Such a fun weekend! My sister-in-law was in from Seattle, as was grandpa – grandma had to stay back as she is battling shingles. Poor thing! We had some good family time and were sure to hit up a brewery on Friday evening. I’m sure my SIL expects nothing less when in southwest Michigan 😉
Saturday was a donut frenzy as I tripled the recipe and then ran out of red food coloring for my red velvet donuts (coming soon!). So I ran out to the grocery store just minutes after my grocery delivery had come and ran into, but of course, the woman who shopped for and delivered our groceries. #awkward
By 10am, we were sugared up and ready for the day – Shea’s dance class for the crew while I begrudgingly got on the elliptical which I so passionately hate. Lunch was fend for yourself which worked out great as we had lots of leftovers.
After sleeping in (until 8am!) both mornings, I’m feeling rested and ready for the week. This was the first weekend in a while I didn’t spend a chunk of it working my next cookbook. I know there’s still some editing coming my way, but it feels good to be done-ish! Now, the excitement of waiting until May!
What I’m looking forward to most is the simplicity of the slow cooker recipes in the book. None of the 8 million steps before everything actually makes it to the slow cooker. Because seriously, what’s the point of that? If something is easier to make on the stovetop, why even bother with the slow cooker?
Anyway, I moved this recipe from slow cooker to stove top and it’s ready in about 35 minutes. Even though I was quick to get a, “Didn’t your chili contest just end?” I couldn’t resist trying this recipe – beans, chicken, quinoa, and…pumpkin! It’s full of protein, fiber, and delicious winter comfort. Enjoy!
- ½ Tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, julienned
- 1 jalapeño, seeded and minced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1½ cups reduced-sodium chicken broth
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can black beans
- ½ cup uncooked quinoa
- ¾ tsp salt
- 2 Tbsp chili powder
- 2 tsp cumin
- ¼ tsp cayenne pepper
- 1 lb boneless skinless chicken breast
- Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add the onion and cook 3-4 minutes or until softened. Add the bell pepper and jalapeno; cook 2-3 minutes. Add the garlic and stir well until fragrant, about 30 second.
- Add remaining ingredients, stir well, cover with a lid, and reduce heat to low. Allow to simmer for 30 minutes, stirring halfway through.
- Before serving, remove chicken and dice into bite-sized pieces or shred between two forks. Return chicken to chili, stir, and serve.
Weekly Menu: February 4th – 8th
- Sunday: One Pot Enchilada Pasta – Mark is ditching me for Super Bowl so no special plans
- Monday: Leftovers – Shea has ice skating/I have hockey
- Tuesday: Blackened Shrimp Avocado Burrito Bowls
- Wednesday: Ginger and Lemongrass Infused Thai Soup with Crispy Tofu and Wild Rice
- Thursday: Panera – fundraiser for the school (had the wrong week- oops!)