Slow Cooker Quinoa Chili

Do you quinoa?  I have tried it in several different applications from salads to breakfast cereal and even this chocolate cake. I'll be honest - I don't think it's as great as all the food bloggers make it out to be. But this chili is without a doubt my favorite use of it. I like it better than the ground beef slow cooker chilis I've made, and the slow cooker makes it simple. I usually buy quinoa at Trader Joe's, which I find has the most reasonable price. Give it a try!

from Everyday Reading 

1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 14-ounce can diced tomatoes
1 4-ounce can diced mild green chiles
1 cup frozen corn
2-3 cups vegetable broth (use the higher amount if your crockpot runs hot or you'll be cooking it longer than about 6 hours)
1/2 onion, diced
1 bell pepper (I used red), diced
2 teaspoons garlic powder (I used garlic salt because my beans weren't cooked in any salt)
2 teaspoons cumin
2 teaspoons chili powder
3/4 cup quinoa, rinsed throughly

Guacamole, shredded cheese, crushed tortilla chips, sour cream, etc for serving


Combine all ingredients (except the toppings, obviously) in a crockpot. Cook on high for 3-4 hours or low for 6-8 hours. Stir to combine, salt and pepper to taste, and serve with your choice of toppings.

Meatless Shepherds Pie

I couldn't figure out where to put the apostrophe in the title of this post, so I just left it out. I'm sure you'll all weigh in on the subject.

The following adjectives apply to this dish:  cheap, healthful, filling, warm, easy, tasty.  What more could you want?  Preston and the kids would probably prefer regular shepherds pie, with ground beef, frozen veggies and cream of mushroom soup, but this super cheap version is more likely to appear on our dinner table this fall and winter.

Meatless Shepherds Pie

recipe from The Cheapskate Cook

1 cup lentils, rinsed

2 pounds of a combination of potatoes and sweet potatoes, washed, peeled and chopped
2 tablespoons butter
1/4 cup milk
1 teaspoon olive oil, butter or fat from chicken stock
1/4 – 1/2 cup onion (to taste), finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 teaspoon apple cider vinegar or other vinegar
1 tablespoon ketchup or tomato paste
1/8 teaspoon ground cayenne pepper or a few drops of hot sauce
1 cup frozen sweet corn (optional)

Salt and pepper, to taste

Pour lentils into a small saucepan and cover with stock or water  until stock or water level is one inch above lentils. Bring lentils to a boil.  Reduce heat, cover and allow lentils to cook for 20 minutes or so until done.

Meanwhile, place potatoes in a medium-sized saucepan, cover them with water, add a teaspoon of salt, and bring them to a boil. Reduce heat and simmer potatoes until they are tender and pierced easily with a fork.

Drain the lentils in a colander.

Sauté onion in the small saucepan until soft. Add thyme, spices, lentils, vinegar, ketchup and 1/2 teaspoon salt to the onions and stir to combine add a splash of chicken stock or water (about 1/2 cup) to the lentil mixture and allow it to simmer for about 5 minutes, stirring frequently.

When potatoes are tender, drain them, transfer them to a large bowl and mash them well, blending together the sweet potatoes and regular potatoes. Stir in butter, milk, salt and pepper, to taste.

Pour lentil mixture evenly into a pie pan or 8×8-inch baking dish. Sprinkle lentils with frozen sweet corn. Spread potatoes evenly on top of the corn.

 

Bake the pie in a  375-degree oven for 20-30 minutes, until heated through.