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Posts tagged ‘chili’

Southwestern Chicken Chili

Slow Cooker Southwestern Chicken Chili
Makes 6 servings

1 cup chopped onions (2 medium)
1 medium green bell pepper, chopped (1 cup)
3 cloves garlic, minced
3 tablespoons cornmeal
2 tablespoons chili powder
3 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 jar (16 oz) medium picante sauce
1 can (15 to 16 oz) pinto beans, undrained
1 can (14.5 oz) diced tomatoes, undrained
Sliced green onion, if desired

1. In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.

2. In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.

3. Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.
Makes 6 servings (1 1/3 cups each)


Autumn Turkey Chili

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom.   Go check out the wonderful recipes shared there. Join me tomorrow for Freezer Food Friday.

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Autumn Turkey Chili

1 each onion, carrot and celery stalk, chopped
500 ml (2 cups) each cored, chopped apples and diced butternut squash
4 cloves garlic, finely chopped
500 g (1 lb) ground turkey, cooked
30 ml (2 tbsp) chili powder
15 ml (1 tbsp) ground cumin
5 ml (1 tsp) dried oregano
1 ml ( 1/4 tsp) each salt and freshly ground pepper
1 can (284 ml/10 oz) undiluted chicken broth
1 can (400 ml/15 oz) light coconut milk
30 ml (2 tbsp) tomato paste
250 ml (1 cup) canned black beans, drained and rinsed
Coconut flakes and cilantro, for garnish

Combine all ingredients (except garnishes) in slow cooker. Cook on high for 4 to 6 hours or on low for 8 to 10 hours.

Serve with rice or mashed potatoes.

Makes 8 to 10 servings.

Tips: Use 1 l (4 cups) diced cooked turkey or chicken in place of ground turkey. Open lid for last 45 minutes of cooking to thicken, if desired. Mash the squash with the back of a wooden spoon to thicken further.

Source: Crock-Pot.

Turkey-Black Bean Chili

    Turkey-Black Bean Chili

    Black beans, the beans of choice in Caribbean cooking, also make a fine chili. Recipe adapted from BH&G Soups & Stews edition
    1 medium onion, chopped
    1 tablespoon cooking oil
    4 teaspoons chili powder
    2 teaspoons ground cumin
    1 teaspoon bottled minced garlic (2 cloves)
    1 teaspoon anise seeds, crushed
    1 bay leaf
    1/2 teaspoon ground coriander
    8 ounces uncooked ground turkey
    1 (15-ounce) can black beans, rinsed and drained
    1 (14 1/2 -ounce) can diced tomatoes, undrained
    1 (14-ounce) can chicken broth
    1 medium red sweet pepper, chopped
    1 fresh jalapeno chile pepper, seeded and finely chopped
    1/4 teaspoon salt
    1/4 teaspoon cayenne pepper
    2 tablespoons snipped fresh cilantro
    Shredded Monterey Jack cheese (optional)
    Thinly sliced green onions (optional)
    In a 4-quart Dutch oven, cook onion in hot oil over medium heat until tender. Stir in chili powder, cumin, garlic, anise seeds, bay leaf, and coriander. Cook and stir for 1 minute.
    Stir in ground turkey; cook for 5 to 7 minutes or until brown.
    Add black beans, undrained tomatoes, chicken broth, sweet pepper, jalapeno pepper, salt, and cayenne pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Stir in cilantro. If desired, serve with shredded cheese and/or sliced green onion.

    Makes 4 main-dish servings.
    Per serving: 252 calories; 10 g fat (2 g saturated fat; 36 percent calories from fat); 26 g carbohydrates; 35 mg cholesterol; 1,085 mg sodium; 21 g protein; 8 g fiber.

Spicy White Chicken Chili


Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Spicy White Chicken Chili

From Recipe is by Sharon Biddle.

Serves 6 to 8.

3 (15-oz.) cans Great Northern beans, undrained
1 (16-oz.) jar salsa
1 (4-oz.) can green chilies
4 boneless, skinless chicken breast halves, cut in bit-size pieces
1 cup chicken broth
2 tsps. ground cumin
2 tsps. chili powder
1 (8-oz.) pkg. shredded Monterey Jack cheese
1 (8-oz.) pkg. Colby Cheddar cheese

1. Put beans, salsa, chilies, chicken breasts, chicken broth, cumin and chili powder into slow cooker.

2. Cook on Low for 7 hours. Add in cheeses and cook for an additional hour. Stir and serve.

Note: A large slow cooker is needed for this recipe.

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