Chili

This is my take on the chili I grew up eating. Honestly though, I forgot to buy a chili seasoning packet so I made up my own seasoning blend using the spices I had in my cabinet.... and it turned out pretty great! I will definitely make this again!

To make 4-6 servings of this hearty chili you will need:

• 1 lb GROUND BEEF
• 1 Tbs OLIVE OIL
• 1 ONION, chopped
• 2 Tbs GARLIC, minced
• 3 oz. TOMATO PASTE
• 1 (10 oz.) can of ROTEL
• 1 (15 oz.) can LIGHT KIDNEY BEANS, riced
• 4 cups (32 oz.) TOMATO JUICE
• 1 Tbs WORCESTERSHIRE SAUCE
• 1Tbs CHILI POWDER
• 1 tsp PAPRIKA
• 1 Tbs CUMIN
• 1/2 tsp CAYENNE
• 1/2 tsp GARLIC POWDER
• 1 tsp SALT
• 1/2 tsp PEPPER

Heat about a tablespoon of olive oil in a large pot. When the oil is hot, add the onion and garlic. Saute the onion and garlic until they start to turn translucent. Next, add the beef and cook it until it is no longer pink.

Then mix in the tomato paste and the can of Rotel.

Add the tomato juice, spices, and Worcestershire sauce next.

Lastly, add the beans! If you add them too early they will start to get mushy so make sure to add them at the end.

Once the chili is hot and all of the ingredients have been incorporated, serve it up! I like to top my chili with cheddar cheese, onion straws, and a little bit of sour cream. Yum!

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Chili

Ingredients:

• 1 lb GROUND BEEF
• 1 Tbs OLIVE OIL
• 1 ONION, chopped
• 2 Tbs GARLIC, minced
• 3 oz. TOMATO PASTE
• 1 (10 oz.) can of ROTEL
• 1 (15 oz.) can LIGHT KIDNEY BEANS, riced
• 4 cups (32 oz.) TOMATO JUICE
• 1 Tbs WORCESTERSHIRE SAUCE
• 1Tbs CHILI POWDER
• 1 tsp PAPRIKA
• 1 Tbs CUMIN
• 1/2 tsp CAYENNE
• 1/2 tsp GARLIC POWDER
• 1 tsp SALT
• 1/2 tsp PEPPER

Directions:

1. Heat about a tablespoon of olive oil in a large pot. When the oil is hot, add the onion and garlic. Saute the onion and garlic until they start to turn translucent. 
2. Next, add the beef and cook it until it is no longer pink.
3. Mix in the tomato paste and the can of Rotel.
4. Add the tomato juice, spices, and Worcestershire sauce next.
5. Lastly, add the beans! If you add them too early they will start to get mushy so make sure to add them at the end.
6. Once the chili is hot and all of the ingredients have been incorporated, serve it up! I like to top my chili with cheddar cheese, onion straws, and a little bit of sour cream. Yum!

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Spicy Roasted Chickpeas

These spicy roasted chickpeas are a fun and different way to eat chickpeas! They are crunchy, spicy, and even pretty healthy!

To make this healthy snack you will need:

• 2 (15 oz.) cans CHICKPEAS (GARBANZO BEANS)
• 2 Tbs OLIVE OIL
• 1/2 tsp PAPRIKA
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp CUMIN
• 1/4 tsp SALT
• 1/8 tsp CORIANDER

Preheat your oven to 400 degrees F. Then rinse and dry the chickpeas.



Toss the chickpeas in the olive oil and spices.



Bake the chickpeas on a cookie sheet for about 40 minutes.



Then eat up!

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Spicy Roasted Chickpeas

Ingredients:

• 2 (15 oz.) cans CHICKPEAS (GARBANZO BEANS)
• 2 Tbs OLIVE OIL
• 1/2 tsp PAPRIKA
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp CUMIN
• 1/4 tsp SALT
• 1/8 tsp CORIANDER

Directions:

1. Preheat your oven to 400 degrees F.
2. Rinse and dry the chickpeas.
3. Toss the chickpeas in the olive oil and spices.
4. Bake the chickpeas on a cookie sheet for about 40 minutes. Then eat up!

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I found this recipe on the following blog: http://www.fifteenspatulas.com/crispy-oven-roasted-chickpeas/

Ham & Beans

This year for Thanksgiving we decided to make a ham rather than turkey. And in true Thanksgiving fashion we had lots of leftovers! Along with making ham sandwiches, we decided to make ham and beans to get through all of the ham. It turned out to be pretty tasty and very easy!

To make this dish you only need:

• 1 & 1/2 cup HAM, cubed
• 8 oz. DRY PINTO BEANS, make sure to look through the bag and make sure there aren't any rocks!
• WATER
• SALT
• PEPPER
• GARLIC POWDER 

The only hard part of making this is remembering to soak the beans you are going to use overnight in water to soften them. I used about 8 oz. of beans. Below on the left is a picture of the beans after just going into the water. Below on the right is a picture of the beans after about 12 hours soaking. Look how much they plumped up!

