One of the things I’ve been doing a lot more is cooking at home. I used to use my pain disorder as an excuse to not cook, and since I’m the primary cook in the house, that would mean we would end up ordering or eating out often.
As you may imagine, this can be expensive, in both financial and health ways.
Over the last few months, we’ve been eating in, at home, and experimenting with different recipes to find a variety of things that we like. And, not only are we finding awesome, cheap things, that we like to eat, but we are all healthier. Both Caroline and I are losing weight and we get to spend more time as a family around the dinner table.
Long story short, I want to share one of our favorite recipes with you. This is my slow cooker chili recipe:
2 cups tomato juice
15 ounce can tomato sauce
14.5 ounce can diced tomatoes
27 ounce can dark red kidney beans
26.5 ounce can black beans
1 green pepper, chopped
1 medium onion, chopped
1 cup frozen corn
1 lb ground beef or turkey, browned
2 tsp chili powder
1/2 tsp crushed red pepper
1 tsp ground cumin
1 tsp garlic powder
2 tsp sea salt
1/2 tsp ground black pepper
1 tsp paprika
1/2 tsp cayenne pepper
1/2 cup brown sugar
Sauté onion and green pepper in skillet for 2 minutes. Add ground beef or turkey to skillet and cook until browned.
Mix all ingredients in 4 or 6 quart crock pot.
Cook on low for 7 to 8 hours or on high for 5 to 6 hours.
I hope you try this recipe and enjoy it!