If potato soup and a Reuben sandwich got together they would create this Reuben soup. Can use leftover corned beef but it’s worth making some just for this!

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How many things can be Reuben-inspired? I feel like when it comes to St. Patrick’s Day, this little blog of mine is putting that question to the test. I may not have any recipes for an actual Reuben sandwich but over the years I have shared recipes for Reuben Taquitos, Reuben Pizza, Reuben Dip, Reuben Burgers, Reuben Mac & Cheese, and Reuben Stromboli. Today I am adding one more to that list – Reuben soup!

This is Reuben soup actually a different version of my Cheddar Baked Potato Soup that has been heavily adapted to incorporate all the things a Reuben should have – sauerkraut, Swiss cheese, corned beef, and your choice of Thousand Island or Russian dressing. I recently learned that Russian dressing is technically the more traditional option but Thousand Island became more popular because it is sweeter and balances out the sauerkraut and corned beef.

While technically this was meant as a way to use up leftover corned beef I honestly think it is worth preparing corned beef just so you can make this Reuben soup. It’s that good. Better yet, I used the corned beef broth that ultimately was created when cooking my corned beef in a slow cooker as the broth in this recipe as opposed to using regular beef broth. Waste not! Of course don’t forget a slice of toasted rye bread for swiping up any soup that’s left in your bowl.

REUBEN SOUP

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Yield: 8-10 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 Tbsp unsalted butter
• 1 medium yellow onion, chopped (~1 cup)
• 3 ribs celery, finely chopped (~1 cup)
• 2 Tbsp fresh minced garlic
• 1/4 cup all-purpose flour
• 4 cups beef broth*
• 3 lb. Yukon gold potatoes, quartered
• 1 cup sauerkraut, drained
• 1 Tbsp Worcestershire
• 1 tsp carraway seeds
• 1/2 tsp ground white black pepper
• 1/4 tsp dried thyme
• 1/4 tsp paprika
• 1 cup heavy cream
• 1 cup whole or 2% milk
• 2 cups cooked corned beef, chopped
• 1 cup grated Swiss cheese, plus more for serving
• Hot sauce, to taste
• Thousand Island or Russian dressing, for serving
• Green onion, sliced, for serving
• Toasted rye bread, for serving

Directions

1. In a stockpot over medium heat, melt the butter. Add the onion and celery and saute for about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. 
2. Sprinkle the flour over the onion mixture, stir to coat, and continue to stir while cooking for 3 minutes.
3. Add the broth, scraping up any bits on the bottom of the pan. Add in the potatoes, sauerkraut, Worcestershire, carraway seeds, white pepper, thyme, and paprika then bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20-30 minutes.
4. Stir in the cream, milk, and corned beef. Add Swiss cheese 1/4 cup at a time, stirring after each addition. Add hot sauce, salt* and more pepper, to taste. Serve topped with more Swiss cheese, dressing, Green onion, and toasted rye bread.

Notes

*Salt needed will depend on the salt content of the beef broth used. I used the liquid beef broth leftover from making slow cooker corned beef.

Source: Adapted from my Cheddar Baked Potato Soup, inspired by Poggiolieats.

Homemade chicken salad, but dress it up for fall. This cranberry chicken salad is perfect on it’s own or served on your favorite sandwich bun.

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I don’t made chicken salad often, but when I do I am reminded that I need to change that. After all, this only marks my 5th chicken salad recipe. I know that might seem like a lot but that’s over the course of 12 years.

Adding to my repertoire, today for #CranberryWeek I made a cranberry chicken salad. Served on a sweet sandwich roll with fresh greens for a fresh fall lunch.

I like to make life easier by using a rotisserie chicken, but this is also a great recipe for using up any leftover chicken you have from another meal.

Wednesday’s Cranberry Recipes

• Baked Cranberry Sauce with Orange Liqueur from Shockingly Delicious
• Cranberry Cream Torte from Palatable Pastime
• Cranberry Oatmeal Bars from Karen’s Kitchen Stories
• Cranberry Snack Cake from A Kitchen Hoor’s Adventures
• Cranberry Topped Crab Puffs from A Day in the Life on the Farm

CRANBERRY CHICKEN SALAD

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Yield: 4 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups shredded chicken (I used a Rotisserie chicken)
• 3/4 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup chopped dried cranberries
• 1 celery stalk, diced
• 1 Tbsp Dijon mustard
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 4 preferred sandwich buns, sliced
• Preferred greens

Directions

1. In a large bowl, add all ingredients (except buns and greens). Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced bun with fresh greens if desired.

