Lighter Chicken Corn Chili

Mmmm I love different chilis on a football Saturday. Nothing is better than a crock full of delicious smelling chicken or beef chilis. I found this recipe in my Parents Magazine. This was great and perfect with either cornbread or crusty rolls.



1  large onion, chopped
1  pound boneless, skinless chicken breasts
2  cups low-sodium chicken broth
1  green pepper, seeded and chopped
1  jalapeno chile, seeded and chopped
1-3/4  teaspoons ground cumin
1/2  teaspoon cayenne pepper
3/4  teaspoon salt-I omitted
1  can (14.5 ounces) diced tomatoes with jalapenos, drained
1-1/2  cups frozen corn, thawed
2  cans (15 ounces each) cannellini beans, drained and rinsed
2  tablespoons stone-ground cornmeal
Shredded Monterey Jack cheese

In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.

Nutritional info: Mine would be a bit less sodium as I omitted the extra salt.
Servings Per Recipe 6 servings

  • Amount Per Serving
  • Calories 287
  • Total Fat (g) 3
  • Saturated Fat (g) 1
  • Cholesterol (mg) 45
  • Sodium (mg) 736
  • Carbohydrate (g) 38
  • Fiber (g) 9
  • Protein (g) 27

Velveeta Chili Cheese Dip

I know, I know, I know, there are probably a lot  fancier and better recipes for this dip out there, but this simple appetizer is my h fave and perfect for a tailgate party! This is perfect with tortilla chips!



1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can  (15 oz.) chili (with or without beans)-We like without bean for this dip

Mix Velveeta and chili in microwaveable bowl.
Micro on HIGH 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min.
Serve with tortilla chips, ritz chips or assorted cut-up fresh vegetables.

White Bean and Chicken Chili and Oct. Tasty Tools Blog Event!

This month for the Tasty Tools Blog event we needed to use a dutch oven. I love using my LARGE 8 qt dutch oven for big batches of bolognese sauce, stews, and soups. It is a rather large dutch oven, I keep meaning to get a 5 qt, but for this recipe it was great. I doubled it to have a ton to freeze and it was great! Check out Joelen’s Culinary Adventures for all the dutch oven recipes at the end of the month! This recipe was super easy to make as well…could be an after work meal on a busy night!

I got this recipe from the Oct. issue of Bon Appetit!



2 tbsp. olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
2 tbsp chopped pickled jalapeno from a jar
4 garlic cloves minced
2 tbsp chili powder
2 tsp. ground cumin
2 cups low-sodium chicken broth
2 15-oz cans Great Northern Beans, drained
1 pound cooked and chopped chicken breast
1/2 cup half and half-I used 2% milk
I also added an extra can of Great Northern Beans pureed in the blender for thickness…totally optional!

Heat oil in dutch oven over medium heat. Add celery, onion, bell pepper, and jalapeno; saute until beginning to soften, about 4 minutes. Add garlic, chili powder, and cumin; saute about 1 minute. Add broth and bring to a boil. Reduce heat to medium and simmer until veggies are crisp-tender, about 3 minutes. Add beans, chicken and half and half. Bring to a boil, reduce heat to medium, and simmer until heated through, about 5 minutes. Season with salt and pepper. Serve warm! Top with a bit of sour cream if desired and corn muffins!


We had an unseasonably cold day here in Tampa, so I thought some chili would be good!



3/4 lb. gr. turkey

1/2 lb. gr. beef lean

one large green pepper chopped

one medium onion chopped

one large red pepper chopped

small package of grape tomatoes cut in half

two cans tomato sauce

one can dark red kidney beans

one small can of tomato paste

1 tbsp garlic powder

3 tbsp red pepper flakes

1 tbsp Montreal steak spices

salt and pepper to taste

3 cups water

cheddar cheese, sour cream, shaved onions, etc…add in any toppings of choice. I love sour cream!


Brown turkey and gr. beef. Once brown add in chopped veggies. Cook 5 minutes. Add in spices. Cook 10 more minutes. Once veggies are soft and spices are fragrent, add in tomato paste and mix in. Once mixed well, add in sauce, beans, and water. Simmer on stove for 6-7 hours. Enjoy..!