My parent’s house is like a scaled-down Costco. The garage shelves are stocked with economy-sized everything: cereal, tissues, paper towels, napkins, plates, chips, snack foods, cases of water, packages of toothbrushes. You name it. If you’re ever caught in a Y2K-esque situation, pray that you are in my parent’s garage.
I swing by their place about once a week because my credential classes are out that way. Mom and Dad try to send me home with my backseat full of their wholesale warehouse products. Consequently, I have rolls of toilet paper stashed in obscure places around our apartment because my bathroom doesn’t have space for 32 rolls of “ye old stall scroll.”
On my last trip home, not only did I drive away with enough paper products to make any environmentalist cringe, but I scored a crockpot that had been collecting dust in the back of the hall closet. Doesn’t everyone have a spare, top-of-the-line crockpot sitting around? No? Hmmm, just my parents then. (love you mom and dad!)
The following recipe came about for two reasons: 1) I now have a crockpot and 2) I had a fridge full of odds and ends left over from this weeks dinnners and a crisper drawer overflowing with expiring produce.
I basically threw everything that I needed to use up into the crockpot with a few spices and a splash of beer and called it dinner. And you know what? It was delicious.
Slow Cooker Chili Stew
- 1 cup cooked chicken breast, chopped
- 1 cup canned corn
- 2 large zucchini, diced
- 1 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 large yellow onion, diced
- 1 small yukon gold potato, diced
- 1 can garbanzo beans, rinsed and drained
- 1 can diced, fire-roasted tomatoes, with juice
- 1/2 cup beer (any cheap beer will do)
- 1/4 cup salsa
- 1 Tbsp. chili powder
- 1 Tbsp. chipotle chile seasoning
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. cocoa powder
- Spray the inside of the crockpot with nonstick spray. Toss in all of the ingredients and give it a good stir.
- Turn on to high and cook 5-6 hours. Serve with cornbread, biscuits, a big green salad, or tortilla chips, and garnish with diced onion, and a sprinkle of shredded colby jack cheese. Makes 4 hearty servings or 6 regular servings.