Source: Adapted from my Pesto Chicken Salad.

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This slow cooked, Italian Braised Beef is a show stopper of a meal and yet most of the cooking time is inactive. Serve over Parmesan Polenta to impress your guests.

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As you may know, I loved a good themed meal. During COVID lockdown, I dreamed of all the themed dinner parties I would host once things went back to “normal”. Jokes on me, right?

Despite the madness, we have managed to host a few smaller outdoor gatherings when the weather cooperated (or not as we heavily used our gas-powered space heater for porch visits during winter), one of which actually had two renditions.

I can’t recall where I got it in my head, but hosting a full nine course Italian dinner party was at the top of my list (because the Seven Hobbit Meals weren’t enough). But when the primary people I had hoped to invite had conflicting schedules, I decided to do it twice. Yes, I know I’m nuts.

I’m not going to get into the entire menu just yet (I’ll post the full menu in its own post), but the first time I hosted the Italian dinner party I made beef braciole as the meat course. As a testament to it’s deliciousness, I lacked the patience to ensure I captured good photos. Instead, I am sharing the Italian braised beef from the second menu.

I honestly cannot say which I liked better. Both were different enough to be uniquely delicious. Also both catered to their accompanying other courses. But either would be delicious served with Italian roasted potato bites and/or roasted broccoli if you’re not in the mood to cook 9 courses. But I digress.

What you need to know about this Italian Braised Beef recipe, is that once your brown up the outside of the beef chunks, saute the veggies, and cook down the wine, you combine it all back in the Dutch oven to simmer in the oven, for 3-4 hours. Towards the end of the cooking time, whip up the polenta are serve the beef on top. It’s hearty, flavorful, and absolute comfort food.

We may have required an extended break between courses after this one – ha.

ITALIAN BRAISED BEEF WITH PARMESAN POLENTA

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 5 Hours 5 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

BRAISED BEEF

• 3 pounds beef chuck roast, cut into 1.5-inch cubes
• 3 Tbsp all-purpose flour*, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 cloves garlic, peeled and sliced
• 2 sprigs fresh rosemary
• 3 Tbsp Italian parsley chopped, plus more for garnish
• 1 cup dry red wine
• 2 dried bay leaves
• 1 cup beef broth, plus extra if needed
• 1 cup tomato sauce

POLENTA

• 2 cups vegetable broth
• 2 cups water
• 1 tsp salt
• 1 cup dry polenta
• 2 Tbsp unsalted butter, divided
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Directions

1. Preheat oven to 350 degrees F.
2. In a gallon zip-top bag, place the beef cubes, 1 tablespoon of flour, salt, and pepper. Seal the bag and shake to coat. Shake off excess flour and set aside.
3. Heat the olive oil in a large Dutch Oven (or other pot with an oven-proof lid) over a high heat. When the oil is hot, add the floured beef and cook until evenly browned on all sides, turning as needed (may need to batches depending on pot size). Remove the beef to a plate.
4. Add the onion, carrot, celery, garlic, parsley, rosemary, and season with additional salt and of pepper to taste. Cook 8-10 minutes, or until the vegetables are tender. Remove to another plate.
5. Add more oil if needed to total 2 tablespoons in the bottom of the pan. Stir in the remaining 2 tablespoons of flour and cook for about 6-7 minutes for a medium roux. Add the wine and scrape up any bits that cling to the bottom of the pan; cook until the alcohol evaporates, and the wine reduces, about 5 minutes.
6. Add the beef broth, tomato sauce and bay leaf and bring to a gentle simmer. Return the beef and vegetable back to the pot, place the lid on top, and transfer to the oven. Cook for 3-4 hours or until so tender that you can slice your beef with a spoon. Season with salt and pepper to taste.
7. About 45 minutes until the beef is done, prepare the polenta. Pour broth, water, and salt in a large sauce pan and place over medium-high heat. Bring to a boil and then slowly pour in polenta, whisking constantly until there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking every 5 minutes. Polenta is done when texture is creamy and individual grains are tender. Turn off and remove from heat.
8. Stir in butter until partially melted. Add 1/2 cup Parmigiano-Reggiano cheese and stir until cheese has melted. Cover and let stand 5 minutes to thicken. Season with salt to taste before transferring to a serving bowl or platter, top with beef, and more parmesan and parsley for garnish. Serve immediately.

