I have to say this has not been my favorite week. We didn’t have power for 3 days and with our well, that means no water too. I now know that I haven’t appreciated piped water nearly enough. Yesterday the power went off again while I was working on a tight deadline, so I put on my big girl panties, packed up my stuff and drove to the closest coffee shop.
Guess what? Their internet was down and by the time I got a drink the power was back on at the house. I’m starting to think that something was out to get me. Of course, I know that’s not the case. By the end of the day I was almost caught up with work and found a vegan cherry pie on my trip to Whole Foods. The week is finally turning around!
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With the cold weather that just keeps coming back I’ve been making lots of chili, which is a perfect winter food. Beyond Meat sent me a few samples of their new crumbles and it was perfect for some chili experimentation. It worked great in the slow cooker and took cooking all day in stride. I can’t wait to try it in more slow cooker dishes.
I had some of the feisty crumbles that I took a taste of. They were good and spicy. Unfortunately I lost them in the power outage and I’m hoping they will get them in to my area’s Whole Foods soon.
- 1 (14.5 ounce) can pinto beans, drained and rinsed (or 1½ cups homemade)
- 1 (14.5 ounce) can diced tomatoes with green chilies (or plain + 1 tablespoon diced green chilies)
- 1 cup Beyond Meat Beef-Free Crumbles
- ¼ cup water
- 2 cloves garlic, minced
- 1 teaspoon Mexican oregano
- ½ teaspoon smoked paprika (or a few drops liquid smoke)
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder (more if you like it hot)
- 1 to 2 tablespoons nutritional yeast, to taste
- salt, to taste
- In a 2 or 2½ quart slow cooker add the beans, tomatoes, crumbles, water, garlic, oregano, paprika, cumin and chili powder.
- Cook on low 7 to 9 hours.