White Chicken Chili

After a long, hot summer, fall has arrived, and it has been a chilly one!  Hmm.  Chili.  I do like chili!  I have my regular chili recipe listed below, but I have a cookbook, called 300 Slow Cooker Favorites with a recipe called "Winter Chicken and Corn Chili".  I have made this quite a few times, with a couple of modifications, and I like it even more than my original chili recipe.  If you pick up this book, you'll see a lot of great meal ideas!

There is some stovetop prep involved, so if you need to, you can make this ahead of time, pop it in the fridge, then in the crock pot when you're ready.

Here is what you'll need in order to make the chili:

1 Tbsp. vegetable oil (I use olive oil)
2 lbs. ground chicken (I use two 12 oz. frozen ground chicken tubes)
3-4 green onions, chopped
4 tsp chili powder
1 tsp. dried oregano
pinch cayenne pepper
1 large jar roasted red peppers (12 oz.), diced (I use my food chopper for this)
1 jalapeño pepper, seeded and finely chopped
3 cloves garlic, minced
1 bay leaf
2 cans navy beans, drained and rinsed
1 bag frozen corn
1 can chicken broth
1/2 cup chopped cilantro (can omit)
2 Tbsp. freshly squeezed lime juice (can omit)
1 Tbsp. granulated sugar (can omit)
salt to taste
sour cream

Brown chicken in the pan with oil.  When the chicken is almost cooked through, add chopped green onions.  Sauté until chicken is no longer pink.  Add oregano, chili powder, and cayenne pepper.  DO NOT drain the meat, as the added seasonings will soak up a lot of the cooking liquid.  Cook and stir for about one more minute.  Place chicken mixture in crock pot.  To the crockpot, add jalapeño, red pepper, garlic, navy beans, and corn.  Stir to mix.  Add chicken broth and bay leaf.  Cover and cook on low 6-8 hours, or on high for 3 to 4 hours.  

Remove bay leaf and discard.  Stir in cilantro, lime juice and sugar, if using.  Cook on high for 10 more minutes.  Serve with sour cream.  Mmmm, delicious!

Let me know if you try this recipe, and if your family enjoyed it as much as ours!

Chicago & Chili

Last week, I had the opportunity to travel with my husband to Chicago!  It was a great trip.  There are so many fun things to do in Chicago, and so many great restaurants to try.  I had a chance to meet up with some old friends, too!  Here was our view from the hotel room (which was downtown on Michigan Ave. - the Marriott):

Anyway, I have another crock pot recipe to share with you!  It is my chili recipe.  You can modify it to include things that you like to have in your chili.  Here are the ingredients I use (minus the garlic - I forgot about that):

To make the crockpot chili, you need:

2 lbs. ground beef, browned & drained
2 cans red kidney beans, drained and rinsed
2 cans diced tomatoes, drained (I mix it up and use one petite diced and one regular)
1 can (16 oz.) tomato sauce
1 can diced green chilies
1 onion, chopped and diced
4 Tbsp. chili powder
1 Tbsp. cumin
2 cloves garlic, minced
salt & pepper to taste

After browning the ground beef and chopping your onion and garlic, place them in the crock pot.  Drain and rinse beans, then drain the tomatoes.  Dump the rest of the ingredients in the crock pot, and cook on low approximately 6-8 hours.

We serve this topped with shredded cheddar cheese, but you could also use green onions and some sour cream!

I had an old crockpot that stopped working, and I noticed that my new crock pot cooks much hotter than my other one.  If you have noticed the same thing, please leave me a note in the comments.  I hope you like the chili!