White Chili

I got this delicious soup recipe from my sister-in-law, Ada, years ago.  I kind of forgot about it.  Kristen was making it one day recently (I put it in my cookbook that I gave to all my daughters) and said she makes it frequently and her family loves it. She now makes it in her instant pot.  That reminded me about the recipe and I got it out and made it.  It is absolutely delicious, especially with the avocado relish on top.  This one is a crowd pleaser!  

White Chili

3 cans great northern beans, drained

3-4 cups chicken broth

3 frozen boneless, skinless chicken breasts

4 cans green chilis

1-2 cloves garlic, minced or crushed

1 medium onion, chopped

1 T olive oil

1 tsp cumin

1 tsp ground oregano

1/4 tsp paprika

Cayenne pepper or pepper flakes, to taste

1-2 lbs. Monterey Jack Cheese (grated)

Salt to taste (you may not need salt)

In a large pot, saute' onions in olive oil until translucent.  Add the garlic and saute' a bit longer.  Add the broth, beans, green chilis and chicken breasts.  Simmer until the chicken is cooked.  Remove the chicken and cube or shred, then add it back into the pot.  Add the spices and cheese.  Cook and stir for a while.  Taste and add salt if needed.  Serve with corn chips and Avocado relish.

Avocado Relish

1 large avocado, peeled and diced

3-4 large Roma tomatoes, diced (or cherry tomatoes, chopped)

Juice of 1/2 lime

Fresh cilantro, chopped.  

1 Jalapeno, seeded and diced fine (opt.)

Mix together.  Garnish soup with the relish.

*I've altered the recipe slightly to our tastes.

Black Bean 'n' Pumpkin Chili with Turkey

This is the perfect autumn meal, especially after Thanksgiving when you have leftover turkey to use. It is quick, healthy, and delicious! There is very little if any pumpkin taste, but the pumpkin makes it rich and smooth. We found the recipe online at Taste of Home and decided to try it to use up some of our mounds of leftover turkey and we are so glad we did. It is definitely a keeper!

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth (reviews online said that the recipe turned out more soupy, so I just did a little more than 2 cups of broth and it was great)
2-1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed avocado and thinly sliced green onions, optional

Directions:

In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.

Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

Wendy's Copycat Chili

First let's start with a disclaimer:  I don't think this tastes a lot like Wendy's chili.  I had Wendy's chili a few weeks ago and then I made this and don't think it's exactly the same.  BUT  I think this is better.  I really do.  It is just delicious.  And you need to know that chili is the one food I don't really like.  I had an unfortunate chili incident in the school lunch room in 2nd grade and have hated it since.  So for me to say it's really delicious, you have to know it's really delicious.

Wendy's Copycat Chili
2 pounds lean ground beef (I know that sounds like a lot, but don't cut it.  It's a big part of why this is so good.)
1 quart tomato juice
1 can crushed tomatoes or I think you could use diced (15 oz)
1 can kidney beans, drained
1 can pinto or black beans, drained
1 large onion, chopped
1/2 cup diced celery
1/3 cup diced bell pepper
1/8-1/4 cup chili powder ( I used a little over 1/8 and it was perfect for us)
1 teaspoon ground cumin
1 1/2 teaspoon garlic crystals or powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon- 1/4 cup sugar  (I know, it's a big range. The recipe said 1 teaspoon, but I wanted more.  Maybe that's why it didn't taste like Wendy's and maybe that's why I liked it better!)
1/8 teaspoon cayenne or red pepper flakes (more if you want it spicy)

In a large pot (I used enameled cast iron), brown the ground beef with the onion.  Add all of the other ingredients and mix well.  Let simmer for at least an hour- longer if possible.  Stir frequently.  Serve with grated cheese on the top and corn muffins on the side.

Quinoa Chicken Chili

I made this yummy chili in my pressure cooker and it was delicious!

Ingredients:

3 raw chicken breasts (boneless/skinless), chopped to 1 inch pieces (mine was still mostly frozen)

1 cup uncooked, rinsed quinoa

1 large or 2 small sweet potatoes, peeled and cut in 2 inch wide large slices

1 can black beans (drained and rinsed) OR 1 3/4 cups of the beans you made in your pressure cooker earlier ;)

1 can petite diced tomatoes

1 clove garlic chopped OR 1/4 tsp garlic powder

1 packet chili seasoning

3 cups chicken broth, divided (if you want it more soupy add more at the end)

Directions:

Place chicken chunks, quinoa, sweet potatoes, 2 cups of the chicken broth, garlic, and chili seasoning packet in the pressure cooker and stir to combine. Add the can of tomatoes and do not stir. Put the lid on and cook for 5 minutes on High Pressure. Let the pressure drop naturally. When it's done add the other cup of chicken broth and the black beans, roughly chop the sweet potato to smaller pieces, stir, and serve. Seasson to taste with salt and pepper. Enjoy!

Shonna's Chili

Ingredients:
1/2 lb ground beef
1 onion, minced
1 (30 oz) can chili beans with sauce
1 (30 oz) can kidney beans (or 3 cups of your own prepared from dried beans)
1 packet chili seasoning
1 (28 oz) can stewed tomatoes
1 small can tomato sauce

Saute onion, then add ground beef and cook until beef is no longer pink and onions are translucent. Drain, rinse & add back to pot. If I use 93% fat meat, I skip the rinsing part. Put stewed tomatoes and chili seasoning in a blender and blend until smooth. Add this and other ingredients to the pot with the meat and onions, stir and heat through on medium high heat about 5 minutes, stirring quite frequently, then simmer on low for 15 minutes or until hot, stirring every once in a while. Serve in a bowl or over a baked potato with corn bread on the side.

(sorry, it was so good, I couldn't wait to take the picture first, hence why the bowl is half full).
Enjoy! Yum!