Slow Cooker Healthy Version Chili

I first had this chili when my family had dinner by the firepit of the home of my hiking buddy. A few months later my oldest asked me if I had the recipe. My friend had shared it on her own blog (I'll share the link to her blog if I get permission.) Since then it has become one of our favourite chili recipes to have. Enjoy some versions of chili that my family enjoy. We have a delicious quick chili, a variation of the quick chili, a sweet maple chili and a delicious white chicken chili.

Slow Cooker Healthy Version Chili
(image courtesy of Betty Cr*cker website)

Ingredients:

                1 pkg Gardein brand Ultimate Beefless Ground

                    or 1 pound of Ground Organic Bison

                1 c. Yellow Onion, chopped 

                1 c. Green Bell Pepper, chopped 

                1/2 c. Yellow Bell Pepper, chopped 

                1/2 c. Red Pepper, chopped 

                2 cloves Garlic, chopped

                2 cans Tomato Soup (do not add milk)

                1 can of Low-Sodium Garbanzo Beans (Chickpeas), do not rinse or drain

                2 Tbs Chili Powder

                1 Tbs Vinegar

Directions:

1. In a large skillet, lightly sprayed with cooking spray.
2. Brown the ultimate "beef" or bison until no longer pink.
3. Once the meat is just beginning to brown, add in the onion, garlic, and peppers. 
4. Cook on low until peppers are just getting tender.
5. Transfer to a lightly sprayed CrockPot. 
6. Stir in the soup, the chickpeas and its liquid. Stir well.
7. Add in the chili powder and vinegar.
8. Cook on low for 5-7 hours. 
9.  Serve with: 
• shredded cheddar cheese (or a vegan "cheddar" option)
• crushed tortilla chips
• sliced green onions (scallions)

Tips:

• If using vegan "meat" this step only takes about 4-5 minutes.  
• Bison takes about 8 minutes to brown.

       

 Dinner Menu Ideas:

• Fruit Salad 
• cut up melon, grapes, blackberries, raspberries, blueberries and honeydew
• Honey Cornbread or regular Corn Muffins
• Tossed Salad 
• Greens, cucumbers, chopped tomatoes, raw broccoli florets tossed,with a drizzle of Tuscan Italian Dressing, low fat.

Enjoy!

            Ingrid

Maple Chili

It's that time of year again. Maple sugaring season! One of my family's favourite things to do when the sap starts running is to attend the NYS Maple Weekend activities.

We first began attending Maple Weekend while living in Lewis County (Home of the NYS Maple Museum in Croghan). Sugar houses were few and far between in Chautauqua County that we didn't go to any while we were there. Since moving to the Capital District we have gone west to Fulton and Montgomery Counties and East to Washington County where from the driveway of one sugar house we were almost a stone's throw to Vermont. New York State syrup is better.

While in Fulton County we had the delight to have some Maple Chili fresh from the crockpot. This has quickly turned into one of our family favourites. Another favourite is my Quick Chili that I threw together after being told by our cheerleader that she signed me up to bring chili to the high school football game (that started in two hours). A variation of this has more ingredients and delicious flavour. One of the thousand ways I know how to cook chicken is this delicious White Chicken Chili. The last, but not least, favourite is the healthy version that we got from my hiking buddy.

      Maple Chili

Ingredients:

        1 lb. Ground Beef

        1 large Chopped Onion

        2 cans Cream of Tomato Soup

        16 oz.can Kidney Keans

        (2) 14 oz. cans Diced Tomatoes

        1/3 c. pure NYS Maple Syrup

        2 tsp Salt

        ½ tsp Pepper

        1 Tbs Chili Powder

Directions:

1. Brown together the ground beef and onion in a soup pot. 
2. Add the rest of the ingredients 
3. Simmer together for two hours or cook all day in a CrockPot.
4. Serve with these corn muffins.

Enjoy!

            Ingrid

Baked Potato Soup

My oldest daughter and I were watching a video on youtube and decided we wanted potato soup. Then we promptly forgot. A few weeks later we both remembered it and she decided she wanted to try this recipe. It was soo good! I can't wait to have this again. So simple and delicious on a cool evening.

