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Chili

Crock-Pot Cream Cheese Chicken Chili

Canned vegetables make it quick and easy to prepare, and the Crock-Pot does the hard work for you. I’ve made with both fresh and frozen chicken.

Ingredients

  • 2 boneless, skinless chicken breasts (frozen or fresh)
  • 1 can Rotel diced tomatoes with green chilies
  • 1 can corn kernels (do not drain)
  • 1 can black beans (drained and rinsed)
  • 1 pkg Ranch dressing mix
  • 1 Tbsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 8 oz pkg cream cheese

Directions

  • Put chicken in Crock-Pot
  • Top with tomatoes, corn, black beans, Ranch dressing mix, cumin, chili powder and onion powder; stir to combine
  • Top with cream cheese
  • Cook on low for 6-8 hours (less if using fresh chicken), stirring to blend in the cheese
  • Shred the chicken and return to Crock-Pot
  • Serve as soup or over rice
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Chili

Chili

This chili is based on my mom’s recipe (spiced up a tad) and I’ve been making it for years. It’s the perfect go-to for afternoons of watching football or cold weather.

Ingredients

  • 1 lb ground beef
  • 2-3 stalks celery, diced
  • 1 medium onion, diced
  • 2 Tbsp Olive Oil
  • 1 clove garlic, minced
  • 15 oz can tomato sauce
  • 15 oz can crushed tomatoes
  • 14.5 oz diced tomatoes
  • 6 oz tomato paste
  • 1 Tbsp chili powder
  • 1 tsp cayenne pepper (optional)
  • 1 tsp sugar
  • 16 oz can kidney beans, drained
  • 15 oz can black beans, drained
  • Cheese and/or sour cream for garnish

Directions

  • Heat oil in pan; saute celery, onions and garlic in oil over medium high heat until tender
  • Add beef to pan and brown; drain excess fat if needed
  • Add tomato sauce, diced tomatoes, crushed tomatoes, tomato paste and spices. Stir to combine and bring to a boil
  • Reduce heat to low, cover and simmer for at least an hour
  • Add kidney beans and black beans. Recover and simmer at least 20 minutes.
  • Top with cheese and sour cream (optional)

 

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