So fall is a little over two weeks away. It’s definitely my favorite season. I love the smell in the air, the cooler weather, pumpkin spice EVERYTHING, and the leaves changing colors. It also means we are that much closer to CHRISTMAS!! (Yeah, I’m one of those.)

Another reason I love fall is because it is the perfect weather for soups and stews! Today’s recipe is the Spicy Vegetarian Chili from the Better Homes and Gardens Summer 2015 Slow Cooker Magazine. I made a few modifications based on what I had on hand, and I have made a note of my modifications next to each ingredient. My chili is in the slow cooker right now, and I already stole a taste. It’s AMAZING!

Spicy Vegetable Chili

Prep time: 30 minutes

2 28oz cans diced tomatoes, undrained (I used one can of diced and one can of stewed tomatoes)

2 15oz cans dark red kidney beans, rinsed and drained (I used one can of dark red kidneys and one can of black beans)

2 15oz cans pinto beans, rinsed and drained

2 cups chopped onions (I used a red onion)

1 15oz can whole kernel corn, drained

1.5 cups chopped green sweet peppers

1 cup chopped celery

1 cup water

1 6oz can tomato paste

2Tbs chili powder

8 cloves of garlic, minced (I used 7)

1Tbs Worcestershire sauce

1tsp ground cumin

1tsp dried oregano

1tsp bottled hot pepper sauce (I used Buffalo Tabasco sauce)

1/4 tsp cayenne pepper (I left this out)

Sour cream (optional)

In a 6-7 quart slow cooker, stir together all ingredients except sour cream. Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours. If desired, top with sour cream.

Makes 10 servings

Per serving: 244 calories, 2g fat, 0mg chol., 916 mg sodium, 49g carb, 12 g fiber, 13 g pro

Hope you guys enjoy this one!! It’s a keeper.

Often times, I cook meals for my two boys in the slow cooker. It allows me to not have to rush in the evenings to figure out what to cook for dinner. Plus, it gives me an opportunity to cook a meat dish for them, since I am a pescatarian, and make something else for myself.

Today’s recipe comes from the Better Homes and Gardens Special Interest Magazine called SlowCooker (Oven-Free Summer Recipes). The recipe is as follows:

Sweet and Savory Mini Meat Loaves

Prep: 20 minutes (yeah right, if you’re chopping and have a toddler, you need at least an hour)

Cook: 10 minutes (apparently double cooking the meat is required)

Slow Cook: 6-7 hours on low or 3-3 1/2 hours on high

Ingredients:

2 eggs beaten

1/3 cup quick cooking oats

2Tbs snipped chives

6 cloves garlic, minced

1 1/2 tsp salt

1/2 tsp black pepper

1 cup finely chopped mushrooms

1/2 cup finely chopped celery

1/2 cup shredded carrot

2lb 93% lean ground turkey

2 Tbs canola oil (I use coconut oil because coconut oil trumps life)

1 1/2 cups chopped roma tomatoes

1/2 cup chopped sweet red pepper

1/2 cup chopped red onion

3 Tbs packed brown sugar

1 Tbs chili powder

1Tbs Dijon mustard

In a large bowl, combine eggs, oats, chives, 4 cloves of the garlic, 1 tsp of the salt, and the black pepper. Stir in the mushrooms, celery and carrot. Add turkey; mix well. Shape mixture into 8 oval loaves. In an extra-large skillet, heat oil over medium heat. Brown meat loaves on all sides in hot oil.

Meanwhile, in a 6-quart slow cooker, combine the remaining ingredients and the remaining 2 cloves garlic and 1/2 tsp salt. Arrange browned met loaves on top of tomato mixture. Cover and cook on low for 6-7 hours or on high for 3-3 1/2 hours.

Transfer meat loaves to a platter; cover to keep warm. Pour tomato mixture into a bowl. Using an immersion blender, blend until nearly smooth (I will be using my Nutribullet). Spoon sauce over meat loaves. Top with sliced green onion or snipped chives.

Per meat loaf: 227 cal, 15g fat, 130mg chol, 618mg sodium, 13g carbs, 2g fiber, 25g protein

The loaves are cooking as we speak, so I cannot yet feed my boys to get a review on the dish. I’m sure it’s wonderful. It wouldn’t be in a magazine if it weren’t. Right? As for a side dish. I am roasting potatoes and cooking some veggies. Voila.