Crockpot Queso Chicken Chili

Everyone NEEDS to make this on Sunday. Buy the ingredients, throw them in your crockpot, run errands/go to the gym/go to brunch/etc., then come home to a delicious meal you can eat all week. This chili is a little spicy, a little creamy, and absolutely delicious!

This recipe is only slightly modified from Pinch of Yum:

Crock Pot Queso Chicken Chili

Ingredients:

1 pound boneless, skinless chicken breast
3 cups salsa, divided
1 1/2 cups water
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon salt
3 bell peppers, minced
1 cup frozen corn kernels
1 14-ounce can black beans, rinsed and drained
4 ounces fat free cream cheese
4 ounces lite cheddar or Pepper Jack cheese
Cilantro for topping

Directions:

1. Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder, and salt in the crockpot. Cover and cook on high 3-4 hours or low 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks.

2. Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet high heat WITHOUT oil. This creates the browned, roasted look on the outside of the peppers. Stir once and repeat until the peppers are nice and browned.

3. After the chicken has been shredded, add the peppers, corn, black beans, remaining salsa and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to the crockpot. Let the soup simmer for another 15-20 minutes until everything is smooth and melted. Just before serving, stir in the cheddar or Pepper Jack cheese.

Serves 6

Nutrition Information Per Serving: 354 calories, 6 grams fat, 40 g carbohydrates, 6 grams fiber, 35 grams protein

Pumpkin Turkey Chili

What's more perfect than chili and pumpkin for the fall? Comfort food at its finest. Protein and fiber-packed, this chili is healthy, satisfying, and a stick-to-your guts type of meal. It's a great go-to, crowd pleasing meal!

Note: When I went to the store to buy my ingredients, I forgot the diced tomatoes. So, I used Progresso's Recipe Starters Cooking Sauce in Fire Roasted Tomato because it was what I had on hand. Worked amazingly well! You can probably substitute with a 14.5 ounce of diced tomatoes and 1/2 cup tomato sauce, but I can't promise it will be the same!

 

Pumpkin Turkey Chili

Ingredients

2 cloves of garlic, chopped

1/3 cup chopped onion

1 package lean ground turkey (I used 93/7)

1 (15 oz) can pumpkin 

1 can (18 ounce) Progresso Recipe Starters cooking sauce in  Fire Roasted Tomato

1 can (15 ounce) black beans, drained and rinsed

1 cup water

2 tablespoons chili powder

1 teaspoon garlic powder

Directions:

1. Spray a large pot with cooking spray. Heat over medium heat. 

2. Add garlic and onion to pan. Cook until soft (about 2-3 minutes). Add ground turkey. Break apart the turkey with your spatula or wooden spoon. Cook until pink begins to disappear and meat begins to brown. 

4. Add pumpkin, tomato sauce, black beans, water, chili powder, and garlic powder to the pot. Bring to a boil.

5. Reduce heat, cover, and simmer for about 25-30 minutes. 

6. Enjoy topped with greek yogurt and cheese if you like!

Serves 8 (about 1 1/3 cup per serving)

Nutrition Info: 272 calories, 8.4 g Fat, 25 g CHO (7 g Fiber), 24 g Protein