I am constantly being asked by my clients for recipes but I am the type of person who rarely uses one, unless I’m baking or trying out something completely new. I prefer to see what I have in the fridge or what looks good at the store. But obviously not everyone functions this way so here is a recipe that I use often, especially when we need a meal after being out for the day but don’t have time to cook!
I love my crockpot…so much so that I have 2 sizes – Large and medium – for various dishes. We really love Mexican flavors in our household but because my kids can’t handle much spice I make my own blend so everyone is happy. So a crockpot and Mexican are a perfect match. My recipe is as follows but I almost never have the same veggies every time so this is what I had in the fridge and how it came together today. It only took about 10 minutes of prep time so super fast!
1 whole onion, medium sized
2 cups cauliflower chopped
1 cup snap peas chopped
2 large cloves garlic, chopped
1 large can organic chopped tomatoes (I buy in bulk at Costco)
1 large can organic Chickpeas (or any other type of bean) rinsed and drained
1 bunch fresh cilantro chopped
1 tsp Mexican Chili powder blend (less or none if you want no spice)
1/2 Black Pepper
2 tbsp. Cumin Powder
Juice of 1-2 fresh Limes just before serving
Wash and chop all of the fresh veggies and place into a large crockpot. Add in the rest of the ingredients and stir together. I keep the temperature on high until I leave the house, or if you’ll be out all day just keep it on low the entire time. I do not tend to add any extra water as we like a thicker chili.
I serve this with a side salad of mixed greens or romaine lettuce with Luke’s Gluten Free Tortilla Chips, Guacamole and Salsa.
Love Jennifer 😉