Tag Archives: slow cooker recipe

Vegetarian Bean and Pumpkin Chili, plus a Gluten-Free Cheddar Serrano Biscuit

veggie chili

Dear Summer: It’s not that I don’t love what you bring…bountiful produce, long days, and barbeque parties by the pool. I love these things, I really do. It’s just time to move on. As you always do around here (in Texas), you overstay your welcome, and you don’t allow Autumn enough time to play. So please, let’s just part ways for the year. No hard feelings? I’ll welcome you with open arms next June, I promise!

It’s 95 degrees today here in North Texas. Hot and humid. There is a cold front in sight, they say, bringing cooler temperatures for the weekend. In my mind, it can’t get here fast enough. Apparently, my appetite agrees. My husband and I have been craving cool-weather dishes, as evidenced by my last few posts. (Shepherd’s pie just doesn’t cross most people’s minds when it’s hot outside.) When I was planning meals this past weekend, I decided upon a vegetarian chili – cool weather or not. Even if it won’t act like fall outside, I can still pretend, right?

This chili will likely reappear at our home in some version several times in the coming months. It was a snap to make, with minimal prep the night before, and a long, unattended simmer in the slow cooker. (Not to mention it was super-budget friendly!) Once it was nearing dinnertime, I had so little to prepare, I decided that an attempt at a gluten-free biscuit was needed.

Last week, I came across a gorgeous gluten-free biscuit recipe from Shelley at This Primal Life. (Shelley has a wonderful blog filled with healthy, gluten-free, grain-free recipes.) Gluten-free biscuits? Yes, it can be done. These babies were tender, with a delicious, cheesy flavor, and a very mild bite from the peppers. Oh, man. They were a dream. And for those of you that are watching your carb intake, these are right up your alley, as they’re made with almond flour. These are about as healthy a biscuit as they come, but you’d swear they were sinful. And they paired with the chili perfectly.

So if it’s still hot where you are, then feel free to pocket this recipe for a few weeks, until the air is crisp and those chili cravings set in. Or do like we did, and pretend.

For the chili:

1 1/2 lbs mixed variety of dried beans (I used yellow eye, African red beans, and flageolet – but I would think a mix of black, kidney, and pinto beans would work well)

28 oz can crushed tomatoes

1 15 oz can pumpkin puree

2 serrano chiles, minced

3 chipotle chiles in adobo, minced

4 c vegetable stock

1-2 c water

1 onion, chopped

3 cloves garlic, minced

1 1/2 T cumin

1/2 cinnamon stick

2 t ground coriander

2-3 t salt (taste)

1 1/2 T chili powder

Several dashes of Tabasco

Garnishes:

Shredded cheese (omit or use dairy-free cheese if dairy-free/vegan)

Cilantro

Sour cream

Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. Serves 8.

cheddar jalapeno biscuit rounds

For the biscuit rounds, adapted from This Primal Life:

3 c almond flour

1 t baking soda

big pinch of salt

6 oz of cheddar cheese, grated

2 fresh serrano chiles, minced

3 eggs

1/4 c sour cream

1/2 c water

Preheat oven to 325 degrees. Combine almond flour, baking soda, and salt in a bowl. Mix in grated cheese and serranos. In a separate bowl, mix the eggs, sour cream, and water. Combine the wet and dry ingredients until they just come together. Drop batter in large spoonfuls onto a parchment paper-lined baking sheet. Bake for 20-25 minutes or until slightly browned on top. Makes 12 rounds.

Hungry for more? This recipe and other Slightly Indulgent recipes are available on Simply Sugar and Gluten Free, as part of the weekly Slightly Indulgent Mondays, and also is linked to Miz Helen’s Chili Cookoff!

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Filed under Baked goods, Beans, Budget-Friendly, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Soups, Vegetarian

Chipotle Pork Tinga Tacos

tinga tacos 013

I heart Rick Bayless. He has been considered by many to be the greatest contribution to Mexican cuisine. Frankly, I agree. If you study his approach to Mexican food, the ingredients, the preparation, its origin – you can understand his deep respect and desire to honor the integrity of the cuisine. Watching him most recently on Top Chef Masters, he is a man that considers every minute detail in a dish. Every ingredient and technique is meticulously planned and executed. In his books, his explanations on how to prepare each dish are excellent and detailed. It’s a shame that I have not attempted more of his amazing recipes, because the bottom line is: each one is great.

And these tacos are no exception. They’re not just great – they’re awesome. The potatoes soften and create a creamy texture, and the pork shreds into tender, flavorful bites. The chipotles and tomatoes have merged into a smoky, spicy, flavorful sauce that coats everything. Wrapped in a tortilla and topped with the cool guacamole and cheese, it’s an explosion of flavors in your mouth.

What’s even better, with a little prep before placing into the slow cooker, they take virtually no time to throw together once you get home from work. Great for a busy weeknight; even a night when the whole family can’t sit down together to eat due to soccer practices, band rehearsals, etc. The slow cooker can simply keep the taco filling warm for everyone to eat when they have time.

So stop considering swinging by the “Golden Arches” or that “Terrible-Excuse-for-Mexican” fast-food place (you know, the one with the bell) to feed the family, and throw together some homemade, delicious tinga tacos. You’ll be glad you did.

Chipotle Pork Tinga Tacos, adapted from Rick Bayless’ Mexican Everyday

1 lb Yukon Gold potatoes, cut into 1/2 inch cubes

2 lbs boneless pork shoulder, cut into 1-inch pieces

One 28-oz can of crushed tomatoes

4 canned chipotle chiles en adobo, seeded and chopped

1 T chipotle canning sauce (the sauce from the can of chipotle chiles in adobo)

1 T Worcestershire sauce

1 t dried Mexican oregano

3 garlic cloves, peeled and finely chopped

1 t salt

4 oz fresh Mexican chorizo sausage (bulk, or if in casings, casings removed)

Warmed corn tortillas

1 c crumbled Mexican queso fresco or feta

Guacamole

Spread the potatoes over the bottom of a slow cooker and top with the pork. In a large bowl, mix the tomatoes with the chipotles, canning sauce, Worcestershire, oregano, garlic, and salt. Pour the mixture evenly over the meat and potatoes. Cover and turn the slow cooker on high for 6 hours (I turned it on low for about 11).

When you are ready to eat, fry the chorizo in a medium skillet until thoroughly done, about 4-5 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, and stir everything together, breaking the pork into smaller pieces. Taste and season with additional salt if it needs it. Serve with the tortillas, crumbled fresh cheese and guacamole. Serves 8.

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Filed under Budget-Friendly, Gluten-Free, Main Dishes, Pork, Quick and Easy