Today is Meatless Monday... but really in the Thayer household, that means busy Monday. Our basic Monday consists of dropping Jordan off at Kindergarten, Mia and I heading to the YMCA for Body Flow, and maybe a quick run, then home to pack Mia's snack. We head to school for Lunch duty and for Mia's preschool drop-off. After that, I'll head out for a run (if I didn't get it in earlier). Still not done, after my run, I'm home to start dinner, clean-up, laundry (or whatever's on the to-do list). By 2:30, I'm back out the door heading to school for carpool. Break, no not yet... Head home to do homework, snack, and change clothes because we have swim lessons at 4:30. By the time we get home from swim lessons, it's about 5:45 and everyone is starving... so to avoid the mad dash many make for fast food... I decided to make Monday's dinner easy, in addition to being meatless. Today's dinner was loosely based off of my Organic Chili recipe, but without the meat, and in the crock pot. This is a great pantry dump recipe too, use whatever beans you have on hand!
Serves 6, Hands on time 5 min, cook time 3 hrs on high, 6 hrs on low
2 15oz cans Diced Tomatoes in juice (don't drain)
1 15oz can Chili Beans in sauce (don't drain)
1 15oz can black beans, rinsed and drained
1 15oz can pinto beans or kidney beans, rinsed and drained
2 tbs chili powder
1 tsp cayenne pepper
1 tsp crushed red pepper
1 tsp ground cumin
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tbs olive oil
1/4 chopped white onion
2 cloves minced garlic
Kosher Salt & cracked black pepper
In the crock pot, dump all beans, tomatoes, and seasonings and mix. In a separate saute pan, sweat out the onion and garlic in the olive oil. once translucent add to the crock pot, stir. Set it and forget it! High 2-3 hrs, Low 4-6hrs. Serve over brown rice, and top with cheese, sour cream, avocado, or whatever you would like!
Enjoy, now... I'm off to carpool!!