White Chicken Chili

3 chicken breasts
1 cup chicken broth
1/2 yellow onion, chopped
2 cans white chili beans with juice
1 can corn, drained
4 ounces cream cheese
2 garlic cloves, chopped
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon cayenne pepper
Mexican cheese
Sour cream

Put all ingredients except cream cheese in a slow cooker. Cook on low for 8 hours. When done, stir to shred chicken. Add cream cheese and stir well. Top with Mexican cheese, sour cream and avocado.


Courtesy of Sarah Pomrenke


Chili Cheese Mac

1 tablespoon butter
8 ounces cream cheese
1 pound cheddar cheese
1/2 cup heavy whipping cream
4 cups cooked elbow macaroni
2 tablespoons olive oil
1 onion chopped
1 clove garlic, chopped
2 pounds extra lean ground beef, divided
10-ounce can diced tomatoes with
green chilies and chipotle peppers
15.5-ounce can chili beans
1.25-ounce package chili seasoning mix
Shredded cheese
Soup crackers

In the pot used to cook the macaroni, add butter, heavy cream, cheese and a pinch of salt. Heat until everything is creamy and melted. Return macaroni to the pot. Stir until combined.

In a skillet, add olive oil, garlic and onions. Once onions have softened, add 1 pound ground beef and desired seasonings. Cook meat until brown. Turn off the heat.

In the skillet with the meat, add diced tomatoes, beans and seasoning. Turn on the heat and cook everything a few minutes longer until combined.

Add the chili mixture into the macaroni and cheese mixture. Stir to combine. Serve with shredded cheese and soup crackers.


Courtesy of Ready Set Eat

Sweet Potato and Black Bean Chili

6 slices thick-cut smoked bacon, chopped
1 pound sweet potatoes, peeled and diced into 3/4-inch pieces
2 medium onions, chopped
1 jalapeno pepper, seeded and finely chopped
5 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
¼ teaspoon ground chipotle pepper
2 cups chicken broth
14.5-ounce can no-salt-added fire-roasted diced tomatoes
15-ounce can no-salt-added black beans
½ cup quick-cooking barley
½ teaspoon salt

Heat Dutch oven over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.

Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno. Cook, stirring occasionally, until onion is slightly softened, about 5 minutes.

Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle. Cook until fragrant, about 15 seconds.

Pour in broth, tomatoes, beans and barley. Reduce heat to medium-low. Cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt. Let stand 15 minutes before serving.



Courtesy of Circulon


Hearty Turkey and Kale Chili

1 pound lean ground turkey
1 medium onion, diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
1 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
2 teaspoons dried oregano
2 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes, drained
15-ounce can low-sodium black beans, drained and rinsed
15-ounce can no-salt-added corn, drained
3/4 cup low-sodium chicken broth
4 cups chopped kale
1 cup 2% plain Greek yogurt
1 cup unsalted tortilla chips, crushed

Add turkey, onion, pepper, garlic, chili powder, cumin, oregano, tomato paste, tomatoes, black beans, corn, broth and kale to slow cooker. Cook on low for 8 hours.

Top with Greek yogurt and tortilla chips.


Courtesy of Produce for Kids

Electric Pressure Cooker Chili

1 tablespoon vegetable oil
1 pound extra-lean ground beef
1 cup chopped onions
1 tablespoon chili powder
1½ teaspoons ground cumin
¾ teaspoon salt
½ teaspoon pepper
2 cloves garlic, finely chopped
19-ounce can kidney beans,
drained and rinsed
14.5-ounce can fire-roasted crushed tomatoes, undrained
¾ cup water
Shredded cheddar cheese
Sliced green onions
Chopped fresh cilantro leaves

Using a 6-quart electric pressure cooker, select sauté. Adjust to “normal.” Heat oil in insert. Add beef, onion, chili powder, cumin, salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Select “cancel.”

Stir in garlic, beans, tomatoes and water. Secure lid; set pressure valve to sealing. Select “manual.” Cook on high pressure for 5 minutes. Select “cancel.” Keep pressure valve in sealing position to release pressure naturally. Top with cheese, green onions and cilantro.


Courtesy of Betty Crocker