I decided to share sometimes recipes that really catch my eye.
I found this one online last weekend and decided to give it a whirl!
Slow cooker veggie chili
Ingredients:
1 can of black beans
1 can of kidney beans
1 can of navy beans
1 can of diced tomatoes
1 can of corn
1 onion chopped
1 green bell pepper chopped
2 stalks celery chopped
1 cloves garlic
1 TBL chili powder
1 TBL dried parsley
1 TBL dried oregano
1 TBL basil
Directions:
Combine all ingredients cook on low for 4 hours.
Okay since I am feeling a little more comfortable with cooking things and adding to a recipe this time around I decided to try that, not a huge difference, but I had this summer squash I needed to cook so I plopped that in there as well. I am sure you could add almost anything because it's veggie. I am also going to move into buying beans in the raw and start cooking them on my own rather than using canned. I just want the bean without all the other stuff, but I am not opposed to eating canned either if I am in a pinch with time.
I am pretty excited about this recipe!!! This recipe really rocked! I was able to eat off of this recipe 3 times this past week, it was that yummy!!!
The only thing I'd change next time is adding more veggies, you can never have enough of those!
Enjoy!
Grateful this week for:
1. Communication with Alyssa because we are very open in our family.
2. Getting off work at 11:30.
3. Rain.
4. God answers that are quick and right before us.
5. Dayv calling just to hear me laugh.
6. My honesty.
7. Sleeping in. Well for me sleeping in is 7 and I cherish that!
8. Fruits and veggies.
9. Knowing that when we wake up it is actually a new day. Not because it truly is just the next day, but because the day is full of newness for us having another chance.
10. Writing from the Lord.
Slow cooker veggie chili
Ingredients:
1 can of black beans
1 can of kidney beans
1 can of navy beans
1 can of diced tomatoes
1 can of corn
1 onion chopped
1 green bell pepper chopped
2 stalks celery chopped
1 cloves garlic
1 TBL chili powder
1 TBL dried parsley
1 TBL dried oregano
1 TBL basil
Directions:
Combine all ingredients cook on low for 4 hours.
Okay since I am feeling a little more comfortable with cooking things and adding to a recipe this time around I decided to try that, not a huge difference, but I had this summer squash I needed to cook so I plopped that in there as well. I am sure you could add almost anything because it's veggie. I am also going to move into buying beans in the raw and start cooking them on my own rather than using canned. I just want the bean without all the other stuff, but I am not opposed to eating canned either if I am in a pinch with time.
I am pretty excited about this recipe!!! This recipe really rocked! I was able to eat off of this recipe 3 times this past week, it was that yummy!!!
The only thing I'd change next time is adding more veggies, you can never have enough of those!
Enjoy!
Grateful this week for:
1. Communication with Alyssa because we are very open in our family.
2. Getting off work at 11:30.
3. Rain.
4. God answers that are quick and right before us.
5. Dayv calling just to hear me laugh.
6. My honesty.
7. Sleeping in. Well for me sleeping in is 7 and I cherish that!
8. Fruits and veggies.
9. Knowing that when we wake up it is actually a new day. Not because it truly is just the next day, but because the day is full of newness for us having another chance.
10. Writing from the Lord.
2 comments:
Wow, that veggie chili looks awesome! Looking at the photos...I thought your squash was potatoes. I bet some potato would be good! :)
YUM!!
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