Slow Cooker Tailgate Chili

In the deep winter, it's still a great time for chili and slow-cooker chili! 

Ingredients:

1 tbsp olive oil

1 onion, diced
4 garlic cloves, minced
1 can (15-oz) kidney beans, drained and rinsed
1 can (14-oz) diced tomatoes
2 tbsp soy sauce
2 tbsp cocoa powder
2 tbsp nutritional yeast
2-3 tbsp chili powder
1 tbsp (vegan) Worcestershire sauce
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp ground ginger
dash ground cloves 

1 bay leaf
1 cup dry bulgur wheat

2 cups vegetable broth 
1½ cups corn
1 cup (9-oz) salsa
4-oz guacamole

Directions:

1. Heat oil over medium-high heat. Sauté onions and garlic until translucent.
2. Combine onions and garlic with all ingredients except guacamole in slow cooker. 
3. Cook on low approximately 8 hours.
4. Remove bay leaf and season with salt and pepper.
5. Thin with water or veg broth if necessary.
6. Garnish with guacamole.

Notes:

• Serves 4
• Per serving: 397 calories, 8.1g fat, 73g carbs, 21g fiber, 9.9g sugars, 16.9g protein

Bean Burrito

Who doesn't love a burrito? This is an easy recipe for a basic bean burrito. It's a great starting place for yum!

Ingredients

Two​ ​15-ounce​ ​cans​ ​black​ ​or​ ​pinto​ ​beans,​ ​drained​ ​and​ ​rinsed
Water​ 
1​ ​Tbsp​ ​chili​ ​powder,​ ​or​ ​to​ ​taste
1​ ​tsp​ ​ground​ ​cumin
1​ ​jalapeño​ ​pepper,​ ​finely​ ​chopped
6​ ​large​ ​flour​ ​or​ ​corn​ ​tortillas​ ​(corn​ ​tortillas​ ​are​ ​smaller,​ ​so​ ​you​ ​may​ ​need​ ​more)
1​ ​cup​ ​cooked​ ​brown​ ​rice​ ​(seasoned​ ​with​ ​salt​ ​and​ ​perhaps​ ​a​ ​squeeze​ ​of​ ​lime​ ​juice)
2​ ​cups​ ​of​ ​mixed​ ​greens
1-1/2​ ​cups​ ​of​ ​your​ ​favorite​ ​salsa
2​ ​avocados​ ​or​ ​1​ ​cup​ ​guacamole
2​ ​fresh​ ​tomatoes,​ ​chopped

Directions

1. In​ ​a​ ​saucepan,​ ​add​ ​the​ ​rinsed​ ​beans​ ​and​ ​just​ ​enough​ ​water​ ​to​ ​cover​ ​the​ ​beans.
   
2. Add​ ​the​ ​chili​ ​powder,​ ​cumin,​ ​and​ ​jalapeño​ ​pepper.​ ​Cover,​ ​and​ ​heat​ ​over​ ​a low-medium​ ​flame.​ ​It​ ​should​ ​take​ ​about​ ​10​ ​minutes​ ​for​ ​the​ ​water​ ​to​ ​begin​ ​to thicken​ ​(and​ ​evaporate​ ​a​ ​bit)​ ​so​ ​that​ ​the​ ​spices​ ​become​ ​more​ ​incorporated​ ​into the​ ​beans.
   
3. When​ ​the​ ​beans​ ​are​ ​heated​ ​through​ ​and​ ​thickened​ ​up,​ ​begin​ ​filling​ ​the​ ​tortillas.
   
4. To​ ​make​ ​the​ ​tortillas​ ​a​ ​little​ ​more​ ​pliable​ ​(and​ ​delicious),​ ​just​ ​heat​ ​them​ ​up briefly​ ​over​ ​an​ ​open​ ​flame​ ​or​ ​in​ ​the​ ​microwave​ ​for​ ​a​ ​few​ ​seconds.
   
