Crock Pot Chili and Cornbread

[#1]

Did you know that 15% of households use a crock pot? And I’ll bet twice as many actually have one stored away in their house somewhere! My co-worker lent me her crock pot so I could give it a try and it had a 10 hour cook time setting which meant I could use it on a weekday – hurray! I made my chili recipe, omitting the meat to keep it really simple. It was so much easier just putting everything into the crock pot without having to tend to it. I added the cornbread topping as a “twist” – the girls and Max loved that! Here it is, let me know if you have any favorite slow cooker recipes!

Place 2 diced zucchini, 1 diced red bell pepper, 1 chopped onion, 2 chopped cloves of garlic, 1 TBSP olive oil, 8oz frozen spinach, 5 cans diced tomatoes (I like petite diced, do not drain), 1 can drained black beans, 1 small can diced green chilies, 1 can tomato paste, and 4-6 TBSP dark chili powder into the crock pot, stir, cover and cook on low for 10 hours (this is if you’re going to be out of the house the entire day). Next combine 1 package corn muffin mix with ½ cup egg substitute and spoon batter over mixture in crock pot. Cover and cook another hour until corn bread is done. Top with 1 ½ cups Mexican blend or Cheddar cheese, cover and cook another 5 minutes until cheese melts. Serve with sour cream.