Clean Eating Slow Cooker Southwestern 2 Bean Chicken

From: Gracious Pantry

Ingredients:
4 raw, boneless, skinless chicken breasts
1 15-oz can pinto beans, rinsed and drained (or 1 1/3 home cooked beans)
1 15-oz can black beans, rinsed and drained (or 1 1/3 home cooked beans)
1 28-oz can diced tomatoes in juice (low sodium if possible)
1 lb frozen and thawed corn
1 12-oz jar of your favorite salsa

Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.

Verdict:
Thumbs up! You cannot get any easier than this, people. And this is such a delicious meal! So filling and tasty. I used my canned tomatoes from last season and they were so yummy! Also - full disclosure - I didn't have any salsa in the house so I used taco sauce! Haha! It didn't matter. This is such a great meal. Freezes great too! I will definitely be making this again in the future!

Black Bean Soup

From: Good Housekeeping

Ingredients:

1 Tbsp olive oil
2 medium carrots, chopped
2 cloves garlic, chopped
1 large onion, chopped
1 medium red pepper, chopped
2 tsp ground cumin
1/4 tsp crushed red pepper
Salt
2 cups water
2 cans black beans, rinsed and drained
1 can chicken broth
1/4 cup packed fresh cilantro leaves, chopped
1 Tbsp fresh lime juice

In a saucepot, heat oil on medium until hot. Add carrots, garlic, onion, and pepper; cook 12-15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 tsp of salt; cook 1 minute. Stir in water, beans, and broth; heat to boiling on medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors. Ladle 3 cups soup into blender and blend until pureed. Stir puree into soup in saucepot, heat through on medium. Stir in cilantro and lime juice.

What I Did Differently From the Recipe:
I didn't have any cilantro or lime juice so I totally omitted them which was probably a huge mistake.

What I'll do differently next time:
I would add the cilantro and lime juice, and maybe some salsa or something as well.

Verdict:
Neutral. I didn't think this was a great recipe. This isn't something I would normally make, but my mom makes black bean soup all the time and I love hers. She did say adding salsa would help this flavor.

Slow-Cooked Chili

From: Taste of Home

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.

Transfer to a slow cooker; stir in the remaining ingredients.

Cover and cook on low for 6 hours.

What I did differently from the recipe:
I halved it, but this would be a GREAT recipe to make the full amount and freeze whatever you can't eat. Or take it to a party! Also, instead of using a can of stewed tomatoes and a can of green chilies, I bought diced tomatoes with chilies. It was much cheaper than buying two separate cans, especially if you are going to be chopping the stewed tomatoes anyway!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! I only got a tiny taste of this tonight, to make sure it was edible, and it was so scrumptious. I don't like really spicy chili, so this is quite mild, but it would be so easy to throw in some seasonings to make it spicy if that's how you like it. Also, nothing's easier than the slow cooker, so another thumbs up for that!

Printable version:

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.

Vegetable Bean Soup

From: Taste of Home

Ingredients:
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 beef bouillon cubes
1 can (28 oz) tomatoes with liquid, cut up
1 can (15 oz) black beans, rinsed and drained
1 cup quick-cooking barley
1 tsp garlic powder
3/4 tsp pepper
1 package (10 oz) frozen chopped spinach, thawed

In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onion, carrots and celery over medium heat until onion is soft, about 8 minutes.

Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I just thought it was okay, but I gave the recipe to mom because she wanted to make it in the future, so obviously it wasn't bad. Just not something I'll make again. It was definitely easy though, and I'd recommend making it.

Printable version:

Ingredients:
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 beef bouillon cubes
1 can (28 oz) tomatoes with liquid, cut up
1 can (15 oz) black beans, rinsed and drained
1 cup quick-cooking barley
1 tsp garlic powder
3/4 tsp pepper
1 package (10 oz) frozen chopped spinach, thawed

In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onion, carrots and celery over medium heat until onion is soft, about 8 minutes. Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.

Potluck Beans

From: This awesome website

Ingredients:
1 pound lean ground meat, browned and drained
1 pound smoked bacon, browned, drained, and diced
1 medium onion, diced and browned
1 cup ketchup
1/4 cup brown sugar
1 (30-ounce) can Pork n' Beans
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can butter beans, drained and rinsed
1 tablespoon liquid smoke

In a skillet, brown the hamburger, bacon and onion. You can do it together or separately. While they are browning, add the rest of the ingredients into the slow cooker. Don't stir too much or the beans will fall apart. Drain the meats well and dump into the slow cooker. Use a large spoon to gingerly fold in the hot ingredients. Cover and cook on low for 8-10 hours. If you are making the full amount of this recipe, you should use a 6-quart or larger crockpot.

Note: Did not get my own picture because it was eaten fairly quickly. This picture from Stephanie's website will have to do!

What I did differently from the recipe:
I used venison instead of beef, turkey bacon instead of regular bacon, and I halved the recipe. For that reason, I only cooked it about 6-7 hours on low.

What I'll do differently next time:
The same things, most likely. Although I might make a full batch and freeze half. If you freeze it, pull them out the night before eating and thaw in the fridge, then reheat in the microwave or on the stovetop.

Verdict:
Thumbs up! Amazing that such a small amount of brown sugar could really sweeten up this recipe! Supposedly this is a bean recipe for people who don't like beans (me). I say, Yes! I would willingly eat this anytime. It was also a nice cross between soup/stew/meal if you know what I mean. Very hearty!