{White Chicken Chili}

This is one of our favorite family recipes, it has actually expanded to becoming one of our favorite meals when we get together with our entire family, which is a huge group. This recipe works really well when doubled or even tripled. Its hearty and delicious!

2 tsp olive oil
4 chicken breasts, cubed
1 can navy beans
1 can garbanzo beans
1 can white beans
2 cans hominy
2 cans white corn
1 cup diced onion
2 cans chicken broth
4 cloves garlic minced
2 cans diced green chilies
1 tsp garlic powder
2 tsp cumin
1 1/2 tsp oragano
1/4 tsp cayenne pepper
1 cup sour cream
16 oz monetary jack cheese
1/4 cup fresh cilantro

Saute the onion and garlic in a large pot over medium heat. Add the green chilies and spices along with the chicken cubes. Let cook for about 4-5 minutes. Add the chicken broth and all the cans. Simmer on low till hot. Stir in the sour cream and half of the cheese until melted. Simmer about 15 minutes. You can either add all the cilantro to the pot (which I do) or in each of the serving bowls. Serve with the rest of the cheese, sour cream, fresh salsa and chips

Recipe Source: My wonderful friend Katy Koetitz

Advertisements

{Quinoa Chicken Chili} Slow cooker

I have a lot of quinoa at my house, and I needed to find more recipes to use it up. I really liked this one. It turned out really yummy, and we had plenty of left overs the next day and made wraps.

1 cup of quinoa
1 (14oz) can rotel
1 (28oz) can diced tomatoes
2 (16oz) cans black beans, drained and rinsed
1 cup frozen corn
3 cups chicken stock
2 -3 chicken breasts (frozen or thawed)
1 tsp garlic powder
2 tsp cumin
1/2 tsp crushed red pepper
2 tsp chili powder

Put everything in slow cooker and cook for 6-8 hours on low or 4-5 hours on high. As soon as the chicken is cooked through, its done.
Top with cheese, sour cream, avocados, whatever you like.

Recipe Source: Pinterest 

{Chili}

This is my favorite chili recipe and I love how simple it is. It’s pretty fail proof and always turns out fantastic! I love chili in the fall!

2 to 2 1/2 pounds ground beef
2 medium onions, diced
3 28oz  cans kidney beans, drained
46 oz. (one large can) tomato juice
1 (8oz) can tomato sauce
1 cup ketchup
1/2 cup water
1 1/2 tablespoons brown sugar
1 1/2 tablespoon chili powder
2 teaspoons cumin
1-2 teaspoons salt
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Cheddar cheese, Fritos, and sour cream, for serving
 In a large pot, brown the hamburger and onion. Drain grease. Add all remaining ingredients, including the canned beans, and stir to combine.  Bring to a boil over medium-high heat, then reduce heat and simmer for 2-4 hours, stirring occasionally. Serve topped with shredded cheddar cheese, a handful of Fritos, and sour cream.

{Chili Cheese Dip}

This is a yummy little dip, and I thought it would be a good one to post being super bowl weekend and all…Oh and it all goes in the crock pot so its easy!

1 lb lean ground beef
1 (16oz) picante sauce (I use mild)
2 (15oz) cans refried beans
1 cup sour cream
1/2 tsp chili powder
1/2 cup chopped onion
1 cup cheddar cheese, shredded
Small can of mild green chilies
Salt and pepper to taste

Cook beef with onion, drain. Mix everything together in a crock pot. Cook on low 3-4 hours. Serve with tortilla chips.

{Slow Cooker Chili}

YUM! I love chili and I love easy slowcooker meals just as much 🙂 This dish would be amazing with some homemade Corn bread or some fritos chips and cheese. Ah I love these Fall meals.

1 1/2 pounds cooked ground beef
2 onions, chopped
1 yellow bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (14.5 oz) kidney beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, drained
1 (8 oz) can tomato sauce
1 cup low sodium chicken broth
3 Tbs chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt

Combine ground beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 Tbs of the chili powder, and 1/2 tsp each of the cumin and oregano in a slow cooker. Cover and cook on low for 6 hours.
Remove cover and stir in the remaining 1 Tbs chili powder, 1/2 tsp each of cumin and oregano and salt.