Pumpkin Black Bean Chicken Chili in the Slow Cooker

Fall is my favorite season.  There are a lot of reasons, but some of them are:

  • comfort foods
  • pumpkin
  • apples
  • cool weather that makes me want to turn on the oven…
  • soup, soup, soup!

I’ve shared my love of Autumn foods and soups before.  This recipe, which came from a friend of mine {hi, Bev!} fits into both of those categories.

I’d never had pumpkin in a savory dish before and I wasn’t too sure what it would be like.  The flavor isn’t strongly pumpkin, not like adding pie to your chili.  It’s more of a healthy, warm veggie base that goes well with the black beans and chicken.

For the record, I did keep the pumpkin part a secret from the kids until after dinner.  No need to share all the truth before it’s necessary to do so.

Here’s what you’ll need to get this simmering in your slow cooker:  [Read more...]

Slow Cooker Beans for the Freezer aka Refried Beans without the Refry

I have heard about the beans for years.  Yes, years!  And I can’t believe I had never tried them.  I first heard about them on the Sonlight forums, where they were made famous by Bethany of For the Love of Grub.

Bethany loves these beans and makes them often and tells the rest of us that we need to be making them.  Everyone who has tried them raves about them.

Do I take the hint and give them a try?  No, I wait 5 or 7 years before it finally hits me that I need to see what the fuss is about.  I mean, it’s just beans, right? They can’t be that much better than canned, right?

Call me a crazy bean lover!  These things are fabulous!

They aren’t spicy, and yet they’re flavorful.  They make a quick dinner, can be mashed or left whole and they’re great for stocking your freezer.

Bethany gives a lot of variations on her blog, but this is how I made them:  [Read more...]

Ingredient Spotlight: Beans 2012

Beans are such a great food to keep on hand.  Both canned and dry beans can be stored in the pantry and have a long shelf life.

Beans are inexpensive and they’re a great way to add protein to meatless meals.

Here are a few of my favorite bean recipes:  [Read more...]

Chicken Enchilada Soup in the Slow Cooker

This is a recipe that will be made often in my house.  My kids have been asking for it again already.

I first saw the recipe when Mary from Giving Up on Perfect linked it for Ingredient Spotlight.  I’ve since spotted it on Pinterest several times.  This soup is fantastic!  And it’s easy too.

I made just a few minor changes to the way Mary fixed it.  I doubled the recipe, which made a lot.  It completely filled my 6 quart slow cooker.   Here’s what you’ll need:  [Read more...]

Grilled Chicken and Cream Cheese Enchiladas – 5 Ingredients

These couldn’t be simpler, especially if you’ve already got the chicken grilled, sliced and frozen.  But even if you need to do some grilling first, they are easy.  (If you do need to grill, cook more than you need and stock your freezer with the extra.)

The ingredients can be changed and swapped too.  Use cooked chicken instead of grilled, or use ground beef or leftover roast beef.  Swap out the Black Bean and Corn Salsa for another variety.  Skip the cream cheese and use Monterey Jack instead.  Anything goes, and it’s all good.

Here’s what you’ll need:  [Read more...]

Black Bean and Rice Freezer Burritos

freezer burritos done

These have been the handiest things to have stashed away in the freezer.  We’ve eaten them for a quick lunch or when someone needs to have dinner at an odd time.  The heat up in the microwave and taste great.

I read about the idea on the SC Johnson website in a post written by Sandy of The Reluctant Entertainer.  She shared her method for freezer burritos, but didn’t share a recipe.  I took her idea and decided to create a black bean and rice filling.  In just a little time I had 20 delicious burritos in the freezer.

Here’s what you’ll need:

[Read more...]

Black Bean and Corn Salsa/Salad

black bean and corn salsa done

I thought I was making a salad, but my family decided it was a salsa.  It did taste good scooped up on chips.

There must be a kachillion ways to make this dish.  I put mine together based on what I had available in the pantry.

[Read more...]

Beef and Black Bean Taco Bake

This is a beef spin on the Black Bean and Corn Chicken Taco Bake.  I was trying to come up with a dinner idea the other day and had all the ingredients except chicken.  But I had cooked ground beef in the freezer, so decided to give it a try.  It turned out really well.  Just as easy as the chicken version and just as tasty.  [Read more...]

Nachos

nachos-plate

A few years ago we were lucky to get to go to Walt Disney World on their free dining plan.  We ate at the Whispering Canyon Cafe in the Wilderness Lodge one day for lunch and ordered Nachos.  They were wonderful.  Meaty, cheesy, just the right amount of spice.  I set about to create a version to make at home and this is what I came up with.  Not only are they delish, they are also easy and quick.

[Read more...]

Chicken Fiesta with Black Beans – a crockpot recipe

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You’ll be declared “Best Cook” for making this dish and you’ll love yourself too for how easy it is. It’s a great feeling to have dinner all cooked in the crockpot when you get home after a long day, or just to know it’s finished and you’re free during that time before dinner when little ones get very needy.

Chicken Fiesta with Black Beans – a crockpot recipe

Ingredients

  • 3-4 boneless chicken breasts (I like to use the tenders, as they break apart easily while cooking)
  • 15 oz. corn, drained
  • 15, oz black beans, rinsed and drained
  • 1 Tbs. cumin
  • 1 tsp. chili powder
  • onion, sliced
  • green pepper, sliced
  • 14 oz can diced tomatoes
  • 6 oz tomato paste

Instructions

  1. Combine all the ingredients in the slow cooker and mix well.
  2. Cover and cook on high for 5-6 hours or low for 7-8 hours.
  3. Garnish with cheese and serve over cornbread or in tortillas.
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