Southwestern Chicken Barley Chili

I'm sitting here thinking of something witty, or charming, or at best, slightly interesting to say.  But it's late, and as my eyes glaze over while I'm staring helplessly at the screen, I suddenly discover that in the picture above you can see my reflection.  In the spoon.  Of me taking said picture.  Ha!

Okay, rather than try to be cute, here goes.  Make this chili!  The flavors in it are so rich and warm and addicting, you will not want to stop eating this.  My son and I happily gobbled this up for lunch two days after eating it for dinner, and that boy hates being fed leftovers.  It's also filling, belly warming, comfort food, without being creamy or too heavy.  Just the thing for those cold snow covered days!

Southwestern Chicken Barley Chili
Ever so slightly adapted from Mel's Kitchen Cafe

Ingredients

1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1 cup medium barley (not quick cooking)
4 cups water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
dash cayenne pepper (more or less to taste)
2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces (I used chopped rotisserie chicken)
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
garlic salt, to taste, I put that stuff in everything, it's a sickness, I can't help it
chopped cilantro (optional)
shredded cheddar (optional)
tortilla chips (optional)
avocado (optional)

Directions

In a large pot (about 6-quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well. Bring the mixture to a boil over high heat and add the chicken. Stir to combine. Reduce the heat to medium-low, cover, and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes.  Add garlic salt to desired taste.  Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling. Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

Crockpot Turkey White Bean Pumpkin Chili

Fall is quickly approaching (yay!), which means cooler weather, busier schedules, and more PUMPKIN in our diets.  At least that's what it means in our house.

I love pumpkin season.  I'm a bit of a pumpkin hoarder actually.  The second I see pumpkin on the shelves, I leave with half a cart load.  Consequently I've sat through a few interventions from my husband on the matter.

Most pumpkin recipes are things you're pulling out of the oven, things like cookies, muffins and pies.  This recipe doesn't require quite as much work, and also doesn't come with as much guilt either.

This is a Skinny Taste recipe that you make in the crockpot.  And before you raise your eyebrows at pumpkin in your chili, let me ease your mind.  The only thing the pumpkin does is add a velvety creaminess and richness to your chili.  You can't taste it.  If you have a picky eater at home, just don't tell them that there is pumpkin in it, they'll never know. 

I ate this when I was on my strict weight lifting diet.  It has plenty of protein and fiber and is absolutely delicious.  Be sure to enjoy a big comforting bowl when the weather cools!


Crockpot Turkey White Bean Pumpkin Chili
From SkinnyTaste

Ingredients

cooking spray 
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions
 
Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

Add oil to the saute pan, then onions, garlic, saut� about 3 - 4 minutes; add cumin and saut� another minute.
 
 Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

Veggie Chili

Aren't vacations great? All the relaxing, eating, playing, eating, shopping, eating, spending time with friends and family, and EATING. Oh the food, oh the food! Vacationing at home in Idaho can be just as good as any resort or cruise ship too, because my mom has a never ending supply of amazing food. Not only does she keep her place very well stocked, but every night she puts together the most delicious summer dinners. From big bowls of pasta, to grilled steaks, to delicious treats and desserts. And I LOVE every minute. Unfortunately it doesn't last forever, and the inevitable day comes when you have to go home and face the music. It's time to detox. That's when I pull out recipes like these. Delicious and packed full of the veggies that I probably wasn't getting enough of while vacationing. My mom sent me this recipe and it will probably be my permanent "food detox" recipe. It's warm, filling, and chuck full of all the vitamins and fiber that you could ask for. The kids even loved it, which is another reason I'll make it over and over!

Veggie Chili
Adapted from Cooking Light, December 2003

Ingredients

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
salt to taste
pepper to taste
2 16 oz cans stewed tomatoes, undrained
2 15 oz cans black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 cup corn (frozen, fresh or canned)
1 zucchini, chopped
1/4 cup chopped cilantro
sour cream
shredded cheddar cheese

Directions 

Heat oil in a large Dutch oven over medium high heat. Add onion, pepper, garlic and zucchini, saute for five minutes or until tender. Add all remaining ingredients and bring to a boil. If chili is too dry, add either chicken or veggie broth, or water to loosen. Reduce heat and simmer 30 minutes. Top with cheese, sour cream and cilantro if desired.