Crockpot Chicken and White Bean Chili

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This is a nice change from a heavier, spicier beef chili. I like this dish a little more on the soupy side. If you like a thicker chili, add less chicken broth and definitely add the masa harina to help thicken. Serve the Crockpot Chicken and White Bean Chili with cornbread or fresh tortillas.

I think this could easily be made into a crockpot freezer meal. Add all of the ingredients except for the canned beans and masa harina to a gallon-sized freezer bag. Freeze flat. You could make several at one time and have them on hand for easy crockpot meals. The day before cooking, place the frozen bag in the refrigerator to defrost. Place the defrosted contents of the bag in the crockpot with the drained canned white beans and cook 6 – 8 hours on low or 3 – 4 hours on high. Stir in the masa harina/water slurry 30 minutes before serving.

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Crockpot Chicken and White Bean Chili

1 1/2 pounds boneless, skinless chicken breasts (about 3 large breasts)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon Mexican oregano
1/4 teaspoon ground cayenne (or to taste)
1 teaspoon salt (or to taste)
1 large onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, minced
2 jalapenos, stems and seeds removed and finely chopped
1 4 ounce can roasted chopped green chiles, drained (or the equivalent of chiles you roasted yourself)
2 15.5 ounce cans white beans (Great Northern, Cannellini, Navy), drained
1 cup frozen corn
2 cups chicken broth
2 tablespoons Masa Harina mixed with enough water to make a slurry

Possible toppings:
fresh cilantro, chopped
cheese, shredded (Monterrey jack, pepper jack are great options)
avocado, sliced
lime wedges
serranos, sliced

Place chicken breasts in the bottom of the crockpot. Sprinkle the cumin, coriander, paprika, Mexican oregano, cayenne, and salt over the chicken. Add the onions, bell pepper, garlic, jalapenos, roasted chiles, white beans, corn, and chicken broth. Cook on low for 6 – 8 hours or on high 3 -4 hours.

30 minutes before serving, remove the chicken breasts and shred with a fork. Return the shredded chicken to the crockpot. Stir in the masa harina/water slurry and continue to cook 30 minutes until the chili is thickened.

Serve and let each person customize their toppings.

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Crockpot Black Bean and Barley Chili with Mushrooms and Kale

Crockpot Black Bean and Barley Chili with Mushrooms and Kale

I’m catching up on some blogging.  I have dozens of half-written blog posts that are just waiting to be finished and published. In addition, I have several recipes written on scraps of paper that need to be typed up and hundreds of food picture that need to be sorted and edited. I’m not short on content, just time.  I love blogging about what I am cooking, though. I love that I have created my own digital cookbook and I am happy I can share it.

This is a little something I cooked up this past winter. With this chili, I set out to make one thing and ended up with something totally different. That is not necessarily a bad thing. I ended up with a nutritious and hearty vegan chili that tasted great. I was happy with the results.

Crockpot Black Bean and Barley Chili with Mushrooms and Kale

1 large onion, chopped
3 cloves garlic, minced
16 ounces mushrooms, cleaned and sliced
1 14.5 ounce can black beans, drained
1/2 cup barley
4 cups vegetable broth (I used 4 cups water and 2 Knorr Vegetable Bouillon cubes)
2 tablespoons chili powder
1 teaspoon cumin
salt and pepper, to taste (I used 1 teaspoon salt and 1/4 teaspoon pepper)
4 cups kale, chopped

Add all the ingredients to the crockpot. Cook on low for 6 to 8 hours or on high 3 to 4 hours.


Crockpot Vegetarian Bean Chili with Peppers and Corn

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It has been so hot and humid in South Carolina lately. Who wants to cook on days like this? Crockpot cooking is perfect for hot days. It doesn’t heat up the house and leaves you plenty of time for summer fun.

We have been eating more vegetarian meals lately. Grocery prices have gone up so much that there’s not much room for meat in the budget. Grocery prices are ridiculous! The price of cheese alone has gone up 20% in just the past two weeks. What is going on? Everything is going up but the paycheck, so budget meals are a necessity. This meal is budget-friendly. Beans are cheap. I am able to get cans of beans at Aldi for 59 cents each. Dried beans are cheaper, but canned beans are so convenient. Paired with chiles from the farmers’ market and my garden, this chili is relatively inexpensive as well as nutritious.

This chili is even better the next day. Do you know what I did with the leftover chili? I made Frito pie (Fritos topped with chili and cheese) with it. So good.

