This the time of year that we spend the most time using the crock pot.
Soups, stews, chili and roasts go on to the menu rotation more than in the warmer weather. We take a break from light salads, rice and veggie stir frys and grilled chicken to add in heartier cold weather foods. Yummy and so soul warming.
I totally love chili, especially in the cooler fall weather.
This nourishing garden fresh chili uses up the last bits of what was still growing in the garden.It’s also easily made from preserved ingredients if you have them.To make this even healthier, simply sprout your beans a day or two before you want to make it.
Don’t forget to add some cornbread on the side to make this meal complete!
- 1 lb ground beef
- 2 cloves garlic
- 1 medium onion, chopped
- 2 cups homemade bone broth
- 6 fresh tomatoes
- 4 cups precooked pinto beans
- 1 jalapeno, seeded and minced
- 1/2 tsp cayenne pepper
- 1 T. chili powder
- salt and pepper
- sour cream
- shredded cheddar cheese
- Begin by sauteeing the onions and garlic in 1 tsp butter. Add the ground beef and cook through. Place meat mixture in a crockpot set on low. Core and quarter the tomatoes and add to the crock. Add the beans, jalapeno, seasonings and cover with the broth. Cook on low for 6-8 hours or 3-4 hours on high. Serve with shredded cheddar cheese, sour cream, and chives.