Despite using my Crockpot quite often, I have only shared one recipe for it on HFM. And it wasn’t even for a meal! (Crockpot Apple Butter if you’re interested).
What’s up with that?
In all honesty, the majority of my Crockpot meals are kind of like an everything but the kitchen sink deal. I’ll just grab and toss whatever remotely sounds like it would work together. No measuring. No nothing. The following chili is just that. I make a different variation of it every single time. If I feel like making Ron happy, I’ll add in shredded chicken or turkey. I’ll be wild and crazy and only do one bean instead of two. I’ll add greens, carrots, broccoli. It’s a very versatile base.
That’s the beauty of it!
- 15 oz can Black Beans, rinsed and drained
- 15 oz can Pinto Beans, rinsed and drained
- 14.5 oz can Diced tomatoes with garlic and onion
- 2 Medium Sweet Potatoes, diced
- 1 cup fresh or frozen corn (I use Trader Joe’s Roasted Corn)
- 1 cup fresh or frozen pepper and onion mix ( I used Trader Joe’s Roasted Pepper Mix)
- 32 oz Vegetable Broth
- 1 Tbsp Chili Powder
- 2 tsp Ground Cumin
- Additional optional toppings:
- Yogurt or Sour Cream
- Crushed Tortilla Chips
- Pour all ingredients, except additional optional toppings, into crockpot.
- Stir till combined.
- Cook 4-5 hours on low setting.
- Serve with optional toppings such as avocado, cheese, yogurt or sour cream, cilantro, crushed tortilla chips.
This makes A LOT. My kids will eat a deconstructed version but mostly it’s only Ron and I eating it. We always have leftovers for multiple days afterwards. Which is a good thing. Second day chili is even better than the first in my opinion.
Do you use a Crockpot often?
Do you follow recipes or just dump and toss?