Crockpot Vegetarian Bean Chili with Peppers and Corn

1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 poblano pepper, seeded and chopped
1 cubanelle pepper, seeded and chopped
1 – 3 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 15.5 ounce can chickpeas, drained
1 15.5 ounce can cannellini  beans, drained
1/2 cup frozen corn
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon ground cayenne pepper (to taste)
1/2 – 1 teaspoon Kosher salt
1/4 cup fresh cilantro, chopped

Combine all the ingredients except the cilantro in the crockpot and cook on low 6 to 8 hours (or on high for 3 to 4 hours). Right before serving, stir in the cilantro.


Vegetarian Chili

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A few months ago, packages of Boca Burgers were Buy One Get One Free at Publix. By pairing the sale price with coupons, I was able to get a couple of packages for 89¢ apiece. I was thrilled with the deal. I figured they would be great for lunches and quick dinners. Well, a few months have gone by and no one has touched them. “Mmmm….a Boca Burger sounds good” is just not a thought that has ever occurred to me. I needed to use them and decided to make chili with one of the packages. I was really happy with the way this vegetarian chili turned out. It was good. Way better than a burger would have been. This chili can be totally vegan depending on the type of Boca Burgers you use.

Vegetarian Chili

1 tablespoon canola oil
1 large onion, chopped
1 bell pepper (color of your choice), chopped
2 chiles (serranos or jalapenos), seeded and minced (optional)
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne (or to taste)
1 zucchini, chopped
1 10 oz. package of Boca Burgers (4 patties), chopped (or use a package of Boca Ground Crumbles)
1 15.5 oz. can kidney beans, drained and rinsed
1 cup frozen corn
1 8 oz. can tomato sauce
1 1/2 cups water
1 teaspoon salt (or to taste)

Heat oil in a large pot over medium heat. Add the chopped onion, bell pepper, and chiles. Cook until the vegetables start to get soft, about 5 minutes. Add the garlic and cook another minute. Stir in the ground cumin, chili powder, paprika, and cayenne. Add the zucchini, chopped Boca Burgers, kidney beans, corn, tomato sauce, and water. Stir well and allow to just come to a boil. Season with the salt and turn the heat down to low. Simmer, stirring occasionally, for 30 minutes or until the vegetables are tender and the chili is thickened.


4 Bean Vegan Chili

One of the main concerns new vegans (and perhaps their family members or friends) often have is whether they will be able to get enough protein in their diet. If they eat a variety of foods they will get plenty of protein.

Protein is in most foods, but plant protein (with the exception of soybeans) is incomplete, meaning it does not contain all of the essential amino acids that the human body needs. This is not a problem if you know a little bit about food combinations that create complete proteins.

Each plant has different essential amino acids. If you combine the right plants in your meal, you will be able to get all the essential amino acids you need. It’s not complicated. Basically you just need to remember:

legumes + grains = complete protein

and

legumes + nuts or seeds = complete protein

Here are some examples of plant food combinations to create a complete protein:

.beans and rice

.peanut butter on bread

.beans in a flour or corn tortilla

.hummus (garbanzo beans and tahini)

.black bean and corn salsa

.lentil and brown rice salad with almonds

Luckily the plant food combinations that create complete proteins are pretty tasty together, but you do not have to eat the foods together to get all the essential amino acids you need.  Incorporate legumes, nuts, seeds, and grains into your vegan diet on a daily basis and you will be fine protein-wise.

By the way, legumes are beans, peas, lentils, soybeans, and peanuts (yes, peanuts are legumes and not nuts).

This chili is a perfect example of how food combining to create a complete protein can be delicious. The addition of hominy and corn to this bean chili ensures you are getting all the essential amino acids you need.

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4 Bean Vegan Chili

1 tablespoon olive oil
1 large onion, chopped
1 bell pepper (color of your choice), chopped
2 chiles (serranos or jalapenos), seeded and minced (optional)
4 cloves garlic, minced
1/4 cup chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 15.5 oz. can black beans, drained and rinsed
1 15.5 oz. can garbanzo beans, drained and rinsed
1 15.5 oz. can great northern beans, drained and rinsed
1 15.5 oz can kidney beans, drained and rinsed
1 14.5 oz. can diced tomatoes
1 15.5 oz. can hominy, drained
1 cup frozen corn
1 1/2 cups water
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne (or to taste)
1/4 cup fresh cilantro, chopped

Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and chiles. Cook until the vegetables start to get soft, about 5 minutes. Add the garlic and cook another minute. Stir in the ground cumin, chili powder, and paprika. Add all the beans, diced tomatoes with juices, hominy, corn, and water. Stir well and allow to just come to a boil. Season with the salt and pepper and turn the heat down to low. Simmer for 30 to 45 minutes or until the vegetables are tender and the chili is thickened. Stir in the chopped cilantro and serve.