Another Sunday, another chili recipe!

You know I love my chili! Nothing sounds better to me then a big bowl of chili once football season rolls around and Arizona evenings start to catch a little chill. The crockpot becomes my best friend once the fall weather starts to trickle in and helps my meal planning and preparation get a bit easier!  This chili is easy, filling, and packed with protein. Pour yourself a bowl and top with some of your favorite chili toppings (my favorites are sharp cheddar cheese, avocado, or a dollop of Greek yogurt!). Make for a tailgate or just to feed your families hungry mouths during a relaxing weekend. For a little extra spice, add a squirt of tabasco or a pinch of red pepper. Enjoy!

Football Sunday Crockpot Lentil Chili

Ingredients:

  • 2 cans Hunts no salt added petite diced tomatoes (15oz cans)
  • 1 can dark kidney beans, rinsed
  • 1 can black beans, rinsed
  • 1/4 medium sweet yellow onion
  • 1/3 cup sweet corn
  • 1 Tbsp chili powder
  • 1 1/2 tsp paprika
  • 1 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 1/3 cup lentils
  • 1lb 93% lean ground turkey (extra seasonings for turkey)

In a crockpot, add all ingredients except the ground turkey and lentils. Let your chili cook on high for about 2-3 hours; then add in your lentils. Allow your chili to continue cooking for about an hour or so.


 In a large skillet, brown your turkey using the same seasonings (garlic powder, paprika, black pepper, chili powder) using a little cooking spray and some water. Add your cooked turkey to the rest of your chili. Reduce your heat to low and allow your chili to simmer for at least another hour (it can go longer) to allow the flavors of the turkey and base to mix and mesh. Keep the lid on unless you feel it is a bit too watery, then you can prop it to the side to allow some steam to exit.

Serve your chili warm with various toppings of your choice. Save any extras in the refrigerator for 4-5 days or in the freezer for 2-3 weeks. Happy football watching! 


Easy Peasy Crockpot Chicken Stew

Oh my goodness it feels like ages since I have written anything. I wish I had a more exciting excuse, but nothing has really changed! Just let time slip away from me I guess!

I figured I would leave a simple, easy recipe that can be made with common household ingredients for todays post. This 1 pot meal is perfectly simple, yet delicious and flavorful. Throw all the ingredients into a crockpot and let simmer on low for 7-8 hours. Don’t forget a little cooking spray on the bottom of the pot to assure your meal end up in your belly and not stuck in the crockpot! Enjoy this Easy Peasy Crockpot Chicken Stew and also… happy Mother’s Day to any fabulous mom’s reading!

Ingredients: (feeds 3-4)

  • 2 large chicken breasts
  • 2 purple carrots, peeled and chopped
  • 2 small sweet potatoes, cubed
  • 1 can black beans, rinsed
  • 1/4 medium sized white onion, chopped
  • 1 small garlic clove, coarsely minced
  • 1 1/2 cups water
  • 1/2 cup quinoa
  • paprika
  • garlic powder
  • black pepper
  • chili powder
  • topping of your choice

Cook time: ~7-8hrs

IMG_1187 IMG_1188 IMG_1189

Lightly spray your crockpot with a little olive oil spray before adding chicken, carrot, sweet potato, beans, onion, garlic, and seasonings. Add 1 cup of water and seal with lid. Allow ingredients to simmer for ~6 1/2 hours. Stir occasionally.

At the 6 1/2 hour mark, add 1/2 cup quinoa and allow to simmer with the lid on for another 30 minutes. After 30 minutes, add remaining 1/2 cup water and more seasoning if desired. Allow to cook for another 15-30 minutes or until quinoa is fully cooked. Top with various toppings of your choice such as salsa, avocado, cheddar cheese, cilantro, etc. Enjoy!


Easy Crockpot Sweet Potato Chili

This is a super easy recipe that doesn’t require a lot of ingredients. Most of the items I always have on hand. It is one of those one pot meals that packs a lot of flavor and is a great thing to add to your list of chili recipes (especially if you have a vegetarian in your house). I like spicy, so if you aren’t a spicy person, I would just omit the siracha. In my opinion, it packs a really good punch though! This recipe also highlights, once again, how versatile sweet potatoes can be! Sorry I have been mainly posting recipes lately…I have just been on a cooking kick! Hope you enjoy this one!

