Slow Cooked with Quick Prep

Posted on February 22, 2013 by Mary Hunt in Food & Recipes 2 Comments

Slow cooked taste doesn’t always require a lot of prep time. And eMeals’ Quick Crock Pot Three-Bean Chili is a great example. Prepare this in the morning and a thoroughly satisfying meal will be ready by dinnertime.

Quck-Crock-Pot-Chili-9201

photo provided by eMeals.com

eMeals’ Publix Meal Plan is just one of many meal plans available to Everyday Cheapskate subscribers at a reduced price. Take advantage of eMeals special offer of 15 percent off an eMeals’ membership. Use coupon code DebtProofLiving when checking out at eMeals.com. 

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Quick Crock Pot Three-Bean Chili
 

Ingredients
  • ½ pound lean ground beef or turkey
  • 1 sweet medium onion, chopped
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can chickpeas, drained and rinsed
  • 15 ounce can kidney beans, drained and rinsed
  • 28 ounce can crushed tomatoes
  • ½ cup water
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Optional Toppings:
  • shredded cheddar cheese
  • sour cream

Instructions
  1. Heat a nonstick skillet over medium-high heat.
  2. Add the meat and onion; cook, stirring to crumble, until browned.
  3. Transfer the meat and onions to a crock pot.
  4. Add the beans, tomatoes, water, chili powder, cumin, salt, and pepper, and stir to combine.
  5. Cook on low heat for 6 to 8 hours.
  6. Serve topped with shredded cheddar cheese and sour cream, if desired.

Question: What’s your favorite “quick” slow-cooked recipe? Share it here. 

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Posted on February 22, 2013 by Mary Hunt in Food & Recipes 2 Comments
  • Jo Ann

    This Chili recipe would do well using Vegetarian substitute crumbles. ( And would not have to cook near as long. Thanks Always

  • http://www.facebook.com/heather.shover Heather Shover

    Chicken Fiesta Burrito
    I don’t know where I originally found the base recipe that I altered to make this. It is so good and don’t be afraid to add the cream cheese at the end. It makes the whole dish yummy.
    1 1/2 lbs boneless skinless chicken breasts

    1 cup whole kernel corn, frozen

    1 (15 ounce) can black beans, rinsed and drained

    1 (10 ounce) can diced tomatoes and green chilies, undrained

    1 (4 ounce) can diced green chilies

    3 tablespoons ground cumin

    1 teaspoon salt

    1 teaspoon paprika

    1/2 teaspoon pepper

    1 dash cayenne pepper

    1 (8 ounce) package reduced-fat cream cheese

    8 flour tortillas, warmed (8 inches)

    nonstick cooking spray

    Optional toppings

    sour cream

    shredded cheddar cheese

    shredded lettuce

    chopped tomato

    Directions:

    Use nonstick spray to spray the interior of 5-6 qt crockpot.
    If doing, season salt and pepper each side of the chicken.

    Lay raw chicken in bottom of crock.

    In medium size bowl, stir together the corn, beans, tomatoes, green chilis and spices. Pour over chicken.

    Cook on low 4 to 5 hours until chicken is tender and no longer pink.

    Pull out chicken and shred using 2 forks. (Careful meat is very hot).

    Return chicken to crock pot and stir to combine.

    Place 8 oz of cream cheese on top of mixture and let melt about 15 minutes. Then stir to completely combine.

    Let the whole mixture set for another 15 minutes before serving to let the flavors meld.

    Warm tortilla. Add about 1/2 cup of chicken mixture and roll/fold up burrito.

    Top with your favorite toppings.