Once you are ready to start cooking, bring a large pot of water to a boil and then throw the beans in! Boil the beans for about an hour to an hour and a half until they are tender.

While the beans are boiling, cut the ham into bite sized pieces. I cubed about a cup and a half of left over ham.

Once the beans are tender, drain most of the water and add the ham! Continue heating the pot in order to heat the ham. Mix in the spices and then you are done! Dig in!

We also made corn muffins to have on the side!

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Ham & Beans

Ingredients:

• 1 & 1/2 cup HAM, cubed
• 8 oz. DRY PINTO BEANS, make sure to look through the bag and make sure there aren't any rocks!
• WATER
• SALT
• PEPPER
• GARLIC POWDER 

Directions:

1. The only hard part of making this is remembering to soak the beans overnight in water to soften them. 
2. Once you are ready to start cooking, bring a large pot of water to a boil and then throw the beans in! Boil the beans for about an hour to an hour and a half until they are tender. 
3. While the beans are boiling, cut the ham into bite sized pieces. I cubed about a cup and a half of left over ham.
4. Once the beans are tender, drain most of the water and add the ham! Continue heating the pot in order to heat the ham. Mix in the spices and then you are done! Dig in!

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Taco Soup

This recipe is super easy and super delicious! We make it in a crock pot, but if you don't have one you could just make it in a large pot. 

To make this soup you will need:

• 1 lb. GROUND BEEF, browned
• 28 oz. can CRUSHED TOMATOES
• 15 oz. can CORN, drained
• 15 oz. can BLACK BEANS, drained and rinsed 
• 15 oz. can KIDNEY BEANS, drained and rinsed
• 1 oz. envelope dry RANCH-STYLE SALAD DRESSING MIX
• 1 oz. envelope TACO SEASONING
• 1 ONION, chopped

Optional for topping:

• CILANTRO
• SOUR CREAM
• SHREDDED CHEESE
• CORN CHIPS

So this is going to be really difficult, and I need you guys to read this next part really carefully. Take all of the above ingredient (not including the optional ones) and throw them into the slow cooker. Then stir them up to make sure all of the ingredients are mixed together. Think you got that? 

Cover the crock pot and cook on low heat for 4 to 6 hours to allow all of the flavors to come together. 

Ladle the soup into a bowl, add your desired toppings, and then serve! It's that easy!

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Taco Soup

Ingredients:

• 1 lb. GROUND BEEF, browned
• 28 oz. can CRUSHED TOMATOES
• 15 oz. can CORN, drained
• 15 oz. can BLACK BEANS, drained and rinsed 
• 15 oz. can KIDNEY BEANS, drained and rinsed
• 1 oz. envelope dry RANCH-STYLE SALAD DRESSING MIX
• 1 oz. envelope TACO SEASONING
• 1 ONION, chopped

Optional for topping:

• CILANTRO
• SOUR CREAM
• SHREDDED CHEESE
• CORN CHIPS

Directions:

1. Take all of the above ingredient (not including the optional ones) and throw them into the slow cooker. Then stir them up to make sure all of the ingredients are mixed together. 
2. Cover the slow cooker and cook on low heat for 4 to 6 hours to allow all of the flavors to come together. 
3. Ladle the soup into a bowl, add your desired toppings, and then serve! It's that easy!

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Chicken Tortilla Soup

Last week we made some chicken tortilla soup and it was delicious! It made somewhere between 6 & 8 servings so we ate some last week and then froze some in baggies for later!

To make it you will need:

• 2 BONELESS SKINLESS CHICKEN BREASTS
• 2 Tbs OLIVE OIL
• 1 & 1/2 tsp CUMIN
• 1 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/2 tsp SALT
• 1 medium ONION, diced
• 3 cloves GARLIC, minced
• 1 (10 oz.) can ROTEL
• 4 cups (32 oz.) CHICKEN STOCK
• 3 Tbs TOMATO PASTE
• 2 cups HOT WATER
• 1 (15 oz.) can BLACK BEANS
• 1 (15 oz.) can KIDNEY BEANS
• 1 (15 oz.) can WHOLE KERNEL CORN
• 3 Tbs CORN STARCH

To garnish:

• FIESTA BLEND SHREDDED CHEESE
• SOUR CREAM
• TORTILLA CHIPS

Start by preheating your oven to 375 degrees F. Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Then sprinkle some of the spice mixture onto the chicken breasts. Once the oven is up to temperature, bake the chicken for 20 to 25 minutes or until the chicken is cooked through and is no longer pink in the center. 

While the chicken is baking, heat 1 tablespoon of oil in a large pot and then saute the onion. (The onion in the picture below is closer to a puree than 'chopped' because my husband got a little overexcited with the food processor...haha but we just went with it!)

When the chicken is done baking they should look something like this!

After the chicken is cooked through, shred the chicken using 2 forks...

