The humidity is lower this week and I decided I can work in the kitchen with out being dreanch in sweat. So I decided to do a crock pot meal for Monday’s dinner. The first meal I making is Crock Pot Chili and I’m using Slow Cooker Taco Spice Chili recipe from sally’sbakingaddition.
[hahaha! When I started this post the humidity and heat had lowered and it was bearable to do some cooking in the kitchen. But today as I patiently wait for our meal to be done, the only place I can find to be cool is in front of the front jalousie window laying on the wooden floors like my cats in an afternoon fog of sleepiness because of the heat and humidity]
I picked this recipe because the different ingredients in–sweet potatoes, corn, bell pepper and black beans. [I slipped in some mushroom to just to use it up before it went bad] I wanted to give my parents a little more diversity in their diet. Change it up. I hope they like it.
Made some slight adjustments in the recipe as I found out that Mom’s crockpot is smaller than I thought it was. I just put 1 can of diced tomatoes and I didn’t add quinoa because there was no more room in the pot. We were having “hapa” rice [half brown and white rice] so that filled in for the quinoa.
Right before I turned it on low for 7 hours.
Very easy and delicous. I can see with the addition of quinoa at the end it would be extremely hearty. Love all the veggies and black beans in it. I would most definitely make it again.
Next up, mango jam. There are mangos waiting in the fruit bin to use them up.
Princess Hot Flash 