ImageImage

Spicy Sweet Potato Crockpot Chili

Ingredients:

  • 1 medium sweet potato, diced into 1/2-1 inc cubes
  • 1/2 can of black beans, rinsed
  • 1/2 cup frozen sweet corn
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup warm water
  • chili powder
  • black pepper
  • garlic powder
  • paprika
  • 1/2 tsp siracha
  • feta cheese (to top with)
  • salsa verde (to top with)

Add the sweet potato, corn, black beans, spices, water, and vegetable broth into your pot and cook on low for 2 – 2 1/2 hours. After about your 2 1/2 hour mark, pour out about 1/2 of your liquid, leaving a little still in the bottom. Give your chili a stir and add your siracha in. Add as much as you like, just remember it is very strong. A little squirt will pack a lot of heat! Let your chili cook for about another hour and a half. Total cooking time should be about 4 – 4 1/2 hours. Once it is finished, spoon yourself a bowl and top with a spoonful (about 1 1/2 – 2 Tbsp) of your salsa verde; I used the Whole Foods 365 brand and would highly recommend it! Also add a small sprinkle of feta cheese. Give your chili one last stir to incorporate these final toppings and enjoy! This recipe makes 2 servings if you have it as a side, 1 if you want it for your meal


Simple Soups

Sorry I don’t have a picture for this one, but I promise it is very tastey! When I am having a busy week, I love to pull out the crockpot. Sometimes, the last thing we want to do is think of and cook a full dinner at the end of a busy day. There are so many things you can do in a crockpot, the possibilities are endless! I made this crockpot Spinach Cannellini Bean Soup a few weeks ago and meant to post it but got wrapped up on the couch with a big bowl of warm soup and it slipped my mind 🙂 It is so simple, flavorful, and comforting. I really hope you try it out!

Crockpot Spinach Cannellini Bean Soup

Ingredients:

  • 1 container vegetable broth (I believe it is a total of 4 cups)
  • 1 cup warm water
  • 1 can of cannellini beans, rinsed
  • 3/4 cup chopped carrots (I used large carrots, peeled, and cut them)
  • 1/2 bag frozen chopped spinach (about 1 1/2 cups)
  • dried thyme, basil, black pepper, and garlic powder (season to your liking, just remember dried herbs are much more potent then fresh!)
  • 1 cup whole-wheat rotini

Add all ingredients (except the pasta) to your crockpot and cook on low heat for 4-6 hours. During the last 1/2 hour, keep your crockpot on low and add in your pasta. Serve after your pasta is tender, and make sure to turn your crockpot off or the pasta will eventually overcook and become soggy! I finished off my bowl of soup with a sprinkle of low-fat mozzarella cheese. This recipe makes a total of about 4-5 servings. I froze half of mine to use at a later date! Enjoy 🙂


Cold days call for the crockpot!

I am NOT a quinoa fan. In fact, up until this year, I refused to eat it. I really did not like the texture at all, and I had it cold once in a salad with an awful dressing and that just about did me in.

Well, I officially take back all of my previous thoughts on quinoa. I decided to take out the crockpot today and put my quinoa, that had been sitting in my cabinet un-touched for months, another try. I will admit, I was so pleasantly surprised that I almost ate the whole thing! The great thing about quinoa is it is a complete protein, which is wonderful for those fellow vegetarians out there like me! I really hope you try this recipe. It is great for a chilly day, and is not so heavy that you feel like it’s weighing you down after a bowl. Also, the slow-cooking helps take away the some of the gritty texture that quinoa can have, which was what I did not like in the first place! Enjoy!

Image

Herbed Quinoa With Broccoli

Ingredients:

  • 3/4 cup uncooked quinoa, rinsed (I actually used a little bit less because I did not have a lot to begin with)
  • 1 1/2 cups water
  • dried basil
  • dried thyme
  • black pepper
  • garlic powder
  • 2 cups frozen broccoli
  • 1/4 cup reduced-fat shredded mozzarella cheese

In a crockpot, add your quinoa, water, basil, thyme, pepper, and garlic powder. I eyeballed the amounts of herbs. I will say that dried herbs tend to be more pungent and flavorful, so don’t add a heaping teaspoon unless you really really like their flavor. Add whatever amount you feel comfortable with, but don’t be too shy! Add your frozen broccoli; there is no need to defrost. Place your crockpot on warm and let sit for 4-5hours with the lid on. If you put it on high, it should only need about 2 1/2-3 hours so check it much sooner! Once your quinoa is finished cooking, add in your shredded mozzarella cheese and stir to incorporate. Serve yourself a big bowl and enjoy 🙂 I added a little hot sauce to mine, just because I think everything tastes a little better with a kick!