#coldnightdinner

[the-gang-makes-a-podcast]

This Merlot Wine Chili is a hearty and tasty meal that's great for cold nights. Merlot wine gives the chili more depth and richness, going well with the spices and savory beef. It's a hearty meal that will fill you up.

Ingredients: 1 lb ground beef. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, chopped. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup Merlot wine. 2 tablespoons tomato paste. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapenos.

Instructions: Over medium heat, brown the ground beef in a large pot. Chop up the red bell pepper, onion, and garlic. Make sure the vegetables are soft. Kidney beans, black beans, tomato paste, chili powder, cumin, paprika, salt, and pepper should all be added at this point. Bring to a simmer, then let it cook for 20 to 25 minutes, stirring every now and then. Serve hot with any toppings you'd like.

Prep Time: 15 minutes

Cook Time: 30 minutes

Sean Fulop

[pxelbean]

A hearty, tasty stew full of protein and vegetables that is great for a cold night.

Ingredients: 1 can chickpeas, drained and rinsed. 2 cups vegetable broth. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 carrot, diced. 1 cup diced tomatoes. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Cook the carrot and bell pepper until they get soft. Add the diced tomatoes, cumin, paprika, turmeric, salt, and pepper, and mix them in. Add the vegetable broth and bring it to a low boil. Put the lid on and cook for 15 to 20 minutes so the flavors can mix. If you want, you can serve it hot and top it with fresh herbs like cilantro or parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes

Trip Dont Fall

[daguerreotypic]

These slow cooker cabbage rolls are a comforting and hearty dish that's perfect for a cozy dinner. The cabbage becomes tender and flavorful as it cooks low and slow with the savory beef filling and tomato sauce.

Ingredients: 1 large head of cabbage. 1 pound ground beef. 1 cup cooked rice. 1 onion, diced. 1 can 14.5 ounces diced tomatoes. 1 can 8 ounces tomato sauce. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Take out the cabbage's center and carefully separate the leaves. Put the cooked rice, diced onion, garlic powder, paprika, salt, and pepper in a bowl. Mix the ground beef in there. Put some of the beef mixture on each cabbage leaf, then roll it up and tuck the sides in to make a roll. The cabbage rolls should be stacked in the slow cooker. Cover the cabbage rolls with the tomato sauce and diced tomatoes. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the cabbage is soft and the filling is fully cooked.

Prep Time: 20 minutes

Cook Time: 360 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

[shark-stuff-nsfw]

This Slow Cooker Sweet Potato Stew is a comforting and hearty dish perfect for a cozy meal. Packed with wholesome ingredients and warm spices, it's a delicious way to enjoy the nutritional benefits of sweet potatoes.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and pepper to taste. 1 cup frozen peas. 2 tablespoons cornstarch optional, for thickening.

Instructions: Put garlic, diced tomatoes, vegetable broth, thyme, rosemary, paprika, salt, and pepper in a slow cooker. Add the sweet potatoes and stir them around. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. The sweet potatoes should be soft after that time. Just before the stew is done cooking, you can add frozen peas and a cornstarch slurry cornstarch mixed with a little cold water to make it thicker if you want to. If you need to, change the seasonings, and then serve hot.

Prep Time: 15 minutes

Cook Time: 240 minutes

Stald Maglebo

[keppok]

This honey garlic chicken is a tasty and sweet dinner that's great for a cold night. It's very easy and convenient because the slow cooker does all the work.

Ingredients: 4 chicken breasts. 1/2 cup honey. 1/4 cup soy sauce. 1/4 cup ketchup. 2 cloves garlic, minced. 1 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and chopped green onions for garnish.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together honey, soy sauce, ketchup, garlic, basil, oregano, red pepper flakes, salt, and pepper. Pour over the chicken. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through. Remove chicken from the slow cooker and shred with two forks. In a small bowl, mix cornstarch and water until smooth. Stir into the sauce in the slow cooker. Return shredded chicken to the slow cooker and stir to coat with the sauce. Cover and cook on high for an additional 30 minutes, until sauce has thickened. Serve over rice or noodles, garnished with sesame seeds and chopped green onions.

Prep Time: 10 minutes

Cook Time: 240 minutes

Jazz Duo

[yummysora]

This vegetable soup is hearty and warm, perfect for cold nights. When you mix acorn squash and butternut squash, you get a rich, velvety texture. Aromatic spices give the flavor more depth.

Ingredients: 1 medium acorn squash, peeled, seeded, and diced. 1 medium butternut squash, peeled, seeded, and diced. 1 large onion, chopped. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 cup heavy cream optional, for extra creaminess. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Saut until vegetables are softened. Add minced garlic and cook for an additional 1-2 minutes. Stir in diced acorn and butternut squash, thyme, cumin, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until squash is tender. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender. If using heavy cream, stir it into the soup for added creaminess. Adjust seasoning if needed and simmer for an additional 5-10 minutes. Serve hot, garnished with fresh parsley. Enjoy your comforting Acorn and Butternut Squash Soup!

Prep Time: 15 minutes

Cook Time: 40 minutes

Jennifer Crow

[mimilkybaby]

This Slow Cooker Italian Meatball Stew is a hearty and tasty meal that is great for a cold night. In a rich tomato broth, it has Italian sausage, meatballs, vegetables, and herbs.

Ingredients: 1 lb Italian sausage. 1 lb frozen meatballs. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, sliced. 2 stalks celery, sliced. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 4 cups beef broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1 cup small pasta such as ditalini or small shells. 1 cup frozen peas. Grated Parmesan cheese for serving.

Instructions: The Italian sausage should be cooked in a pan until it turns brown. Get rid of extra fat. In a slow cooker, add the diced onion, minced garlic, sliced carrots, sliced celery, diced tomatoes, tomato sauce, beef broth, salt, pepper, dried basil, dried oregano, and dried thyme. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the pasta and frozen peas thirty minutes before you serve. Keep cooking until the pasta is soft. Put grated Parmesan cheese on top and serve hot.

Prep Time: 20 minutes

Cook Time: 360 minutes

Forest Soft Serve

[transreactiongifs]

This Lemony Lentil Soup is a comforting and nutritious dish that is perfect for a cozy meal. The slow cooker method allows the flavors to meld together beautifully, resulting in a satisfying soup that is bursting with fresh lemony goodness.

Ingredients: 1 cup dried lentils, rinsed. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cups vegetable broth. 1 can 14.5 oz diced tomatoes. 3 cloves garlic, minced. 2 teaspoons dried thyme. 1 teaspoon dried oregano. 1 teaspoon ground cumin. Salt and pepper to taste. Juice of 2 lemons. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Place all ingredients except lemon juice and parsley in a slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils and vegetables are tender. Stir in lemon juice. Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

Rebecca Elia MD