I have been run ragged lately. I just closed a show, I sang arias at 8:30 am in the morning for the Governor’s Conference on Tourism, I am in rehearsals for a brand new musical which opens in three weeks, I am singing in a fundraiser in 2 weeks, I teach a full roster of students, I have signed on to sing the chorus and cover a lead role in the opera this summer, I agreed to sing all female roles for a toy version of Carousel, and I am still keeping up with my ballet, piano and horseback riding in addition to caring for 7 animals (2 of whom recently had medical procedures requires cones). Plus I want to find time to make delicious food that will power me through my hectic schedule!
I don’t always have the time to putter about the kitchen for hours (even though I’d delay love to be making a three-tiered, multiple-flavored and heavily decorated cake each weekend!) but I do still want the joy of healthy, delicious food. This is when my slow cooker comes very much in handy.
To make this recipe even healthier, I substitute ground turkey, but very lean ground beef will work as well. Cook it low and slow, and serve a steaming bowl to yourself at the end of a very long day. You will feel heated through and wonderfully satisfied. Enjoy!
2 pounds lean ground beef or turkey
32 ounce can kidney beans, rinsed
16 ounce can white hominy
28 ounce can diced tomatoes
8 ounce can tomato sauce
2 medium onions, chopped
1 green pepper, cored, seeded, and chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons salt
pepper to taste
Sour cream, shredded cheddar and jack cheeses, parsley, tortilla chips to serve alongside
Sprinkle 1 teaspoon of salt over the ground beef or turkey. In a large skillet over medium high heat, cook the meat until no longer pink. Drain and transfer to your slow cooker.
In the remaining fat of the skillet, add the onions and sauce them until translucent, about 5 minutes. Add the remaining teaspoon of salt and cook a further 4 minutes. Add the cooked onions and the remaining ingredients (except for the sour cream, cheeses, parsley and tortilla chips) to the slow cooker.
Cover and cook on low for 8-10 hours. Garnish with parsley and serve with chips, sour cream and shredded cheese. Enjoy!