Weelicious shares her secret weapon against hectic days: a recipe for Four-Bean Chili that's simple and yields four more fast dinners.
Four-Bean Slow-Cooker Chili
Heat 1 Tbsp vegetable oil over medium heat. Add 1 large chopped onion; sauté for 3 minutes. Add 2 minced garlic cloves; sauté for 1 minute. Place all in a slow cooker. Add 1 Tbsp oil to the pan, then sauté 1 lb lean ground beef about 5 minutes. Add the cooked beef; 1 (15-oz) can each rinsed and drained white beans, kidney beans, pinto beans and black beans; 1 (28-oz) can diced tomatoes with juice; 2 (15-oz) cans tomato juice; 2 Tbsp chili powder; 1 Tbsp cumin; 2 bay leaves; and 2 tsp kosher salt to the slow cooker. Cover and cook on low for 8 hours. Serve with sour cream, grated cheddar cheese and other fave fixings. Serves 8 to 10.
Looking for a meal that's ready to eat right when you get home? Try these easy crock pot recipes.
Cook 1/2 package of spaghetti and divide it among 4 bowls. Top each bowl with 1/2 cup warm chili and a handful of grated cheddar or parmesan cheese.
Chili Baked Potatoes
Bake or microwave 4 russet potatoes. Cut open each potato and top it with 1/2 cup chili and favorite add-ons.
Preheat oven to 450°F. For super easy and healthy homemade fries, peel and cut 3 russet potatoes into sticks, toss with 2 Tbsp vegetable oil and 1 tsp kosher salt. Bake for 20 minutes, toss and bake about 10 minutes more. Divide among 4 bowls and top each with 1/2 cup chili.
Chili Mac 'N' Cheese
In a large pot over medium heat, combine 1 cup whole milk, 2 cups grated cheddar cheese, 2 cups chili and 1/2 tsp salt, and heat through for approximately 3 minutes, or until the cheese melts. Stir in 2 cups cooked elbow macaroni and cook until heated.