Now that it's fall, cooking gets more exciting for me. Cooler weather means warmer spices and lots of crock pot stuff.
Last night I experimented with a veggie chili that my meat eater husband and kids would still go for.
It came out awesome. They ate it up. I wish I had measured more closely, but heres a close estimate.
Set crock pot to high.
Pour in the following:
2 cans (drained) sweet corn
2 cans petite diced tomatoes
1 can rotel
2 cans red beans
2 cans black beans (I used dried beans that I precooked)
2 diced sweet potatoes
1 diced yellow squash
1 diced onion
6 cloves garlic finely chopped
1 chopped fresh jalapeño (seeds included) additional jalapeño if you desire spicy chili
About I tablespoon each of cumin and chili powder. (I used more, but didn't measure. I suggest starting small like a half tbsp and seasoning to taste.)
Add black pepper and cayenne pepper to taste.
Add a touch of pink salt (or ehatever salt you have) to taste.
After 2 hours set crock pot to low, cook for another 3 hours.
Let me know in comments or on Instagram @tiffaniwithaneye what you think!
It seriously came out so good.
Today I used it to make a wrap with a handful of spinach, some nutritional yeast, hemp hearts, and half an avocado in a tortilla.
Will definitely be making this often.
Comments
Post a Comment