I’ve been completely MIA… and I have no real reason. 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). 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. 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. If you are using meat, I usually cooked it a little bit and then place it in the crock pot as well. I cooked this on low for about 6 hours and it worked perfectly. I have heard cooking it longer as well (such as 10 hours on low). Add the cilantro at the end. Also adding cheese, sour cream or an avocado would be amazing!
I ate this last night and I also brought it for lunch today! I filled the crock pot with the ingredients, but every time I make it, I always wish there was more. It’s a great thing to freeze and re-heat later.