Fiesta Chili~ Crock-Pot or Not~ You Decide!



Fiesta Chili was shared with me ages ago while coloring my favorite Nail Tech, Pam’s hair. She owns Pampered Nails in the Harris Arcade in downtown Hickory. If you need to have your nails pampered she is the go to girl! LOVE!! I have adapted this a bit so here goes! It is so quick and easy and everyone loves it!!

1 lb ground turkey browned
1 small onion, diced
1 28oz can diced tomatoes
1 can Rotel
1 can corn
1 small can green chilies
1 can seasoned blackbeans, undrained
1 can white beans, drained
1 pkt taco seasoning
½ pkt ranch seasoning

Brown turkey and dump everything in the crockpot, set to low  or do on stove top which ever is most convient!

Pumpkin Chili {Souper Sunday}

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For this edition of Souper Sunday it is Halloween week

and it’s all about the PUMPKIN!!

I am so excited to re-share my friend Michelle’s Pumpkin Chili Recipe. It may inspire you to whip up something fun for Halloween!! It is and odd combo, I know, but really yummy & even the pickiest of eaters will have no idea about the pumpkin!! Give it a try!!

Pumpkin Chili

1 T. canola oil

1 onion, diced

1 clove garlic, minced

1  lb. lean ground beef or turkey (I used turkey)

1  can cannellini beans, drained & rinsed

1 can black beans, drained & rinsed

28 oz. chopped tomatoes, with the juice

1 can  pumpkin (NOT pumpkin pie filling!!)

7 oz. chopped green chilies

1 can chicken broth

1 T. cumin

1 T. chili powder

1 t. sugar

1 t. salt

1/2 t. cinnamon

1 t. unsweetened cocoa

Sauté garlic and onion in oil. Add meat and brown. Add remaining ingredients, cover; simmer for approx. an hour- stirring occasionally. This also works great in the crock pot. Enjoy!!

trick or treat! mama bird

White Chicken Chili

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A dear family friend, Celeste Watts shared this recipe with me probably 10 years ago and I am still in love with it! I hope you and your family will enjoy it as much as I do!

 

White Chicken Chili

1lb large white beans, soaked overnight

6-8 cups chicken broth

2 cloves garlic, minced

2 onions, chopped, divided

1 Tb oil

2 4oz cans green chilies

2 tsp cumin

1 1/2 tsp dried oregano

1/4 tsp ground cloves

1/4 tsp cayenne pepper

4 cups diced cooked chicken breast

Top with Monterrey Jack Cheese

Combine beans, broth, garlic & half of onions in large soup pot, bring to boil & simmer for apx 3 hrs until beans are soft. Add more broth if needed. In skillet add oil remaining onions and sauté, add chilies, spices & mix well. Add to soup pot. Add chicken and simmer another hour or so.

Serve with cheese, sour cream, salsa, black olives, scallions, tortilla chips, whatever you like!

Enjoy!! Mama Bird

It’s SOUPER SUNDAY {Chicken Chili}

The lovely warm-up we had last week is gone, it’s back in the 40’s boo. Hubs is out with the boys watching the race and I am slap worn out.  Lots and lots of cakes over the past few weeks. It is mid/late February and I made it over a month in my own pantry challenge!
I had leftover chicken and that is where the wheels started turning. What could I do with it? I dug through the almost empty (not really, but for me, it seems destitute!) I had diced tomatoes, chix broth, blk & white beans. YUM. I thought. You?
Thrown together Chicken Chili (if you can think of a better name, please share!)
1- 28oz can diced tomatoes
2 cups chicken broth
leftover chicken, shredded (maybe 2 cups)
1 can Cuban Black Beans (trader joe’s)
1 can cannellini  beans
1 cup frozen or canned corn (mexicorn would be great, I was out)
1 small can green chilis
cumin, chili powder, garlic, salt & pepper to taste
Toss it all in a pot and set on low. Allow the flavors to meld and yum. EASY Dinner!!

xoxo, Mama Bird

Pumpkin Chili

CoolClips_vc100642 For this edition of Souper Sunday it is Halloween week and it’s all about the PUMPKIN!! I am so excited to re-share my friend Michelle’s Pumpkin Chili Recipe. It may inspire you to whip up something fun for Halloween!! It is so odd, I know, but really yummy!! Give it a try!!

