I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
2 tablespoons dark chili powder 2 teaspoons ground cumin 1/4 teaspoon red pepper flakes 1 (29-ounce) can crushed tomatoes 3 (15.5 oz) cans red kidney or black beans, rinsed and drained 12 ounces butternut squash, peeled and diced (about 3 cups) 1 cup vegetable stock
NOTE: Sauteing the vegetables before adding them to the slow cooker creates a layer of flavor. Do not skip this step. -- Heat the oil in a saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic and bell pepper, stir and saute another 2 minutes. Add the spices and cook for one minute, stirring constantly. Remove the pan from heat.
Add the vegetables and the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours.