Wednesday, November 30, 2016

What is a Mom to do when she has a To Do list a mile long, she needs to feed her fam a hot, nutritious meal, and she's saving all of her coins for an upcoming anniversary? Well, if you are THIS MOM then you go on a crazy crockpot cooking spree & test out a bunch of new recipes.
In one week I used my crockpot to make rice, dried pinto beans, balsamic chicken, this chili, garlic honey salmon, pineapple pork tenderloin & hubby's fave beef pot roast. I bought all of the ingredients for all of these meals for $78 TOTAL and we had leftovers every day. Winning!
With the money I saved I was able to go ALL OUT on Hubby's anniversary present. I'm so excited to give it to him - he is NOT going to see it coming!! Eeeeekkk - I love giving presents. 
This vegan crockpot quinoa chili was hands down my favorite out of the bunch. It is a lighter version of a fall favorite and it makes a ton. Eat up and freeze the rest for another quick dinner.
  • 1 15oz can black beans, drained and rinsed
  • 1 15oz can of pinto beans, drained and rinsed
  • 1 14oz can of diced tomatoes
  • 1 4oz can of diced mild green chiles
  • 1 cup frozen corn
  • 3 cups low sodium vegetable broth
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 1 packet of organic chili seasoning
  • 3/4 cup quinoa, rinsed
Combine all ingredients in a crockpot. Cook on high for 3-4 hours or low for 6-8 hours. Stir to combine, salt and pepper to taste and serve with your choice of toppings: sour cream, hot sauce, tortilla chips, cheddar cheese, etc.
Do you call it a crockpot or a slowcooker? I always say Crock Pot!

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