Allison's Go-To Slow Cooker Chili

2 Tbsp oil 

2 yellow onions, chopped

2 red peppers, chopped

4-6 garlic cloves, minced

1 Tbsp cumin

1/4 cup chili powder

2 lbs lean ground beef

1.5 tsp salt

1/2 tsp sugar (optional)

1 (28 oz) can diced tomatoes

1 (28 oz) can tomato sauce

2 cans beans, rinsed (light red kidney, dark red kidney, pinto beans)

4 oz can mild green chiles

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic, 2 Tbsp chili powder, and 1/2 Tbsp cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Transfer veggies to slow cooker.

Add the ground beef to the hot pan, plus remaining 2 Tbsp chili powder, 1/2 Tbsp cumin, and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer beef to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans, and sugar, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the green chiles and serve topped with your favorite toppings, like cheese, greek yogurt, and fritos.

Serves 6-8.

Greek Yogurt Ranch Dip

1 cup Greek yogurt
1 tbsp red wine vinegar
1/2 tsp dried chives
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
pinch of pepper

Mix all ingredients and thin with milk if desired.

Cilantro Ranch Sauce

1/2 cup greek yogurt
1 tbsp apple cider vinegar plus more to taste
1/2 bunch cilantro
2 cloves garlic peeled
5 basil leaves
salt & pepper to taste

Combine all ingredients in a food processor. Add water or milk to thin if desired.

{Recipe adapted from This Savory Vegan}

Taco Rice

1 tbsp olive oil
1 red bell pepper chopped
1/2 red onion chopped
3-4 cups brown rice cooked (1 cup uncooked)
1 cup frozen corn
1 15-ounce can black beans, rinsed
1 tbsp taco seasoning
1/4 cup salsa

Heat olive oil in a pan over medium heat. Add bell pepper and onion to the pan and sauté for 5 minutes. Add the remaining ingredients and toss to combine. Turn heat to low and stir occasionally until warmed.

This makes a good side on its own or you can put it in your tacos or burritos!