chili

WIAW: Lunch Mishmash

/ Melissa (I Crashed the Web) / 5 Comments

Cheers to Wednesday! I don’t know about you – but being back after the holidays has been rough. I’ve been tired and getting over being sick – so I’m definitely happy it’s finally Wednesday – and time for  What I Ate Wednesday!

Egg white oats to start my day. I mix in some flaxseed and brewer’s yeast too!

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Morning snacks included some mixed nuts and boobie balls (aka energy balls for all you non-breastfeeding folks.20170105_121815

I love leftovers for lunch. I had leftover spicy chicken burger, peppers/onions and a bite of a salmon burger. Random? Yes I know – but that’s what I love. A mishmash! 20170105_131231

Snacktime included another apple and some cashews…yummmmmm – I love that mix of sweet and salty.20170105_153201

And dinner was mostly a freezer meal! It was turkey chili I had made a few weeks ago, along with some new cornbread.  I attempted to make cornbread without any milk (because I didn’t have any) – my usual recipe calls for buttermilk – and it turned out pretty good! It was a little more crumbly than usual but I managed to eat a few pieces (not pictured).20170105_194123
And that was it. A great meal for a snowy evening and I then passed out before dessert (okay, who am I kidding – I had a few pieces of cornbread for dessert, too).

Another week, another What I Ate Wednesday.
Some questions for you:

  • Do you have a favorite cornbread recipe?
  • What do you typically do for lunch – go out? Mishmash? Leftovers? Pre-planned meal?

Disclaimer: Stemilt sent me some complimentary Skylar Rae cherries, and I loved them. All views are my own. 

Slow Cooker Butternut Squash Bean Chili

/ Melissa (I Crashed the Web) / 6 Comments

I don’t know about you, but where I am is JUST starting to feel like spring! This past weekend was gorgeous, it’s supposed to be 60 today … but the past few weeks have been pretty chilly for April! We still have had a few chilly days, a few cold nights, and even some frosty mornings. That being said, I am trying to embrace it. So yes, we’re still eating soups, chilis and other wintry foods. Truth be told? I love chili and hot soup all year round so at least food-wise, I can’t complain.

Looking for a meat free chili that you can set and forget about? Here you go! I made this chili in the crockpot one night when I knew we’d only have 30 min to prepare and eat dinner … and since I like to sit and enjoy a meal, I knew I wanted to spend the 30 minutes eating (and not cooking/cleaning). This was the perfect solution, and even B enjoyed his meatless bowl! Just in time for Meatless Monday, here’s a slow cooker vegetarian chili you can enjoy.

slow cooker butternut squash %0Abean chili (3)

Slow Cooker Butternut Squash Bean Chili

Here’s what you need:

  • 1 medium butternut squash, peeled and cut into cubes
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 2 red bell peppers, diced
  • 2 jalapeno peppers, sliced
  • 1 cup cauliflower, diced
  • 1 (28 ounce) can diced tomatoes with green chilis
  • 1 (8 ounce) can tomato sauce (or even better, homemade!)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can of kidney beans, rinsed and drained
  • 2 Tablespoons ancho chile powder
  • 1-2 Tablespoons ground cumin (to taste)
  • 1 tsp cayenne pepper or more (or to taste)
  • hot sauce (I like cholula) to taste
  • Optional toppings: Greek yogurt, cheese, avocado, cilantro, more hot sauce

Here’s what you do

  1. Place all the diced and chopped veggies in the crockpot (squash, onion, garlic, peppers, cauliflower).
  2. Cover veggies with canned tomatoes, sauce, beans and spices (chili powder, cumin, cayenne pepper).
  3. Set crock pot on low for 7-8 hours. Add in hot sauce before serving and when plated (or bowled)? add your additional toppings! I love topping mine with cheese and avocado (vegetarian) or just avocado (vegan).

slow cooker butternut squash bean chili in the crockpot

Some questions for you:

  • How do you like your chili? Meaty? Beany? Tons of veggies?
  •  Do you have any good vegetarian crockpot recipes?

Joining this Meatless Monday linkup again!

Sweet Potato Chicken Chili

/ Melissa (I Crashed the Web) / Leave a comment

Whether I like it or not, the weather is getting cooler and we’re well on our way to fall and … winter. I don’t mind the weather getting cooler – especially since it means it’s finally officially soup and chili weather!

We got a lot of sweet potatoes in our last summer Fresh Fork CSA, and though I’m a fan of roasting them, making fries, and more – I really wanted to make a chili with them. So I did. Typically I make my chicken or turkey chili in the crock pot to save time, and energy, but for being a chili recipe, this is pretty easy and painless to prepare AND make. You could probably use ground beef – but I always prefer turkey or chicken personally so I haven’t tried it.

sweet potato chicken chili photo - i crashed the web

Sweet Potato Chicken Chili

Here’s what you need:

  • 1 Tbs olive oil
  • 16 oz lean ground turkey or chicken
  • 1 medium yellow or Spanish onion, chopped
  • 1 medium sweet pepper, chopped
  • 1 Tbs garlic powder
  • 1-2 tsp cumin
  • 1 tsp chili powder
  • 10 oz can tomatoes with green chilies
  • 16 oz can diced tomatoes
  • 8 oz can tomato sauce
  • 2 cans our favorite beans – I used kidney and Great Northern beans
  • 2 medium sweet potatoes, peeled and chopped into cubes about 1/2-1 inch thick

Here’s what you do:

  1. In a Dutch oven, brown the ground chicken over 1 Tbs olive oil. Cook, on medium-high, and break apart chicken as it cooks. Season with some of the garlic powder and cumin as it cooks.
  2. After chicken is cooked through, add onion and pepper and some more of the cumin and garlic powder. Continue to cook for another 2-3 minutes until onion starts to become translucent.
  3. Add the can of tomatoes with chilies, diced tomatoes, tomato sauce, beans and sweet potato.
  4. Add rest of spices – rest of cumin, garlic powder and then chili powder. Stir to combine mixture.
  5. Cover Dutch oven most of the way and simmer over medium to medium-low heat for about 25-40 minutes or until the sweet potatoes are soft and full cooked. Stir often.
  6. Serve in a bowl. Mine made about 9 cups and I had about 1 1/2 cup for my dinner serving.
  7. Enjoy alone, over rice or with corn bread. I chose the corn bread — because why not?

And that, my friends, is the perfect fall meal!

sweet potato chicken chili image - i crashed the web

sweet potato chicken chili

sweet potato chicken chili 2- i crashed the web