Slow Cooker Balsamic Glazed Roast Beef
Slow Cooker General Tsaos Chicken
Quick and Easy –Chipolte Cauliflower Nachos
Tag: chili
Menu #11
Wonderful choices this week.
Chicken Shawarma serve with chips or fries.
Broccoli Cheese Stuffed Portobellos serve with salad.
Alton Brown Meatloaf serve with mashed potatoes
Empanadas serve with salad
Instant Pot Southwest Chili serve with cornbread
Side Dish-Mini Potato Gratin Stacks
Instant Pot Southwest Chili
Adapted from recipe found on The Cookie Rookie
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 tbsp olive oil
- 1 pkg vegi crumbles *
- 1 pkg taco seasoning
- 3 garlic cloves minced
- 1/2 red onion diced
- 1 4oz can Old El Paso green Chilis undrained
- 4 1/2 vegi broth
- 2 15oz black beans drained and rinsed
- 1 15oz navy bean drained and rinsed
- 1 14oz diced tomato
- 1 16oz crushed tomatoes
- 1/4 c ketchup
Garnish
Ingredients
Garnish
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Instructions
- Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook. About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir. Ready to serve and top with your garnishes.
Recipe Notes
*For the vegi crumbles I used the Smart Ground Mexican
You could easily make this in a crockpot as well.
If you wanted to use ground chicken, turkey, or beef you could substitute as well.