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Tuesday, September 17, 2013

Yummy Mummy Recipe: Slow Cooker Veggie Chilli & Cornbread

This recipe involves 2 things I love: slow cookers and veggies! My sister in law gave me this recipe and I'm so grateful for it now that Summer is fading away. Because it's good for our bodies & wallets, we try to eat vegetarian 2- 3 nights a week. Since I used to be vegetarian I find this quite easy to incorporate into our meal planning, and Will likes the variety in meals. However, I have to make sure the vegetarian meals have enough substance to them so that you're not left feeling hungry in 20 minutes. Chilli is great because the beans pack a hearty punch; toss in the carbs from the corn bread and your appetite shouldn't be disappointed.



Yummy Mummy Recipe: Slow Cooker Veggie Chilli

2 medium onions, diced
5 cloves garlic, minced
1/2 tsp olive oil
1 green pepper, diced
1 red pepper, diced
2 stocks celery, chopped
6 roma tomatoes, chopped
2* 15 oz kidney beans, drained & rinsed (and/ or black beans)
(you could also add a can of baked beans if you like)
1 6 oz can tomato paste
8 oz frozen corn
1 tsp salt
3 tsp chilli powder
1/2 tsp black pepper
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp dried oregano
1 1/2 cups chicken or veggie broth

Saute onion & garlic in oil until onion is cooked/ soft.
Prep veggies and add to slow cooker.
Add all other ingredients & mix well.

Cook on low for 6- 8 hours or on high for 3- 4 hours. Mix occasionally.
(I had to help break the tomato paste down because it's so thick).


Bread Maker Cornbread (2 lb loaf) from Bread Machine Diva
My bread maker instructs to pour in liquids first; follow the instructions for your specific bread maker.
1 cup cornmeal
1 – 1/4 cup flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla
2 eggs – lightly beaten
1 cup milk
1/4 cup melted butter or oil
I used the cake/ sweet setting & selected the light crust option