It’s Crocktober, that means it’s crockpot season!
I love pulling my crockpot out of storage this time of year; it’s one of my favorite cold-weather appliances. If you don’t have one, I recommend getting this crockpot. It comes in four different colors: chevron, purple, charcoal, and turquoise, so you can easily match your kitchen decor and then feel good about displaying it on a kitchen counter when not in use. This crockpot features a durable, stainless steel exterior with a removable dishwasher-safe stoneware crock insert and glass lid. It’s easy to cook meals using the high/low cook settings and even has a convenient warm setting to keep foods warm and ready to eat after cooking is complete.
Crockpots can save you a ton of time, especially if you’re like me and have a busy schedule. The ease of use can be a lifesaver since you can just dump the ingredients in, set the temperature to high or low depending on the recipe and voila, arrive home to a delicious and nutritious done for you meal.
I like to make things simple, so having a variety of one-pot meals can be the solution you’re looking for to getting dinner on the table quickly. I put together six crockpot recipes. I’m excited for you to try the oatmeal, frittata, minestrone, potato soup, veggie chili, and veggie pasta.
Download this Simple & Delicious Crockpot Recipe guide today!
This veggie chili has just the right amount of flavor and heat without meat to leave you feeling satisfied without feeling full. It makes a great #meatlessmonday option! Don’t shy away from making this if you have meat-eaters in your family, I do too, and even my boys don’t miss the meat when I serve this because it tastes delicious.
- 1 white onion diced
- 4 cloves garlic minced
- 2 cans kidney beans rinsed and drained
- 2 cans diced tomatoes
- 2 cans tomato sauce
- 3 cups veggie stock
- 1 red pepper diced
- 1 jalapeno pepper diced
- 1 cup uncooked quinoa
- 3 tablespoons chili powder
- 1 tablespoon cumin
- Add all ingredients to your slow cooker, stirring to mix ingredients well. Cook on high for 2-4 hours, until cooked to desired consistency.