Notes

*You could also use cornstarch for gluten free.

Source: Adapted from Healthy World Cuisine, Food Schmooze, and AllRecipes.

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This hamburger chop suey is a throwback comfort food recipe that is easy to make but also a little different. Just try it, you’ll love it!

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I am still working through the giant catalog of my mom’s recipes. I first started with the ones she had made copies of for me when I left for college, but after my most recent trip to Maryland we found even more! Literally four boxes of recipes cards. I actually discovered the origin to a couple of her more frequently made recipes and a couple others written in short hand which were neat.

Now I have even more recipes to work through. And I am totally digging these retro, minimal ingredient, few step recipes. I’ve not felt particularly inspired in the kitchen lately and many of these recipes are comforting on many levels, so I find myself drawn to them more than ever.

This hamburger chop suey doesn’t seem to appear in any of my memories, but given that it has chow mein noodles I am sure she made it for my brother and I at some point. It’s totally her style too, combining unsuspecting ingredients into something delicious. According to the internet, it can also be another name for goulash and has Italian-American origins. All I know is that this is most definitely not that.

The original recipe calls for a can of mushrooms, but since neither Bob nor I like mushrooms we substituted that for chickpeas. We also added a bit of broccoli to pump up the vegetable content a bit more. And finally we spiced it up by adding a little chili oil.

One year ago: Strawberry Spinach Salad Pizza

Two years ago: Pesto Chicken Salad

Five years ago: Taco Hummus

Six years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Seven years ago: Homemade Whole Wheat Bread Bowls

Eight years ago: S’mores Puppy Chow

Ten years ago: Banana Foster Cream Pie

HAMBURGER CHOP SUEY

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Yield: 6 servings Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 1 lb. ground beef
• 1 small yellow onion, chopped
• 2 stalks celery, chopped
• 1 head of broccoli, florets cut
• 1 (10.5 oz.) can condensed chicken and rice soup
• 1 (10.5 oz.) can condensed cream of mushroom soup
• 1 (8 oz.) can chickpeas, drained *
• 1 cup water
• 1/3 cup raw rice
• 1/4 cup soy sauce
• Chili oil, to taste
• Chow mein noodles

Directions

1. In a large skillet, head olive oil over medium heat. Add beef and brown until most of the pink is gone. Add onion, celery, and broccoli and sautee for 5 minutes.
2. Add soups, chickpeas, water, rice, and soy sauce. Bring to a simmer, cover, turn off heat, and let steam for 20 minutes.
3. Season to taste with chili oil. Serve topped with chow mein noodles.

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This quick and easy chickpea noodle soup is vegan and ready in under 30 minutes!

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A long time ago I first discovered chickpea noodle soup and has been on my recipe idea list ever since. With the frigid temperatures lately I decided it was finally time. I was also fueled by a half used can of chickpeas in the fridge along with every other ingredient already on hand. It was meant to be.

The best thing about this being a vegan soup, is that it takes almost no time to make. I have made a similar version before using leftover Thanksgiving turkey, which also speeds up the soup cooking process. But I also like being able to make classic favorites vegan and have them taste just as good.

Another reason I was motivated to make this recipe if that my father, the very active, non-smoking, non-drinking, no family history of heart disease, heathier than most people his age or even younger, still fits in pants he owned in college, found out he has 3 blockages in his heart. No symptoms, just discovered something off at a routine check up. As a result, he will be having triple bypass surgery next week.

So not only am I now on the hunt for heart-healthy recipes to share per his request, I am rethinking my own food choices. I already try to eat at least a couple plant-based meals a week but, like my father, dessert is my crutch. Not saying I’m going to stop baking cold turkey, but I will be more conscious of how often I am consuming dessert. Cause right now it’s daily, heh…

Two years ago: Black Pepper Ice Cream with Strawberry Chia Jam

Six years ago: Homemade Soft Pretzels with Cheddar-Cream Cheese Spread

Seven years ago: Cookie Dough Oreo Cake

Eight years ago: Pepperoni Pasta Bake

Ten years ago: Butterscotch Haystack Cookies

QUICK CHICKPEA NOODLE SOUP

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Yield: 2 servings Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups low sodium vegetable broth
• 1/2 Tbsp olive oil
• 1/4 cup chopped onion
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• Salt and pepper, to taste
• 3 oz. whole wheat noodles
• 1 (8oz.) can chickpeas, drained and rinsed
• 1/2 tsp fresh chopped parsley
• 1/2 tsp fresh chopped rosemary
• 1/2 tsp fresh chopped thyme
• Pinch crushed red pepper, optional

