Chicken and Bean Chili

Chicken and Bean Chili adapted from Meatless Monday
1lb ground chicken
1 large onion, chopped
3-4 cloves garlic, chopped
2 tbsp olive oil
1 can black beans, drained
1 can navy beans, drained
1 can pinto beans, drained
1 can red kidney beans, drained
1 can garbanzo beans, drained
1 16-oz can diced tomatoes
2 8-oz can tomato sauce or 1 16oz can
1-2 cups water
1 small can (4 oz) green chiles
1-2 Tbsp chili powder
1-2 tsp cumin
1 tsp basil
Salt & pepper to taste
1/4 cup dry red wine (optional)

Directions:  Saute onion, garlic, and bell pepper in olive oil until soft. Add remaining ingredients. Bring to a boil, lower heat, and simmer for 20-30 minutes.

Serve with shredded cheddar cheese and sour cream if desired.

Here's what you'll need:

Chop up the onion and garlic.

Put the ground chicken in a Dutch oven to brown.  Throw the onions and garlic in with the chicken.

Drain and rinse the beans.

Add the beans to the pot. 

Add the can of diced chilies.

Add the diced tomatoes and tomato sauce.

Add the seasonings.  Simmer and serve.

Our Thoughts:
I made this chili last night for Halloween.  I knew that things would be hectic so something quick, easy, and warm was the way to go.  I originally found this recipe as part of Meatless Monday.  I had some ground chicken that needed to be used so I decided to add it.

The addition of the can of green chilies definitely added an extra texture and flavor.  For even more peppers you could always add a diced jalapeno or green pepper.

Season to taste.  I just kind of kept adding until I got the flavor that I liked.

This chili was so good that even my pickiest eaters (my Dad and Kanin) thought it was good.  Kanin even wanted to take it to school today and my sister asked for the recipe. 

Hope you enjoy!
April

6 Bean Chili

6-Bean Chili adapted from Crossroads of America
2lbs chuck, cut into bite-sized pieces
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
1 1/2 T chili powder
2 t salt
1 1/2 t ground cumin
1 t black pepper
1/2 t cayenne pepper
1/8 t ground coriander
1/8 t ground cinnamon
2 bay leaves
1 28 oz can diced tomatoes
4 cups beef broth
1 can great northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can light kidney beans, rinsed and drained
1 can dark kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can navy beans, rinsed and drained
Sour cream, shredded cheddar cheese and green onions for garnish

Directions:  Brown meat in a large pot or Dutch oven. Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes. Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 2 to 2 1/2 hours or until beef is tender, stirring occasionally. Add beans, stir, and cook another 30 minutes. Add cilantro and season to taste. Service garnished with sour cream, cheddar, and chopped green onions.

Modifications:
-I just used ground chuck
-I did not use the bay leaves or cinnamon.
-I added about 2Tbsp of chili powder.
-I added about 1 1/2 Tbsp of cumin.

Here's what you'll need:

Brown the ground chuck in a Dutch oven.

Chop the onion and add to the pot.

Chop the green pepper and add to the pot.

Chop the garlic and add to the pot.

Add the spices.

Add the tomatoes and beef broth.

Bring to a boil and then let summer for an hour or so.

Drain and rinse the beans.

Our Thoughts:
This chili was really good and popular with my football crowd.  I know that there are 2 crowds when it comes to chili-with or without beans.  I am definitely a "with" beans kind of girl and I loved the fact that there were so many beans in here.

I ended up adding a lot more chili powder and cumin than the recipe called for because, for me, I just knew that the recipe was not going to be enough.

If my crowd would have consisted of adults only, I would have minced up a jalapeno to throw in, as well, but I didn't want it to be too hot for them.

Overall, this dish was a success!

Hope you enjoy!
April  

Buffalo Chicken Chili Nachos

Buffalo Chicken Chili Nachos Adapted from Debbie Does Dinner
2 1/2 lbs. boneless, skinless chicken breasts
2 large carrots
4 stalks celery
1 large red pepper
1 large onion
5 cloves of garlic
1/3 cup chili powder
2 tbsp. ground cumin
1 tbsp. paprika
1/2 cup Franks Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz. can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in sauce (do not drain)
Salt and pepper to taste

Directions:  Cook chicken with a bit of water in pan until cooked and easy to shred. Shred chicken and put in crockpot Heat a bit of cooking spray in pan and cook onions, carrots, pepper and garlic about 8 minutes. Add veggie mixture to crock pot. Add all the other ingredients and mix together. Cook on low for several hours until hot and flavors have come together. **Alternate method: You can mix everything on the stove top at a simmer and cook for an hour.

Total calories = 3066 calories
14 cups = 219 calories per cup

Modifications:
-I just cooked it on the stove top.

Here's what I started with:

Here's how I did it:

#1 I put the chicken into a pan of water and let it cook through.

#2 While the chicken was cooking, I diced up 5 cloves of garlic, celery, carrots, onions and a red pepper.  I had 1/2 of a red onion that I really needed to use so I used it instead of a white or yellow onion.

#3 While the chicken was cooking, I put the veggies in some olive oil to sautee.

#4 2 cans of tomato sauce and a can of diced tomatoes went into a pot.

#5 I rinsed and drained a can of black beans and kidney beans and they went into the tomato sauce.

#6 A can of chili beans with the sauce went in next.

#7 The chicken was pulled out of the water.

#8 The veggies were next in the pot.

