Crock Pot Taco Chili

Chili with the flavor of taco is delicious. It is not overly spicy or heavy on the taco flavor, they are just subtle flavors in this chili.

I have listed some optional garnishes below. These are just ones that my family and I discussed while enjoying this chili. I will definitely be using more garnishes next time I make this chili to make it even tastier.

Crock Pot Taco Chili
Ingredients:
2 pounds ground turkey
1 medium yellow onion, diced
3 cloves of garlic, minced
1 tablespoon olive oil
1 can pinto beans, drained
1 can low sodium black beans, drained
4- 8 ounce cans no salt added tomato sauce
2- 15 ounce cans fire roasted diced tomatoes
2/3 cup frozen corn
1- 4 ounce can diced chilies
2 tablespoons chili powder
1 tablespoon plus 1 teaspoon cumin
3/4 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/2 cup cilantro, chopped

Optional Garnishes:
sour cream
cheddar cheese, shredded
black olives, sliced
tortilla chips, crushed
cilantro, chopped

Directions:
In a large skillet, over medium heat, heat olive oil. Add in ground turkey and onions and cook until onions are soft and meat is completely cooked. Add in minced garlic and cook for 1-2 minutes. Drain if needed.

Put ground turkey and onion mixture in crock pot. Add in both beans, tomato sauce, diced tomatoes, corn, chilies, chili powder, cumin, black pepper, paprika, oregano, garlic powder, onion powder and red pepper flakes. Stir to combine all the ingredients.

Cook on low for 6-8 hours or high for 4 hours. Add in cilantro and stir.

Enjoy!!!

Serves: 8
Calories: 355
Total Fat: 6.3g
   Saturated: 1.3g
   Polyunsaturated: 0.2g
   Monounsaturated: 0.3g
   Trans: 0g
Cholesterol: 75mg
Sodium: 640.5mg
Potassium: 520.3mg
Total Carbs: 40.6g
   Dietary Fiber: 11.7g
   Sugars: 11.3g
Protein: 36.7g
Vitamin A: 33.7%
Vitamin C: 30.2%
Calcium: 8.1%
Iron: 42.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Simply Scratch.

Caramel Marshmallow Popcorn

My husband loves popcorn, I really think he could eat it everyday. So when I found this recipe I knew it would be perfect, not only because he loves popcorn, but also has a love of marshmallows.

This popcorn is not only delicious, but easy to make. It was a nice change from my husbands usual popcorn snack.

Caramel Marshmallow Popcorn
Ingredients:
1/2 cup plus 1 tablespoon popcorn kernels
1/2 cup unsalted butter
1 cup light brown sugar
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
12 large marshmallows

Directions:
Pop popcorn (you will need about 5 cups popped).

In a medium saucepan over low heat melt butter. Add in brown sugar, corn syrup, vanilla and marshmallows. Turn up heat to medium and stir until marshmallows are melted and mixture is smooth.

Pour marshmallow mixture over popcorn and stir until popcorn is evenly coated.

Enjoy!!!

Serves: 4
Calories: 516
Total Fat: 22.3g
   Saturated: 14g
   Polyunsaturated: 1g
   Monounsaturated: 5.7g
   Trans: 0g
Cholesterol: 60mg
Sodium: 26.6mg
Potassium: 24.1mg
Total Carbs: 79.7g
   Dietary Fiber: 1.2g
   Sugars: 64.1g
Protein: 1.7g
Vitamin A: 16.3%
Vitamin C: 0%
Calcium: 0.1%
Iron: 1.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Chef in Training.

Homemade Cream of Chicken Soup

Although cream of chicken soup is not as commonly used as cream of mushroom, it is sill nice to have a homemade version. Just like my homemade cream of mushroom soup, this recipe is equal to 1 can. It is easy to substitute in any recipe that calls for a can of cream of chicken soup. You can make several batches and freeze the extras (1 1/2 cups equal 1 can).

Homemade Cream of Chicken Soup
Ingredients:
3 tablespoons unsalted butter
1/4 finely diced yellow onion
1 clove garlic, minced
1/2 cup finely diced chicken breast
2 1/2 tablespoons all purpose flour
1/2 low sodium chicken broth
1/2 cup milk
1/4 teaspoon black pepper

Directions:
In a large skillet, over medium heat, melt the butter. Add in the onion, garlic and chicken stirring to coat in butter and saute until onion is soft and chicken is cooked, about 3-5 minutes.

