Pumpkin Chili

This chili is my new FAVORITE (and I've tried a lot of recipes). The pumpkin flavor is hidden, it just add a richness and thickener to the sauce.  The original recipe called for meat, but I altered it a bit to make it vegetarian, but I'll put the meat instructions in also, because I might want to try it that way someday too.

About the pic - I LOVE serving chili over baked potatoes, but it also can be eaten alone, over rice, or as delicious Navajo Tacos/Taco salads.

Pumpkin Chili (adapted from realmomkitchen.com)

This is my vegetarian version, look below for meat instructions:

• 1 HUGE sweet onion (or 2 small), chopped
• 1-1/2 sweet peppers, chopped (I used red, but yellow or orange would work too)
• 3 garlic cloves, minced (use 3/4 tsp garlic powder if you don't have garlic on hand)
• 3 cups chicken or vegetable broth
• 3 cans (15 ounces each) beans of your choice (I used black beans, no-salt pinto, & light Kidney), rinsed and drained
• 1-2 cups frozen corn kernels (the more you use the sweeter the chili, I only used about 1 cup)
• 1 can (15 ounces) solid-pack pumpkin (such as Libby brand)
• 1 can (14-1/2 ounces) petite diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

In a large skillet, saute the onion & pepper with a little cooking spray until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

For the meat version: Cut back this recipe to be only 2 cans of beans and 1 pepper. Add to it 2 cups of cooked ground beef, ground turkey, or shredded chicken. If using beef, you may also want to change to beef broth, but I haven't tested that version, so I can't vouch for its tastiness.

Curry & Coconut Vegetable Stew

Home run for healthy, home run for taste! 

Normally I steer clear of coconut recipes because of the high cholesterol/saturated fat content, but for this I used my soy-coconut milk recipe and had great results.  This is a meal that will be repeated in our house.

Curried Vegetable and Chickpea Stew (adapted from thekitchn.com)

• 1 teaspoon olive oil
• 1 large onion, diced
• 2 medium white or red potatoes, peeled and diced
• 2 tsp salt
• 1 Tablespoon curry powder
• 2 teaspoons brown sugar
• 1 tsp ginger powder
• 3 garlic cloves, minced
• 1 jalapeno chili, seeded and minced (for milder curry, I used a 4 oz can of mild green chiles)
• 2 cups low sodium vegetable or chicken broth
• 2 (16-ounce) cans beans, drained and rinsed (originally chickpeas, but I used a combo of chickpeas and pinto, you can use any beans you like)
• 1 bell pepper, diced (I used red)
• 1 small head of cauliflower, cut into bite-sized florets
• 1 cup carrots, chopped
• 1 (28-ounce) can diced tomatoes with their juices
• 8 ounces baby spinach (most of a 10 oz package)
• 1 cup coconut milk (I used my imitation recipe here)

Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

To the slow-cooker, add the rest of the broth, beans, pepper, cauliflower, and the tomatoes with their juices. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

**Kim's note: at this point, if you'd like a thicker sauce, remove some of the liquids, wisk them with 1 Tbs cornstarch, then return them to the slow cooker, stirring to incorporate.

Slice spinach into thin strips, then again into chunks. Reduce heat to warm, stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Serve, or leave in the warm slow cooker until ready to serve.  Taste and adjust salt, pepper, and other seasonings as needed.

Serve on its own or over cous cous, rice, or quinoa.

"Cream" of Potato Soup

This soup is for my fam who's either vegan or lactose free. It's a potato soup that still packs some protein, is super easy to make, and can be a base for a multitude of other things (add veggies, grains, whatever you like).

"Cream" of Potato Soup

• 3 large baking potatoes
• 4 cups vegetable or chicken broth
• 1/2 cup raw cashews
• 1/4 tsp black pepper
• 3 cloves garlic
• 2-3 green onions, just green parts chopped

Peel potatoes, place them whole with all other ingredients (minus green onions) in your slow cooker. Cook on low until the potatoes are tender - time will depend on size, mine took about 4 hours.

Scoop all of the chunks out of the slow cooker with some of the juices and put them into your blender. Blend until smooth then scrap back into the slow cooker.  Add green onions, stir to incorporate the broth, then let cook for about 30 minutes more.

Slow Cooker Baked (and Twice Baked) Potatoes

It came to my attention this week that you can bake potatoes in your slow cooker!  I was so excited that I did a jig – why?  Slow cookers may take longer, but they’re much more energy efficient than traditional ovens which makes your cooking (and electric bill) a little greener. : )

To bake potatoes in your slow cooker:

1. Rinse potatoes to clean them, allow them to dry, then pierce with a fork.
2. Wrap potatoes in foil.
3. Place just the wrapped potatoes in your slow cooker.
4. Cook on High until softened. (I did three large potatoes and it took about 5 hours, but it may need to be longer if you really fill your slow cooker).

So, with this new info at my disposal I got to thinking – if I can BAKE potatoes in my slow cooker, certainly I can bake them twice in my slow cooker.  I did:

Oh baby these were tasty.  Slow cooking potatoes makes them extra potato-y somehow, but I will also say that doing this method makes for softer twice baked potatoes instead of crisp ones like in the oven.  Here’s what I did:

1. Bake potatoes in slow cooker.
2. Remove potatoes from foil wrappings, cut lengthwise.
3. Remove insides with a spoon into a large bowl, reserve skins.
4. Once all of the potato skins have been emptied, mash the potatoes with non-fat sour cream, skim milk, chopped green onions, and bacon (crumbled or bacon bits).
5. Stuff potato skins with mashed potatoes.
6. Place stuffed potatoes back in the slow cooker (now set to low), and top with shredded cheese.
7. Cook, with the lid slightly cracked, until cheese melts and all is heated through (about 20-30 minutes).

Slow Cooker Indian Chicken

The original recipe was called Butter Chicken, but I killed the butter, simplified the spices, and adapted it to my slow cooker to make it easier for a busy mom.  Goes great with warm naan!

Slow Cooker Indian Chicken

• 1 medium yellow onion, peeled and diced
• 2 cloves garlic, finely minced
• 1 jalapeño, seeded, and finely chopped
• 1 tsp olive or canola oil
• 3 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon cardamom
• 1/2 teaspoon coriander
• 1 can (6 oz.) tomato paste
• 2 cups chicken broth
• 1/2 cup fat free half-and-half
• 3-4 boneless, skinless chicken breasts, trimmed
• 1/4 c. chopped fresh cilantro

In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder. Cook stirring, constantly for another minute.

Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Place chicken breasts in bottom of slow cooker, add sauce to cover.

Cook on low for 4 hours, or until chicken is cooked through. Shred chicken meat, turn slow cooker down to warm, pour in the half and half and cilantro, stir to incorporate it, then let the mixture warm until time to serve

Serve over hot cooked rice.