Here we are September 10, 2013 and I have been procrastinating about getting fit, eating better, being more productive.
One must start somewhere so today is day 1. I don’t care about what the scale says (don’t own one anyway, never have) just want to be fit, lean and strong.
I always meal plan using a weekly menu, it saves time and money. Well today my weekly menu was disrupted, what is any plan if it can’t stand up to a reasonable disruption?
I altered this kick ass recipe into a crockpot meal, substituting fresh garden produce and eliminated the oil, reducing the fat content.
I love this so much, here it is so you and your family can enjoy serious food!
“Chipotle-Quinoa Chili Crockpot HOT Style”
1 Tbsp. oil (didn’t use oil)
1 yellow onion, chopped (fresh out of the garden)
4 cloves garlic, minced (fresh out of the garden)
2 Tbsp. ground cumin
1 tsp. chipotle chili pepper powder
2 cans diced tomatoes, undrained (796 ml/28 fl oz) (home grown,home canned)
1 can black beans, rinsed, no salt (540 ml/19 fl oz)
I can kidney beans,rinsed, no salt (540 ml/19 fl oz)
2 red peppers, coarsely chopped (canned, water packed)
1 cup corn (fresh out of the garden)
1 cup quinoa, rinsed
4 green onions (fresh out of the garden)
½ cup chopped fresh cilantro (substituted parsley, fresh out of the garden)
1 cup shredded cheese Kraft Habanero (my pantry had marble cheese)
1 generous dollop of full fat sour cream for my 7 year old son, adds fat and takes the edge off the chili
Remove from heat, stir in green onions, parsley, top with cheese.
*original recipe can be found at firsttastecanada.com