Please ignore the shriveled baby spinach in the pic. I reheated this dish in the microwave on day two.
This weeks crock pot cook was a chunky style chili dish. Purely chunky because I was using left over sweet potato and some red peppers and baby tomatoes that I had thrown in the freezer previously.
Main ingredients used:
2 x Red peppers cut into big chunks
2 x Sweet potatoes diced
1 x Bag of Baby small tomatoes (whole)
1 x Half bag of kale shredded
1 x 400g tin of Black beans
1 x 400g tin of Red kidney beans
1 x 400g tin of Baked beans
1 x tea cup of Dried red lentils
1 x tea cup of Dried pearl barley
Herbs and spices used:
1 x teaspoon of Turmeric
1 x teaspoon of Paprika
1 x teaspoon of Black pepper
2 x teaspoons of Cumin seed
1 x teaspoon of Cayenne pepper
1 x teaspoon of Chili powder
1 x teaspoon of 'Lazy garlic'
1 x Veg stock cube in 1 pt of water
1 x Additional pint of water for dried barley and lentils to absorb.
Add all the ingredients to the pot or if you wish add tinned products half way through to allow other ingredients to absorb water and cook easier.
Cook until you feel the sweet potatoes are soft enough. In crock pot or slow cooker this can be 4-5 hrs on high and a couple on low.
If you are doing it in the oven in a large casserole dish then 2 hrs+ and keep an eye on water.
Dress with baby spinach and serve as is.
Enjoy :)