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College Student Crock Pot Recipes

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5 Crock Pot Recipes Every College Student MUST Make
5 Crock Pot Recipes Every College Student MUST Make from www.theodysseyonline.com

As a college student, you are probably feeling the pressures of classes and projects piling up, and the last thing you have time for is to cook. But you still have to eat, and you don't want to be living off of takeout every night. Enter the crock pot. This kitchen miracle can help you make delicious, home-cooked meals without any of the fuss. All you need is a little prep time, a few ingredients, and a slow cooker. Here are a few of our favorite college student crock pot recipes.

Vegetarian Chili

This vegetarian chili is hearty and filling, and it's super easy to make. All you need are a few cans, some frozen vegetables, and a few pantry staples. It's a great way to get your veggies, and it's also easy to make vegan if you skip the cheese. Plus, you can make a big batch and freeze it for later. What's not to love?

Description:

This delicious chili is full of vegetables, beans, and spices, and it's sure to be a hit with your friends. Plus, it's easy to make vegan if you skip the cheese and sour cream.

Prep Time:

15 minutes

Cook Time:

6 hours

Ingredients:

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 jalapeno, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14.5 oz) chili beans
  • 1 can (14.5 oz) black beans
  • 1 can (14.5 oz) kidney beans
  • 1 cup frozen corn
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

1. In a large slow cooker, add the onion, garlic, red pepper, green pepper, jalapeno, diced tomatoes, chili beans, black beans, kidney beans, corn, vegetable broth, chili powder, cumin, garlic powder, salt, and pepper. Stir to combine.

2. Cover and cook on low heat for 6 hours, stirring occasionally.

3. Serve with shredded cheese and sour cream, if desired.

Equipment:

  • Slow cooker
  • Measuring cups and spoons

Notes:

This chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition: Per Serving

  • Calories: 167
  • Carbohydrates: 27g
  • Protein: 8g
  • Fat: 4g
  • Fiber: 8g
  • Sugar: 4g

Recipe Tips:

This recipe is very versatile and can be customized to your tastes. Feel free to add some extra vegetables, like zucchini or mushrooms. You could also add a can of diced tomatoes with green chilies for a bit of extra heat. If you like your chili a bit saucier, you can add an extra cup of vegetable broth.

For a creamier chili, you can add a can of coconut milk or a dollop of Greek yogurt. You can also add some cooked quinoa or brown rice for an extra boost of protein. Finally, if you like your chili to have a bit of a kick, add a teaspoon of cayenne pepper or a few dashes of hot sauce.

If you're looking for an easy, delicious meal that you can make in a flash, look no further than this vegetarian chili. It's sure to be a hit with your friends, and it's healthy, too!


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