Easy Slow Cooker Cookbook (12 page)

1 green bell pepper, chopped

1 tablespoon chili powder

15 ml

1 (7 ounce) package elbow macaroni

198 g

¼ cup (½ stick) butter, sliced

60 ml

• In 4 or 5-quart (4 L) slow cooker, combine tomatoes, kidney beans, pinto beans, onion, bell pepper, chili

powder and 1 cup (240 ml) water.

• Cover and cook on LOW for 4 to 5 hours or on HIGH

for 2 hours.

• Cook macaroni according to package directions, drain and stir into hot macaroni. Fold into chili.

• If desired, top each serving with shredded cheddar

cheese. Serves 4 to 6.

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Vegetable Chili

2 (15 ounce) cans navy beans with liquid

2 (425 g)

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

1 (15 ounce) can pinto beans with liquid

425 g

1 (15 ounce) can whole kernel corn

425 g

1 onion, chopped

3 ribs celery, sliced

1 tablespoon chili powder

15 ml

2 teaspoons dried oregano leaves

10 ml

1 teaspoon seasoned salt

5 ml

• In 5 to 6-quart (5 L) slow cooker, combine both beans, tomatoes, corn, onion, celery, chili powder, oregano,

seasoned salt and 1½ cups (360 ml) water.

• Cover and cook on LOW for 4 to 6 hours.

• Serve with hot, buttered broccoli cornbread.

Serves 6 to 8.

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Turkey-Veggie Chili

1 pound ground turkey

.5 kg

2 (15 ounce) cans pinto beans with liquid

2 (425 g)

1 (15 ounce) can great northern beans with liquid

425 g

1 (14 ounce) can chicken broth

396 g

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

1 (8 ounce) can whole kernel corn

227 g

1 large onion, chopped

1 sweet red bell pepper, chopped

2 teaspoons minced garlic

10 ml

2 teaspoons ground cumin

10 ml

½ cup elbow macaroni

120 ml

• In skillet with a little oil, cook and brown turkey before placing in large slow cooker.

• Add beans, broth, tomatoes, corn, onion, bell pepper, garlic, cumin and a little salt and stir well.

• Cover and cook on LOW for 4 to 5 hours.

• Stir in macaroni and continue cooking for about

15 minutes. Stir to make sure macaroni does not stick to cooker and cook additional 15 minutes or until macaroni is tender. Serves 6 to 8.

TIP: Top each serving with dab of sour cream or 1 tablespoon
(15 ml) shredded cheddar cheese.

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Traditional Chili

2 pounds lean beef chili meat

1 kg

1 large onion, finely chopped

1 (10 ounce) can chopped tomatoes and

green chilies

280 g

2½ cups tomato juice

600 ml

2 tablespoons chili powder

30 ml

1 tablespoon ground cumin

15 ml

1 tablespoon minced garlic

15 ml

1 (15 ounce) can pinto or kidney beans

425 g

• In large slow cooker, combine chili meat, onion,

tomatoes and green chilies, tomato juice, chili powder, cumin, garlic and 1 cup (240 ml) water and mix well.

• Cover and cook on LOW for 7 to 9 hours.

• Add pinto or kidney beans and continue to cook

additional 30 minutes. Serves 4 to 6.

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easy Chili

4 pounds lean ground beef

1.8 kg

2 (10 ounce) packages hot chili mix

2 (280 g)

1 (6 ounce) can tomato sauce

168 g

2 (15 ounce) cans stewed tomatoes with liquid

425 g

2½ teaspoons ground cumin

12 ml

• In large skillet break ground beef into pieces and brown and drain. Use slotted spoon to drain fat and place beef in 5 to 6-quart (5 L) slow cooker.

• Add chili mix, tomato sauce, stewed tomatoes, cumin, 1

teaspoon (5 ml) salt and 1 cup (240 ml) water.

• Cover and cook on LOW setting for 4 to 5 hours.

If you think you can’t eat chili without beans, add

2 (15 ounce/425 g) cans ranch-style beans.

Serves 6 to 8.

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Chunky Chili

2 pounds premium cut stew meat

1 kg

1 onion, chopped

2 (15 ounce) cans diced tomatoes

2 (425 g)

2 (15 ounce) cans pinto beans with liquid

2 (420 g)

1½ tablespoons chili powder

22 ml

2 teaspoons ground cumin

10 ml

1 teaspoon ground oregano

5 ml

• If stew meat is in fairly large chunks, cut each chunk in half.

• In large skillet, brown stew meat and transfer to large slow cooker.

• Add onion, tomatoes, beans, seasonings and a little salt.

• Cover and cook on LOW for 6 to 7 hours.

• Sprinkle shredded cheddar cheese over each serving.

Serves 4 to 6.

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spit-pea and Ham Chowder

1 medium potato

3 cups cooked, cubed ham

710 ml

1 (16 ounce) bag split peas, rinsed

.5 kg

1 (11 ounce) can whole kernel corn with red

and green peppers

312 g

1 (14 ounce) can chicken broth

396 g

2 carrots, sliced

2 ribs celery, diagonally sliced

1 tablespoon dried onion flakes

15 ml

1 teaspoon dried marjoram leaves

5 ml

1 teaspoon seasoned salt

5 ml

• Cut potato into small cubes and add to sprayed slow cooker.

• In slow cooker combine all ingredients plus 3 cups (710

ml) water and 1 teaspoon (5 ml) salt.

• Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

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