5. Spoon​ ​a​ ​couple​ ​tablespoons​ ​of​ ​rice​ ​onto​ ​a​ ​tortilla​ ​about​ ​1​ ​inch​ ​from​ ​the​ ​bottom, and​ ​spread​ ​it​ ​out​ ​in​ ​a​ ​horizontal​ ​line.​ ​Using​ ​a​ ​slotted​ ​spoon,​ ​scoop​ ​out​ ​the​ ​beans and​ ​add​ ​a​ ​few​ ​tablespoons​ ​on​ ​top​ ​of​ ​the​ ​rice.
   
6. Add​ ​the​ ​remaining​ ​toppings,​ ​such​ ​as​ ​the​ ​lettuce,​ ​salsa,​ ​avocados​ ​or​ ​guacamole, and tomatoes,.​ ​Do​ ​not​ ​overfill,​ ​or​ ​it​ ​will​ ​be​ ​difficult​ ​to​ ​roll.​ ​Begin rolling,​ ​from​ ​the​ ​bottom​ ​up,​ ​tucking​ ​the​ ​sides​ ​in​ ​as​ ​you​ ​go​ ​along.

Notes:

• ​6​ ​servings

Simple Lentil Chili

There's nothing like a bowl of soup or chili in the cold, wintry months. This simple lentil chili cooks the lentils while simmering the chili. An easy dish for the upcoming weeks between snacks and time-intensive meals.

Ingredients: 

1 onion, diced 

3-4 garlic cloves, minced 

1 bell pepper, seeded and diced 

1 qt vegetable broth 

2-3 tsp chili powder 

1/4 tsp smoked paprika 

1 1/4 cup dry lentils 

1 can (14-oz) diced tomatoes 

crackers 

Directions 

1. Sauté onion, garlic and bell peppers until onion is translucent. 
2. Stir in chili powder and smoked paprika to coat. 
3. Add lentils and cook, stirring frequently, for 1 minute. 
4. Add tomatoes (with juices) and broth. 
5. Cover and bring to a boil. 
6. Reduce heat to low and simmer until lentils are tender. 
7. Salt and pepper to taste, plus more chili powder or smoked paprika if desired. 
8. Serve with crackers or crusty bread.

Notes:

• Serves 4 
• Takes ~40 minutes after prep
• Nutritional Analysis per serving (sans crackers): protein 16.3g, sugars 6.8g, fiber 17.7g, carbs 40.5g ,fat 1.1g , calories 235

Pumpkin Sloppy Joe

Sticking with the theme of lentils, and the seasonal pumpkin goodness, and warm sloppy joe sandwiches are a great winter meal.

Ingredients:

2 cups cooked lentils 

1 onion, diced 

4-6 garlic cloves, minced 

2 tbsp chili powder 

2 tsp ground cumin 

1 cup vegetable broth 

1 cup canned pumpkin 

¼ cup tomato paste  

pure maple syrup 

8 slices bread 

Directions:

1. Cook lentils if not using pre-cooked. 
2. In a separate skillet, sauté onions and garlic until translucent. 
3. Stir in chili powder and cumin to coat. 
4. Add broth, pumpkin, and tomato paste, stirring to combine. 
5. Taste, adding maple syrup for a sweeter dish. 
6. Stir in cooked lentils. 
7. Heat over low until warm. 
8. Taste, adjusting spices as desired. 
9. Combine to make sandwiches and serve. 

Notes

• Makes 4 sandwiches
  
• Per serving: 390 calories, 4.2g fat, 67.2g carbs, 23.2g fiber, 9.8g sugars, 23.8g protein

Slow-cooker Moroccan Chili

It's still chili season, so here is another slow-cooker chili for you. Here's a hint, I have a few of these slow-cooker chili recipes and I hope to get them all up this fall.

Ingredients:
2 baking potatoes
1 onion, diced
2-4 garlic cloves, minced
2 red bell peppers, seeded and diced
4 carrots, sliced
4 celery stalks, sliced
2 cans (15-oz ea) kidney beans, drained and rinsed
2 tbsp Ras el Hanout
2 cans (14-oz) diced tomatoes

Directions:

1. Throw everything except the potatoes together in a 6-8 quart crock pot.
2. Cook on low 6-8 hours until veggies are soft, the chili is warm and tasty.
3. Meanwhile, bake your potatoes.
4. Serve chili over potato.

