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Chili is one of those dishes where recipes are hard for me to follow--I like it spicy, with lots of veggies and beans. I'm going to use chicken, because I already have it, and black and kidney beans because that is what I have. One of my cookbooks--Robin to the Rescue--has a recipe for a crock pot chili, and while I'm not following it (it is a Cincinnati style with cinnamon and not much spice), she did mention that it could be made two days before and stored in the fridge before cooking.
Ingredients:1 can (15oz) black beans
1 can (15oz) kidney beans
3 cans (14.5oz) tomatoes (I used fire roasted, with jalapenos, and with chili seasonings)
1 can whole tomatos strained (this was the cherry tomatoes I mistakenly bought for the tomato soup)
1 green bell pepper
2 chicken breasts (about 1.75 lbs)
1 medium onion
1 bag frozen cubed butternut squash
1 pkt chili powder--I used parts of hot and regular
3 cloves garlic
2-3 chipolte in adobo
This was pretty easy to throw together--lots of cans to open and combine! I drained and rinsed the black and kidney beans, and added them and the three cans of tomatoes to my crock pot. I roughly chopped the green pepper and the onion, and tossed it in with the frozen squash. I chopped the chipolte and tossed it in as well--I have never cooked with it before so I had to try it--SPICY but smokey and yummy! I stirred in the powders and grated the garlic. The chicken was cut in large cubes and added.
Because it was so thick and my pot is so large, I added some broth and some of the drained tomato juice. This should make a TON of chili--it is a good thing I just cleaned out my freezer! I have room in there for some of this yumminess.
So this morning I pulled it out of the fridge, gave it a stir, plugged it in, set it on low for 8 hours, and left for work with some trepidation. I always think I'm going to burn my apartment down when I do this. Fortunately, when I came home some 9.5 hours later my house smelled delicious, and not like smoke (well a little like delicious smoke.) I pulled out the chicken chunks, shredded them, and stirred them back in the pot.
As for toppings, I added a scoop of plain Greek yogurt, and some shredded chipolte cheddar. But I think it would be great with some cilantro, sour cream, guacamole, or even corn chips. I just wanted to dig into this chili and enjoy!
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