Sweet Potato Chili. It was a wonderful vegetarian variation and it was a huge hit with my little guy! My mom will be visiting this week starting on Wednesday, which will relieve a bit of our day to day grind. Looking forward to some great meals and a Saturday night out with my hubby! As always, check out many menu ideas via Org Junkie's MPM posting. Let me know if you have any questions or feedback!
Monday - Homemade Pizzas
Tuesday - Coconut Curry Chicken with Rice and green beans
Wednesday - Slow Cooker Beef Stew
Thursday - Turkey Burgers (edit: NO soy sauce) with sweet potato fries and salad
Friday - Leftovers or take-out
Saturday - Night out!
Sunday - Crock Pot Chili (Football Sunday! GO PACKERS! See recipe below, this is a family favorite!)
Recipe for Crock Pot Chili:
2 tablespoons olive oil
3 garlic cloves, minced
1 cup chopped sweet yellow onion
1-2 jalapenos, seeds removed, diced
1 tablespoon chili powder
2 to 3 teaspoons ground cumin
2 lbs. lean ground beef or turkey
1 teaspoon dried leaf oregano
2 bay leaves
2 (14 oz) cans diced tomatoes in juice (note: I prefer fire roasted tomatoes)
1 1/2 cups water
1 can (6 oz.) tomato paste
1 tablespoon red wine vinegar
1 can (16 ounces each) black beans, drained and rinsed
1 can (16 ounces each) garbanzo beans (or other favorite bean), drained and rinsed
grated cheese, sour cream, chopped parsley, diced avocado, green onion, or other garnishes
Heat the oil in a large, non-stick skillet and saute the onions, garlic and jalapeno. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring. Add this mixture to the crockpot. Brown the beef in the same skillet, drain and add to crock pot.
Add all remaining ingredients except canned beans and garnishes to the crock pot, stir well.
Cook on low for 6-8 hours. Add beans 1 hour or so before serving. Serve with garnishes.