I thought I'd have a ton of time having both of the kids in school. Subbing, various appointments, and errands seem to impose on all of this supposed free time. Yesterday for example I had one kid home and one in school. My agenda included a doctor appointment, a chiropractor appointment (oh my aching back!), and pick up to tackle. These kind of days further inspire my need for a friendship with that darn crock pot. Chili just calls to be made on a cool, wet, and busy fall day.
Sunrise Vegetarian Chili
1 medium onion chopped
1 squash of choice chopped
1/2 cup chopped orange cauliflower
1 carrot chopped
1 small red bell pepper chopped
1 heaping tbsp coriander
1 heaping tbsp cumin
1 tbsp chili
2 tsp salt
1 tsp pepper
1 28 oz can diced tomatoes
16 oz pinto beans
16 oz white beans
1/2 cup favorite salsa
3/4 cup tomato paste
1. Chop onions and sauté until they start to turn brown. Add the coriander, cumin, and chili to the onions and stir until well combined and fragrant.
2. Chop all of the veggies. You can do this as the onions are browning.
3. Add the cooked onions, chopped veggies and the rest of the ingredients directly to the crock pot.
4. Turn that crock pot on to low and prepare to enjoy at the end of the day. Mine cooked for 6 hours. Once I returned home I turned to warm.
5. Adjust seasonings as needed.
1 cup polenta or yellow grits
3 1/2 cups of veggie broth
1 tsp olive oil
1 tbsp nutritional yeast (optional)
1/2 tsp salt
1. Bring the broth to a boil.
2. Slowly add the polenta to the boiling broth and reduce to a simmer. Add the oil, optional nutritional yeast, and salt. Stir together, cover, and cook until thickened for 15 minutes. Check frequently to watch for clumps.
3. If you have empty cans first oil the inside. Add the polenta to the two cans. You'll need to protect your fingers as those cans get really hot. If you don't have cans you can put the polenta in a lightly oiled 8 inch baking dish and put in the fridge to cool. The cans take longer to cool and that is why I added them to the ice tray.
4. Slide the polenta from the can and slice. If using a dish, cut the polenta into squares.
This meal took 40 minutes of work and that was spread out during the day. Next time I use the crock pot I'll prep the meal the night before and store the ceramic dish in the fridge. As I prepare lunch the next morning all I have to do is take the dish out of the fridge and turn the crock pot on low. How cool.