Slow Cooker Butternut Squash Bean Chili

April 13, 2015April 13, 2015 / 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

Place all the diced and chopped veggies in the crockpot (squash, onion, garlic, peppers, cauliflower).
Cover veggies with canned tomatoes, sauce, beans and spices (chili powder, cumin, cayenne pepper).
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!

Meatless Monday: Zoodles with Spinach Basil Pesto

March 23, 2015March 23, 2015 / Melissa (I Crashed the Web) / 5 Comments

I love my spiralizer. Have I told you that lately? Okay, I did just last week … But seriously, I’ve even written an ode to my spiralizer.

I love my zoodler.

It makes cooking so much fun.

I feel like a kid.

There you have it – my haiku to my spiralizer. There’s just something about it that makes cooking so much fun and reminds me of when I was a kid playing with play dough and making mystery meals … you know what I mean? Now that that’s off my chest (#awkward), here’s a quick and easy recipe that I made last week for St. Patrick’s Day- a super green, yet healthy, vegan dish for B and me. Sorry, I’m Italian and we had already had corned beef on Sunday – so for the holiday it was super green noodles.

zoodles and pesto

Zoodles with Spinach Basil Pesto

Here’s what you need:

2 medium-to-large zucchini
1 large garlic clove
a large bunch of basil – about 3/4 cup
1/2 cup spinach
1/4 cup toasted chopped or slivered almonds (toasting them brings out a nutty flavor)
3-5 Tablespoons extra virgin olive oil (depending on how thin you like your pesto – I like mine a little thicker so I use less olive oil)

Here’s what you do:

Using your zoodler (okay, or spiralizer) cut your zucchini into fun noodle-like pieces. When done, I put my zoodles in a pile on the cutting board and like to cut them in 1/3s or 1/2s so the pieces aren’t so large. Set aside.
Add garlic, basil and spinach to blender or food processor. I use my food processor and it works just fine. Mix well.
Add in toasted almonds, continue to blend until a thick paste forms.
Add in olive oil, one tablespoonful at a time and continue to blend until paste becomes somewhat creamy. Add in any extra salt, garlic, basil or olive oil to taste, as necessary. Mine makes about 1/3 cup pesto, which is perfect for this recipe. You could probably use a little less pesto but I like my zoodles coated!
In a pan over medium heat, toss zoodles with pesto and heat for about 3-5 minutes or until just tossed and warm. Enjoy! Makes two healthy dinner portions.

Top with any of your favorite toppings – I like mine with parmesan cheese (not vegan), diced tomato, more fresh basil and even sometimes sautéed onions.

I’ll definitely be sharing more zoodle recipes soon – I’ve already made shrimp zoodle scampi, zoodles with homemade tomato sauce … and even used my spiralizer on sweet potatoes to make curly sweet potato fries!

Some questions for you:

What’s the next Meatless Monday recipe you have planned? I’m joining with this MM linkup and of course checking out MeatlessMonday.com for ideas!
Zoodler fans – what zoodle recipe should I make next? This is my second one shared in a week.
How do you make your pesto? I typically use basil, olive oil, parmesan cheese and pignoli nuts, so this is a different version for me!

Meatless Monday: Sweet Potato Zucchini Hash

March 9, 2015March 19, 2015 / Melissa (I Crashed the Web) / 5 Comments

I can’t believe it’s been so long since I posted a recent Meatless Monday blog post. I’ve been eating plenty of meatfree meals (I give up meat for Lent every year) but I guess I haven’t been blogging about them! For example, here are some photos of the meals I’ve been enjoying: (these were originally from my Instagram account – feel free to follow me there @koskim for more gratuitous food shots)

Curried lentils with sweet potato and cauliflower

breakfast for dinner! egg white omelets with potatoes, peppers, onions and avocado

veggie burger with a side of – veggies!

cabbage and papaya salad with peanuts

spaghetti squash with homemade spicy tomato sauce and tofu

Anyway, finally, I’m sharing a recipe with you so that you can eat meatless on Monday (or any day!). I LOVE making this recipe and have made it or a variation of it probably too many times in the past month to count – but it’s so simple and so delicious and healthy that you should try it too! Leftovers are great as well – I typically have four 2-cup size servings with this recipe and then have enough leftover for 2 lunches.

sweet potato zucchini hash-icrashedtheweb

Sweet Potato Zucchini Hash

Serves 4

Here’s what you need:

2 TB olive oil, divided
1 onion, diced
2 zucchini, diced
2 bell peppers, finely chopped
1 sweet potato, diced
2 tsp. cumin, divided
2 tsp. ground paprika, divided
2 tsp. garlic powder, divided
1 tsp. cayenne pepper, divided (or more if you like it spicy! Note – if you have fresh hot pepper – like chili peppers or jalapeño, feel free to substitute with this)
salt and pepper to taste
Optional toppings: avocado, cilantro, hot sauce, tofu, sunny side up egg (not vegan)

Here’s what you do:

Preheat oven to 400 and finely dice all your veggies. If you’re like me, this may take a little while.
Place diced sweet potato on a prepared baking sheet (I spray mine with Pam or olive oil spray). Sprinkle generously with 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder and 1/2 tsp cayenne pepper. Cook in preheated oven for about 15 minutes. Check often so not to burn and toss potatoes halfway through.
While potato is cooking, heat half of olive oil in a large pan. Sautee onion for a few minutes or until translucent. Add in remaining chopped up veggies – peppers and zucchini. Add in remaining cumin, garlic powder, paprika and cayenne pepper and cook for about 7-10 minutes or until veggies are browned and softened.
When potatoes are done, add to pan with rest of veggies. Toss to incorporate. Finish until cooked but not mushy!
Enjoy! I like mine topped with cilantro and tofu. Other fun toppings include avocado, hot sauce and/or a sunny side up egg. I’ve also served it over spinach for an extra nutritional boost. The one pictured (above and below) has tofu crumbles in it.