Sticking to a healthy eating does not mean you have to be faced with a hour or two of cooking and cleaning once you get home.
Relaxing is just as much of a priority in a healthy life style as fitness is. I enjoy cooking, but when I see a crazy day pop up in my schedule I reach for my crock pot.
As far as Crock pots go- I stick to the basics, I have had my good old crock pot for years. The settings are basic. Off, Keep Warm, low, and high, and that works for me.
What can you make in your crock pot? well just about any thing.
One of my families favorites is my crock pot chili. We do not get any snow here on the sunny west coast, but January brings some rainy days. And this Chili is the perfect amount of hearty and spicy for those chilly nights. The ingredients are simple and can be purchased at any grocery store, no running around looking for exotic spices for this one. It is put together quickly before I leave in the morning and is ready to go by the time I get back. I serve it with the classics – Saltines, chopped onion, and Vegan cheddar. But you can also do vegan sour cream, and green onions. This recipe serves four easily, if you have less, make the whole batch any way, it saves well in the refrigerator or the freezer.
Here what you will need –
1 tsp Olive Oil – I use Cali Virgin, it’s the best!
1 Medium Chopped Yellow onion
4 cloves garlic
1 Bag frozen Beyond Meat Original ground
3 Tablespoons Chili powder (use less if you want less spicy)
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 cup vegetable stock
1 28oz can crushed tomatoes (I used Muir Glenn)
2 16 oz cans dark red kidney beans drained and rinsed
2 tablespoons Bragg liquid Amino’s
salt and pepper to taste.
Set crock pot to desired temperature (see below) and add oil. Add half your chopped onion and all of the other ingredients. That’s it! Easy right?
Temperature guide –
With Crock Pot cooking choose your temperature by how fast you want it done.
Want to eat in 2-4 hours? High Setting
4-8 hours or more – low setting