I was also invited for brunch and was looking forward to spending the day with my friends.
Because of the extra hour, I had time to make this new recipe for crockpot chili.
I have to admit that, although I had recently purchased a crockpot, I hadn’t really used it much. I had only been experimenting with pear butter.
I didn’t really see the need to make something like chili in a crockpot, preferring to make it stove top. But, because I was going to be out all day, had the time to make it and had all the ingredients, I decided to pull out the crockpot and give it a try. Well, I have to tell you, I was really glad that I did.
I ended up staying for brunch longer than I anticipated (we were having so much fun playing a board game and chatting up a storm) that when I got home, I realized I had about 45 minutes before I had to leave the house again.
When I walked into my house, the smell was amazing and dinner was waiting for me!
This chili turned out amazingly. It was the perfect quick dinner. Nice and hot, aromatic, stick to your ribs chili.
I think I’ll be pulling out the crockpot a lot over the next few months.
28 oz can diced tomatoes (Utopia is my go-to brand)
14 oz canned or cooked from dry, pinto beans
1 red pepper, chopped medium
1 medium onion minced
chili flakes to taste (I added 1/4 tsp)
- add the garlic, onion and spices to your crockpot and stir till well mixed
- add the remainder of your ingredients
- set your crockpot to high and let cook for 3 hours
- reduce the heat to low and let cook for 5 hours or until your butternut squash is tender
You can top it with some plain yogurt or sour cream if you like, but it’s really good without as well.