Creamy White Chicken Chili

 

I can't take credit for this recipe... but it is AMAZING. So full of flavor, creamy, and filling. It is a winter staple in our house now!

1 onion, diced

1 tbsp garlic, minced

2 tbsp lime juice

1 tbsp olive oil

2 lbs chicken, cooked and shredded

4 cups chicken broth (GF if needed)

4 cans great northern white beans, drained and rinsed

3 (4-oz) cans diced green chiles

2 tsp salt

1 tsp black pepper

2 tsp cumin

2 tsp oregano

1/4 tsp cayenne pepper

1 tsp chili powder

1/2 cup fresh cilantro, chopped

8 oz cream cheese, cubed

1 cup heavy cream

In a large stockpot saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until onions are translucent. Add the cooked chicken, chicken broth, beans, chiles, and seasonings. Bring to a boil, stirring often, then reduce to simmer; simmer uncovered 30-45 min. Turn off heat and add cream cheese. Stir until melted and incorporated completely. Stir in the heavy cream.

Recipe from The Cookie Rookie

Southwestern Pork Chili

This would be delicious with ground pork, beef, turkey, or chicken... or even some cooked, shredded pork. A nice change from traditional chili, it was delicious with some shredded cheese, tortilla chip crumbles, and sour cream on top. Or serve with some cornbread. :)

1 lb lean ground pork
1 onion, chopped
2 ribs celery, chopped
1 large carrot, peeled and diced
1 red pepper, chopped
14.5 oz can tomato sauce
15 oz can black beans, drained and rinsed
1 cup frozen corn
2 tbsp brown sugar
1 cup chicken broth
3 cloves garlic, minced
2 tsp chili powder
1 tsp oregano
1/2 tsp salt
1/4 tsp black pepper

Add all the ingredients to your crockpot and cook on low for 6-8 hours.

If you want to freeze, put all the ingredients in a gallon freezer bag with the pork last. When ready to cook, thaw and add contents to crockpot.

Mango-Chicken Chili

This is a recipe I adapted to become a freezer meal. So easy, yummy, and healthy! Throw everything into a bag to freeze, thaw, then cook in a crockpot. I served it over rice with a bit of cheddar cheese on top. You can also serve it with cornbread and a salad. :)

2 lbs skinless, boneless chicken breasts, cut into large cubes
1 large sweet potato, peeled and cut into cubes
1 16-oz jar mango peach salsa
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chipotle chili powder
1 can pinto beans, drained and rinsed

Add all the ingredients into a freezer bag; seal and freeze. Thaw in refrigerator at least overnight. Add entire contents to a crockpot; cover and cook on low for 4 hours.

Lisa's Bacon-ated Chili

This is the best chili I have ever had! I took a recipe from recipezaar and changed it quite a bit, creating a delicious and hearty meal. Of course, the secret ingredient is bacon. It adds a nice smoky flavor to the chili. It makes a LOT so be sure and have lots of guests or room in the freezer for leftovers!


Ingredients

* 1 lb bacon, cut up in small pieces
* 4 lbs ground beef
* 1 can kidney beans
* 1 can red beans
* 1 (28 ounce) can crushed tomatoes
* 12 ounces tomato paste
* 2 onions, finely chopped
* 2 T. chili powder
* 2 t. cayenne pepper (dry powder)
* 2 (15 ounce) cans beef broth
* 2 fresh tomatoes
* 1 jalapeno pepper, seeded and chopped
* 3 garlic cloves
* 1 tablespoon ground cumin
* 1 tablespoon oregano
* 1 1/2 tablespoons paprika
* 1 T. salt

Directions

1. Brown bacon and ground beef, drain, and add to crockpot.
2. Add beans, crushed tomatoes,tomato paste, onions, chili powder, cayenne pepper, salt, and beef broth in the crockpot.
3. Puree jalapeno, garlic and tomatoes in food processor, then add to crockpot.
4. Stir all ingredients, then cook 10-12 hrs on low, or 5-6 hrs on high.