I love my crockpots! I only have two now - Mama Bear and Baby Bear, as I call them. I gave the enormous Papa Bear one away to someone in need. But the ones I have left are perfect for making dinner and for keeping dips warm, respectively.
It takes almost no effort to put together the ingredients when using a crockpot, and then to let your dinner simmer away - without the need for monitoring - so that it can be ready for your return home after a long day.
This stew is a perfect way to eat something warm and nutritious on a chilly Fall day while also celebrating the bounty of the harvest; it's a stellar example of seasonal cuisine, featuring pumpkin, sweet potato and apple cider.
This hearty dish is vegan - yes, vegan! - if you use the soy chorizo noted in the recipe; carnivores are welcome to substitute a spicier treyf ([TRAYF] = not kosher) pork variety of the sausage, though.
Either way, it's a great meal to come home to. The house smells amazing, and your dinner will warm your soul.
Harvest Stew
2 tablespoons oil
1 12-ounce package Trader Joe's soy chorizo
1 large yellow onion, chopped
3 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon seasoned salt
1 cup corn
1 15-ounce can pureed pumpkin
1 sweet potato, peeled, cut into 3/4" dice
1 15-ounce hot chili beans, undrained
1 teaspoon chili powder
2 teaspoons coriander
1 tablespoon cumin seed
1 cup Uncle Ben's Whole Grain Brown and Wild Rice Medley
1 32-ounce container Imagine creamy sweet potato soup
1/2 cup apple cider
generous splashes of cayenne pepper sauce
Heat the oil in a medium skillet over medium heat; add the chorizo and saute for 5 minutes; place in a 6-8 quart crockpot.
In the same skillet, saute the onion, garlic, red pepper flakes, salt and seasoned salt until the vegetables are softened; add to the crockpot.
Add the corn to the same skillet and cook for 2-3 minutes, stirring occasionally, until it is lightly toasted and some of the kernels are golden; add to the crockpot.
Add the remaining ingredients to the crockpot. Cook on "low" for at least 8-10 hours, and serve hot.
Makes 10-12 servings.
4 comments:
I've actually grown very fond of soups with pumpkin in them! This stew sounds so incredibly delicious and comforting!
I love my crock pots too! I had three, gave away one. And listen up, all you who don't think you have time to cook. It's SO easy when you can put everything in a crock pot and walk away! Love your addition of pumpkin, Mary. I've got to try this soon!
Thats it....Im dusting off my crockpot this wekeend to make your recipe!!
Looks fabulous!!
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wow, now that's a flavorful stew, and I had no idea there was soy chorizo! what a perfect dish for autumn!
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