Sprinkle in the flour stirring and cooking for about 1-2 minutes. Whisk in the broth and milk until smooth.

Bring to a simmer and cooked until thickened, about 5-8 minutes.

Enjoy!!!

Yields: 1 batch
Calories: 742
Total Fat: 34.6g
   Saturated: 21g
   Polyunsaturated: 0g
   Monounsaturated: 0.1g
   Trans: 0g
Cholesterol: 160mg
Sodium: 343.2mg
Potassium: 460mg
Total Carbs: 70.1g
   Dietary Fiber: 0.6g
   Sugars: 6.5g
Protein: 38.7g
Vitamin A: 38.6%
Vitamin C: 38.7%
Calcium: 17.4%
Iron: 21%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Simply Scratch.

Homemade Cream of Mushroom Soup

Cream of mushroom soup is a common ingredient in a lot of casserole.

When I started cutting out processed foods. I had a hard time not using cream of mushroom soup, because some of my favorite casseroles used it. Then when my husband was diagnosed with hypertension and I started watching the levels of sodium in foods, I had to switch to the "healthier" version of cream of mushroom soup. Although the numbers are better on the "healthier" version, how much healthier is it really? Not to mention it still had a decent amount of sodium and a higher price tag!

This got me thinking...there are some many homemade version of various processed foods why not cream of mushroom soup? Well after a quick Google search I discover a recipe for a homemade version.

This homemade cream of mushroom soup is easy to make and substitute in any recipe that calls for a can of cream of mushroom soup. One batch of this recipe is equivalent to one can. This homemade cream of mushroom soup also freezes well. What I typically do is make several bathes at a time and freeze the remaining batches that I did not need (it is about 1 1/2 cups to equal 1 can).

Homemade Cream of Mushroom Soup
Ingredients:
3 tablespoon unsalted butter
1/4 cup finely diced yellow onion
1/2 cup finely diced mushrooms
2 1/2 tablespoons all purpose flour
1/2 cup low sodium vegetable broth
1/2 cup milk
1/4 teaspoon black pepper

Directions:
In a large skillet, over medium heat, melt the butter. Add in the onion, stirring to coat the onion in butter and saute until soft, about 3-5 minutes.

Add in the mushrooms stirring and cooking for 2-3 minutes.

Sprinkle in the flour stirring and cooking for about 1-2 minutes. Whisk in the broth and milk until smooth. Add in black pepper.

Bring to a simmer and cooked until thickened, about 5-8 minutes.

Enjoy!!!

Notes:
To make cream of celery soup add 1 clove of minced garlic, substitute 1/2 cup celery in place of mushrooms and saute along with the onion. Continue with the remaining directions.

Yields: 1 batch
Calories: 658
Total Fat: 33.9g
   Saturated: 21g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 92.5mg
Sodium: 370.7mg
Potassium: 772.5mg
Total Carbs: 73.6g
   Dietary Fiber: 1.9g
   Sugars: 6g
Protein: 17.2g
Vitamin A: 38.6%
Vitamin C: 10.7%
Calcium: 20.1%
Iron: 33.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Simply Scratch.

Crock Pot Quinoa Chicken Chili

I have not had or made many chicken chilies in my lifetime. In fact I think the only time I ever had a chicken chili was when I ate my Uncle's award winning White Chicken Chili. It was very good, so good in fact I decided to make a white chicken chili. Mine however was not so good, in fact it was pretty gross. Ever since then every time I come across a recipe for white chicken chili that looks good and I think I should give it another try, but never do. Just can not get over the disaster of the first one.

Although this is not white chicken chili, it is a chicken chili and very good. The addition of quinoa is a very interesting idea and to quote my oldest daughter "I can see the quinoa, but can't taste it.".

See both my daughters are not fans of quinoa, but my husband and I are and I have been trying lots of recipes in hopes of winning them over. I am still not sure if my girls liked this chili, but I do know for a fact both my husband and I enjoyed it very much.

