Crockpot White Turkey Chili with a Kick

It’s been way too long since my last post & I apologize for that. I’ve definitely been cooking, but have just been super busy with the home. I bought a house 3 days before Christmas, which is super exciting. The house had basically been gutted and redone. So we thought we were getting the perfect first home. Welp. Turns out the guy who redid the home really did a crap job. Thank goodness for my dad who used to build homes. Without him I don’t know what I would do. It’s been endless stress & endless talk about what needs to be done next. We keep looking at stuff and finding new things that were done incorrectly that need to be fixed. It’s been a real headache in a half.

My weekends are my favorite. My boyfriend comes home & I try to spend as much time with him when he’s home. Usually we bum around, i’ll cook dinner & he’ll build Lego. It’s his new obsession. I can’t complain because he joins me in the living room to build rather than staying in his little “man cave”.

A couple weekends ago I went over to a friends house to have GNO = Girls Night Out. One of my best friends just had a baby so we’re all obsessed. It was so nice to see them all. Since we’re adults now we all bring a dish and drink wine or beer or cocktails (or all 3 if you’re me). My one girlfriend brought this delicious white turkey chili. Like delicious. At first I was eating it thinking to myself, this is SO spicy, I don’t know how much I can handle. Next thing I know i’m practically licking my bowl clean. This chili was the bomb. Like so incredibly good I got the recipe and 2 days later was making it for my boyfriend & I. I love it so much I’m making it again a week later. It’s currently sitting in the fridge ready to go in the morning so we’ll have dinner tomorrow evening!

It’s got a kick to it, but I dulled it down a little so it’s not too spicy. You can definitely make it spicier if that’s your thing or make it more mild if spice isn’t up your alley. Trust me though, you’re going to love it. I highly recommend making some cornbread to go with it and crumbling a muffin over your bowl of chili. You won’t regret it. Avocado is delicious on top of it too if you have on on hand. And cheese, always add cheese. Mozzarella works marvelously.  ENJOY!


 

Crockpot White Turkey Chili with a Kick

Prep Time: 30 min Cook Time: 6-7 Hours

Ingredients:

  • 2 lbs Extra Lean Ground Turkey
  • 1 Yellow Onion, Finely Diced
  • 1 Green Pepper, Finely Diced
  • 2.5 teaspoons Minced Garlic or 5 Cloves Garlic, Chopped
  • 1 4oz Can Chopped Green Chilies
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cayenne Pepper

    IMG_20160320_182637
    Crockpot White Turkey Chili with a Kick
  • 1 teaspoon Oregano
  • ½ teaspoon Cumin
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 2 Cans Cannellini Beans, Drained
  • 1 Can Butter Beans, Drained
  • 3 C Frozen Super Sweet White Corn
  • 6 C Low Sodium Chicken Broth
  • For Topping:
  • Crumbled Corn Bread
  • Mozzarella Cheese
  • Diced Avocado

 

Directions:

  1. Brown turkey in large pan on medium heat. While turkey is cooking, finely chop onion & green pepper. If you have a food processor, add both the onion & pepper to device and chop until fine.
  2. Once turkey is cooked thoroughly place into large (6 qt.) crockpot (if any fat remains drain before adding to crockpot).  Add onion & pepper mixture to the same frying pan you used to cook the turkey. Cook for 3-4 minutes until heated through.
  3. While the pepper & onion mixture is heating up, drain the liquid from the beans & add to the crockpot.
  4. Add garlic & green chilies to the pepper & onion mixture. Cook for an additional 3-4 minutes. Add spices to mixture and mix until evenly distributed. Remove from heat & add to crockpot.
  5. Add the corn to the crockpot along with the chicken broth. Start with 4 cups & add more until everything is covered. 6 cups seemed to be the magic number for me. If you like a less runny chili add less chicken broth.
  6. Cook on low heat for 6-7 hours. Top with crumbled corn bread, shredded mozzarella &/or diced avocado!

*Meal can be prepped ahead of time. Just wait to add chicken broth until you’re ready to turn the crockpot on. Add an extra half hour or so to the cook time if pulling from the refrigerator.*

Crock-Pot Pineapple Chicken

Two posts within 24 hours – you lucky ducks!

This past Sunday was a relaxing day. I spent it with my favorite boy cleaning his apartment, cooking lunch, dinner & even dessert! We went thrifting on Saturday and I scored this cute little cookbook called “101 Things To Do With A Slow Cooker” by Janet Eyring & Stephanie Ashcraft for $1.00. Schwing! The recipes are all super simple which I like because it leaves a lot of room for adding my own little spin on them. Plus, who doesn’t love a delicious crock-pot recipe?! Crazy people, that’s who.

The recipe i’m going to share with you all is called Pineapple Chicken – simple enough. It’s delicious with some oriental vegetables & brown rice. I opted for a frozen vegetable mix with water chestnuts, snap peas, green beans, carrots, red peppers & onions. The pineapple chicken alone would probably taste delicious on some Hawaiian bread, or potato bread even – something a little sweeter!


Crock-Pot Pineapple Chicken

Serves: 4-6         Prep Time: 10 Min          Cook Time: 6-7 Hours Low

Ingredients:

  • 1-1.5 LB Boneless Skinless Chicken Breasts (I used 1 package of chicken breasts, which had 3 large chicken breasts)
  • 1/4 TSP Mrs. Dash Garlic & Herb
  • 1/8 TSP Mrs. Dash Extra Spicy
  • 1/4 TSP Black Pepper
  • 1 Can Pineapple Tidbits (20 OZ), Juice Included
  • 2 TBSP Dijon Mustard
  • 3-4 TBSP Low Sodium Soy Sauce
  • 1/4 TSP Minced Garlic

Directions:

  1. Grease a 3.5 to 5-quart slow cooker with cooking spray or butter.
  2. Combine spices & sprinkle over chicken breasts. Place chicken into crock-pot, low setting turned on.
  3. In a separate bowl mix the pineapple tidbits, juice from the tidbits, dijon mustard, low sodium soy sauce & garlic. Pour over chicken & cover.
  4. Cook on low for 6-7 hours or until chicken is easy to shred.

**If you’re cooking with frozen vegetables I added them into the crock-pot for 10 minutes once the chicken was done. Make sure to mix them well so that they all get a little of the liquid on them!