Sunday, July 27, 2014

On My Hearth: Williams Crock Pot Chili

Friday night's dinner was the Williams Crock Pot Chili from The McDougall Quick & Easy Cookbook, as planned. As I started putting together the ingredients, I noticed that there were an awful lot of beans, and not much else! So, I added another can of tomatoes, and then knowing that Chip wouldn't be happy with completely "meat"-less chili, I threw in a bag of Boca Crumbles. I did a taste test and thought the seasonings were kinda bland, so I doubled the amount of chili powder. The end result is below:

Williams Crock Pot Chili photo 20140725_174948_zps5dwfrvqc.jpg


Williams Crock Pot Chili


  •   1          large  onion -- chopped
  •   1 1/2    teaspoons  minced garlic
  •      1/3   cup  water
  •   2        tablespoons  honey
  •   1         tablespoon  red wine vinegar
  •   1         tablespoon  paprika
  •   1         tablespoon  chili powder
  •      1/2   teaspoon  ground cumin
  •      1/2   teaspoon  cinnamon
  •      1/4    teaspoon  nutmeg
  •   3          cups  white beans, cooked
  •   3          cups  black beans, cooked
  •   1 1/2     cups  kidney beans, cooked -- or pinto beans
  •   1 1/2     cups  black-eyed peas -- cooked
  •   30         ounces  canned diced tomatoes
  •   12         ounces  Boca ground crumbles


  1. Place the onions, garlic and water in a small saucepan. Cook, stirring occasionally, for about 3 minutes until soft.  Add the seasonings, mix well, and heat for 1 minute.
  2. Combine the beans, veggie crumbles and tomatoes in a Crock-Pot.  Add the onion-seasoning mixture, mix well, cover, and cook on High for 4 hours or Low 8 to 10 hours.
Source:  "The McDougall Quick & Easy Cookbook" Copyright 1997
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Makes 10 Servings. Per Serving (excluding unknown items): 305 Calories; 1g Fat (3.4% calories from fat); 20g Protein; 57g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 308mg Sodium. 

The Verdict: 

VeganGypsy Says: I like the slightly sweet flavor from the cinnamon but would prefer more smoke. Perhaps smoked paprika next time?  The different types of beans made it seem more like a bean stew than a chili. A nice change but I think I'll stick to my tried & true chili recipe.

OmniHunny says: Yum. (talkative chap he is, eh?)

This made so much food, I'll definitely need to freeze for future meals. I think this would be good over a baked potato or rice.

Saturday morning I got up early and coerced begged encouraged Chip to join me for a sunrise walk on the beach. It was so lovely, and though he didn't admit so, I think he might've enjoyed it just a little. *wink*

Sunrise Walk with Chip photo 20140726_063540_zpsoq2bcpo4.jpg

Yesterday we ate out twice, pretty unusual for us but we were busy with household projects & errands and neither of us felt like cooking. Lunch was at Buffalo Wild Wings. Chip has been wanting to try this place and I figured worst case scenario I could have a salad. I was pleasantly to find a couple of veg-friendly menu options. The best choice was the black bean burger which, according to the website, does contain dairy. This was one of those occasions where I decided to do my best, allowing the tiny trace of non-vegan content.

Black Bean Burger photo 20140726_121020_zpsuibvxxpe.jpg

I chose raw veggies (no dip) as my side, removed the bun and just ate the burger on a bed of lettuce, onions and pico de gallo. It was delicious! I left there feeling satisfied but not stuffed, didn't miss the bun or fatty fries at all.

Dinner was at our favorite local restaurant/bar, Grind GastroPub & Tiki Bar. I had the veggie pizza, no cheese, which is always wonderful. It was too dark to snap a picture, but you can see it here.

Today we'll be laying low, finishing up some house chores and as for dinner...I have no freaking clue! I have ingredients to make several of the meals from my menu plan, or maybe I'll be lazy and just eat leftovers.

Hope you're having a wonderful weekend!

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