Then add the shredded chicken and the extra spice mixture to the large pot with the sauteed onion.

Next, add the Rotel, chicken stock, tomato paste, hot water, black beans, and kidney beans. Stir everything together and then bring the contents to a boil. Reduce the heat and simmer uncovered for about 30 minutes. 

After the soup finishes simmering, mix 3 tablespoons of cold water with 3 tablespoons of corn starch. Once the cornstarch and water are well mixed, add it into the soup. Once the soup has thickened up a bit, taste the soup and add more spices to taste (you will probably need to add more spices). Then turn off the heat and allow the soup to sit for 15 to 20 minutes before serving.

When the soup has cooled down a bit, serve it up and add your desired toppings!

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Chicken Tortilla Soup

Ingredients:

• 2 BONELESS SKINLESS CHICKEN BREASTS
• 2 Tbs OLIVE OIL
• 1 & 1/2 tsp CUMIN
• 1 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/2 tsp SALT
• 1 medium ONION, diced
• 3 cloves GARLIC, minced
• 1 (10 oz.) can ROTEL
• 4 cups (32 oz.) CHICKEN STOCK
• 3 Tbs TOMATO PASTE
• 2 cups HOT WATER
• 1 (15 oz.) can BLACK BEANS
• 1 (15 oz.) can KIDNEY BEANS
• 3 Tbs CORN STARCH

To garnish:

• FIESTA BLEND SHREDDED CHEESE
• SOUR CREAM
• TORTILLA CHIPS

Directions:

1. Preheat your oven to 375 degrees F. 
2. Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Then sprinkle some of the spice mixture onto the chicken breasts. Once the oven is up to temperature, bake the chicken for 20 to 25 minutes or until the chicken is cooked through and is no longer pink in the center. 
3. While the chicken is baking, heat 1 tablespoon of oil in a large pot and then saute the onion. 
4. After the chicken is cooked through, shred the chicken using 2 forks.
5. Add the shredded chicken and the extra spice mixture to the large pot with the sauteed onion.
6. Add the Rotel, chicken stock, tomato paste, hot water, black beans, and kidney beans to the pot. Stir everything together and then bring the contents to a boil. Reduce the heat and simmer uncovered for about 30 minutes. 
7. After the soup finishes simmering, mix 3 tablespoons of cold water with 3 tablespoons of corn starch. Once the cornstarch and water are well mixed, add it into the soup. Once the soup has thickened up a bit, taste the soup and add more spices to taste (you will probably need to add more spices). 
8. Turn off the heat and allow the soup to sit for 15 to 20 minutes before serving.
9. When the soup has cooled down a bit, serve it up and add your desired toppings!

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White Chicken Chili

I got this recipe from a friend last year when we entered a chili cook off. It’s a great dish to make in the winter or on a rainy day when you just want something warm and yummy!

You’ll need:

• 1 lb BONELESS SKINLESS CHICKEN BREASTS cut into small bite sized cubes
• 1 medium ONION chopped
• 1 Tbs CANOLA OIL
• 2 cans (15.5 oz each) GREAT NORTHERN BEANS, rinsed and drained
• 2 cans (14.5 oz each) CHICKEN BROTH
• 2 cans (4 oz each) CHOPPED GREEN CHILIES 
• 1.5 tsp GARLIC POWDER
• 1 tsp SALT
• 1 tsp GROUND CUMIN
• 1 tsp DRIED OREGANO
• 0.5 tsp PEPPER
• 0.25 tsp CAYENNE PEPPER

Toppings:

• SOUR CREAM
• SHREDDED PEPPER JACK CHEESE
• TORTILLA STRIPS

In a large pot, saute the chicken & onion until the chicken is cooked.

Next add the beans, broth, chilies, and seasonings.

Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer uncovered for 30 minutes.

Remove from heat, add the toppings, and enjoy!

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White Chicken Chili

Ingredients:

• 1 lb BONELESS SKINLESS CHICKEN BREASTS cut into small bite sized cubes
• 1 medium ONION chopped
• 1 Tbs CANOLA OIL
• 2 cans (15.5 oz each) GREAT NORTHERN BEANS, rinsed and drained
• 2 cans (14.5 oz each) CHICKEN BROTH
• 2 cans (4 oz each) CHOPPED GREEN CHILIES 
• 1.5 tsp GARLIC POWDER
• 1 tsp SALT
• 1 tsp GROUND CUMIN
• 1 tsp DRIED OREGANO
• 0.5 tsp PEPPER
• 0.25 tsp CAYENNE PEPPER

Toppings:

• SOUR CREAM
• SHREDDED PEPPER JACK CHEESE
• TORTILLA STRIPS

Directions:

1. In a large pot, saute the chicken & onion until the chicken is cooked. 
2. Next add the beans, broth, chilies, and seasonings. 
3. Bring the soup to a boil and then reduce the heat to a simmer. Let the soup simmer uncovered for 30 minutes.
4. Remove from heat, add the toppings, and enjoy!

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