Slow Cooker Chili Recipe in Crockpot Recipe, Fall, Recipes. Crockpots to the rescue!
There’s nothing like a warm bowl of chili on a chilly Fall evening, right?!? This Crockpot Chili Recipe is a snap to prepare! What you’ll need: 1 1/2 tablespoons vegetable oil3/4 pound stew beef, cut into 3/4-inch cubes2 tablespoons chili powder1 teaspoon cumin2 tablespoons flour1 large onion, chopped2 to 3 cloves garlic, minced1 small green or red bell pepper, chopped1/4 cup chopped fresh parsley16-ounce can black beans, drained and rinsed16-ounce can red kidney beans, drained and rinsed28-ounce can diced tomatoes1 1/2 cups beef broth2 tablespoons barbecue sauce1 1/2 tablespoons brown sugar3/4 teaspoon saltSour cream, chopped fresh parsley, or chopped red onion for garnish How to make it: Heat the oil in a large skillet over medium-high heat. Thanks to Disney’s Spoonful.com for sharing this fabulous recipe with The Frugal Girls… we hope you like it!!
See Also: Chipotle Chicken Taco Salad » Nutmeg Notebook. This is one of our favorite summer salads.
This recipe is very forgiving so feel free to adapt it to your personal taste. It is filled with the goodness of fresh salad tomatoes, avocado, corn, black beans, romaine lettuce and a full flavored creamy Chipotle dressing. The dressing is amazing and you will find yourself making it to use on other salads as well.Be sure and use romaine lettuce as it is sturdy enough to stand up to the moist ingredients and won’t wilt as quickly. This flavorful salad is just as good on the second day! Chipotle Chicken Taco Salad Dressing: 1/3 cup chopped fresh cilantro2/3 cup light sour cream or yogurt1 tablespoon minced chipotle chile, canned in adobo sauce1 teaspoon ground cumin1 teaspoon chili powder4 teaspoons fresh lime juice1/4 teaspoon salt Salad: To prepare dressing, combine first 7 ingredients, stir until well mixed. To prepare salad, combine lettuce and the remaining ingredients in a large bowl. Tip: Add a spoonful of adobo sauce for a spicier salad.
Caprese Pasta. Cook pasta according to package directions and preheat oven to 350.
While pasta is cooking, heat tomato sauce in a small saucepan. When the sauce is warm, stir in the cream and parmesan sauce. Allow the sauce to simmer for a few minutes or until the parmesan is nicely melted and the sauce is smooth. Halve the grape tomatoes, cube the mozzarella, and slice the basil into thin strips. Once pasta is cooked, drain and add it back to the pot you boiled it in. Add the grape tomatoes, the mozzarella, and the basil to the pasta mix and stir until well-combined. Pour pasta into a 13×9 baking dish and bake for 25 minutes, or until dish is warmed through and cheese is melted. I adore caprese. This isn’t a “saucy” dish. Delicious doesn’t have to be difficult or time-consuming.
Make sure you check out all of the other Easy #SundaySupper participants for some easy and delicious meals you can whip up in a snap! ~Renee from Magnolia days is making Spaghetti with Meat Sauce!