#CrockpotWednesday: Turkey Pumpkin White Bean Chili

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#CrockpotWednesday: Turkey Pumpkin White Bean Chili

Mrs. Coach helps close out the season with Thanksgiving in a crockpot.

Ingredients:

  • Cooking spray
  • 2 lb 99%ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) white northern or navy beans rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium chicken broth
  • chopped cilantro and chives for topping
  • salt and pepper to taste
  • low fat sour cream for topping (optional)

Directions:

  • Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.
  • Add oil to the saute pan, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute.
  • Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
  • Remove bay leaves and adjust seasoning to taste before serving. Enjoy!

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#CrockpotWednesday: Cheese Tortelenni & Sausage

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#CrockpotWednesday: Cheese Tortelenni & Sausage

Like all old O-Linemen, Coach Frey is a little bit ‘Sconnie at heart — anything that combines cheese and sausage is going to score big at The Nez.

Ingredients

  • 1(19 oz.) bag frozen cheese tortellini
  • 1lb. sausage (I prefer Italian)
  • 1bag fresh spinach
  • 2cans Italian style diced tomatoes
  • 2cans low-fat chicken broth
  • 1(8 oz.) cream cheese, cut into cubes

Directions

  • Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain.
  • Add the sausage and remaining ingredients to a 6-quart slow cooker. Stir to combine. Cook, on LOW for 5 hours, stirring twice during cooking.

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#CrockpotWednesday: La Flama Blanca Chicken Chili

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#CrockpotWednesday: La Flama Blanca Chicken Chili

Mrs. Coach Fabris makes good for her scary old white man (don’t look him in the eye) with #LaFlamaBlanca Chicken Chili

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Olive Oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
  • 3 cups chicken broth, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Sour cream and minced fresh cilantro, optional

Directions

  • Sprinkle chicken with salt and pepper. In a large skillet over medium heat, brown chicken in oil.
  • Stir in the onion, garlic and jalapeno; cook 2 minutes longer. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender. Transfer to a 3-qt. slow cooker.
  • In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth.
  • Cover and cook on low for 3 to 3-1/2 hours or until chicken is tender. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

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