Yes, Chili in the Summer…
Posted: June 12, 2012 Filed under: Crock-pot | Tags: Chili, chili powder, Crock-pot, garlic cloves, kidney beans, Paprika, Sea salt, Slow-cooker, Sweet Potato, tomato 1 Comment »Some think of “slow cooker” aka “crock-pot” cooking as a winter kind of thing, but I’d have to disagree. Who doesn’t want to throw a bunch of ingredients in a container and have dinner ready in 6-8 hours? Plus, you don’t have to heat up the house by turning on the oven. Efficient? I’d say so.
Below is a Chili recipe but it’s slightly different and “lighter” tasting because of the sweet potatoes that are used.
Sweet Potato Chili
Ingredients
2 big sweet potatoes, peeled and cut into 2 inch chunks
2 big garlic cloves, minced
1 (15 ounce) can red kidney beans, drained and rinsed
1 green or red bell pepper, seeded and chopped
1 (14.5 ounce) diced tomatoes (I used Hunts Diced No Salt Added, Basil, Garlic and Oregano)
1-tablespoon chili powder
1 teaspoon smoked (or regular) paprika
½ teaspoon sea salt
1 and ½ cups of water
Directions
Use a 5-6 quart slow cooker. Peel and chunk the sweet potatoes and add to the pot. Follow with the peppers, can of tomatoes, the beans, garlic and seasonings. Pour in the water. Cover and cook on low for 6-8 hours.
Such great flavor and so healthy for you!
Recipe from crockpot365.blogspot.co.uk
*I’ve revised it.
Crock-pot Quinoa Stew
Posted: May 17, 2012 Filed under: Crock-pot, Thoughts | Tags: Basil, Black Beans, Black pepper, Celery, chili powder, Cumin, Garlic, green pepper, Inspiration, kidney beans, Olive oil, Paprika, Quinoa, Red Pepper, red pepper flakes, soy sauce, Tomato Sauce 4 Comments »FOOD
I love healthy food but I don’t want to spend all day in the kitchen preparing it so when I come across a crock-pot recipe with nutritious ingredients, I get a little excited. :)
*This recipe may look like it has a lot of ingredients but most of its seasonings which makes this dish DELISH!
Quinoa Stew
Ingredients
1-tablespoon olive oil
3-4 garlic cloves, pressed
2 handfuls of chopped up celery
2 handfuls of chopped up mushrooms (any kind is fine)
1 red or green pepper (or half of each), diced
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½ teaspoon red pepper flakes
1-teaspoon cumin powder
1-teaspoon paprika
1-teaspoon dried basil
¼ teaspoon chili powder
1-tablespoon soy sauce (low sodium)
Black pepper to taste
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½ cup uncooked quinoa
3 cups of water
8 ounce unsalted tomato sauce
1 can (15 ounce) kidney beans (drained and rinsed)
1 can (15 ounce) black beans (drained and rinsed)
Directions
- Sauté garlic, celery, mushrooms and pepper in oil for 10 minutes on medium.
- Add spices, herbs and soy sauce to mixture and stir in for a few minutes.
- Combine water, tomato sauce, quinoa and beans in a large crock-pot.
- Add mixture from step number one. Stir.
- Cover and cook on low for 5-6 hours.
*If you like it hotter (sounds a little personal) add more chili powder or red pepper flakes.
This recipe has been revised from original.
INSPIRATION