Directions

1. Place a medium saucepan over medium-high heat with oil. Add onion, carrot, celery, and salt and pepper to taste. Saute 3-5 minutes or until tender.
2. Add broth and noodles. Bring to a boil, reduce to a simmer and cook for 6 minutes or until noodles are almost al dente.
3. Stir in chickpeas and cook 1 minute or until thoroughly heated. Stir in herbs and serve.

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Reduce your food waste by saving vegetable skins and guts in your freezer and I will show you how to make vegetable broth with scraps!

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I hate food waste. I try very hard to plan meals around what needs to be used up first, freezing anything that can be frozen if needed, and finding new purposes for leftovers. But even when I am the most diligent there are still bits of waste that could be of use still.

I’m talking about all the scraps that arise from peeling and chopping vegetables for various recipes or general eating. Sure it may not seem like much, but we have not purchased our own vegetable broth (or poultry stock) in years because we make our own out of the scraps!

We do have a composter but not all food scraps should be pigeon-holed into one role, at least not at first. Instead, start a new habit to celebrate #NationalStopFoodWasteDay and save those vegetable scraps in a gallon sized zip-top freezer bag until it is stuffed full.

Things that you should save for vegetable broth include: onion, celery, carrot, bell pepper, tomato, squash guts, mushroom stems, garlic skins, and herb stems (parsley, rosemary, thyme). Of course you could also make a specific flavored broth by going heavy on one component, such as a mushroom broth.

However, these should not go into your broth: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, and beets. Basically, no starchy veggies. Save those scraps for the compost pile.

But now, how to make vegetable broth from scraps? When you are ready, all you need are bay leaves, water, and a large stock pot. Once processed, you can can the broth or freeze it until you are ready to use it. And those boiled vegetables? Now you can toss them into the composter!

National Stop Food Waste Day

• 4 ways to use leftover mashed potatoes by Frugal & Fit
• Empanada Nachos by A Day in the Life on the Farm
• Broccoli and Ham Quiche by Blogghetti
• Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
• How To Make Vegetable Broth with Scraps by The Spiffy Cookie
• Buttermilk Bread by Making Miracles
• Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Four years ago: Bacon and Vegetable PizzaBacon and Vegetable Pizza

Five years ago: Sourdough Pretzel Bagels

Six years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Seven years ago: Spring Salsa

Nine years ago: Funfetti Month Recipe Round-Up

VEGETABLE BROTH WITH SCRAPS

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Yield: 4 quarts Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

1 gallon bag of frozen vegetable scraps

• Onion
• Celery
• Carrot
• Bell pepper
• Tomato
• Squash guts
• Mushroom stems
• Garlic skins
• Herb stems (parsley, rosemary, thyme)

2 bay leaves

4 quarts (1 gallon/16 cups) of water

Directions

1. In a gallon sized zip-top freezer bag, save vegetable scraps.
2. Once full, empty into a large stock pot, plus bay leaves and water (or enough to cover).
3. Place over medium-high heat and bring to a boil. Reduce to a simmer and let cook for 1 hour.
4. Strain vegetable scraps and discard (can compost). Pour broth into jars and process for canning (or freeze until ready to use).

Notes

Vegetables NOT to use: stems from leafy greens, zucchini, cucumber, broccoli, cauliflower, potato, beets. You can add meat bones to make beef or poultry stock.

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There’s nothing fake about this sauce, unless you are fooled into thinking there is meat in it. Pair it with your favorite pasta!

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I couldn’t make homemade cecamariti and serve it with any old jarred sauce, now could I? I went ahead and tried to reproduce the entire dish from the first time I ever had this type of pasta and made my own sugo finto, aka fake sauce.

It’s called fake because it’s just like meat sauce (sugo di carne) but without the meat. Sugo finto relies on a vegetable soffritto to stand in for ground beef. An economical option when you cannot afford (or don’t eat) meat, and it’s quite easy to make.

