Chili Season!

Although it’s November 1st, I’m writing this post wearing shorts and a tank top and my face is slightly sunburned from a 30 minute run I did earlier today. Autumn where are you?! I love the mild winters that living in the South brings, but I am eager for cooler temperatures. For my family and friends up North, I envy you and your hoodie-wearing weather! I am ready to be done with summer for awhile and to switch out my bathing suits for sweaters and leggings. I’m also ready for the comfort food season that’s quickly approaching. You know what I’m talking about- big pots of creamy soups and chili, warm breads, hot cocoa, Thanksgiving feasts and holiday treats. Because most comfort food isn’t low calorie, a lot of people tend to gain weight this time of year. But who says that comfort food can’t be healthy? I have four healthy and delicious chili recipes I love to rotate this time of year that are warm, filling and oh so comforting to eat. The best part- you can make them all in the crockpot! There’s nothing better than having the aroma of chili fill the house on a cool fall day.

Spicy white chicken chili

If you love spicy foods, this is for you. You can serve it with sour cream and shredded cheese, but it’s just as tasty without the toppings.

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Ingredients:

1 yellow onion, diced

1 large jalepeno pepper, diced

4 cloves garlic, minced

1 tbsp olive oil

1 large rotisserie chicken, chicken pulled off bones and shredded

2 cans Northern white beans, drained

4 cups chicken broth

2 cups salsa verde

1 tsp chili powder

2 tbsp fresh cilantro

1/2 tbsp poultry seasoning

Directions:

Saute pepper, onions and garlic in olive oil until onions are translucent. Place all ingredients in crockpot, add pepper and onion mixture and set crockpot on low. Cook for 4-5 hours.

 

Chicken taco chili

This chili is very kid-friendly. My toddler can’t get enough of it! She loves it with “extra” cheese and tortilla chips, but this is another chili that tastes great served plain as well.

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Ingredients

1 onion, chopped

1 can of black beans

1 8-oz can of tomato sauce

2 14.5 oz cans of diced tomatoes with chili peppers

1 bag of frozen corn

1 packet taco seasoning

1 tsp cumin

1 tbsp chili powder

3-4 boneless skinless chicken breasts

Directions

Place all ingredients into the crockpot with the chicken on top. Cook on low for 8 hours or on high for 6 hours. 15-20 minutes before serving take the chicken out and shred with a fork. Return to crockpot and continue cooking until ready to serve.

Vegetarian chili

This is my favorite chili and I make it often. I love vegetables, and this dish is full of them! You can switch out the beans for meatless crumbles (such as Boca brand or Morningstar crumbles) if desired. Or if you are a die-hard carnivore you can add 1lb of beef or ground turkey. This makes a pretty large pot and we tend to end up eating it all week long! Cut it in half if you aren’t a fan of leftovers.

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Ingredients

1 can of black beans

1 can of kidney beans

1 can diced tomatoes with chilis

1 28 oz can tomato sauce

1 zucchini, chopped

1 yellow squash, chopped

2 large carrots, sliced

1 yellow onion, diced

1 package mushrooms

1 sweet potato, chopped

1 large bell pepper, chopped (I use 1/2 red and 1/2 yellow)

3 cloves garlic, minced

1 tsp cumin

1 tbsp chili powder

salt and pepper to taste

Combine all ingredients in crockpot. Cook on low for 8 hours or high for 6 hours.

Pumpkin chili

Featured in my last post OMG Pumpkin, this chili has become a new favorite. The pumpkin flavor is quite mild, so if you aren’t a pumpkin lover don’t let the name scare you.

Ingredients:

1 T coconut oil

2 cups chopped yellow onion

1 green bell pepper, diced

6 cloves garlic, minced

1 1/2 lbs grass feed beef or bison

28 ounce can of diced tomatoes

6 ounce can of tomato paste

1 can of pumpkin

1 cup chicken broth (or you can just use water if desired)

2 1/2 tsp dried oregano

1 1/2 T chili powder

1 1/2 tsp cinnamon

1 tsp cumin

Directions:

Heat a large pot over the stove. Add oil and saute onion and pepper until onions begin to soften (about 7 minutes). Add the garlic and cook an additional 30 seconds. Add the ground beef and cook an extra 8-10 minutes, breaking up the beef into crumbles as it cooks. Transfer meat mixture into crockpot and add remaining ingredients. Cook for 6-7 hours on low.

 

Stay warm!

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