Slow Cooker Chili

*From "Simply in Season"

1 lb ground beef
*Brown in large fry pan

1 onion (chopped)
1-2 cloves garlic (minced)
1 c. green pepper (chopped)
1 c. celery (chopped)
*Add and saute for 3-5 min. Place in Slow Cooker

4 c. cooked kidney beans or pinto beans
4 c. tomatoes (chopped) OR tomato juice OR canned tomatoes
1-2 Tb. Chili powder
1 Tb sugar, honey or molasses
1 tsp salt or seasoned salt
1 c. corn (I used frozen)
1 c. mushrooms (chopped. optional, but a yummy addition!)
1 Tb. Worcestershire sauce
1 hot chili pepper (minced; optional) - I didn't use this. I used a little hot sauce instead.
*Add everything (except mushrooms if using) and cook on high for 15 min. Then cook on low for 8 - 10 hours. Add mushrooms during last hour. Serve as a soup or over rice or pasta.

Yields 8 c.
(this lasted us more than two meals)

Vegetarian Groundnut Stew

*From "Simply in Season"

2 c. onion (chopped)
2-3 garlic cloves (minced)
3 c. winter squash such as butternut (peeled and cubed)
2 c. cabbage (chopped
1 dried chili pepper or ground red pepper to taste (I left this out because my kids won't eat spicy)
3 c. tomato juice (or pureed canned tomatoes)
1 c. apple juice
1-2 teaspoons ginger root (peeled and minced)
1-2 c. green beans (I cut them into bite-sized pieces)
1/2 c. peanut butter (*Note: if you use natural peanut butter, you will need to add salt to this dish)

1. In large frypan, saute onion and garlic in 1 Tbs oil until translucent.
2. Add squash, cabbage and chili pepper. Saute until flavors are mixed.
3. Add tomato juice, apple juice and ginger root. Cover and simmer until squash is tender, about 20 min.
4. Add green beans and simmer 5 minutes more.
5. Stir in peanut butter and simmer at very low heat until ready to serve. Serve on top of brown rice or millet with toppings (optional- I didn't use any of these): chopped green onions, parsley, cilantro, peaches or other fruit, crushed peanuts, flaked coconut.

Says it make 6 servings. It lasted the four of us three meals.