Hard Work Has Never Hurt Anybody

I just finished day two of my Pesticide Dispenser Licensing course, which included writing a test in order to get it. Talk about a long day! This week is going to be busy for me with full work days, so I decided to make my Super Slow Cooker Chilli for supper. It's spicy, thick and loaded with lots of vegetables. It's super easy to make, which is great if you're on the go all the time like I am! So here are the steps to making this wholesome, filling chilli! (Now I have more time to play with the Kitties and my Pony!)

Getting ready to cook! Lots of ingredients. 

The tomato soup base.

Making it spicy! 

Blending spices 

Adding the veggies

Looks delicious already! 

If you don't want to mix all the spices yourself,
you can use this instead! 

Beans

Mixing

Ground beef 

Thick and Delicious! 

Alyssa's Super Slow Cooker Chilli

Brown:
1 lb Ground Beef
Dash of Salt
Dash of Pepper
1 TBSP Cajun Spice Mix

Mix:
1 Can of Tomato Soup (you can use two if you want a less "chunky" chilli.)
2 TBSP Cajun Spice Mix (you can use less if you prefer a mild chilli.)
1 TBSP Onion Powder
1 TBSP Garlic Powder
Cayenne Pepper (to taste. We like our food spicy!)
Chilli Powder (to taste as well.)

PS: If you want to, you can cheat and use a pre-mixed package for flavouring your chilli!

Rinse:
1 14oz can of Peas
1 12oz can of Sweet Corn
1 19oz can of Tomatoes (it can be your choice on this one. The Alymer's Accents make this dish delish!)
1 small can of Mushrooms
3 cans of Beans (can be your choice as well!)
2 Handfuls (accuracy is key here!) of Frozen French Style Green Beans

Directions:
Combine the tomato soup and spiced together over low heat in your slow cooker. In the meantime, brown up the ground beef with some salt, pepper, and the remaining cajun spice mix. While this is browning up, rinse out all of your veggies and beans. Combine into the tomato soup base. Once the ground beef is browned, combine into the mixture. Let it simmer for at least one hour. It can also be left in the slow cooker on low heat all day. Optional: add spinach in 10-15 minutes before serving (or until wilted) to add to the veggie power of this chilli!

Will serve at least 5 people.
Freezes well.

PS: This can also be made and served ASAP if you make it in a stock pot over medium/high heat!

Some other ideas for this one:
Choose the salt free (or the low sodium) veggies and beans to make this a more heart-healthy supper!
Strain your ground beef before adding it to your chilli to make it "fat-free!"
Try it with some ground chicken or turkey to make it a little more leaner!
And always try to use local, fresh ingredients to get the best flavour out of this one whenever you can!