The most important part of this recipe is to make sure you cut the vegetables really small. While traditionally this is done by hand, you can make things easier by pulsing them in a food processor.

I actually made this twice already and prepared it both by hand and in a food processor. Sure I felt some pride chopping them up real fine by hand, but I own a food processor for a reason.

When I had this dish at a restaurant in town it was also topped with crispy capers. I’m not normally a huge capers fan but these salty crispy bits were delightful. If there are any leftover they would be great on top of salad too.

Oh and don’t forget a healthy dose of freshly shredded Parmesan on top.

Two years ago: Lemon Lavender Madeleines

Three years ago: Poppin’ Pepsi Perfect Cocktail

Four years ago: Black Bean & Chorizo Soup with Sweety Drops

Five years ago: Corn on the Hog Pizza

Six years ago: Single Serving White Chocolate Peanut Butter Cup Rice Krispies Treat

Eight years ago: Pretzel Crusted Peanut Butter Blondies with White Chocolate Cream Cheese Frosting

Nine years ago: Spicy Mac and Cheese

SUGO FINTO WITH CRISPY CAPERS

Print

Yield: 2 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAPERS

• 1/2 cup olive oil
• 1/4 cup small capers, drained and patted dry

SAUCE

• 1 large red onion
• 2 celery stalks
• 2 medium carrots
• 2 sprigs each of fresh parsley, sage, and rosemary, stems removed
• 1/4 cup red wine
• 1 (28 oz) can whole peeled tomatoes, chopped
• Salt, to taste
• Water

Directions

1. In a medium saucepan, add olive oil over high heat. Add capers and fry for 3 minutes, or until crispy and golden. Remove from heat and strain capers with a slotted spoon and place on paper towel-lined plate. Reserve 2 tablespoons of the oil in the pan.
2. Finely chop the onion, carrot, celery and herbs together into a rough paste (or use a food processor). Place pan over medium-low heat and add the paste. Sauté gently until tender, making sure you do not brown the onions by occasionally adding a pinch of salt and a few drops of water.
3. Add wine and let it cook off. Add the tomatoes and bring to a simmer for 30 minutes, stirring occasionally, or until thickened. Remove from heat and serve with preferred pasta (I used cecamariti) topped with crispy capers.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post was made for #NationalSlowCookerMonth and is sponsored by Camellia and Banza. All thoughts and opinions are my own.

Get excited for lentil soup with veggies, rich seasonings, and spicy sausage for a nice big food hug for your belly.

Time to stretch my legs and get back into posting some new recipes in 2020! What better way than by celebrating #NationalSlowCookerMonth with a bunch of fellow food bloggers? And of course a giveaway to get our readers into the spirit as well, in case the frigid temperatures weren’t enough to convince you to keep your slow cooker in regular use.

I am slowly getting more into lentils so I was determined to come up with a tasty soup utilizing Camellia dried lentils. I think adding onion, carrot, celery, a blob of fresh minced garlic and ginger, homemade vegetable stock, rich seasonings, and spicy Italian sausage was an easy way to ensure it was a success. I then served it over Banza rice made from chickpeas for some extra protein.

I ate this for lunch every day for a week and I did not get tired of it. Especially while watching snow fall outside from the window net to the break room at work. What’s your favorite thing to make in the slow cooker? Check the list below for the rest of the recipes shared today and don’t forget to enter the giveaway using the Rafflecopter widget located at the end of this post!

Monday’s Slow Cooker Recipes

• Cheesy Chicken Pasta Bake by That Recipe
• Beef Short Ribs with Vegetables by Family Around the Table
• Easy Slow Cooker Lady Pea Cassoulet by A Kitchen Hoor’s Adventures
• Homestyle Pork Roast (Slow Cooker) by Palatable Pastime
• Make-Ahead Slow Cooker Tomato Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Coconut Curry Lentil Soup by Frugal & Fit
• Slow Cooker Creamy Chicken and Tomato Pasta Sauce by Savory Moments
• Slow Cooker Curried Lentil & Sausage Soup by The Spiffy Cookie
• Slow Cooker Dinner Rolls by A Day in the Life on the Farm
• Slow Cooker Nashville Hot Chicken Sandwiches by Hezzi-D’s Books and Cooks
• Slow Cooker Pepperoni Pizza Pasta Casserole by Cheese Curd In Paradise
• Slow Cooker Pinto Bean and Chorizo Naan Bread Appetizer by The Freshman Cook
• Slow Cooker Red Beans and Rice by Karen’s Kitchen Stories
• Slow Cooker Tuscan White Bean Soup with Sausage by Blogghetti
• Vegan Slow Cooker Chickpea Noodle Soup by Kate’s Recipe Box

