With a demanding race season quickly approaching, I've shifted my focus more on diet. My rule of thumb: if you can't name all the ingredients, don't eat it. When you really think about it, this is no easy task. I've been branching out and trying new vegetarian/pescetarian dishes. Here's one I recently made, and loved, so I thought I'd share.
Mix the following ingredients in slow cooker:
1 (19 oz) can black bean soup
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can garbanzo beans, rinsed and drained
1 (16 oz) can vegetarian baked beans
1 (14 oz) can chopped tomatoes in puree
1 (15 oz) can kennel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
Cook on high for at least 2 hours.
This is obviously a super simple dish - I had it mixed and cooking in about 10 minutes. The portions were just right too. After I had my small serving in a mug and Troy had two bowls (he's a good eater :) we had only enough left over for both of our lunches.
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