Easy as ABC Monday: K is for Kidney Beans
Kidney beans are a great source of protein and fiber. Named for their kidney shape, they are great in chili. Here’s an easy crock pot recipe you can spice as much or as little as you like. This is also a great recipe for sneaking in vegetables. If you have leftover vegetables you can add them whole, finely chop them, or stick them in the food processor for a few pulses. You can do the same with raw veggies. I often add small pieces of carrots, broccoli and green beans. Sweet potatoes and squash are also good additions.
Crock Pot Chili
INGREDIENTS:
* 2 lbs. ground chuck (you can substitute ground turkey, chicken or meat substitute)
* 1 chopped onion
* 2 cloves garlic, minced
* 1 green pepper, chopped
* 1 jalapeno pepper, minced (and seeded if desired)
* 2 to 3 ribs celery, chopped
* 1 large (28 oz.) can crushed tomatoes
* 1 (8 oz.) can tomato sauce
* 2 cans kidney or pinto beans, rinsed and drained
* 1 tsp. pepper
* 3 tsp. chili powder
* hot pepper, to taste, cayenne
* 1 tablespoon cumin
* 1 tsp. garlic salt
PREPARATION:
In a large skillet, brown the ground beef. Drain well, leaving 1-2 tablespoons of fat in the skillet. Cook the onion and peppers in the reserved fat until softened, about five minutes. Add the garlic and cook for about 30 seconds more. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.
Serve with shredded cheese, sour cream, fresh cilantro sprigs, lime wedges and tortilla chips.
Serves 6 to 8.
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