Unfortunately, I didn't have all the veggies that SnoWhite & Lucy's recipe called for, so I made a few substitutions. Here's what I came away with, and it tasted so YUMMY! Nathan even sent me a message at work today saying how much he enjoyed it for lunch (I wonder if he realized just how many different veggies were in there?? sshhh . . . what he doesn't know won't hurt him!)
Thank you SnoWhite for posting this--it's sure to keep our belly's full during the cold winter months!
Here's what you'll need: (These are my substitutions, but for the full recipe, click here.)
- 1 lb ground beef (or turkey or chicken)
- 1 squash, chopped (I had squash on hand, so I threw this in)
- 2 stalks celery, chopped (we love celery, so I added this in)
- 2 stalks of fresh corn, off the cob (I love corn in chili!)
- 4 carrots (mine were small, so I double Sno's recipe)
- 1 pkg. Chili Seasoning (I didn't have chili powder, so I used this and doctored it up a bit)
- 1 can diced tomatoes (not drained--Nathan's not a big tomato fan, so I just used 1 can)
- A dash of Tabasco
- A dash of Red Pepper Flakes
- 2 cans of chili beans
- 1 med. onion, chopped
- 2 cloves garlic, minced
- 1 med. zucchini
- 2 TBSP ketchup
- 1 TBSP brown sugar
- 1/4 TSP salt
- 1/4 TSP pepper
Here's how to make it:
- I took SnoWhite's recommendation, and browned my meat, onion and garlic in pan on the stove.
- After it's cooked, drain.
- In a large stock pot, cook veggies until tender.
- Add tomato and meat mixture to stock pot and heat through.
- Transfer to crock pot and add beans, ketchup, sugar and spices.
- I put my crock pot in the fridge over night so the flavors would marry, and then I took it out in the morning before work, set it on low and cooked all day until I got home.
***Helpful Tip from the Mother-In-Law: Buy Reynolds Crock-Pot Liners (found in the grocery store on the isle with the sandwich bags). This is so nice! There is no nasty clean-up, and your crock pot stays so nice and shiny!