I love savory warm foods. They’re most definitely my weakness. Personally, I like these kinds of foods all year round. The best part about this recipe that I’m about to share with you is that it’s not only super easy and super tasty, but that it’s also fairly inexpensive. With all the spring cleaning going on, you want to be able to throw a couple ingredients into your crockpot and have time to focus on all that organizing and deep cleaning. The other great part about this recipe is it’s versatility, you can put more or less of these ingredients in, what i’m about to give you is a very simplified version that still packs a punch. Also, keep in mind I have a smallish crockpot and only need to feed myself and my boyfriend so feel free to double this recipe.
- 3-4 organic carrots (I got these particular ones from a farmers stall at a food fair I attended in my town)
- 1-2 medium potatoes (or sweet potatoes)
- 1 can (160z) chickpeas (feel free to substitute for any other kind of bean)
- 1-2 cans organic tomato sauce ( I only put in one because I like mine more chunky and less saucy)
- 8 0z of organic grass fed beef or buffalo (I’ve made this recipe with both and either is delish)
- 2 cloves of garlic
- Sriracha to taste
- Seasonings (I use cumin, chili powder, garlic powder, paprika, and minced onion)
Start by washing and cutting all your veggies into hearty sized chunks and tossing those into the crockpot, I leave the skins on but you can peel them if you wish . Then add in your chickpeas, making sure to drain and rinse them first. then add your tomato sauce and Sriracha. If you’ve never eaten Sriracha before, be careful! It’s so tasty but super hot if you aren’t use to spicy foods so for this i’d say less is more. This is definitely what makes this chili for me, I love the kick it gives. The brand pictured below is what I buy but you can probably buy any brand and it will still be just as tasty.
After you’ve got all that into the crockpot, turn the heart to low. Then add some olive oil and crushed garlic clove into a pan on medium heat. Add the meat of your choice and brown on all sides. I normally season my meat with the seasonings listed above, as well as separately seasoning the veggies.
Next drain the grease from your meat and add meat to your crockpot.
Cook on low for about 4-6 hours, can even stay on heat for longer just watch that your veggies don’t get to mushy.
Serve with cornbread muffins and/or shredded “cheese” ( i use this brand, shown below)
This amount serves two with leftovers for lunches, like I said before if you have a larger family or just want it to last longer you can double the recipe.
It keeps for about a week in the fridge although it never lasts that long in my house!