#9 The chicken was shredded and then put into the pot.

#10 1/2 cup of Fred's Hot Sauce was added along with cumin, chili powder and paprika.

#11 The chili was left to simmer for about 20 minutes.

The Finished Product:

The Finished Product:

I was really excited to try this recipe when I saw Debbie posted it last week.  We love chili and we love buffalo wings so what a perfect combination.

I didn't decide to make  this dish until about 2 hours before dinner so I didn't have time to cook it in the crockpot.  I really don't think that I missed any of the flavor, though.  This chili is not for the faint of heart or those who do not like spicy foods.  It is SPICY.  I actually calmed it down a bit by adding about 1/4 cup of Ranch dressing to it. 

While it was spicy in the hot wing kind of way, it definitely did not miss out on the chili flavor.  While it was cooking and I was taste-testing, I kept thinking that I would need something to eat with it like we eat crackers with chili.  I decided that I would just turn this into nachos and serve it over tortilla chips.  Funny thing is that Scott came in and tasted it and said the same thing without me telling him that so Buffalo Chicken Chili Nachos was born.  Scott also thought that it would taste good over a hot dog.

I definitely think that this would be a great Super Bowl party food.  It would also be good in some type of chili cook-off that you have with your friends but I'm not sure if I would make it again for just dinner.

Hope you enjoy!
April

Zesty Burger Soup

Zesty Burger Soup from A Year of Slow Cooking
1 pound lean ground beef, browned and drained (or turkey)

2 (10.5-ounce) cans tomatoes and chiles (Rotel; I really should buy some stock)
1 (15-ounce) can whole kernel corn, undrained
1 (15-ounce) can black beans, drained and rinsed
4 cups chicken broth
shredded cheddar cheese (to add later, optional)

Directions:  Brown meat in a skillet on the stovetop, and drain. Put into your cooker. Add the whole cans of tomatoes and chiles and corn. Drain and rinse off the beans and add. Pour in the chicken broth.

Cover and cook on low for 6 to 8 hours, or until the flavors have melded. Serve with shredded cheddar cheese and buttered bread (we found a great new bakery close by that has gluten free baguettes
 
Modifications:
-I added an extra can of beans.
-I used 1 can of Ro-Tel and 1 can of Fire-Roasted Tomatoes.
-I did not add any cheese.
 
What I started with:
 

Here's how I did it:

#1 I browned the ground beef and put it in the bottom of the crockpot.

#2 I added both cans of tomatoes.

#3 I added the can of corn.

#4 I drained and rinsed the black beans and then added them to the mix.  I also added in 1 can of beef stock.

The Finished Product:

Review:

This dish originally was very, very bland.  Once it had cooked for about 4 hours, I tasted it and it tasted like hamburger meat and beans.  I finally decided to go ahead and add some garlic powder, which helped some but not enough.  Later, I went ahead and added some cumin and chili powder and it ended up tasting great.  I also added salt and pepper.  So, we went from Zesty Burger to a Chili.

I did not add any cheese to the mix but after tasting it, I think that this would be a good starter recipe for a Tex-Mex soup by adding sour cream, cheese and some crushed tortilla soups to it.  You could also add in some fresh cilantro.  This is a good meal for a football game or for a cold game BUT I really think that you have to add some herbs to it.  Without the extra spice, this dish is very bland.

Hope you enjoy!
April

Good 4 You-White Chicken Chili

Good 4 You -White Chicken Chili

1 or 2 Lbs. cooked & cubed chicken breast (I cut it up and cooked it in my crockpot for 30 mins on high with the oil)
1-2 Tbs oil
Packet of McCormick chicken chili seasoning
1 ½ cups chicken broth
1 or 2 cans great northern beans with liquid
1 can white or yellow corn
2 small cans green chilis –optional

Directions:  You can cook the chicken in the crockpot.  To the cooked chicken, add seasoning mix and broth. Then add beans, corn, and green chilis, keep on low in crockpot for 2-4 hours…OR stovetop for just 20 mins…top with lowfat shredded cheese, lite sour cream, and chopped green onions…serve with baked corn tortilla chips ! YUM!

Modifications:
-I added a can of pinto beans.
-I left out the cheese, sour cream and chips.

Here's what I started with:

Here's how I did it:

#1 I put 2 frozen chicken breasts in a crockpot with a couple Tbsps of olive oil and let it cook for about an hour.

#2 After the chicken and thawed and cooked for about an hour, I cut it up into chunks and then seasoned it with Home Seasoning.

#3 I added the white chicken chili seasoning, chicken broth, corn, green chiles and beans to the crockpot and let it cook for about 5 hours.

The Finished Product:

Review:

Talk about good!  This dish was so easy and so good.  It was healthy with the chicken breasts and beans.  Since the broth comes from chicken stock and the liquid of the beans, there is no "cream of xx" involved.

I only put one can of the green chiles in and I think that was perfect especially if you are serving it to children.  If you want a little more kick, go ahead and add the extra can.

I did end up adding a can of pinto beans, which the recipe did not call for, because since I didn't measure out the chicken stock, my chili was too runny.  Once I added the pinto beans, I had a great consistency and I love the extra meatiness of pinto beans.

I served this chili with a side of Jiffy corn bread  muffins.

One of the best things about this meal is that it takes about 5 minutes of prep time.  I'd recommend fresh chicken breasts for a faster prep then pop open a couple of cans and walk away!

Hope you enjoy!

April