10.10.2017

Three Lazy AF Fall Recipes

fall recipes

I don’t always cook (read: basically never), but when I do you can bet that it’s one of these three recipes. They’re super easy, super good, and will last you for days on end. What more can you ask for? I found these gems a long time ago on Pinterest and they do not disappoint.

Slow Cooker Vegetarian Tortilla Soup                            Effort Required: Basically Zero

1 can of pinto beans

1 can of kidney beans

1 can of black beans

1 can of corn

1 can of original Rotel

1 can of diced tomatoes

1 can of hatch green chiles

1 packet of ranch seasoning

1 packet of taco seasoning

Directions: Dump everything into a crock pot, stir, and cook on low for 8 hours or high for 4 hours. It’s so easy an infant could do it. As it should be.

Quinoa Enchiladas                           Effort Required: 2 because slight measuring is involved

1 can of black beans, drained

1 can of corn, drained

2 cans of red enchilada sauce

1 can of original Rotel

1 cup of uncooked quinoa & 1/2 cup water

4 ounces of cream cheese

1 teaspoon of salt

1/4 teaspoon of pepper

1 teaspoon cumin

1 teaspoon garlic powder

1 cup shredded cheese

Directions: Add the beans, corn, 1 can of enchilada sauce, Rotel, quinoa, water, cream cheese, salt, pepper, cumin, and garlic powder to the crockpot. Stir everything together. Add the remaining can of enchilada sauce and sprinkle shredded cheese on top. Cook on high for 4-5 hours or on low for 5-7 hours. Okay, so it doesn’t look like enchiladas, but it tastes amazing!

Pumpkin Chili                                        Effort Required: 3 because of opening hard cider bottles

2 pounds ground meat of choice (I made it with vegetarian meat crumbles last time and it was good!)

1 large sweet onion, peeled and chopped

1 large red bell pepper, seeded and chopped

3 garlic cloves, minced (just get the chopped up kind in the jars and eyeball it)

2 chipotle peppers canned in abodo sauce, chopped

29 ounce can of pure pumpkin puree

2 – 12 ounce bottles of hard cider (I used Angry Orchard)

2 – 15 ounce cans of kidney beans, drained

1 cup of chicken broth

2 1/2 tablespoons of chili powder

1 tablespoon of cumin

2 teaspoons of salt

1 teaspoon of ground cinnamon

1 – 2 bay leaves

Directions: I know, it sounds like a lot of things and this one isn’t done in the slow cooker, but it’s not that hard and it’s worth it! It makes A LOT so make it when you have people over or store it in the freezer for later.

Place a large pot over medium heat. Add in the meat (real or fake) and break into small pieces with a spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.

Pour in the pumpkin puree, hard cider, beans, and chicken broth. Add chili powder, cumin, salt, cinnamon, and bay leaves. Simmer on medium heat for at least 30 minutes, stirring occasionally.

What are your go-to easy recipes?

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