One year ago: Macaroni & Cheese Pierogi

Four years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Eight years ago: Saltine Cracker Toffee

Nine years ago: Papaya Blueberry Almond Granola Bars

SLOW COOKER CURRIED LENTIL AND SAUSAGE SOUP

Serves 8

Ingredients:

1 Tbsp olive oil

1 lb. spicy Italian (pork, turkey or veggie) sausage, casings removed

1 cup dried Camellia lentils, picked over and rinsed

1 large onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

2 garlic cloves, minced

2 Tbsp minced fresh ginger

1 Tbsp curry powder

1 tsp salt

6 cups reduced sodium vegetable stock

1 tsp fresh lemon juice, or to taste

Salt and pepper, to taste

Cooked Banza rice, for serving

Chopped parsley, for garnish

Directions:

1. In a large skillet over medium-high, heat olive oil.
2. Add sausage, crumble, and cook until brown on the outside. Remove and place into the bowl of a slow cooker.
3. Add lentils, onion, carrots, celery, garlic, ginger, curry powder, salt, and stock to the slow cooker and stir.
4. Cover and cook on low for 4 hours or on high for 2 hours.
5. Season to taste with lemon juice, salt, and pepper. Serve over rice garnished with fresh parsley.

Source: Adapted from Epicurious and Growing Up Gabel.

a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

If you are going to take away the meat from my chili you better be able to back it up. This vegetarian bean chili is the next best thing. 

It’s that time of year… chilly chili time! While my go-to chili will always be my dad’s, if I need a vegetarian option this recipe is also exceptional. It involves a variety of canned beans and a lot of vegetable chopping in the beginning (can use a food processor to speed things up), but once it’s in your slow cooker there’s nothing left to do but go about your day and come home to dinner.

Since today is a Saturday that also means I snuck peanut butter and chocolate in there as well for #PBchocSat! The Ohio State Buckeyes are at home against the Wisconsin Badgers today at noon and it’s our toughest match up yet. But I have faith in my team, especially since it’s on our own turf (literally). But just in case I have this comforting chili to take care of my nerves.

Welcome to our #ChiliCookOff! 

We have delicious recipes from across the country to get your chili making to the next level of delicious!

• Slow Cooker Taco Chili by Cheese Curd In Paradise
• White Bean Turkey Chili by Sweet Beginnings
• Frito Pie Chili by Karen’s Kitchen Stories
• Slow Cooker Vegetarian Buckeye Chili by The Spiffy Cookie
• Sweet Hot Pepper Jelly Ground Beef & Bean Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Steak Fajita Chili by A Day in the Life on the Farm
• Garden Fresh Chili by Hezzi-D’s Books and Cooks
• BBQ Beef Brisket Chili by Palatable Pastime
• Slow Cooker Classic Chili Recipe by Our Crafty Mom
• Slow Cooker Buffalo Chicken Chili by Kate’s Recipe Box

Three years ago: Chocolate Pumpkin Sheet Cake with Almond Butter Frosting

Four year ago: Beet Biscuits

Six years ago: Sea Salt Pumpkin Peanut Butter Cups

Eight years ago: Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple

SLOW COOKER VEGETARIAN BUCKEYE CHILI

Serves 8-10

Ingredients:

1/4 cup olive oil

4 medium onions, chopped

4 cloves garlic, minced

4 celery stalks, chopped

4 red, yellow and/or orange bell peppers, seeded and chopped

1 (15.5 oz.) can black beans, rinsed & drained

1 (15.5 oz.) can cannellini beans, rinsed & drained

1 (15.5 oz.) can pinto beans, rinsed & drained

1 (15.5 oz.) can kidney beans, rinsed & drained

1 (14.5 oz.) can of diced tomatoes

1/2 cup unsweetened natural peanut butter

1/4 cup chili powder

2 Tbsp cocoa powder

2 Tbsp dried oregano

2 tsp salt

2 tsp ground cumin

1/2 tsp ground black pepper

2 Tbsp distilled white vinegar

1 Tbsp hot sauce (optional)

Directions:

1. In a large skillet over medium-high heat, warm the olive oil. Add the onions and garlic sauté until softened, about 5 minutes.
2. Add the peppers and celery and sauté until tender, about 5 minutes.
3. Set your slow cooker to low. Add the sauteed vegetables and remaining ingredients. Stir to combine and cover. Cook on low heat for 6-8 hours.

