Tag Archives: chili

Crock Pot Chili

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This is a great healthy meal for a busy family. 
 Get up a 15 minutes earlier in the morning, throw the food in the crock pot, and thank yourself at dinner time!
This recipe is inspired by the Ultimate Chili recipe.



What I used:
  • 1 lb organic ground beef
  •  1 onion
  • salt and pepper
  • 2 cans kidney beans
  • 1 can black beans
  • 3 cans stewed tomatoes
  • 1 can of corn
  • 2 celery stocks
  • 1 red bell pepper
  • 1/4 cup red wine vinegar
  • 2 Tbs chili powder
  • 1 tsp ground cumin
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 dash worcestershire sauce
  • 1/2 cup red wine
STEP 1
Rinse the beans
STEP 2
Cook the onion and ground beef in a skillet.  
Salt and Pepper to taste.
STEP 3
While meat is cooking, chop up celery and bell pepper.
Combine all the ingredients into the crock pot- except the red wine.  Add the red wine in the last 2 hours.  Cook it on high for 6 hours or on low for 8 hours.
This is hard to mess up and you can BE CREATIVE with it! 
LET ME KNOW HOW YOU CHANGE IT UP!
 
BONUS:  I doubled my recipe and had plenty of leftovers!

Anti-Aging: 7 BEANS

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…BEANS…

FACT :: There are aproximatly 13,000 species of beans and legumes in the world!  Now that’s variety!

Diets rich in beans are being used to:

  • reduce risk of many cancers

  • improve diabetics’ blood glucose control

  • lower blood pressure

  • regulate  colon function

  • lower cholesterol levels

  • prevent and cure constipation

 Richly colored dried BEANS offer a lot of antioxidant protection!  Red kidney beans actually have more antioxidants than blueberries!

Beans are loaded with

FIBER and PROTEIN


Brown Rice and Black Bean Burritos Rachael Ray

Ingredients
  • 2 cups chicken stock or water
  • 1 cup brown rice
  • Salt and ground black pepper
  • 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped or grated
  • 1 jalapeño, chopped
  • 1 teaspoon cumin
  • 1 15-ounce can fire-roasted tomatoes, diced
  • 2 14-ounce cans black beans, drained and rinsed
  • 4 large, whole wheat tortillas
  • 1 cup of smoked white cheddar
  • 1/2 head iceberg lettuce, chopped
  • 4 small tomatoes, seeded and diced
  • 2 scallions, white and green parts, thinly sliced
  • 1/2 bunch (about a handful) of cilantro leaves removed from stems
  • 1 tablespoon honey
  • Juice of 1 lime
  • A few dashes hot sauce
  • 1 jicama, peeled and cut into matchsticks
  • 1 red onion, sliced
  • 2 carrots, peeled and cut into matchsticks

Preparation

Place a medium pot over medium-high heat with the stock or water and brown rice. Season with salt and pepper, and bring up to a bubble. Cover the pan, reduce the heat to low and simmer until the rice has absorbed all the liquid, about 25 minutes. Fluff the rice with a fork.
While rice is cooking, place another pot over medium heat with 1 turn of the pan of EVOO, onion, garlic, jalapeño, salt and ground black pepper. Cook until tender, about 3-4 minutes. Stir in cumin and cook about 1 minute then add tomatoes and beans, and heat through, about 2 minutes. Keep warm until the rice is ready.
Just before the rice and beans are ready, place a dry skillet over medium heat. Warm the tortillas in the pan until hot and lightly blistered. Transfer finished tortillas to a plate and cover them in a clean kitchen towel to keep them warm.
When everything is ready, lay down the tortillas and divide the cheese evenly between them. Divide the rice and beans between the tortillas as well as the lettuce, tomatoes, scallions and cilantro. Roll up each burrito.


The Ultimate Chili Allrecipes

Ingredients

  • 1 pound lean ground beef
  • salt and pepper to taste
  • 3 (15 ounce) cans dark red kidney beans
  • 3 (14.5 ounce) cans Mexican-style stewed tomatoes
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 dash Worcestershire sauce
  • 1/2 cup red wine

 Directions

  1. In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
  2. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
  3. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.