I don’t like pork. Especially bacon. ((I know it’s so uncool to not like bacon, but alas, I was never cool.)) I’ll eat the occasional bratwurst with a beer, meat on a pizza, or add Italian sausage in my family recipe pasta sauce, but I don’t do pork loin, pork chops, breakfast sausage, etc. So when I found a great Chile Verde recipe, I subbed the pork with beef stew meat, and this delicious meal was created. It is one of my favorites to freeze and have as ‘frozen meal’ lunch with out all the preservatives and crap found in commercially made frozen meals. I also don’t like cooked carrots is why I only chop them into thirds, so I can pull them out and throw away (in the compost bin) when stew is done. Just use for the sweet flavor they add.
As a meat eater, I am becoming more and more enamored by vegetarian dishes. To the point where I think I might actually make the conscious decision to stop making meat and/or dairy a priority. Mostly because it can be expensive! Secondly because it can be unhealthy. I am not making any promises, I have enough goals I am focusing on for this year. But I will admit there is a level of curiosity.
In my weekly quest to try a new recipe a lot of them have been vegetarian, by accident really. Here is my delicious find of a vegetarian chili. Easy to throw together before heading to work during the week!
Slow Cooker Vegetarian Chili
2 cups low sodium vegetable broth
1/4 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
2 tsp steak sauce
1 tsp salt
2 garlic cloves
1 mini chipotle cube bullion
2 15oz cans no salt added black beans
1 15oz can no salt added kidney beans
1 15oz can no salt added pinto beans
2 14.5oz cans diced tomatoes
Naturally Yours sour cream
Crushed Tortilla Chips
Rinse and drain all beans. Combine with all other ingredients except toppings. Cover and cook on low for 8 hours. Enjoy with toppings of your choice!