Crock Pot Quinoa Chicken Chili
Ingredients:
2- 14 1/2 ounce cans of no salt added diced tomatoes
1- 14 ounce can diced tomatoes with green chilies
1- 15 ounce can low sodium black beans, rinsed and drained
1- 15 ounce can chili beans in chili sauce
1- 15 ounce can no salt added corn, drained
2 cups low sodium chicken broth
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
1/2 teaspoon red pepper flakes
3 teaspoons chili powder
1 cup quinoa, uncooked
2 large boneless skinless chicken breasts, uncooked

Directions:
Place all ingredients, except chicken, in crock pot stirring to combine. Add in chicken and gently stir.

Cook on low 6-8 hours or on high for 4-6 hours.

Remove chicken and shred. Return to crock pot and stir.

Enjoy!!!

Notes:
You can use frozen chicken breasts in this chili, just depending on your crock pot you may need to cook it a bit longer.

Serves: 8
Calories: 284
Total Fat: 2.7g
   Saturated: 0g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.1g
   Trans: 0g
Cholesterol: 35mg
Sodium: 635.1mg
Potassium: 94.7mg
Total Carbs: 41.6g
   Dietary Fiber: 33.3g
   Sugars: 7.7g
Protein: 24g
Vitamin A: 19.5%
Vitamin C: 18.5%
Calcium: 10.5%
Iron: 18.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Girl Who Ate Everything.

Bacon Cheeseburger Soup

Hopefully spring is on its way soon! I am so done with this winter! I am ready to move on from soups and chilies and start making some yummy ice creams and smoothies. But until then enjoy this hearty, creamy and delicious soup.

Bacon Cheeseburger Soup
Ingredients:
1 pound ground turkey
12 ounces turkey bacon, cooked and crumbled
3/4 cup onion, chopped
3/4 cup carrots, shredded
3/4 cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons unsalted butter, divided
3 cups low sodium chicken broth
4 cups potatoes, peeled and diced
1/4 cup all purpose flour
2 cups cheddar cheese, shredded
1 cup milk
1/2 cup heavy cream
1/2 teaspoon black pepper
1/4 cup sour cream

Directions:
In a large pot brown the ground turkey. Drain, if needed, and set aside

In the same pot add 1 tablespoon butter and melt. Add in onion, carrots, celery, parsley, basil and saute until tender. Add in chicken broth, potatoes, ground turkey and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a small saucepan add the remaining butter and melt. Add in the flour, cook and stir for 3-5 minutes or until bubbly. Add this mixture to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

Stir in cheese, milk, heavy cream and pepper. Cook and stir until cheese melts. Add in the bacon and stir. Remove from heat and stir in the sour cream.

Enjoy!!!

Serves: 6
Calories: 579
Total Fat: 37g
   Saturated: 19.9g
   Polyunsaturated: 0.3g
   Monounsaturated: 1.9g
   Trans: 0g
Cholesterol: 174.6mg
Sodium: 760.6mg
Potassium: 132.6mg
Total Carbs: 24.5g
   Dietary Fiber: 2.3g
   Sugars: 3.8g
Protein: 31g
Vitamin A: 41.6%
Vitamin C: 21.7%
Calcium: 23.7%
Iron: 7.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Recipe Critic.

Wagon Wheel Chili

This chili dish is not only delicious but easy to make and comes together quickly. It makes a great lunch because of that.

The original recipe calls for wagon wheel pasta and as you can tell from my picture I did not use it. I sometimes have trouble finding it in the grocery stores. If you can not find it use what ever fun shape you would like.

Wagon Wheel Chili
Ingredients:
12 ounces wagon wheel pasta
2- 15 ounce cans low sodium chili
2- 8 ounce cans no salt added tomato sauce
6 tablespoons ketchup
1 teaspoon chili powder
cheddar cheese, shredded

Directions:
Cook pasta according to package directions and drain.

In a large saucepan combine the chili, tomato sauce, ketchup and chili powder. Heat through. Stir in pasta. Serve and garnish with cheese.

Enjoy!!!

Serves: 6
Calories: 405
Total Fat: 9g
   Saturated: 3.7g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.1g
   Trans: 0g
Cholesterol: 30mg
Sodium: 714.2mg
Potassium: 193.2mg
Total Carbs: 60.9g
   Dietary Fiber: 7.9g
   Sugars: 11.5g
Protein: 19.2g
Vitamin A: 27.6%
Vitamin C: 7.2%
Calcium: 11.1%
Iron: 23.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home's 5 Ingredient cookbook.