Saturday, December 3, 2011

Slow Cooked to Perfection

What to have for dinner on a cold day when you feel like poop? Something made in the slow cooker, obviously. This week an old health issue reared its ugly head. I've had trouble with swollen glands on occasion ever since I had mono in my early 20s, and this week the gland monster showed up to ruin my week. It's just one gland, but it is painful, tender and makes it really difficult to move my head. Luckily, I recently bought the most awesome of slow cookers, with a fancy timer to prevent overlooking.

I had some leftover sweet potatoes, squash and onions lying around, so I chopped them up and threw them in the crockpot for a few hours with some tomatoes and spices. I was fresh out of beans, or I would have thrown some of those in as well. This chili was yummy, comforting, and had a slightly smoky spice thanks to the chipotle chilis I added at the last minute.

I've had this for dinner two nights in a row now, and plan on eating it for lunch tomorrow too. I actually got way too excited about eating it tonight and almost forgot to take a photo, hence the half-eaten bowl and PB sandwich!

Veggie Chili

1 onion, chopped
1 sweet potato, peeled and chopped
1 winter squash (I used buttercup), peeled, seeded and chopped
1 cup frozen corn
1 15oz can chopped tomatoes
4 cups water
1 tablespoon chili powder
1 tablespoon ground cumin
1 package taco seasoning
2 chipotle chilies in adobo, chopped

Combine ingredients in a slow cooker and mix well. Cook on low for 6 hours. Serve with wheat berries, brown rice or a plain old PB sammich!

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