VEGETARIAN CHILI

INGREDIENTS

• 2 cups black beans, cooked
• 2 cups kidney beans, cooked
• 1 can diced tomatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cups corn kernels (frozen or fresh)
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

DIRECTIONS

1. Place all the ingredients in the crockpot.
2. Stir to combine, and season with chili powder, cumin, salt, and pepper.
3. Cook on low for 6-8 hours or on high for 3-4 hours.
4. Serve vegetarian chili with your choice of toppings, such as shredded cheese, sour cream, or diced avocado.
    

CREAMY CAULIFLOWER SOUP

INGREDIENTS

• 1-3/4-pound Yukon Gold potatoes, peeled and cut into 1 inch cubes
• 1 chopped medium head of cauliflower
• 1 chopped small onion 
• 3 minced garlic cloves
• 1 large bay leaf
• 3 tsp dried celery flakes 
• 1-1/2 tsp salt
• 1-1/2 tsp adobo seasoning
• ¾ tsp ground mustard
• ¾ tsp cayenne pepper
• 6 cups water
• ¾ cup nonfat dry milk powder

 
 DIRECTIONS

1. Place the first 10 ingredients in a 6-qt. slow cooker. Add water, and sprinkle milk powder over top.
2. Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove the bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.

Thanks to our friends at tasteofhome.com for this delicious recipe.
 

BBQ PULLED CHICKEN  

INGREDIENTS

• 1 8-ounce can reduced-sodium tomato sauce
• 1 4-ounce can chopped green chiles, drained
• 3 tbsp cider vinegar
• 2 tbsp honey
• 1 tablespoon sweet or smoked paprika
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard
• 1 teaspoon ground chipotle chile
• ½ teaspoon salt
• 2 ½ pounds boneless, skinless chicken thighs, trimmed of fat
• 1 small onion, finely chopped
• 1 clove garlic, minced

DIRECTIONS

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in slow cooker until smooth.
2. Add chicken, onion, and garlic; stir to combine.
3. Put the lid on and cook on low for about 5 hours. Until the chicken can be pulled apart.
4. Transfer the chicken to a cutting board and shred with a fork. 
5. Return the chicken to the sauce, stir well, and serve.

Thanks to our friends at eatingwell.com for this awesome recipe!