Chili

Recipe—Crock-Pot Green Chicken Chili

February 24, 2018February 24, 2018 Diva di Cucina

A while back I had plans with my aunt to come over for dinner on a Friday night. She wanted to make a special request for dinner and had asked me to make a chicken chili. Since I had to work that day I figured something in the crock-pot would be ideal. Less time slaving in the kitchen, meant more time for drinking wine and schmoozing. Besides chopping up the veggies this recipe really requires almost no prep. I found a few different recipes and merged them all together to make this one delicious one. You might look at the ingredients and go “Oh boy, that is gonna be spicy!” I promise you it is not. If you deseed and devein the jalapeños you get a real nice mild and tangy flavor. The big chunks of chicken, all those green veggies, white beans, and spices make for one delicious belly warming meal. I highly recommend serving this with some cheese quesadilla wedges or cornbread to round out dinner. It was a total hit in my household. So if you are doing your meal prep for next week be sure to add this recipe to your menu.

Note: When I made this recipe, I chopped up the tomatillos, chiles, jalapeños, onion, and garlic and put them all in a one gallon Ziploc bag the night before to save time the next morning. It literally took me about two minutes to throw it all in the crock-pot.

INGREDIENTS
2 (15 oz) cans cannellini beans, drained
3 boneless skinless chicken breasts
4 c tomatillos, chopped
4 anaheim chiles, seeded and chopped
3 jalapeños, seeded, deveined, and chopped
1 medium yellow onion, chopped
2 tbsp garlic, minced
1 tbsp cumin
2 tsp oregano
1 tsp coriander
4 c chicken broth
1/3 c masa harina
1 tsp kosher salt
1/4 tsp coarsely ground black pepper
lime

GARNISHES
shredded cheese
sour cream
green onions, chopped
lime wedges

STEPS

In a large crock-pot combine the beans, chicken breasts, tomatillos, anaheim chiles, jalapeños, onion, garlic, cumin, oregano, coriander and broth to the slow cooker. (Do not stir)
Cover and cook on low for 8 hours or high for 4 hours.
Remove the chicken breasts, shred, and put back in the pot.
Add in the masa harina, salt, pepper, and the juice of one lime and stir.
Continue cooking for another 30 minutes.
Serve in a bowl and top with garnishes of your choice.

Side Dishes, Soups

Recipe—Sweet Potato and Black Bean Chili

March 5, 2014January 26, 2018 Diva di Cucina

I’ve said it before and I will say it again. My hubby is not a big fan of sweet potatoes. However, we get them pretty frequently in our weekly organic produce delivery so I am always looking for creative new ways to prepare the sweet tasting tuberous root. When I saw this recipe I knew I had to try it. It was the perfect balance of spicy and sweet. Even thought there is no actual meat in it you can certainly fool yourself into thinking there is. It is delicious, thick, hearty, and filling. We served it with a grilled tri-tip and my husband ended up chopping up his tri tip and mixing it in. He is truly a meat and potatoes kind of guy. Give this a try next time you are looking for a super food side dish to warm you up.

Note: For a completely vegan version of this recipe sub vegetable broth for beef broth.

INGREDIENTS
1 tbsp olive oil
1 lb sweet potatoes, peeled and diced
1 yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1/4–1/2 tsp cayenne (depends on how much kick you like)
2 (14.5 oz cans) diced tomatoes with chiles, undrained
2 (15 oz cans) black beans, drained
2 c beef broth

STEPS

In a large pot heat the olive oil over medium-high heat.
Add the sweet potatoes, onion, and bell pepper until the onions become translucent, about 8–10 minutes.
Stir in the garlic, chili powder, cumin, oregano, and cayenne.
Sauté for about 1 minute.
Add the tomatoes, beans, and broth stirring until well combined.
Bring to a boil and then simmer for 30–35 minutes or until potatoes are tender and the chili is the desired consistency.

Recipe adapted from Alida’s Kitchen

Uncategorized

Crowd Pleasing Super Bowl Recipes

January 22, 2013 Diva di Cucina

Super Sunday is right around the corner! The Super Bowl is the biggest football game in America. It’s when we get together with family and friends to watch two rival teams have it out on the field (and of course over indulge in delicious food).

Whenever we have a Super Bowl party we typically serve one dish per quarter. Appetizers during the first two, a main course for the third, and of course a super ice cream sundae during the fourth.

I have put together some of my favorite recipes that are perfect for your big bash. Enjoy the game!

Appetizers

Queso Fundido

Western Bacon Jalapeño Poppers

Buffalo Cauliflower Bites

Cheesy Stuffed Mushrooms Wrapped in Bacon

Shrimp Taco Cups with Creamy Cilantro Lime Sauce

Warm-ups

Chili (The Classic Kind)

Crock-Pot Chicken Enchilada Soup

Meals

Crock-Pot French Dips

Philly Cheesesteak Sloppy Joes

Crock-Pot Shredded Beef Tacos

Hot Ham and Swiss Sammies

Crock-Pot Pale Ale BBQ Chicken Sandos

Jalapeño Popper Grilled Cheese

Side Dishes, Soups

Recipe—Chili (The Classic Kind)

December 28, 2012April 4, 2022 Diva di Cucina

It’s finally cooling off here in California and that means I am cooking up lots of soups and one of my favorite winter comfort foods, chili, the classic kind. This is the good stuff, heavy on meat and beans, light on veggies. That’s how I like my chili. What better way to warm up at the end of a cold day then a big bowl of chili? This recipe really is perfect, it’s not too spicy, not too mild, it’s just right. Something Goldilocks would love, probably Momma, Daddy, and baby bear too. This recipe does take a couple of hours to cook but that’s what makes it so good. All those flavors get cooked into the meat giving you a really hearty and flavorful chili you are sure to enjoy.

Note: If you are someone that likes chili with a little more kick, just add in a couple dashes of cayenne pepper.

INGREDIENTS
2 lbs ground beef
2 medium yellow onions, chopped
4 cloves of garlic, minced
1/3 c chili powder
2 tbsp flour
1 tbsp oregano
1 tsp cumin
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
2 (14.5 oz) cans diced tomatoes
2 (15 oz) cans red kidney beans, drained and rinsed
15 oz can tomato sauce
1–2 c beef broth

GARNISHES
shredded cheddar
sour cream
green onions, chopped
fritos
diced avocadoes

STEPS

In a large pot cook the beef, onions, and garlic over medium-high heat until no longer pink.
Drain off most of the fat leaving about 2 tbsp in the bottom.
Stir into the pot the chili powder, flour, oregano, cumin, sugar, and salt.
Reduce heat to low, cover, and cook for 30 minutes stirring every 10 minutes.
Add the tomatoes, beans, sauce, and 1 cup of the broth to the pot.
Cook for an additional 45–60 minutes stirring occasionally.
Add more broth if you want a soupier chili.
Ladle the chili into a bowl and have fun garnishing it with your favorite toppings.