Simple, Inexpensive Chili

Ingredients:

1/2 to 1 lb. ground meat (beef, chili meat, ground turkey, whatever you have)

1 med. yellow onion, finely diced

6-7 cups cooked beans (Remember the Basic Beans recipe?)

2-4 cups water

2 Tbsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground oregano

1/2 tsp. black pepper (add more to taste, if desired)
1/2 tsp. paprika
1 tsp. ground cumin

2 tsp. sea salt

1/4 tsp. cayenne pepper (I like more, but the kids don't like spicy food, so I just use 1/4 tsp.)

1 can diced tomatoes (optional)

Brown meat and onions together. Drain if there is a lot of grease, but not if there's just a little. Zap the beans through the food processor or blender. You don't want them watery, but about the consistency of thin refried beans. Add beans, spices, and tomatoes (if using) to the pot. Then add water to whatever consistency you like your chili. If you like it thicker, use just 2 cups; if you're wanting to stretch the meal, add 4 cups. Simmer on low heat 2-4 hours, or transfer to the Crock Pot and cook on low all day. If you see it getting dry  or too, thick add a little more water.

Serving Suggestions:

Top with grated cheddar, sour cream, and/or fresh cilantro

Fry up some tortilla strips and top

Sprinkle with some red onion

Have a Frito Pie

Serve alongside homemade corn bread

Written by Lindsey @ Penny-wise

Two Great (& Gluten-free) Soups

Our friend Sonya writes, "Here are two soup recipes that our family has made numerous times--for company and for our own family meals. They have three great benefits. First, they are soups you can put in the crock pot in the morning and let them simmer all day while you do schoolwork and life. Second, they are gluten-free. Third, they are also casein-free (no dairy). And I guess, you could add that they are quite delicious!

"They are from a wonderful blog, A Year of Slow Cooking, where you can access the recipes for free or purchase them printed in a convenient book. I have the book and use it a lot, because all of the recipes in it are gluten-free. Enjoy!"

Chicken and Rice Soup

Ingredients:

2 cups vegetables (your choice; I've used carrots, broccoli, and onion)
1 cup cooked, shredded chicken
2 quarts (8 cups) chicken broth
1 cup water
1 cup raw brown rice
1 tsp. herbes de Provence
salt
pepper

Use a 6-quart slow cooker. Place all ingredients in slow cooker. Cover and cook on low for 8 to 10 hours. The longer this soup simmers, the thicker it gets.


Pasta e Fagioli Soup

Ingredients:

1 lb. ground beef, browned
1 cup carrots, chopped
1/2 onion, chopped
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) white beans, drained and rinsed
2 cans (14.5 oz) diced tomatoes with juice
1 jar (16.5 oz) pasta sauce
4 cups beef broth (Make sure it's gluten-free)
2 tsp. dried oregano
1 Tbsp. Tabasco sauce
salt
pepper
1/2 cup dried rice pasta

Use a 6-quart slow cooker. Place all ingredients except pasta in slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. One hour before serving, stir in pasta and cook on low until it is tender. The rice pasta will swell quite a bit.

Submitted by Sonya

Basic Beans

I know, I know. You're probably thinking, "Beans are so easy. Why would anyone need a blog post about cooking beans?"

Well, to be honest, I (Lindsey @ Penny-wise) didn't know how to make beans until just a few months ago. Shock and awe, I know.

They intimidated me. I thought there was something magical to the perfect pot of beans. It was the same feeling I had the first time I made a pot roast--sheer intimidation.

Now that I have conquered my fears (and made a few successful pots of beans), I have to say that cooking beans in the Crock Pot is, in my opinion, the easiest way to go. It takes very little effort, other than remembering to put them on the night before you want to eat them!

I like to sort my beans first, and I usually find at least one rock in every bag. Then I rinse the dirt off.

Then, put your beans in the Crock Pot, cover with water, and allow the beans to soak overnight. Next morning, turn the Crock Pot on and let the beans simmer away all day. Adding about 1 Tbsp. of salt, 1 tsp. of pepper, and 1 1/2 Tbsp. of chili powder before cooking will give your beans great flavor.

They'll be ready by supper time to eat with cornbread and sour cream or to use in any recipe calling for canned beans.

If you have lots of leftovers, divide them into 1 1/2 to 2 cup portions (about the equivalent of a 15 oz. can) and freeze.

And now, if you were at all intimidated by beans before, rest easy. Your Crock Pot will do all the work for you.

Submitted by Jen. Written by Lindsey.

BBQ Beef and Beans

This hearty and wholesome recipe is sure to fill tummies! It's a versatile recipe, so feel free to serve it any way you like.

Ingredients:

1/2-1 lb. ground beef, browned and drained
1 large or 2 small onions, chopped
2 cloves garlic, minced
3-5 cups cooked beans, any type*
1/2 cup ketchup or tomato sauce**
6 Tbsp. brown sugar***
6 Tbsp. cider vinegar
2 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce

In a large skillet, brown beef, onions, and garlic. Drain grease. Add beans and remaining ingredients; simmer 10-20 minutes to combine flavors, stirring occasionally.

Crock Pot Option: After browning beef and onions, combine all ingredients in the Crock Pot and let cook on low for at least 3-4 hours.

*If desired, omit the beef and increase beans to 6-8 cups.
** To make your own tomato sauce, combine 2-4 Tbsp. tomato paste and dilute with water to make 1/2 cup.
***If your family is refined- or sugar-free, use a combination of honey and/or molasses.

Serving Suggestions:

• Serve in hamburger buns as Sloppy Joes;
• Serve over steamed rice;
• Serve over baked potatoes with various toppings, such as grated cheese, grated carrots, chopped bell peppers and green onions, with sour cream or plain yogurt, or chopped or grated apples;
• Serve over cornbread.

Submitted by Jen