Butternut Squash Chili

It does not get easier than this Chili! It’s vegan too!

  • 14 oz diced tomatoes
  • 14 oz tomato sauce
  • 1 c veggie broth
  • 4 cloves garlic, minced
  • 1 – 2 chipotle chilies, chopped
  • 2 tbsp Adobo sauce
  • 1 tsp ancho chili powder
  • 1 tbsp cumin
  • 1/2 tsp salt
  • Pepper
  • 4 c cubed butternut squash
  • 1 can black beans, rinsed
  • 12 – 16 oz frozen corn
  • 1 tbsp lime juice

Toppings:

  • 1 avocado, sliced
  • 1/ c chopped green onions
  • Chopped cilantro
  • Vegan Cashew Creme

Place all chili ingredients in a slow cooker, stir well and cook on low for 6 – 8 hours.

Serves with toppings.

Serves 6 – 8.

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Indian Butter Chickpeas

Another winner from Skinny Taste! So easy – I cooked it in the pressure cooker – it can also be slow cooked for 6 – 8 hours.

  • 2 15 oz cans Chickpeas, drained
  • 1 28 oz can crushed tomatoes
  • 5 cloves garlic, minced
  • 2 tsp ginger
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam Masala
  • 1/4 tsp cayenne
  • 1/2 c full fat coconut milk
  • 1 tbsp ghee or oil
  • Salt and pepper
  • 1/4 c cilantro, minced
  • 2 c cooked rice

Put all the ingredients except rice and cilantro in a pressure cooker. Add 3 c water and stir to combine.

Seal and cook on high for 12 minutes. If sauce is thin, cook on reduce for 10 – 20 minutes.

Serve over rice with cilantro garnish.

Serves 6 – 8.

Honey Pork Loin

My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.

  • 4 lb pork loin
  • 2 sprigs rosemary
  • 2 tbsp Dijon
  • 4 tbsp honey
  • Lemon, juiced

Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.

Serves 8.

Slow Cooker Stuffed Pepper Soup

All of Skinny Tastes recipes are wonderful and easy! This makes for a tasty weeknight meal.

  • 1 lb ground beef
  • Salt and pepper
  • 1 onion, chopped
  • 3 bell peppers, chopped
  • 3 cloves garlic, minced
  • 2 c chicken stock
  • 2 14 oz cans petite diced tomatoes
  • 1 14 oz can tomato sauce
  • 1/2 tsp marjoram
  • 3 c cooked brown rice

Brown meat in sauce mode, add onions, and cook until soft. Add remaining ingredients except rice and cover and cook on low for 8 hours.

Serve over rice.

Serves 6.

One Pot Mujadara

This recipe is totally comfort food – combining the rice and lentils in the multicooker makes for an easy peasy tasty meal!

  • 1 c lentils
  • 1/4 c olive oil
  • 4 leeks sliced thin
  • Salt
  • 2 cloves garlic, minced
  • 3/4 long grain rice
  • 2 tsp cumin
  • 1/2 tsp allspice
  • 1/2 tsp cayenne pepper
  • 1 cinnamon stick
  • 4 c baby spinach
  • Hot sauce

Heat olive oil on sauté in your multicooker. Add leeks and cook until crispy, set 1/2 aside. Add the garlic and stir in the rice, sauté stirring for 2 minutes. Drain the lentils and add them. Pour in 4 1/4 c water and add remaining ingredients. Cover and cook for 4 hours. Just before serving stir in spinach and remove the cinnamon stick. Sprinkle with hot sauce when serving.

Serves 6.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

Butternut Squash Soup

Low slow is the key here! The fried leeks are worth cleaning another pot.

Soup:

  • 2 lbs butternut squash, peeled and cubed
  • 1 leek, sliced thin
  • 1 Granny Smith Apple, chopped and cored
  • 1 carrot, chopped
  • 1 quart veggie or chicken stock
  • 1 c lite coconut milk

Garnish:

  • 1 tbsp oil
  • 4 leeks, sliced thin
  • Coconut milk for drizzling

Toss all the soup ingredients in a slow cooker EXCEPT the coconut milk and cook on low for 8 hours or high for 4.

Purée with an immersion blender, stir in coconut milk and keep warm.

Add oil to a large skillet, heat over medium and cook leeks until crispy.

Serve with leeks and a drizzle of coconut milk.

Serves 6.