Chili · Food Network · Vegetarian

Summer Veggie Chili

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.

020As 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


  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
  3. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes.
  4. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper.
  5. 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.
  6. Season with salt and pepper.

Num num num! And of course, you can’t have chili without some cornbread to go with it!


Chicken · Chili · Crock Pot

Crock Pot Chicken Taco Chili

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


  1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
  2. Place chicken on top and cover.
  3. Cook on low for 10 hours or on high for 6 hours.
  4. Half hour before serving, remove chicken and shred.
  5. 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!

Servings: 10

  • 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