Every lazy
cook needs a crockpot. Good food isn’t
always easy to prepare. As busy
students, we tend to cook easy and quick meals and save the complicated foods
for the pros. Here’s a recipe for an
easy and delicious chilli that will leave you full and prepared for future
meals (yay leftovers!).
Ingredients:
1 cup
chicken broth
1 cup
barley
½ sweet
white onion
2 cloves
garlic
1lb ground
turkey meat
1
tablespoon chilli powder
salt & pepper
1
tablespoon garlic salt
2
tablespoons olive oil
1 can (549
fl oz) black beans
1 can (540
fl oz) chickpeas
1 can (284
fl oz) mushroom bits and stems
1 can (796
fl oz) diced chilli tomatoes
1.5 cups (or
more) medium salsa (I like Old El Paso Restaurant Style, medium)
1. Bring 1 cup chicken broth to a boil
and add in 1 cup dry barley. Let simmer for 10 minutes while you prepare the
meat mix.
2. Heat 2 tbsp olive oil in a frying
pan over medium heat. Roughly chop onion and garlic and saute in pan for 1-2
minutes.
3. Add ground turkey meat to the frying
pan. Fry until cooked through. Drain out excess water/fat. Add in spices, stir.
4. Add the barley mix to the crockpot
(barley won’t be fully cooked but will soften overnight). Add your meat mix to the crockpot. Add all the canned beans and veggies.
5. Top up crockpot with salsa. Add as much or as little salsa as you
like.
6. Cook on low overnight.
 |
| Just had to sneak pic before I left it for the night! |
 |
| and... Dinner is served! Definitely not without a huge dollop of sour cream and cheese :) |