Notes:

• Serves 4
• You can make this stove-top by sauteing the onion and garlic until translucent, adding the veggies and cooking until tender, stirring in spices to coast, then adding beans and tomatoes plus some water, cooking for about 20 minutes, stirring as needed, until warm and tasty.

Slow-cooker Sweet and Teriyaki Chili

It's the perfect time of year for slow-cooker chili. This has no right being as good as it is. You might think, "Pineapple in my chili?!" But it's oh so good.

Ingredients:

1 onion, diced
2-3 garlic cloves, minced
2 bell peppers, seeded and diced
2 tsp chili powder
1 tsp ground cumin
2 cans (15-oz ea) kidney beans (undrained)
2 cans (14-oz ea) diced tomatoes
3 cups (24-oz) frozen pineapple
2-4 tbsp teriyaki sauce
crackers 

Directions:

1. Throw everything into a 6-8 quart crockpot.
2. Cook on low 6-8 hours, stirring every so often.

Notes:

• Serves 4
• This can also be made stovetop in a large pot by sauteing the first 3 items until translucent, stir in spices to coat, then stir in remaining ingredients (not the crackers). Cook over low for 20 minutes or so until everything is warm and the flavors meld.

Orzo Chili

I've been loving chili. Last fall, I made chili in the crockpot every weekend. This is one of them. You can make it stovetop or in the crockpot. The only problem with pasta in the crockpot is that you slip over the done line to over-done quiet quickly. You need to watch it carefully.

Ingredients:
1 onion, diced 
3 garlic cloves, minced 
2 bell peppers seed, diced 
1 can kidney beans drain, rinsed
1 quart veg broth 
1-2 tbsp chili powder 
1-2 tbsp dried oregano 
2 cans diced tomatoes 
1 cup dry orzo 

Directions:

1. Line a large pot with ¼-cup broth.  
2. Add onions, garlic, and bell peppers and sauté until onions are translucent.
3. Stir in chili powder and oregano to coat. 
4. Add 2 cups broth, tomatoes (with juices), and orzo or rice. 
5. Stir together, cover, and bring to a boil.  
6. Reduce heat to low and simmer until orzo or rice is cooked, 10-40 minutes. 
7. Stir frequently. 
8. Check both periodically to see if additional broth is needed. 
9. Once cooked, stir in beans plus additional broth to thin chili as desired. 
10. Warm over low heat, if needed. 
11. Season with salt and pepper.
12. Ladle chili equally among 4 bowls and serve.

Notes:

• Slow Cooker option: Combine all ingredients in a slow cooker and cook on high 3-4 hours.
• Per serving: 383 calories, 2.3g fat, 79.4g carbs, 14.7g fiber, 19.5g sugars, 16.3g protein.

Ryan's Painful Tacos

These tacos got this name from frying the taco shells crispy and getting splattered with frying oil in the process. These are a great addition for build your own taco bar, or taco night all put together.

Ingredients:
Filling: 
2 Tbsp vegetable oil or corn oil                        
2 tsp vinegar (preferably apple cider vinegar)    
1 small onion, chopped (about 2/3 cup)            
3 medium cloves garlic, minced or pressed through garlic press (~1 Tb) 
2 Tbsp chili powder 
1 tsp  ground cumin            
1 tsp ground coriander 
½ tsp dried oregano 
¼ tsp cayenne pepper 
table salt 
ground black pepper 
1 pound 90% lean beef (or leaner) 
½ cup tomato sauce 
½ cup chicken broth 
1 tsp brown sugar

Shells: 
3/4 cup vegetable oil, corn oil, or canola oil 
8 corn tortillas (6-inch)

Toppings:
shredded cheese: Colby Jack; Mexican mix; Cheddar
diced tomatoes
chopped lettuce
corn
black beans
refried beans
salsa
guacamole
your choice

Directions:
Filling: 

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. 
2. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. 
3. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. 
4. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. 
5. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. 
6. Adjust seasonings with salt and pepper. 
7. Using wide, shallow spoon, divide filling evenly among taco shells.  

Shells: 

1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). 
2. Meanwhile, line rimmed baking sheet with double thickness of paper towels. 
3. Using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds. 
4. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. 
5. Flip again and fry other side until golden brown, about 30 seconds. 
6. Transfer shell upside down to prepared baking sheet to drain. 
7. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

Notes:

• Serves 4 
• Per serving: 330 Cal + shell 
• Serve immediately, passing toppings separately.

