It’s official, fall has arrived. While I am a big fan of the heat and activity of summer, I equally enjoy the coziness and slow down that fall brings. Sweatshirts on cool nights, Sunday football (Go Browns!), and vibrant colors decorating the trees…yep, I’m a fan.
I am also a fan of busting out my crock pot this time of year and I am super excited to share some of my favorite crockpot recipes with you this year. I love that I can toss the ingredients in at the start of my day and come home to a nice warm cooked meal, all set and ready to go. I started off the season with a seriously simple veggie chili that incorporated some of the seasonal veggies from my CSA. The great thing here is that you can pretty much use any veggies you choose so you can get creative and come up with different combos. This recipe makes several servings so plan to share it or freeze it (or eat a lot of chili which is totally fine too).
Ingredients
- 14.5 oz canned/boxed Diced tomatoes
- 2 C. Corn off the cob (can use frozen)
- 1 large Chopped zuchinni
- Several cloves of crushed fresh garlic
- Chopped red onion
- 1-2 C. soaked or canned/boxed Pinto beans
- 1-2 C. soaked or canned/boxed oz Black beans
- 2 tsp Cilantro (I used Dorot frozen cubes but you can also serve topped with fresh cilantro)
- 11/2 tsp Cumin
- 1/4 tsp Turmeric
- 1 1/2 tsp Chili powder
Honestly, I just tossed in the amount of ingredients based on what our preferences are, use the recipe as your flexible base and play around with it. If you love an ingredient, add more or if you hate it leave it out. This was a big hit in our house. Mark’s response was “this is great, you can’t even tell it doesn’t have meat in it.”
Enjoy!