Refried Bean Chili

I love Chili and I am finding so many new and interesting way to make it!  I think it is so fun to experiement with it and see how it turns out.  It's kind of a hard dish to mess up! :)
Ingredients:
1.25lb Lean Ground Turkey
1 Onion
3 cloves Garlic
2 Tablespoons Cumin
2 Teaspoons Chili Powder
1 Teaspoon Oregano
1 can Pinto Beans
1 can Light Red Kidney Beans
1 can Fat Free Refried Beans
1 can Fat Free Beef Broth
1 jar Picante Sauce (Mild)
2 Tablespoons Lime Juice

I sprayed a frying pan with Pam and then sauteed the chopped onion and garlic together.

After the onion and garlic are mostly done cooking you can add the turkey and seasonings.  While this is cooking I rinsed and drained the beans.

Then I added the remaining ingredients to the slow cooker.

The turkey shouldn't take to long to cook and it will look so good when it is finished!

Mix everything together so that it is ready to cook.

I let this cook on low for eight hours and then warm for three more hours.

It was so good!

Nutritional Info:
Servings: 6
WW Points Plus: 7
Calories: 339
Fat: 7
Carbs: 49
Protein: 26

Turkey and Pumpkin Chili

I've been waiting to try this all season and it was definitely worth it!! So good!! :)  It is a new twist to chili since it doesn't contain any tomatoes.  Also, I was afraid that the pumpkin would overpower the whole soup but it didn't at all.
Ingredients:
1.25 lb Ground Turkey
1 Yellow Pepper
1 Orange Pepper
1 Onion
3 Garlic Cloves, chopped
2 tablespoons Chili Powder
2 teaspoons Cumin
1/2 teaspoons Oregano
2 Bay Leaves
2 15oz cans Northern Beans
1 15oz can Pumpkin
2.5 cans Chicken Broth
1 4oz can Green Chilies

First you need to brown the turkey in a sauce pan while you cut up the peppers, onion and garlic.  Once the turkey is finished you should add the chopped up vegetables can spices (not the bay leaves) to the meat and saute it for a couple minutes.

Pour the mixture into the slow cooker and add the rest of the ingredients.  Stir it all together and it is ready to go!!

I set this on low for eight hours and then it stayed on warm for two and a half more hours.

We dished it up and added some oyster crackers and cheese to it.  It was a big hit! One friend said she gave it 10 stars!

Leftover Turkey Chili

Do you have a lot of leftover Turkey to use up?! I found a chili recipe on the CrockPotGuys Facebook page that turned out to be awesome!

Ingredients:
About 2 coups of shredded Turkey
1 medium Onion
3 Garlic Cloves (finedly chopped)
1 Yellow Pepper (the store was out of red peppers)
32 oz Stewed Tomatoes
1 15oz can Pinto Beans (drained)
1 15oz can Black Beans (drained)
1 small can Tomato Paste
1/2 cup Chicken Broth
1 tablespoon Chili Powder
1/2 tablespoon Ground Cumin
1/2 teaspoon Ground Red Pepper
1 teaspoon Oregano
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon Sugar

 This is so simple to make.. All you need to do is chop everything up and mix it all together.

Before you leave for work set your slow cooker on low for 8 hours.  I also let it sit on warm for 2 more hours.

It was so nice coming home to such a great smelling house!  I topped it with some cheese and crumbled some Ritz crackers in it.

It was delicious!! I can't wait till I have more Turkey leftovers to "get rid of"!! :)

White Chicken Chili

Well it seems like Summer has ended and Fall is here once again... White Chicken Chili in the Crock Pot is my favorite!! It is so easy to make and pretty healthy for you too!  I normally mix everything together the night before so all I have to do in the morning is turn it on... I'm not really a morning person.

To begin add the chicken, onion, olive oil and garlic to a saucepan and cook it until they are light brown.


Eight Chicken Tenderloins, One Medium Onion, One Tablespoon Olive Oil and One Tablespoon Garlic Garlic

After this is complete you can add it right into the Crock Pot.  Next you need to gather your other ingredients.  I normally like to soak all of the beans ahead of time and freeze them for later use, one bag normally equals two cans.  I am trying to keep things as fresh as possible these days.  I had Chickpeas in the freezer, but I did not have any white kidney beans.  I'm going to admit that I did go out and buy a can because I was pressed for time.  When soaking the beans I always add the bag of rinsed beans to a pot full of water and cover them overnight.  When I get home from work the next day I boil them for a couple of minutes and they are good to go! :)



Whole Kernel Corn, Green Chilies, White Kidney Beans, Chickpeas, Cumin, Oregano, Chili Powder, Chicken Bouillon and Red Pepper.

 Now all you have to do is add everything to the Slow Cooker and mix it around.  Set it on low for 7-8 hours and your dinner will welcome you when you get home!


Before I left for work...



Finished product.

All you have to do here is mix it up and serve it!  I ate mine as it was; however, my friend added cheese and sour cream to his.  We both enjoyed it!! I will continue making this all season long!

White Chicken Chili:
1 lb Boneless and Skinless Chicken, cubed
1 Medium Onion, chopped
3 Cloves Garlic
1 Tablespoon Olive Oil
1 1/2 Cup Water
1 (15oz) Can White Kidney Beans, rinsed
1 (15oz) Can of Chickpeas, rinsed
1 Can Whole Kernel Corn, drained
1 (4 oz) Can Green Chilies
1 Teaspoon Chicken Bouillon
1 Teaspoon Cumin
1 Teaspoon Oregano
1 Teaspoon Chili Powder
1/2 Teaspoon Red Pepper

You can make it as spicy as your wish by adding more or less Chilies and Red Pepper! I like to keep things pretty tame though...