ISP

Lentils, polenta, and yummy spices, what more could you ask for? The weather is not as cold as in the dead of winter, but this is a great meal for those chilly days that linger. 

Ingredients:
1 cup dry polenta 
½ cup (4-oz) almond milk 
1 diced onion 
4 minced garlic cloves 
1 seeded and diced green bell pepper 
2 tsp chili powder 
1 tsp Italian seasoning 
3/4 cups lentils 
2 cups marinara sauce

Directions:

1. Cook lentils by covering with 3 cups of water and bringing to a boil. Cover, reduce heat to low, and simmer for 15 - 20 minutes.
2. Bring 2 cups water to a boil. 
3. Reduce to low. 
4. Slowly whisk in 1 cup polenta. 
5. Keep stirring to break down clumps. 
6. Add milk (about ½-cup) to thin out. 
7. Add salt to taste. Set aside. 
8. In a skillet sauté onion, garlic, and bell peppers until onion is translucent and bell peppers have softened. 
9. Stir in spices to coat and cook 1 minute. 
10. Add cooked lentils and marinara sauce, stirring to combine. 
11. Continue to cook over low, stirring occasionally, until thoroughly warm and reduced slightly. 
12. Spoon lentil mixture into 4 bowls. Top with prepared polenta. Or, put the polenta in first and top with lentil mixture.

Notes:

• Serves 4
• Per serving: 412 calories, 5.2g fat, 75.7g carbs, 17.1g fiber, 14.8g sugars, 15.5g protein

Slow Cooker Corn Tortilla Soup

It's that time of year, to get out our slow cookers and enjoy some soup as the weather cools. The original recipe came from Happy Herbivore Meal Mentor program. 

Ingredients:
8 corn tortillas  
1 onion, diced 
4 cloves garlic, minced 
1 tsp chili powder 
1 tsp dried oregano 
2 tsp ground cumin 
2 cups (16-oz) vegetable broth 
14-oz diced tomatoes 
2-oz diced green chiles, drained 
¼ cup tomato paste 
2 tbsp low-sodium soy sauce 
1.5 cups prepared black beans (1-15 oz can, drained and rinsed) 
1 avocado 
hot sauce, cilantro (optional)

Directions:

1. Combine onion, garlic, spices, broth, tomatoes (with juices), chiles, tomato paste and soy sauce in a slow cooker. 
2. Tear or chop 4 corn tortillas and stir into slow cooker to combine. 
3. Cook on low 6-8 hours (high 3-5 hours). 
4. Optional: Once done, transfer half to a blender and whiz until smooth OR use an immersion blender to partially blend. 
5. Add beans, stirring to combine.
6. Preheat oven or toaster oven to 350F. 
7. Place 4 corn tortillas directly on the wrack and until crispy, about 5 minutes.
8. Crumble cooked tortillas into separate bowl.
9. Spoon soup into serving bowls and top with crumbled crisped tortillas and avocado. 
10. Garnish with hot sauce and cilantro. (optional)

Notes:

• Serves 4.
• Per serving: 394 calories, 13.2g fat, 57.1g carbs, 13.7g fiber, 9.8g sugars, 14.7g protein
• You could add corn to the soup as well.

Sloppy Lentil Joes

I'll admit that my family was a little skeptical of these. The kids turned them down outright because of the green bell pepper. However, they were super easy and quick to make and will be a go-to for me. I got the original recipe from Happy Herbivore Meal Mentor. 

Ingredients:
oil
1 onion, diced 
4 garlic cloves, minced 
1 green bell pepper, seeded and diced 
2 tsp chili powder 
1-2 tsp Italian seasoning 
2 cups cooked lentils 
1 cup salsa 
1 cup marinara sauce 
4 buns or tortillas

Directions:

1. Sauté onion, garlic, and bell pepper until onion is translucent and bell peppers have softened. 
2. Stir in spices to coat well. 
3. Add cooked lentils, salsa and marinara sauce, stirring to combine. 
4. Continue to cook over low, stirring occasionally, until thoroughly warm and reduced slightly. 
5. Spoon onto buns and serve. 