Source: Adapted slightly from A Side of Sweet.

Traditional gumbo with chicken, andouille sausage, and okra in a richly seasoned brown broth. Serve over rice for a hearty meal!

Mardi Gras may actually be on March 5, but a group of bloggers and I got together to share some recipes to prepare you for next week! I’ve been meaning to try my hand at homemade gumbo since our honeymoon to New Orleans, so this was just the motivation I needed. Since I dislike seafood I made a chicken and sausage version an threw in some okra for good measure!

The most intimidating part was making the dark brown roux. I’ve made plenty of tan roux in my life just never one this dark, but it is how you will get that rich brown broth color. Totally worth the effort as the flavors were incredible!

The other tricky part was finding the gumbo file. I researched ahead of time for substitutes and turns out adding okra will do the trick flavor-wise (another reason I added it) but I was lucky enough to find some gumbo file after all so I had both (although I did consider making fried okra instead). It did add an extra layer of rich flavor but if you cannot find it, maybe just add more okra ;-).

Check out these other delicious Mardi Gras recipes:

Cajun Chicken Pasta from Jolene’s Recipe Journal

Chicken and Sausage Gumbo from The Spiffy Cookie

Fastelaynsboller from Culinary Adventures with Camilla

King Bundt Cake from The Redhead Baker

King’s Cake Cinnamon Rolls from Kate’s Recipe Box

Mardi Gras Monkey Bread from Hezzi-D’s Books and Cooks

Muffaletta Salad from A Day in the Life on a Farm

Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Shrimp and Grits from Cindy’s Recipes and Writings

Shrimp Creole from Caroline’s Cooking

Shrimp Dirty Rice from Palatable Pastime

Shrimp Etouffee from House of Nash Eats

One year ago: Pistachio Rice Crispy Treats

Two years ago: Coconut Pistachio Larabars

Three years ago: Strawberry M&M® Cheesecake Truffles

Four years ago: Black Bean & Chorizo Soup

Five years ago: Three Cheese Chicken and Artichoke Bake

Seven years ago: Almond Cherry Chip Blondies

Eight years ago: Apple Oatmeal Breakfast Muffins

CHICKEN & SAUSAGE GUMBO

Serves 6-8

Ingredients:

1 lb okra, stems removed and cut into 1/2-inch slices

1/2 cup water

12 oz. andouille sausage, sliced into 1/4-inch rounds

1 bunch celery, diced, leaves and all

1 green bell pepper, diced

1 large yellow onion, diced

1 bunch green onion, finely chopped (save some greens for garnish)

2-3 cloves garlic

1 cup all-purpose flour

2/3 cup vegetable or canola oil

6-8 cups chicken broth

Meat from 1 Rotisserie Chicken, chopped

1 (14 oz.) can diced tomatoes

1 bunch fresh parsley leaves, finely chopped

2 Tbsp Cajun seasoning

1 Tbsp gumbo file (optional)

Cooked rice, for serving

Directions:

1. In a medium saucepan, add the okra and 1/2 cup water. Bring to a boil, reduce to a simmer, cover and simmer for 8 minutes or until tender. Drain and set aside.
2. In a large, heavy bottom stock pot over medium-high heat place the sausage slices in one layer. Brown on both sides (2-3 minutes per side). Remove to a plate.\
3. Return pot containing grease over medium-high heat. Add celery, bell pepper, and onions to the pot, sauteeing until tender, about 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a separate bowl and set aside.
4. Place pot back over medium-low heat. Add flour and oil and cook, whisking constantly for 30 minutes, or until thickened and chocolate colored (be careful not burn).
5. While whisking, slowly pour in 6 cups of the chicken broth. Add sausage, veggies and okra, chicken, tomatoes, parsley, and Cajun seasoning. Bring to a boil over medium heat, reduce to a simmer and cook for 30 minutes. Add more broth if desired and season to taste.
6. Remove from heat and slowly stir in the in the gumbo file. Serve warm over rice and top with reserved green onion.

Source: Adapted from Tastes Better from Scratch.