chili

My crock pot has been in a box, in my storage room, for years. More years than I care to admit, really. My issue with crock pots is this: if I have to pre-cook, or brown, meat prior to putting it into the crock pot then I might as well just cook the meal on the stove top or in the oven. After all, I’ve already dirtied a pot. For me, the only way I can get excited about using the crock pot is if there is zero ‘cooking’ prior.

It was this recipe that got me to unearth my crock pot and get on the bandwagon. No prepping the meat at all beforehand, simply dump all the ingredients into the pot, turn it on and walk away. It was great! I absolutely loved having dinner cooking while I was busy doing other things all day long. I suppose that’s the beauty of using a slow cooker, right?

I made quite a bit of changes to the original recipe from Skinnytaste. I liked the idea of the recipe, and I did like the original recipe, but for me it was lacking a little something. A few ideas immediately came to mind the first time I made it, and over the next few times I prepared this meal I perfected each change. It is now exactly how we like it. The main changes I made are overall more spices, the addition of the poblano pepper and adding the frozen peas and corn at the very end, giving just enough time for them to thaw out. I like my frozen veggies to still have their bright colors and a bit of a snap to them. I always serve this dish over white long-grain rice, it really soaks up all the liquid nicely. But I’m sure it would be perfect with brown rice too.

Other than the flavor, my favorite thing about this meal is the amount of leftovers. This recipe makes a large amount and holds well in the fridge for at least 3-4 days. When I make this, we usually eat it again for dinner once during the week, but also several times for lunch. Sometimes, after I shred the chicken but before I add it back to the pot, I set some dry shredded chicken aside and use it in wraps the following day. Delicious!

If your crock pot is in storage maybe this recipe will encourage you to dig it out. I really like crock pot cooking now and look forward to trying another recipe soon. Suggestions are welcome!

Here’s what you will need to serve 8-10….

Recipe

4 medium chicken breasts, boneless, skinless

1 large poblano pepper, diced (or one green pepper & one jalapeño, seeds and ribs mostly removed)

2-10 oz cans diced tomatoes with mild green chilies

15 oz can black beans, drained and rinsed

20 oz low sodium chicken stock

1 bunch scallions, chopped and divided in half

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin (plus some more for sprinkling)

1 tsp coriander (plus some more for sprinkling)

1 tsp chili powder (plus some more for sprinkling)

1 tsp cayenne pepper

1 cup frozen corn

1 cup frozen peas

1/2 lime, juiced

1/2 bunch of cilantro

salt & pepper to taste

your favorite rice, cooked

Method

Lay chicken breasts in a shallow baking dish. Sprinkle both sides with some cumin, coriander, chili powder, salt & pepper. Set aside.

To the bowl of a crock pot combine chicken stock, black beans, diced tomatoes, 1/2 the chopped scallions, poblano pepper, garlic & onion powder, cumin, coriander, chili and cayenne. Stir to combine. Lay chicken breasts on top of mixture, cover and turn the crock pot on for 6 hours.

Once the crock pot turns off (or just before), remove all the chicken breasts and shred (use 2 forks). Return all the shredded chicken back to the pot, add in the remaining scallions, frozen corn & peas and most of the cilantro. Stir to combine. Put the cover back on and allow to sit for about 15 minutes. Just before serving add the juice of 1/2 lime, stir and portion into bowls, on top of rice. Sprinkle with cilantro and serve.

Original recipe: http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

Mexican Shredded Chicken

Author: Feasts And Fotos

Ingredients

4 medium chicken breasts, boneless, skinless
1 large poblano pepper, diced (or one green pepper & one jalapeño, seeds and ribs mostly removed)
2-10 oz cans diced tomatoes with mild green chilies
15 oz can black beans, drained and rinsed
20 oz low sodium chicken stock
1 bunch scallions, chopped and divided in half
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin (plus some more for sprinkling)
1 tsp coriander (plus some more for sprinkling)
1 tsp chili powder (plus some more for sprinkling)
1 tsp cayenne pepper
1 cup frozen corn
1 cup frozen peas
½ lime, juiced
½ bunch of cilantro
salt & pepper to taste
your favorite rice, cooked

Method

Lay chicken breasts in a shallow baking dish. Sprinkle both sides with some cumin, coriander, chili powder, salt & pepper. Set aside.
To the bowl of a crock pot combine black beans, diced tomatoes, ½ the chopped scallions, poblano pepper, garlic & onion powder, cumin, coriander, chili and cayenne. Stir to combine. Lay chicken breasts on top of mixture, cover and turn the crock pot on for 6 hours.
Once the crock pot turns off (or just before), remove all the chicken breasts and shred (use 2 forks). Return all the shredded chicken back to the pot, add in the remaining scallions, frozen corn & peas and most of the cilantro. Stir to combine. Put the cover back on and allow to sit for about 15 minutes. Just before serving add the juice of ½ lime, stir and portion into bowls, on top of rice. Sprinkle with cilantro and serve.

I have been having a love affair. With chili. It’s not even funny, I really love chili – it’s well known among my friends and family. It’s become a joke now, come to think of it. If I at all need to be ‘bribed’ to go somewhere the final temptation is a mention that chili will be served. Works every time.

