Chili: Two Ways

Chili is a staple in out house over the fall and winter months because it is so hearty and a great way to get the kids to eat their veggies! I love having a variety to choose from.

Traditional Chili

This is my oldest (Jackson’s) favorite.  He can usually put away two huge bowls in a sitting!

Ingredients

2 lbs lean ground beef, cooked and crumbled

3 cans kidney beans, drained

3 cans of tomato sauce

1 can of tomato paste

2 cans of diced tomatoes

1 onion, chopped

2 tbsp chili powder

1 tbsp cumin

1 1/2 tsp garlic powder

Pinch of ground red pepper

Salt and pepper, to taste

Place all ingredients in a crockpot and cook on low for 4-6 hours.  Serve with your favorite cheese and sour cream.  We also like ours with plantain chips!

White Bean Chicken Chili

I got this recipe from my good friend Peggy and it has been a favorite in my house for many years.  This is also a personal favorite of my middle child, Nat.

Ingredients

6-8 cups chicken broth

2 cans Great Northern Beans, drained and rinsed

3 cups of chicken, cooked and shredded

1 onion, chopped

3 garlic cloves, minced

2 tsp coriander

1 1/2 tbsp cumin

2 tbsp oregano

2 cans of diced green chilis

2 cups monterey jack cheese, shredded

1 zucchini, sliced

1 1/2 cups raw carrot chips

Salt & pepper, to taste

Combine first 8 ingredients in a large pot and simmer over medium heat for 30-40 minutes, stirring occasionally.  Add cheese, zucchini, carrots, salt and pepper and simmer for additional 20 minutes or until the veggies have softened to your liking.  Garnish with pepper jack or monterey jack cheese and sour cream.  

Hope you all enjoy both of these chili recipes!