As I examined the state of my kitchen – a sink full of dishes, pots thrown everywhere, plastic containers scattered about, water bottles rolling around, and pieces of recycled paper torn apart – I did NOT feel like cooking. Questioning my decision to let Dean Burrito explore the kitchen, and trying not to trip over anything, I noticed the slow cooker tucked in the back of one of the now empty cabinets. It was only 8am and I figured it was the perfect time to dust off the slow cooker and pop in ingredients for a super simple dinner later. My go-to meal: chili! Since I was already on a buffalo cauliflower kick and had plenty of florets in the fridge, I used those ingredients as a jumping off point. Tossed in some beans and tomatoes (fresh since I had ‘em, but canned works well too!), and diced up some sweet potato for some sweetness to help balance out the heat (I love spicy, but balance helps make a meal enjoyable on multiple levels). I went about my day, walking in and out of the apartment for various errands and such, knowing that I didn’t have to worry about dinner. And once the little guy went to bed at 7, all I had to do was scoop my chili into a bowl, add my favorite toppings, and enjoy a hot meal without all the fuss. This delicious bowl is comforting and perfect for fall. Happy “slow” cooking!
- 1 large red onion, medium diced
- 1/2 large head of cauliflower, cut into bite-sized florets
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 3 large tomatoes, diced
- 1 (15 oz) can tomato sauce
- 1 sweet potato, cleaned well and medium diced
- 1/2 cup hot sauce (like Frank’s red hot)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 cup water
- 1/2 cup quinoa or whole wheat cous cous (optional)
Add all ingredients, except cous cous to a slow cooker. Set to low for 8 hours.
For a thicker chili, add quinoa or cous cous to slow cooker 30 minutes before end of cooking time.
Serve with your favorite chili toppers – shredded cheese, chopped green onions, plain Greek yogurt…sky’s the limit!
Note: This makes about 4-6 servings of chili. Fill extras in re-usable containers and store in the fridge for easy heat and eat meals for the rest of the week. Freezing works too!