I’ve started using the old slow cooker again. First this summer, when it was too hot in the house I put it out on the patio and made curried chicken with coconut milk…yum…
Today, it was clean-out-the-fridge day. It’s been a busy couple weeks work-wise and all the virtuous choices I’ve made in the last couple weeks on my organic vegetable order are…still sitting in the fridge. The celery is getting limp, there are too many carrots…
Making a pot of Veggie Chili in the slow cooker is a great way to use up many things. Just throw everything in the pot and let it cook all day! No measuring, no strict timing.
So into the pot went:
-a couple cans of diced tomatoes and their juice
-several large cans of black beans, red kidney beans and pinto beans
-diced onions, yellow and red bell peppers, celery, mushrooms, zucchini, carrots, yams
-salt, pepper, dry mustard, old bay seasoning, cayenne, a packet of onion soup mix and some molasses.
assembling the ingredients….
When I’m energetic enough, I do saute some of the items to enrich the flavor, but it’s not absolutely necessary. I didn’t have any lentils this time, but I like to add canned lentils or dry (or briefly soaked) small red lentils. I also often add corn. I also give the harder veggies a few hours head start, then add the tender ones a little later. I like a fine dice, so all pieces are similar or smaller sized than the beans. This can be a vegan dish, but I sautéed the onions, peppers, celery and carrots in some bacon fat to start. You could also add ground meat as well.
ready to cook…
Anything goes! And you end up with a versatile dish that you can serve with rice, couscous, baked potatoes or bread. I got out the Glad-ware containers and put 8 servings into the freezer for quick and easy (and satisfying) lunches, and a spare container to take to an ailing friend.
Ahhh! The fridge is tidy now! I’m satisfied.