Hello everyone! It is Labor Day weekend, which for the Frankman's means laziness! We have pretty much been watching TV and hanging out in our jammies. So this week I will be sharing a lazy recipe of my own. I made this chili with my slow cooker, which means once you get everything into the pot, there's no more work to be had! I used quinoa in this recipe, which adds an extra kick of protein and also helps to thicken the sauce. This is an easily adaptable recipe that you could just as easily make on the stove, or in the oven, but I used to the slow cooker because it was the least amount of work. Slow cookers are amazing, they keep the food at a simmer, and can be left on all day with almost no worries at all. Cooking for long periods of time at a low temperature helps to really create well developed flavor. Even though all your really doing is chopping and combining, the food tastes like you slaved over it. So get your crock pot out and get cooking!
- 1 Small Onion
- 1 Corn on the Cob (or a cup of kernels)
- 1 Small Yellow Pepper
- 1 cup of Black Beans ( soaked or canned)
- 1 Can of Diced Tomatoes
- 1/2 Cup of rinsed quinoa
- 1 TBS of minced garlic
- 2 Cups of Vegetable Stock
- 1 entire chicken breast
- Mexican Seasoning: Cumin, Chili powder, Oregano, Chipotle Chili
- Garlic Pepper Tabasco Sauce
- Salt & Pepper
- Slow Cooker
- Cutting Board
- Measuring Cups & Spoons
First thing rinse your quinoa & black beans, then set aside. Then Chop your onion and pepper. Slice the Kernels of corn off the cob (be careful and use a sharp knife!).
Combine the Corn, Onion, Pepper, Beans & Quinoa in the crock pot.
Next drain the tomatoes and reserve the cooking liquid. I make up my own veggie stock so that is what I used with the tomato juice as my cooking liquid. But you can use chicken broth or even water. Just make sure you have 3 cups of liquid total.
Chop up the chicken into chunks and combine it with the tomatoes and cooking liquid in the crock pot. Now add the garlic, salt, pepper, and seasonings. I used roughly a teaspoon or two of each thing. But by all means season to taste. If you are like me and filled your crock pot to the brim , don't worry because this will all cook down with time!
Stir the mixture up and cover. Cook on low for up to 12 hours, or 6 hours on high. When mine was just about done I tasted it to see if the flavors were balanced. It was really yummy, but I thought it needed some savory spicey-ness. So I added some Garlic Pepper Tabasco sauce and it gave it just what it needed, if you aren't big on spice, this might not be the route for you!
When the chicken is cooked through and the flavors have had enough time to mingle, serve up the chili with cheese and chips! I used Jalapeno Cheddar Jack and Scoops! A squeeze of lime and some fresh cilantro elevate this lazy meal to something truly satisfying. This meal is great because it is spicy, flavorful, and nutritious! If your a vegetarian or vegan simply omit the chicken and cheese! The leftovers will last you for a week if you leave them in the fridge and a month if they are in the freezer. This would also be great in a burrito, on a taco salad, over nachos, or in enchiladas! Let me know in the comments below if you try this recipe! Until next time, peace out!