Slow cooker chicken chili

What I had:

• 2 pounds ground chicken, coarsely ground preferred
• 3 tablespoons chili powder, plus 2 teaspoons
• 1 (15-ounce) can cannelini beans, drained and rinsed
• 1 (15-ounce) can small white beans, drained and rinsed
• 2 (28-ounce) cans diced fire roasted tomatoes
• 1 medium sweet potato (about 10 ounces), peeled and shredded
• 2 chicken bouillon cubes in 16 ounces of water
• 1/4 cup instant tapioca (recommended: Minute tapioca)
• 2 chipotle chiles in adobo sauce with seeds, chopped
• 2 tablespoons soy sauce
• 1 tablespoon salt
• 1 tablespoon onion powder
• 2 teaspoons granulated garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Pinch ground cloves

What I did:

• Put chicken in crockpot and sprinkle the 3 tbsp chili powder on it. Add everything else, mix well.
• Cook on low for 7 hours.
•  Top with shredded cheese, raw onions and peppers.
• Enjoy on a cold evening!

It was delicious but I have a few notes after tasting: add a beer next time. Also up the number of adobos by a couple, and remove the salt completely.

Crockpot chili

What you need:

1 lb ground beef, browned
1 lb Italian sausage, crumbled and browned
1 large onion, chopped finely
2 jalapenos, seeded and diced
26 oz can any kind of tomatoes (diced, stewed, whatever)
8 oz can of tomato sauce
1 can kidney beans
1 can chili beans


2 tbsp garlic powder
2 tbsp chili powder
Salt to taste
2 tbsp paprika
2 tsp ground cumin
2 tsp ground coriander 

6 oz beer

Throw everything in crock pot.The dry spices, go with your instinct and what you like in your food, we love garlic so I think I actually used half a cup, no kidding! Cook on low for 6 hrs. Add beer. Cook on low for another 1-2 hrs.

Throw some raw chopped onions, some shredded cheese on top and enjoy!

White chicken chili for the winter

When the sun is shining bright, but there's a chill in the air, chili is the food I crave. Jeff found a recipe at our new grocery store, Green Valley Marketplace. I made some changes but it turned out really good. Good enough that there aren't any leftovers.

What you need:

1 tbsp olive oil
1 onion, chopped
1 bell pepper, chopped (I used a red one and it added a nice color)
1 jalapeño, chopped (I skipped this so Oli could eat it)
1 can creamed corn
1 can green chillies
1 can beans, any white ones (I used great white north, you can use navy)
2 cups milk (recipe called for whole, I only had 2%, it turned out fine)
2 cans cooked, shredded chicken
Your favorite shredded cheese in your favorite quantity
Salt & pepper to taste
I also added garlic

What you do:

Put the olive oil in your favorite deep cooking pan/skillet/wok, heat it. Add onions, bell pepper and jalapeño to the oil. Stir for a few minutes till the onions look opaque.

Add corn, beans and canned chillies to the mix and stir well. Add milk and let it come to a boil.

Add chicken and lower to a simmer. Add salt, pepper and garlic to your taste. Let it simmer for 10 minutes or so to let the favors mix.

Ladle into your favorite chili bowl, sprinkle some shredded cheese and enjoy!

I also added some chopped up serranos into my bowl and it was delicious! The non-spicy version also got two thumbs up from Oli and Jeff.

It makes 6 cups. Serving wise, I'd say that's 4 servings because I had a cup and a half and it was enough for dinner.

Since I'm n Weight Watchers right now, I also calculated the points plus and it's 5 per cup.