I do make the traditional chili with tomatoes and chop meat, I’ve been making it for years. I recently decided to spread my wings a bit and try a white chili and I’ve been pleasantly surprised! It’s still chili, but it’s different…a nice different. It’s lighter, since I’m using turkey meat, and I’m sure more healthy. The spices are somewhat similar as a normal chili, however, this one is made with chicken stock and tons of cilantro. And if you’ve read my Tuna Fish Sandwich post you know just how I feel about cilantro. The other new (for me) and interesting ingredient in this chili is poblano peppers. The poblano is a mild chili pepper that is green and smaller than a green bell pepper. Most of the heat is found in the ribs and seeds, so if you shy away from spicy foods, be sure to remove them all. They provide a nice, gentle kick to this chili. My local market doesn’t sell them but I was able to find them at the Union Square Farmer’s Market. If you can’t find them you can use three regular green peppers and maybe one small jalapeno pepper (seeds and ribs removed). Here’s what poblano peppers look like…

I was also able to pick up some fresh corn at the farmer’s market, so I cut the kernels off and added them to the chili. If you don’t have fresh corn, by all means just add a small can of corn, or even frozen. I do like how this chili is mostly white and green with just a few flecks of orange from the carrots and yellow from the corn.

Another strange ingredient in this chili is barley. I just took it upon myself to throw some in, for the heck of it. You don’t really need it. I just like knowing it is in there, and I think it helps thicken things up a bit. As with regular chili, this version improves as it sits in the fridge.

And let’s not forget the bread! For me it’s essential to have a very crunchy piece of whole grain bread to go along with this. I love the crunch!

For all you traditionalists out there, give this version a try, you just might like it.

Here’s what you will need to serve 4-6 people…

Recipe

1 tbsp olive oil

1 medium onion, diced

2 stalks celery, diced

1 small carrot, diced

1 large ear of corn, kernels removed

3 medium poblano peppers, seeds and ribs removed, diced

1 small green bell pepper, diced

2 cloves garlic, grated

1 1/2 heaping tsp ground cumin

3/4 heaping tsp ground coriander

1/2 heaping tsp cayenne pepper

1 heaping tbsp chili powder

1 tsp oregano

1 pound ground white turkey meat

1 15 oz cannellini beans, drained and rinsed

1 15 oz can chick peas, drained and rinsed

5 cups chicken stock, low sodium

2 tbsp barley (optional)

1/4 cup chopped cilantro

salt & pepper

**bread slice and one clove garlic (optional)

Method

Heat olive oil in a large pot over medium heat. Add onions, celery, carrot, peppers and cook, stirring occasionally until soft, roughly 8 minutes. Add the garlic, cumin, coriander, cayenne, oregano and chili powder, stir to mix and cook for one minute.

Slide the mixture to the side of the pot, add the turkey and cook for 2-3 minutes, breaking up the meat into small pieces with the back of the spoon. Cook until no longer pink. Add salt & pepper to taste.

In a blender, puree 1/2 cup total of both chick peas and cannellini beans with 1/2 cup of chicken stock. Add puree to the pot with the remainder of the beans. Add chicken stock , corn and half of the chopped cilantro, stir and bring to a boil. At this point, if you decided to use barley, add it to the pot now. Reduce heat and simmer, partially covered for 30 minutes. Add most of the remaining cilantro to the pot and stir. Divide into serving bowls and sprinkle with last remaining chopped cilantro.

Toast bread. Once removed and still hot, gently rub garlic over hot bread.

White Turkey Chili

Author: Feasts And Fotos

Ingredients

1 tbsp olive oil
1 medium onion, diced
2 stalks celery, diced
1 small carrot, diced
1 large ear of corn, kernels removed
3 medium poblano peppers, seeds and ribs removed, diced
1 small green bell pepper, diced
2 cloves garlic, grated
1½ heaping tsp ground cumin
¾ heaping tsp ground coriander
½ heaping tsp cayenne pepper
1 heaping tbsp chili powder
1 tsp oregano
1 pound ground white turkey meat
1 15 oz cannellini beans, drained and rinsed
1 15 oz can chick peas, drained and rinsed
5 cups chicken stock, low sodium
2 tbsp barley (optional)
¼ cup chopped cilantro
salt & pepper
**bread slice and one clove garlic (optional)

Method

Heat olive oil in a large pot over medium heat. Add onions, celery, carrot, peppers and cook, stirring occasionally until soft, roughly 8 minutes. Add the garlic, cumin, coriander, cayenne, oregano and chili powder, stir to mix and cook for one minute.
Slide the mixture to the side of the pot, add the turkey and cook for 2-3 minutes, breaking up the meat into small pieces with the back of the spoon. Cook until no longer pink. Add salt & pepper to taste.
In a blender, puree ½ cup total of both chick peas and cannellini beans with ½ cup of chicken stock. Add puree to the pot with the remainder of the beans. Add chicken stock , corn and half of the chopped cilantro, stir and bring to a boil. At this point, if you decided to use barley, add it to the pot now. Reduce heat and simmer, partially covered for 30 minutes. Add most of the remaining cilantro to the pot and stir. Divide into serving bowls and sprinkle with last remaining chopped cilantro.
Toast bread. Once removed and still hot, gently rub garlic over hot bread.