White Chicken Chili

This is a simple white chicken chili that can easily be doubled! I doubled the batch the other night and I got 3 separate meals for our family...we ate the chili that night and I froze two more batches for future meals!

White Chicken Chili

1 onion, chopped

3 cloves of garlic, crushed

1 (4 oz) can chopped green chilies

2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper (more if you like it really spicy)

1 (14.5 oz) chicken broth

1 can cream of chicken soup

3 chicken breasts (no need to thaw or cook, toss them in frozen)

3 (15 oz) cans white beans

shredded cheese

Place all ingredients in a 4-5 qt crockpot. (Use a 6 qt if you are doubling the recipe)

Cook on low for 7-8 hours. Remove chicken and shred with two forks.

Serve with cheese.

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NOTE: You can puree one can of beans before cooking to make the chili thicker.

Vegetarian Chili

This recipe was given to me years ago by a former co-worker. For some reason, I put it aside and didn't make it for a while. When I finally did, I realized I'd wasted a lot of time not eating this great meal!

Since marrying my meat-eating Hubby, I've now begun to add meat...shh, don't tell! In addition, I'm not one to follow the recipe so I tend to dump a little of this and a little of that in as well. This is the perfect recipe to play around with!

You can make this in a stock pot or toss it all in a crock pot for a few hours. It's also easy to double or triple if you really need to feed a crowd or want some to freeze.

While I normally eat it in a bowl with cheese & sour cream, my co-worker swore that the best way to eat this chili was to serve the chili over brown rice and scoop it up with Fritos.

Vegetarian Chili

6 cups canned kidney beans, drained & rinsed

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato puree

1 tsp. chili powder (or to taste)

1 Tbsp. cumin (or to taste)

1 Tbsp. dry mustard

1 Tbsp. garlic powder

1 tsp. cayenne pepper (or to taste)

1 tsp. honey

2 Tbsp. soy sauce

1 medium onion, diced

1 green pepper, diced

1/4 lb. fresh mushrooms, diced

Place all the ingredients in a large stock pot. Mix well; bring mixture to a boil over medium-high heat. Reduce heat and simmer until the veggies are tender, about 2 hours.