22 June 2012

What I had for dinner: Slow cooker chili

I’ve been on a mission to stop using food from cans. I’m concerned about BPA in my food and the waste that the can produces. I buy beans, tomatoes, coconut milk and artichokes hearts in a can, and my first challenge was eliminating canned beans. I don’t own a pressure cooker so I went the other direction and used my slow cooker. Perfection!!

3 cups of dried beans (a combination of kidney beans, red beans and/or black beans)
1 yellow onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 green pepper, chopped
3 medium size tomatoes, chopped
2 cups of frozen corn
handful of cilantro, chopped
1 teaspoon of red pepper flakes
1 teaspoon of chili powder
1 teaspoon of cumin
salt and pepper to taste

The night before you would like to make the chili, place the beans in a bowl and cover with 2 inches of water. In the morning, strain the bean and put them into the slow cooker. Cover again with 2 inches of fresh water and set the slow cooker to Low to 8 hours. After 6 hours, drain half of the water and add the ingredients above in order and stirring after each ingredient is added. Then wait another 2 hours and the slow cooker turns to warm. Serve with your favorite toppings.

Shana Kurz | Facebook | Website
Denver, CO Shana Kurz is Certified Health Coach (and vegan), who works with women who want to boost their fertility through lifestyle changes. She helps women create a plan for optimal health and fertility and helps them understand how their food choices and lifestyle impact fertility. She leads private coaching sessions, detox programs and reaches thousands of women through her blogs and Facebook page.

Photo credit: Shana