I like to cook and the slow cooker is a wonderful thing. I soak black beans over night, toast and grind up cumin seeds, saute onions, red and green peppers, and jalapenos, then I brown off some ground turkey (beef) and then put the cumin, ground meat w/onion and pepper in a container and place in the refrigerator over night. Then 1st thing in the morning put everything in the crockpot, Add oregano and sliced garlic, cook on low. When you're ready for dinner add canned tomato some really good hot sauce and frozen corn. And Voila! You got chili. I serve with shredded cheese, sour cream and Whole Food's guacomole. If I'm strapped for time I'll use canned beans and frozen peppers but I don't like prepared chili powder. I know this recipe sound like it takes a while but it really doesn't.
I also like mango curry chicken breasts. You take your chicken breasts and pound them lightly. In a saute pan with a lid saute sliced onions until translucent add a cup of chicken stock, a tsp (or to taste) of red curry paste. Desolve paste in stock and add Trader Joe's Mango Sauce (that's what I use) Add breasts to sauce, bring to boil, lower heat and cover. Let simmer for about 15 to 20 minutes. I serve over jasime rice.
As with the chili, while the chicken is simmering you are knitting. I think both dishes take about 20 minutes to prep.