Pineapple Chili

Pineapple ChiliI know it sounds super weird, but it’s really good!  The pineapple lends a natural sweetness that balances the spice of the chili.  I first had chili with pineapple last year at our church fall festival.  I asked for the recipe quite a few times, but the cook never remembered to give it to me.  So, I decided to make my own version!

My other goal with this chili was to create something that would be compliant with the Whole30 diet that I’m going to do in January.  More info and resources for that are coming soon.  Basically, the Whole30 plan is grain free, dairy free, bean/legume free plus some other restrictions.  As best I can tell, this chili will work on that plan.  Yay!

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

Slow Cooker White Chicken Chili

I am really excited to share this Slow Cooker White Chicken Chili recipe with you.  Not only was it great, but I used a new method to make it that I think will open up all kinds of possibilities for soups in the slow cooker.

Slow Cooker White Chicken Chili

 

I used dry beans and bone-in chicken breasts.  Usually, soup recipes will call for you to cook the chicken separately and then remove it from the bone before adding it to the soup.  And if you already have chicken cooked and in the freezer, it’s a simple process to do that.

But I wanted to experiment with cooking the chicken in the soup.  I’ve done this with boneless chicken before, but bone-in chicken gives a much better flavor.  And it worked great!  I loved simplifying the soup making to one step and one pot.  I will be using this method a lot now!

With all of these soups for our Slow Cooker Soup Series, I’m aiming for recipes that don’t require any cooking or prep ahead of time, including pre-cooking meat.  I want to find and create the easiest soups possible.

The only prep that this recipe requires is soaking the beans.  This step couldn’t be simpler.  Sort through the beans to find anything that needs tossed, then pour water over them and go to bed.  It’s a one minute process, if you take your time.  30 seconds if you’re in a hurry.  And if you forget to do the soak, you can do a quick soak in the morning.

Here’s what you’ll need.  Well, part of it anyway.  I ended up adding a few ingredients as I tweaked the recipe as I was creating it.   [Read more...]

Slow Cooker Black Bean Butternut Squash Chili

This slow cooker recipe for Black Bean Butter Squash Chili receives high marks from my family. In fact, while eating it the other night, my oldest daughter remarked, “This chili is marvelous!” Which struck me as funny, because who says “marvelous”? However, as she asked for seconds, I knew her compliment was sincere.

Since this recipe only needs to cook for 3-4 hours on high, it is the perfect recipe to throw in the slow cooker right before I pick-up the kids from school. Then, it is ready when we get home from whatever practice (usually volleyball) we have that evening.  [Read more...]

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...]

Velma’s Chili from Mitford Cookbook and Kitchen Reader

Have you read the Mitford series books by Jan Karon?  Father Tim and Cynthia feel like old friends and so do all the other characters that populate the small town of Mitford.

On my last library trip, I spotted the Mitford Cookbook and Kitchen Reader.  It’s full of recipes mentioned in the books (Orange Marmalade Cake, anyone?) and also lots of excerpts.  Food and stories is a hard combination to beat.

One recipe that caught my attention was Velma’s Chili.  I did make a few changes to it.  For one, I used half the meat it called for.  Two pounds of meat for 6-8 servings sounded like too much.  I doubled it and made a few other alterations as well.  Here’s what you’ll need to make my version: [Read more...]

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