               Baked Potato Soup

Ingredients:

        6 large Baking Potatoes

        1 medium Onion, chopped

        1 1/2 cups Chicken Broth (add more if needed)

        4 Tbs Butter

        3 cloves Garlic, minced

        1/2 tsp Black Pepper

        1 tsp Salt

        1 cup Heavy Cream

        2 cups Sour Cream

        Scallions

        Shredded Cheese

Directions:

1. Cut the potatoes into small cubes. (You can peel them but my family prefers the peels left on.)
2. Place potatoes & onion in a soup pot with enough water to cover. 
3. Cook covered on med-high until fork tender (about 15 minutes).
4. Drain.
5. Return to the pot and mash (mash as much or as little as you like).
6. Add chicken broth, butter, garlic, and salt and pepper.
7. Return to medium heat and bring to a boil. STIR CONSTANTLY!!! This will pop pretty badly - so don't get burned! 
8. Add extra broth if the consistency is too thick. 
9. Reduce the heat to med-low and let it simmer for about 10-15 minutes. (We only let it simmer for about 5 min and we're constantly stirring).
10. Add heavy cream.
11. Bring to a boil -- stirring frequently.
12. Once it's to a low boil, reduce heat to low and cover.
13. Simmer for a couple of minutes.
14. Remove from heat.
15. Add sour cream.
16. Return to low heat and stir until the sour cream has heated through.
17. Top with scallions or cheese.

Enjoy!

            Ingrid

Delicious Quick Chili Variation

We had a cooler snap after a wonderful rainfall so I decided to take the opportunity to make chili. Okay, so maybe it was more like I defrosted ground beef and forgot to do anything with it until it was almost time for people to come home.

I was thinking about chili but decided to try something different. The family seemed happy with the change. This one wasn't far off from the family favourite but had a few modifications done to it. Check out our other favourite chili recipes, like a healthier version, Maple Chili with added sweetness, and White Chicken Chili for a lighter take on the dish.

Quick Chili Variation

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely diced

        3 Cloves Garlic, minced

        3 (14.5oz) cans Diced Tomatoes

        1 (15oz) can Kidney Beans

        1 (15oz) can Pinto Beans

        1 can Green Chili Peppers

        1 (8oz) can Tomato Sauce

        1 cup Water

        2 Tbs Chili Powder

        2 Tbs White Sugar

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 Tbs Hot Pepper Sauce

        1 tsp Ground Black Pepper

Directions:

1. Cook and stir ground beef until browned and crumbly. Drain.
2. Add onion and garlic to beef and cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins.

Enjoy!

            Ingrid

White Chicken Chili

Years ago, when I was assistant manager for a humane society I volunteered for the county Chamber of Commerce.  One of our events that we tried was a Winterfest. One of the events at Winterfest was a Chili Cookoff that was held at our church. A local restaurant belonging to members of our church supplied White Chicken Chili. I had never had this before and tweaked recipes to try to get close to that delicious chili. This take is the closest I have had so far. 

If you like this recipe try some of our favourite beef versions, like our quick chili recipe, our variation on the quick chili recipe and an amazing maple chili recipe. We also have a healthier version that our family enjoys.

White Chicken Chili

Ingredients:

        1 lb Boneless Skinless Chicken Breasts, chopped
        1 med Onion, chopped
        1 Tbs Olive Oil
        2 Garlic Cloves, minced
        2 cans (14 oz each) Chicken Broth
        1 can (4 oz) Chopped Green Chiles
        2 tsps Ground Cumin
        2 tsps Dried Oregano
        1 1/2 tsps Cayenne Pepper
        3 cans (14-1/2 oz each) Great Northern Beans, drained and divided
        1 cup Monterey Jack Cheese, shredded
        Sliced Jalapeno Pepper, optional

Directions:

1. Place chicken, onion and garlic in a CrockPot. 
2. Stir in the broth, chiles, cumin, oregano and cayenne.
3. With a potato masher, mash 1 can of beans until smooth. Add to crockpot. 
4. Add remaining beans to crockpot.
5. Cook on high for 4 hours or 8 hours on low.
6. Top each serving with Monterey Jack and Jalapeno Pepper (if desired).
7. Serve with Corn Muffins.

 Enjoy!

            Ingrid

Quick Chili

This family favourite came about during a moment of panic. I was told that my daughter had signed me up to bring chili to the high school football game. And I needed to bring it in within one hour! I threw together some ingredients and it became a hit!  Afterward, I was asked to bring this every home game. Feel free to try some of our other favourite chili recipes. We have a variation of this one, a healthy version, a sweet maple chili and a delicious white chicken chili.

Quick Chili

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely chopped

        3 Cloves Garlic, Minced

        1 cup Diced Tomatoes

        8 oz Tomato Sauce

        1 cup Water

        1 can Kidney Beans

        1 can Pinto Beans

        2 Tbs Chili Powder

        2 Tbs Sugar

        1 Tbs Hot Sauce

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 tsp Pepper

        Shredded Cheddar

Directions:

1. Lightly brown ground beef, drain if necessary.
2. Add onion and garlic, cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins

Enjoy!

            Ingrid