Halloween Chilli

You may wonder why in the world I would be sharing a recipe for Halloween Chilli in Spring. This is a recipe that a family friend makes for their Anual Halloween Party. Why chilli in May? Baseball season always seems to bring out the cold spring weather and this year has been no exception. It is May and we are having snow flurries as we prepare for a night with both a Little Leauge Baseball game and a Softball game. So bring on the warm hearty Chilli to warm us up. 

Ingredients:

• 1 - 2 lbs. cooked Ground White Meat Turkey (You can make this with Ground Beef)
• 1 large onion chopped
• 2 cans Chilli Beans
• 2 cans Kidney Beans
• 2 cans Great Northern Beans
• 1 can Tomato Paste
• 1 -2 cans Petite Diced Tomatoes
• 1 can Tomato Sauce
• 1 Jar Spaghetti Sauce
• 1 can Tomato Soup

Directions:

Brown meat in a large pan with a chopped onion.

Mix all other ingredients together in a large stock pot.

Add 1 - 2 Tablespoon Chilli powder and 1 Teaspoon cinnamon and mix into the chili. You can add more chilli powder and cinnamon to suit your taste.

Bring all ingredients to a boil and stir until chili is completely heated through. 

Creamy White Chili

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I love white chicken chili. I have tried about five different recipes for it and this is one of the best.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp. garlic powder

1 TB vegetable oil

2 cans (15 1/2 oz.) Great Northern Bean, rinsed and drained

1 can 14 1/2 oz.) chicken broth

2 (4 oz.) cans chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 Cup sour cream

1/2 cup whipping cream

Instructions

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In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.

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Add the beans, broth, chilies, and seasonings.

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Bring to boil.

Reduce heat; simmer uncovered, for 30 minutes. This will thicken the Chilli and bring out all the wonderful flavor. 

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Remove from heat; stir in sour cream and cream. Serve immediately.

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I found that this recipe can get spicy if you put to much cayenne pepper. So go easy on the cayenne pepper if you want to make the Chilli milder.  If you are like me and like a little spice in your life add a pinch more. Let me know how you like it in the comments below, This is supper easy to make and I know you and your family will love it. 

Crock-Pot Chicken Tortilla Soup

This recipe consists of opening cans and pouring them in the Crock-Pot and as a bonus it tastes amazing. It cooks for four hours so it is perfect for putting on before you go to Church or four hours before dinner. Thank you Shelise Brown Thompson for sharing this wonderful recipe with me.

Ingredients:

4 chicken breasts - frozen
1 can of corn - drained
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 can green enchilada sauce
1 can diced green chilies
1 can chicken broth
1/2 tsp chili powder
1 tsp pepper
2 tsp baking soda

Instructions:

Put in Crock Pot and cook on low for four hours (or until chicken is cooked). Take cooked chicken out, shred, and put back in soup. Top with sour cream, cheese, or guacamole.