili", because I usually throw in all of my extra vegetables that need using.  The beer adds another flavor profile, but since I've been following my blood type diet, I've been going gluten-free.  You can use any lager or beer; I chose Bard's because it's vegan and gluten-free!

You can make this chili in a heavy-bottomed pot or in the slow cooker.  Usually, I opt for my Crockpot, but on the day I made this, I wanted it to be done sooner.  I used a 6 quart pot.

Ingredients:
1 bottle of beer
2 28-ounce cans of diced tomatoes, preferably organic (or 4-5 cups chopped fresh tomatoes)
1-2 bell peppers, chopped
1 onion, chopped
2 15-ounce cans of beans, your choice (I used pinto and black-eyed peas in mine)
2-3 T. chili powder
1 T. cumin
1 T. dried oregano
1 T. dried parsley
1/2 T. dried basil
salt & pepper, to taste (start with 1 tsp. of each)

Additional add-ins
1 tsp. powdered turmeric
1 tsp. red curry powder
1 tsp. ancho chili powder or chipotle pepper powder
red pepper flakes
chopped zucchini
chopped spinach (add in the last 20 minutes)
cubed squash
frozen corn

Directions
Drain your beans in a colander and rinse them in the sink.  If you are using dry beans, make sure they are soaked and ready to go.

It's so easy: add all of your ingredients into your pot or slow cooker.  Stir it a few times.  If you're using a slow cooker, cook the mixture on low for 8 hours; high for 4 hours.  If you're cooking it on the stove top, cook it over medium heat for 1 1/2 - 2 hours.

There you have it folks!  This recipe is delicious and simple.  Each time you make it, you can change it and make many variations.  It's never the same twice.

Enjoy this chili and I hope it warms you up on a cold winter day!

Cheers,
-Aileen