this post was submitted on 20 Mar 2025
85 points (100.0% liked)
Asklemmy
46698 readers
897 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I'm a big fan of slow-cooker chili. It's easy to make different variations by throwing in whatever leftover ingredients you have, and stuff that would otherwise be going bad soon. Like the last bit of pasta sauce, random veggies. Always have some beans or lentils on hand to fill it out. It's easy to make lunches for a week in one go.
Stir fry. Similar to above. Use the last of the broccoli, onion, carrots, even peanut or almond crumbs that would otherwise go to waste.
I've toyed with this... what lentil and beans do you make? And do you have too start it in the pan?
I'm not OP but here's a sweet potato & lentil turkey chili that I make in the crock pot. It's easy and really good!
https://funwithoutfodmaps.com/low-fodmap-turkey-chili/
Good recipe thanks ๐
Usually red kidney beans (canned), and/or dried lentils in a bag. No prep necessary (besides cutting up veggies) as long as you know there will be enough time for the dried lentils or other ingredients to soften in the slow cooker. I like to leave it on low heat all day or all night to be sure. You could boil/pre-cook them if you needed it to be ready in only a few hours, though.
Thanks... not even the onions?
Nope. If they are given about 3 hours to cook, I find they are softened enough (use higher heat if the duration will be shorter). That's not to say you can't pre-fry them or something if you want to!
I should have mentioned that I usually make my chili vegetarian. In the rare occasions where I do add meat, I will pre-cook that, but it's mostly because of paranoia and because I don't own a cooking thermometer.
Game changer! Excellent thanks