1 T. canola oil

1 onion, diced

1 clove garlic, minced

1 1/2 lb. lean ground beef or turkey (I used turkey)

1  can cannellini beans

1 can black beans

2- 28 oz. chopped tomatoes (I like a ton of tomatoes)

1 can  pumpkin (NOT pumpkin pie filling!!)

7 oz. chopped green chilies

1 can chicken broth

1 T. cumin

1 T. chili powder

1 t. sugar

1 t. salt

1/2 t. cinnamon

1 t. unsweetened cocoa

Saute garlic and onion in oil. Add meat and brown. Add remaining ingredients, cover; simmer for approx. an hour- stirring occasionally. This also works great in the crock pot. Enjoy!!

trick or treat! mama bird

Taco Bake

I am really trying to save money at the grocery and everywhere in my life. I made the FIESTA CHILI last night and thought it would be great to re-purpose the chili for a TACO NIGHT!I mean heck it already has taco seasoning, green chilies, corn and beans. All I do for the taco bake is I take flour tortillas, leftover chili, shredded cheese and start layering.

4 flour tortilla (in cold section at grocery)
3 cups leftover Fiesta Chili (or whatever meat/bean/corn combo)
1 sm bag shredded mexi cheese
lettuce, tomato, salsa, sour cream (for serving with)

Then toss in oven at 400 for 20mins. ENJOY!!

Michelle’s Pumpkin Chili

UPDATE: I made this for Halloween and it was great! I did make a few changes and am noting them below.

It is Halloween week and it’s all about the PUMPKIN!! For Featured Chef Tuesday I am so excited to share my friend Michelle’s Pumpkin Chili Recipe. It may inspire you to whip it up for Halloween!! I think it sounds so yummy!! Thanks so much to Michelle for sharing!!
1 T. canola oil
1 onion, peeled & diced
1 clove garlic, diced
1 1/2 lb. lean ground beef or turkey (I used turkey)
2 15 oz cans cannellini beans (I used 1 can cannellini & 1 can black)
16 oz. chopped tomatoes (I used 28oz can tomatoes, would use 2 next time!)
1 c. canned pumpkin (NOT pumpkin pie filling!!)
4 oz. chopped green chilies (I used a 7oz can, love the flavor)
1 T. cumin
1 T. chili powder (will use a tish more)
1 t. sugar
1 t. salt
1/2 t. cinnamon
1/2 t. unsweetened cocoa (will do 1 tsp next time)
(I will also add 1 can of chicken broth nest time)
Saute garlic & onion in oil. Add meat and brown. Add remaining ingredients, cover & simmer for approx. an hour- stirring occasionally. Enjoy!!

Check out Blessed with Grace for more Tempting your Tummy Tuesday Recipes

It’s Monday morning and I am wearing my thinking cap and scanning the freezer and pantry for meal ideas this week. I feel like I am getting sick as thinking of food this morning is making me fell worse. UCK!! Please say prayers that I am NOT getting the bug as I can’t, I have way to much to do!! If you are looking for more Menu Planning ideas check out Org Junkie!!

Wed~ Hotdogs & Tater Tots (Boys alone!)
Thurs~ Broccoli & Cheese Soup & sammies ~ Thanks Debbie!!
Fri~ Pizza
Sat/HALLOWEEN~ Pumpkin Chili (featured chef tues recipe)

White Chicken Chili

I have been thinking all morning about what would be something good to cook to take to a friend who is having some surgery. I just made vegetable soup last week so I thought Chicken Chili would be yummy! Especially since it is cold outside and this is a very comforting meal. Plus I can make a huge pot and feed my family too!!
1lb large white beans, soaked overnight
6-8 cups chicken broth
2 cloves garlic, minced
2 onions, chopped, divided
1 Tb oil
2 4oz cans green chilies
2 tsp cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken breast
Top with Monterrey Jack Cheese
Combine beans, broth, garlic & half of onions in large soup pot, bring to boil & simmer for apx 3 hrs until beans are soft. Add more broth if needed. In skillet add oil & remaining onions and saute, add chilies, spices & mix well. Add to soup pot. Add chicken and simmer another hr or so. Serve with cheese, sour cream, salsa, black olives, scallions, tortilla chips, whatever you like!