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.

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. 

To Die For Crockpot Roast

Of all the crockpot roasts we've made, this recipe is by far our favorite. It's a very tasty roast, and the roast just falls apart when it's done. The au jus can be used as well.

Ingredients:

1 beef roast, any kind

1 package dried brown gravy mix

1 package dried Italian salad dressing mix

1 package dried ranch dressing mix

½  cup water

Directions:

1. Place beef roast in crockpot.  
2. Mix the dried mixes together in a bowl and sprinkle over the roast.  
3. Pour the water around the roast.  
4. Cook on low 7-9 hours.

Notes:

• Serves 8. 
• Time: 9 hours 5 minutes (5 min prep)

Roast Beef with Gravy

Crockpot recipes are great for beef roasts. We used to make lots of crockpot beef roasts, back when they were much cheaper. 

Ingredients:

1 boneless beef sirloin tip roast (4 lbs)

½ cup all-purpose flour, divided

1 envelope onion soup mix

1 brown gravy mix

2 cups cold water

Directions:

1. Cut roast in half; rub with ¼ cup flour. 
2. Place in a 5-quart slow cooker. 
3. In a bowl, combine soup and gravy mixes and remaining ¼ cup flour; stir in water until blended. 
4. Pour over roast. Cover and cook on low 6-8+ hours (until meat is tender.) 
5. Slice. Serve with hot mashed potatoes and gravy. 

Notes:

Makes 10-12 servings.