Monday, April 1, 2013

Slow Cooker Four-Bean Chili (Weelicious)

Slow Cooker Chili

***Susan's Note:  This chili was simple, we used organic ground beef, and what I liked was that it wasn't too spicy so it was also great for my toddler.  I used BPA Free organic Eden canned beans when possible.****


  • 2 tablespoons vegetable or canola oil, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 15 oz can white beans, rinsed and drained
  • 1 15 oz can kidney beans, rinsed and drained
  • 1 15 oz can pinto beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 1 28 oz can chopped tomatoes with juice
  • 2 15 oz cans tomato juice
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 bay leaves
  • 2 teaspoons salt


  1. 1. In a sauté pan over medium heat place 1 tbsp of oil and sauté onions for 3 minutes. Add minced garlic and sauté another minute until the onions start to caramelize, then remove and place in a crock pot.
  2. 2. In the same sauté pan, add another tbsp of oil and sauté the ground beef for 5 minutes, breaking down the beef with a wooden spoon until it’s cooked through and most of its juice has evaporated.
  3. 3. Add the cooked beef and the remaining ingredients to the crock pot and stir to combine.
  4. 4. Cover and cook the chili on low for 8 hours.
  5. 5. Top with desired accompaniments and serve.
Accompaniments: Sour Cream, Yogurt, Grated Cheddar Cheese, Scallions, Hot Sauce (if you want to take it up a notch)

Caramelized Onion and Broccoli Soup

Caramelized Onion and Broccoli Soup
(Ladies Home Journal 2013)

***Susan's Note:  I used broken lasagna noodles for the pasta, as that was all I had, and grated Babybel cheese on top.  This is delicious, like a French Onion Soup with broccoli.****

Prep   20 minsStart to Finish   50 mins


  • 1/4 pound dry pasta, such as ditalini
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cups diced yellow onion
  • 2 tablespoons dry sherry
  • 1 head broccoli, cut into very small florets
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 4 cups beef broth
  • Swiss cheese slices
  • Cracked black pepper


1. Cook pasta in salted water until tender. Drain and set aside. In a 6-qt pot or Dutch oven melt butter and olive oil over medium-high heat. Add onions and cook until translucent, 5 min. Reduce heat to medium low and continue cooking onions, stirring occasionally, until golden brown and caramelized, about 15 min.
2. Increase heat to high and stir in sherry; cook 1 min. Add broccoli, bay leaves, salt, broth, and 1 cup water. Bring to a simmer and cook until broccoli is just tender, about 10 min. Add pasta and pepper to taste; spoon into bowls, then top each bowl with a slice of cheese.