Notes:

• Serves 4
• Per serving: 410 calories, 4.6g fat, 70.9g carbs, 23g fiber, 14.2g sugars, 22.7g protein
• For a serving for two (pictured one of two servings) use: ½ small onion, diced; 2 garlic cloves, minced; 1 green bell pepper, seeded and diced; 1 tsp chili powder; ½ tsp dried oregano; 1 cup cooked lentils; ½ cup salsa; ½ cup marinara sauce; 4 slices bread
• Omnivores could throw in a ground meat of their choice as well.

Caribbeano Chili

This might surprise you, but it turns out that I kind of collect chili recipes. Only those I like, of course. This one is an interesting take on chili. I got it from the Happy Herbivore Meal Mentor. 

Ingredients:

oil
1 onion 
2 red bell peppers, seeded and diced 
2 cups pineapple (frozen okay, thawing might be good) 
1 cup tropical salsa 
30-oz can black beans (undrained) 
1 tbsp chili powder 
15-oz tomato sauce 
8-oz guacamole 


Directions: 

1. Sauté onion and bell peppers until onion is translucent and bell peppers have softened. 
2. Add pineapple, salsa, beans (plus bean liquid from 1 can for a thicker chilioptional), chili powder and tomato sauce. 
3. Cook until thoroughly warm. 
4. Transfer 1-cup (or more) to a blender and process until smooth or partly smooth OR use an immersion blender. 
5. Stir blended portion back into remaining chili. 
6. Heat over low until thoroughly warm. 
7. Let chili rest 10 minutes. 
8. Top with guacamole.

Notes:

• Serves 4
• Per serving: 421 calories, 12.3g fat, 66g caarbs, 18.9g fiber, 19.6g sugars, 16.2g protein
• You can add hot sauce if you like to spice it up. 
• You can also top with green onions.
• For omnivores, you could add some ground meat of your choice, but it really doesn't need it.
• You can half this to make only 2 servings, which is what I did.

2-Bean Pumpkin Chili

Even though it's February, it's a pumpkin-themed week! This chili was a part of the weekly meal plans from the Meal Mentor at Happy Herbivore. One child who does not like chili would not eat it, but the other child thought it was okay. I made some modifications to the recipe to fit my less-spicy preference taste buds.

Ingredients:
olive oil, as needed
1 onion, diced
8 garlic cloves, minced
1 tbsp chili powder
2 tsp ground cumin
1 cup (8 oz) vegetable broth
1 cup canned pumpkin
3.25-oz can tomato paste
15-oz can black beans, drained & rinsed
15-oz can kidney bean, (undrained)

Directions:

1. Heat 1 tbsp olive oil in a pot.
2. Saute onion and garlic until translucent.
3. Add chili powder and cumin, stirring to coat.
4. Add broth, pumpkin, and tomato paste, stirring to combine.
5. Stir in black beans.
6. Stir in kidney beans with its liquid.
7. Cover and reduce heat to low.
8. Cook until the beans are warm.
9. Thin chili with a little water or broth, if needed.
10. Add salt and pepper to taste. Serve.

Notes:

• Serves 4.
• Slow cooker directions: combine everything all at once in a slow cooker, and cook on low for 6-8 hours, stirring occasionally. 

Vegan 5 Can Chili

This is the vegan version of the 5 Can Chili Enhanced posted last year. This is an easy, 10 minutes to make recipe. The key is to find components you like. I ended up with a slightly spicier than I prefer chili because I didn't realize the components were that spicy. The ingredients are straight forward. 

Ingredients:
1 can (15 oz) vegetarian chili 
1 can (15 oz) mixed veggies, drained
1 can (11 oz) whole kernal corn, drained
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 can (10 oz) diced tomatoes and green chilies

Directions:

1. In a saucepan, combine all ingredients, heat through, about 5-10 minutes.

Other Details:

• Makes about 4 -1 cup servings.
• We like Rotel's diced tomatoes and green chilies, but I couldn't confirm they are vegan.
• Because this is vegan, obviously check that all the components are vegan. The chili and the tomato soup are the two items you need to be most careful.