Yet again, it has been a while. I have been sitting on this recipe for about 10 days now but just couldn’t convince myself to take the time to post it. You could say I’m a little worn out!
I found this recipe in this month’s Food Network Magazine. I have a subscription to it and no lie read it cover to cover every month. The weather here in Oregon has been pretty crappy in the last few weeks so when I saw that there was a chili recipe I definitely wanted to try it in light of the unseasonably cool and stormy weather.
I doubled this recipe so I added some kidney beans along with the pinto beans. If I make it again I want to try it with vegetable broth instead of water because I think it would add to the flavor and take away from the need to salt the final product. Overall it was very good and I enjoyed the way the portobello mushrooms make it meaty and hearty.
As you can see, doubling the recipe made quite a lot! Nothing better than having a pot of chili simmering away on a rainy day… in May 🙂
Summer Veggie Chili
from Food Network Magazine
- 3 tablespoons vegetable oil
- 1 medium red onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 poblano chile pepper, seeded and diced
- 2 portobello mushrooms, stemmed and chopped
- 2 cups frozen corn, thawed
- 2 14-ounce cans no-salt-added pinto beans
- 1 14-ounce can no-salt-added diced tomatoes
- Kosher salt and freshly ground pepper
- Heat the vegetable oil in a large pot over medium heat.
- Add red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
- Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes.
- Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper.
- Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes.
- Season with salt and pepper.
Num num num! And of course, you can’t have chili without some cornbread to go with it!
We all know I love my crock pot! I made this a few months ago and absolutely loved it! Also, it made a large amount of servings and froze nicely. I froze about 4 servings of it and ate the rest of it about a month after I made the original batch. I had no complaints about how it thawed and reheated, which was nice. To me, this is comfort food. I adore chili and can’t get enough of it during the dreary winter days. So maybe I should have posted this during WINTER, but I know a large part of the country is still in winter mode, so it works 🙂
Crock Pot Chicken Taco Chili
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 16-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes w/chilies
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 0z. (3) boneless skinless chicken breasts
- Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
- Place chicken on top and cover.
- Cook on low for 10 hours or on high for 6 hours.
- Half hour before serving, remove chicken and shred.
- Return chicken to slow cooker and stir in.
I love how simple crock pot meals are! You can top this with all the normal chili fixings (sour cream, cheese, cilantro) and serve with cornbread if you choose. I literally craved this for a few days when I was eating the leftovers, it is SO GOOD!
It’s like happiness in a bowl!
Now seriously, go bust out your crockpot one last time and make this before the sun shine is here to stay!
- Calories: 220
- Total Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 26 mg
- Sodium: 1088.8 mg
- Total Carbs: 35.4 g
- Protein: 17.6 g