I’ve been completely MIA… and I have no real reason. Â I don’t know what was up with last week, but I didn’t exercise as much as usual nor did I prepare meals like I usually do (or my husband sometimes does too). Â We were kinda lazy last week, but this is a new week and I plan on facing it head on with my normal routine.
Yesterday, before school, I got our house in order and the laundry done and then David and I headed out for some errands. Â We hit up Costco and the grocery store for some essentials (and some non-essentials, of course).
When I got home, I threw some ingredients for taco chili into the crock pot so dinner could cook itself while I was at school.
Alright, so I had a complete photo shoot with the chili and in no way, shape or form could I make this look as glorious as it tasted (in fact, it looks like puke), but I promise to you, it’s really good, so try it anyways:)
1 15-oz. can kidney beans
1 15-oz. can corn
1 15-oz. can black beans
2 14.5-oz. cans of tomatoes with green chilis (I used Rotel)
1 8-oz. can tomato sauce
1 packet taco seasoning
1 tbsp. cumin
1 tbsp. chili powder
1/4 c. chopped cilantro
Any meat that you want (ground turkey, lean ground beef, boneless-skinless chicken, or meat-substitute; optional) – I used the Boca meat crumbles.
chili peppers chopped (optional)
Combine the beans, corn, cumin, chili powder, tomato sauce, chili peppers, and taco seasoning into the crock pot. Â If you are using meat, I usually cooked it a little bit and then place it in the crock pot as well. Â I cooked this on low for about 6 hours and it worked perfectly. Â I have heard cooking it longer as well (such as 10 hours on low). Â Add the cilantro at the end. Â Also adding cheese, sour cream or an avocado would be amazing!
I ate this last night and I also brought it for lunch today! Â I filled the crock pot with the ingredients, but every time I make it, I always wish there was more. Â It’s a great thing to freeze and re-heat later.