Recipe Time

I'd like to share one of our fall family favorites!

I love my slow cooker for fall,

it helps me save time cooking so I can spend it playing with the kids!

One of the favorites in my house is 

Chipotle Chili!

[Campbell's Chipotle Chili]

Makes: 8 servings

Prep: 15 minutes

Cook: 8 to 9 hours

1 Jar (16 ounces) Pace Chipotle or Regular Chunky Salsa

1 Cup Water

2 Tablespoons Chili Powder

1 large Onion, chopped (about 1 cup)

2 pounds beef for stew, cut into 1/2 inch pieces

1 can (about 19 ounces) red kidney beans, rinsed and drained

Shredded Cheddar cheese (optional)

Sour cream (optional)

1. Stir the salsa, water, chili powder, onion, beef and beans in a 3 1/2 quart slow cooker.

2. Cover and cook on LOW for 8 to 9 hours* or until the meat is fork tender. Serve with the cheese and sour cream, if desired.

*Or on HIGH for 4 to 5 hours

Recipe courtesy of Campbell's Slow Cooker recipes cookbook 

As I began experimenting with my slow cooker, I omitted the onion, add 3 large russet (baker) potatoes (cut into bite size chunks), 1 can black beans (rinsed and drained) and 1 can pinto beans (rinsed and drained). It's so easy to customize recipes with a slow cooker, stay tuned, I'll be sharing more slow cooker recipes soon!