Tag Archive | chili

Crockpot Chicken Chili

If I’m being completely honest, I have to say that I only enjoy a select few things about fall: pumpkin flavored coffee, perfect running weather, and crockpot dinners are at the top of my list. Go figure, 2 of my top 3 involve food…priorities people!! Anyway, I’m a creature of routine when it comes to preparing meals for my work weeks, but all routines seem to fly out the window in the summertime. I figured now is the perfect time for me to get back on track, so this past weekend, I did just that by dusting off my crockpot.

To me, crockpots are a saving grace. You can basically throw a slew of ingredients in there, add broth, and all of a sudden you have a dinner ready to eat in 6 hours. Whenever I decide to use my crockpot, I typically choose a Sunday. That way, I have a meal that lasts me throughout the work week. I rarely have enough energy to cook an entire meal for myself after a 12-13 hour day at the office, so by preparing a meal on Sunday, I avoid this hurdle, and avoid the urge to order out each night—and extremely hard obstacle to overcome when you live in the city of Boston!

In addition to providing a simple meal solution, I find crockpot meals to be cost effective, too. Cans of chicken broth, beans, corn, and chopped veggies are for the most part inexpensive. It’s the protein that can be pricey. However, if you wait for a sale, you’ll be able to make yourself a simple, inexpensive, delicious dinner. The ingredients for this crockpot dinner cost less than $13 in total, and this meal lasted me 3 lunches and 2 dinners…that is a budget-friendly dinner in my mind!

Crockpot Chicken Chili

Ingredients:

1 can chicken broth
1 can diced tomatoes
1 can black beans, drained & rinsed ( I used white, I was out of black)
8 oz frozen corn
3 green onions, sliced (optional, I omitted these)
1 teaspoon cumin
1 teaspoon dried cilantro
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon chili powder (more or less to taste)
Salt, to taste
2 large chicken breasts, or 4 thinner chicken breasts, thawed

Toppings:

Salsa
Chopped romaine
Shredded cheddar cheese

Directions:

1. Combine all ingredients from chicken broth to salt in crock pot. Salt chicken breasts, lay on top of mixture and cook on low for 7 hours.

corn n’ beans n’ broth

plus tomatoes

plus chicken

2. Remove chicken breasts and shred with two forks. Return shredded chicken to crock pot, stir to combine, taste and adjust seasonings.

pulllled chicken!

all together now

3. Taste the goodness straight from the pot…then serve over letttuce, cooked rice, or in tortillas. (I used whole-wheat tortillas).

 

tortilla time

This meal came together in less than 25 minutes. I placed all the ingredients in the crockpot at 1:00, and by 7:00, dinner was ready to serve. Plus, all I had to do was place my chicken chili on top of a whole-wheat tortilla, pile on the toppings, and dig in. SO GOOD. During the week, I brought the chili to work in a separate container and heated it up each day to top my salads. Make these this week…I promise, it will save you time in the kitchen and help you ease back into fall.. PROMISE!

 

 

 

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Breaking out of my winter lunch-rut

I’ve been in a lunch-rut at work. Definition of lunch rut: Eating the same thing day after day for such a long period of time that it becomes a routine!

My lunch rut: Peanut butter and jelly on some sort of bread (whole wheat, cinnamon raisin, or in a tortilla), an apple, and occasionally a spinach and romaine salad. Don’t get me wrong, I love my PB&J, but I’m tired of it. With winter here, I seem to crave soup each day. Salad ingredients just aren’t as fresh or exciting in the winter. Plus, my office is always freezing, so it’s the perfect meal to warm me up mid-day.

so long summer salads, at least for now...

I bought a rotisserie chicken at the grocery store to use for a few meals this week, and first up on my list to make was chicken chili! This is a new recipe I tried from Kristin, and it’s amazing! It was super simple to make with the edition of pre-prepared chicken, and I added my own twist with the edition of corn, a red pepper, and subbed cannellini beans for black beans. The star of this recipe is the baked beans…I’d never put baked beans in a chili until now. I won’t go without them from now on, that’s for sure!

Chicken Chili

serves 6-8

Ingredients:

 

1 Tablespoon olive oil

1/2 small onion, diced

Salt and pepper

3 cloves garlic, minced

1 cup frozen corn

1 red pepper

1 29oz can tomato sauce

1 can cannellini beans, drained & rinsed ( or kidney, black, etc.)

1 can baked beans ( I used vegetarian)

½ rotisserie chicken, shredded

Season to taste with: Chili powder, onion powder, garlic powder, cayenne pepper, cumin, red pepper flakes

2-3 Tablespoons brown sugar (optional)

Directions:1. Sauté onions and red pepper in a large pot, in olive oil and salt and pepper for 7-10 minutes on medium low. Add garlic and cook, stirring constantly, for another 2 minutes.

step 1

2. Add tomato sauce, corn, cannellini beans, baked beans and shredded chicken to the pot and stir to combine. Add seasonings ( I used chili powder, garlic powder, and S&P), stir to combine, turn heat up to medium and let simmer for 15 minutes.

 
3. Taste and adjust seasoning if needed. Top with shredded cheddar cheese.

yummy chili enjoyed in my Vegas mug!

Along with the chili, I had a side of cornbread casserole and it was the perfect accompaniment. Next time, I’m going to crumble my cornbread on the top…I recently noticed that Panera Bread advertises their new chili with cornbread croutons on the top. Can you say heaven??

Side note: This makes A LOT of chili. I’m freezing the leftovers!

What’s your favorite chili recipe?