Being at home we have a lot more time to experiment with different lunch and dinner options. Now that we have a lot more time on our hands, we can get in the routine of preparing home-cooked meals.
Slow cookers can be your best friend! Prep your meal in the evening and let it cook overnight and you have something ready-made to take to work the next day. If you have time in the morning you can prepare your dinner and set the timer so that when you get home from a long day at work your meal is cooked and ready to be eaten.
Slow cooker chili is a year-round staple, whether we are busy with work or at home in quarantine. Chili is another open-ended meal you can experiment with. You can load it up with a lot of produce and make a big batch of it making it very economical. It makes for great leftovers and can be frozen and saved for another day.
Classic Slow Cooker Chili Recipe
- 500 g (~1.1 lb) Ground protein (beef, chicken, turkey or none)
- 2 small-medium bell/sweet pepper (I like orange and red to add colour, char the skin and peel it for that smoky BBQ flavor)
- 2 small onions
- 6-8 mushrooms
- 1 can of diced tomatoes
- 1 can of chili seasoned diced tomatoes
- 1 can of tomato paste
- 1 can of mixed beans
- 2 cloves of garlic
- chili powder
- cayenne powder
ADD extra vegetables
- chopped jalapenos
- cup of frozen corn
- chopped sweet potato or butternut squash
ADD extra garnish
- sour cream
- crushed nacho chips
- In a pan brown the ground protein until no longer pink. Break down the protein with a wooden spoon into a crumble. Then add to your slow cooker.
- Prep all your produce, chop, and slice to your desired thickness. Add to the slow cooker
- Open cans of tomatoes/paste and add to the slow cooker.
- Give the ingredients a good stir and set the slow cooker to your desired cooking time. The longer the better!
- Serve and garnish with any of the suggestions above.