Looking for slow cooker chili recipes?

Chili is a filling and hearty dish perfect for cold winter evenings.   This Mole Chili is the perfect blend of flavor to satisfy any picky eater.  My husband didn’t even realize it was meatless!

Ingredients:

1 (15 oz) can 365 Everyday Value No Salt Added Pinto Beans
1 (15 oz) can 365 Everyday Value No Salt Added Whole Corn Kernels
1 (15 oz) can 365 Everyday Value No Salt Added Black Beans
1 (15 oz) can 365 Everyday Value No Salt Added Garbanzo Beans
1 (16 oz) bag 365 Everyday Value Southwestern Blend Frozen Vegetables (onion and pepper slices)
2 cups low-sodium Vegetable Broth or water
1 Garlic Clove, minced
1 (14.5 oz) can diced No Salt Added Fire Roasted Tomatoes with juice
1 oz. unsweetened Cocoa Powder
2 Tbsp. Chili Powder
1 tsp Ground Cumin
1 tsp Salt
1/2 tsp Dried Oregano
Dash of Cayenne Pepper (optional)
Chopped Fresh Cilantro (Optional)

Directions from Whole Foods:

1. Drain and rinse beans and corn kernels.
2. Cook frozen vegetables, beans and corn kernels in large saucepan over medium heat, adding 1 or 2 tablespoons of vegetable broth or water as needed.
3. Add minced garlic and cook 2-3 minutes.
4. Add tomatoes with juice, 2 cups of vegetable broth, cocoa powder, chili powder, cumin, salt, oregano and cayenne (if using.)
5. Cover and simmer until heated through
6. Garnish with freshly chopped cilantro (if desired.)

My Directions:

1. Drain and rinse beans and corn kernels.
2. Add all ingredients to crock pot (excluding cilantro) and cook for 5-8 hours on low!
3. Garnish with freshly chopped cilantro & cheese (if desired.)

In addition to cooking in the crock pot, I used a chopped onion and a blend of peppers that I already had in the freezer.

Make it Budget Friendly:

• Keep vegetable stock, canned tomatoes, canned vegetables, canned beans and spices on hand and make sure to stock up when on sale.
• Store brands will usually be cheaper than the national brand when purchasing canned beans.
• Winter is the time to stockpile canned vegetables, especially during the Holiday season (Thanksgiving and Christmas) when manufactures offer coupons and stores have great sales on these products.
• Place fresh cilantro in a cup of water in the fridge so it lasts longer and can be used in other dishes.

Makes 6 3/4-cup servings

See the Vegetable Penne with Sausage and Balsamic Vinegar Recipe for a colorful, healthy dish that is packed full of fresh veggies and great flavor.

Recipe courtesy of Whole Foods Market from the Meals for Four Under $15 Booklet (found in-store) part of the Health Starts Here Program!

This colorful, healthy dish is packed full of fresh veggies and great flavor.  My entire family enjoyed this dish (even my pasta hating husband!)  Other than vegetable chopping being time consuming, it’s an easy dish to make.  We have plenty of leftovers for lunch plus I plan to freeze a portion for another dinner.

Ingredients:

16 oz whole wheat penne pasta, cooked and drained
1/2 cup diced white onion
2 cloves garlic, minced
1/2 cup low-sodium vegetable broth, divided
1/4 pound turkey sausage, removed from casing
1 cup broccoli florets
1/2 cup diced carrots
1/2 cup finely chopped kale
1/2 cup diced zucchini
1/4 cup pitted olives, chopped
2 (15 ounce) cans no-salt-added tomato sauce
1 (15 ounce) can no-salt-added crushed tomatoes
2 tablespoons balsamic vinegar
3 tablespoons finely chopped fresh basil
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano
Cracked black pepper, to taste
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon fine sea salt (optional)
Shredded Cheese (optional)*

Directions:

1. Heat a large high-sided skillet over medium heat until hot.
2. Add onion and garlic and cook 2 to 3 minutes or until beginning to stick to skillet.
3. Stir in ¼ cup broth and continue to cook about 3 minutes or until onion is translucent.
4. Add sausage and cook 4 to 5 minutes or until cooked through, breaking up with side of spatula.
5. Stir in remaining broth, broccoli, carrots, kale, zucchini and olives and cook 3 to 4 minutes, stirring occasionally.
6. Reduce heat to medium-low and stir in tomato sauce, crushed tomatoes and vinegar. Simmer 10 minutes or until vegetables are tender, stirring frequently.
7. Add basil, parsley, oregano and pepper.
8. Remove from heat and toss with cooked pasta and crushed red pepper and salt, if using.

* I added a bit of shredded Parmesan cheese before serving.  We love cheese so this was a perfect compliment for my family.  I also omitted the olives (we don’t like them) and added the crushed red pepper and salt when I added the other spices.   Further, I purchased Whole Foods fresh Garlic and Basil Pork Sausage since it was on sale.  It added fabulous flavor to the dish.

Make it Budget Friendly:

• Whole Wheat pasta can often be purchased on sale free or cheap after coupon
• Keep garlic, onions, vegetable stock, canned tomatoes, basalmic vinegar and spices on hand and make sure to stock up when on sale – don’t stockpile onions and garlic 🙂
• Place fresh parsley in a cup of water in the fridge so it lasts longer
• Watch sales to purchase sausage.  Fresh is cheaper (and tastes better) than pre-packaged.
• Purchase vegetables in season/when on sale.  You can use frozen vegetables in this dish if off season.  I like to keep Kale in the freezer to use all year.  Kale is a nutrient rich vegetable that is underutilized.

Nutritional Info (directly from Whole Foods website):
Per Serving:330 calories (45 from fat), 5g total fat, 0.5g saturated fat, 10mg cholesterol, 430mg sodium, 58g carbohydrate (8g dietary fiber, 7g sugar), 13g protein

Recipe courtesy of Whole Foods Market part of the Health Starts Here Program!