Spicy, Smoky, & Sweet Chili

Original Recipe HERE

This chili was a success all around, with even picky *J* asking me to make it again sometime.  His vote counts twice because I get it less frequently than anyone else's. 

This recipe is easy to tinker with.  I added a can of navy beans that weren't called for in the original recipe because the chili was looking too saucy during cooking.  I'm sure the meat could be eliminated and more beans could take its place.  Also, I made it stovetop because I ran out of time to put it in the crockpot.  I didn't have enough tomato sauce, so I used one 15-ounce and one 8-ounce can.  This actually made it too tomato-y for my taste.  Next time I'll just use the 15 ounces and add a cup or so of water or broth.  Also, I put in the full three tablespoons of chili powder, and future makings will see that decreased.  The overall taste was definitely good, but it bordered on too intense.  I prefer my chili a little milder.

Ingredients

1lb ground beef or turkey
1 large shallot or 1 small onion, chopped
2 garlic cloves, minced
salt and pepper
15 to 28 ounces tomato sauce
15oz can Bush’s Vegetarian Baked Beans
15oz can black beans, drained and rinsed

1 can (15 oz) navy beans
2 to 3 Tablespoons chili powder
1 to 2 heaping Tablespoons brown sugar
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (or more or less)
Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream

Directions
(1) In a large pot over medium heat, brown beef, shallot/onion, and garlic.  Season with salt and pepper.
(2) Add remaining ingredients.  Simmer 30 minutes; stir several times.

* To make in slow cooker: transfer beef mixture to 6-qt pot, add other ingredients, & stir.  Cook on low 4-6 hours.

Kid Participation: None.

Slow Cooker Chicken & Black Bean Soup

Original Recipe HERE

This was a huge hit, which surprised me because I've made many variations on Mexican/chicken/bean soups before.  Before it was even served, *J* told me that it looked delicious.  I served it with everyone's favorite cornbread, and the only complaint I heard was when I cut them off from more helpings.

The seasonings can be adjusted for heat.  I kept it mild so the kids would eat it.  To make it easier, I could've just done some generous shakes of McCormick Southwest seasoning.

I gave the soup a few zaps with the immersion blender to make it thicker.  We ate it straight from our bowls with spoons, but it could be served over rice or scooped with tortilla chips if thickened enough.

Ingredients

3 or 4 boneless, skinless chicken breasts [I cut each in half]

2 cans (15 oz each) black beans, drained & rinsed

2 cans (15 oz each) corn, drained & rinsed

2 cans (10 oz each) diced tomatoes & chilis [I used mild Rotel]

1 can (8 oz) tomato sauce

2 cups water

2 Tablespoons chili powder

1/2 Tablespoon cumin

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon salt

1/2 teaspoon cayenne

4 large garlic cloves, minced [I did not use]

4 to 8 ounces cream cheese

garnishes: shredded cheese, sour cream, avocado, green onions, etc.

Directions

(1) Place all ingredients except for cream cheese into slow cooker.

(2) Cook on low 6-8 hours or high 3-4 hours, or until chicken is cooked.

(3) Remove chicken; shred.

(4) If desired, blend soup to desired consistency.  Return chicken to slow cooker.

(4) Add cream cheese; stir.  Heat until cream cheese is melted.

(6) Serve with garnishes.

Kid Participation: None.

Bean & Salsa Soup

Original Recipe HERE

This meal is so simple, my three-year old could do it.  So he did.  I assisted with opening cans and operating the stove, but otherwise he did the entire thing.  Everyone had at least one serving and declared it "good." I always have all these ingredients on hand, and this can be prepared hours in advance or in about 15 minutes.

I tweaked the ingredients to make a more substantial soup.  And to negate my previous statement, for once in my life, I didn't have a can of black beans in the pantry, so I used two cans of white beans.  Next time, I'd like something with a little more texture in it: green or red onions, red pepper, or something else to give a little crunch.  Also, I'll probably do a few zaps with the immersion blender to make it thicker.

Ingredients

1 can (15 oz) black beans, drained & rinsed

1 can (15 oz) navy beans [or other white beans], drained & rinsed

2 cups frozen corn

1 jar (12 to 15 oz) salsa

1 can (small) sliced olives, drained & rinsed

2 cups water or broth [I did 1 cup of each]

1 teaspoon Southwest Seasoning [McCormick brand, or any related spices]

flour tortillas [optional]

garnishes (avocado, chives, shredded cheese, sour cream, hot sauce, etc.)

Directions

(1) Combine all ingredients except tortillas and garnishes in a soup pot or slow cooker

(2) Heat on the stove until simmering or in the slow cooker for 2 hours on low.

(3) If desired, cut tortillas into bite-size pieces and layer in individual bowls.  Garnish soup to taste.

Kid Participation: Everything.

Stovetop Black Beans

Original Recipe HERE

 

I was looking for a side dish that I could whip together and was in the mood for something salty and slightly spicy.  This recipe came up in my Googling.  Super easy to make, can be abandoned until dinner is ready (I made it ahead of time and just let it sit on the stove), and easy to tweak the spices to suit your taste.

 

I thought it was fantastic, and everyone at the table had at least one helping.  There were six of us eating, and only about half a cup was remaining at the conclusion of dinner.  I would double the recipe next time to get decent leftovers.

 

Ingredients

2 cans (14 oz each) black beans, drained & rinsed

1/2 Tablespoon olive oil

2/3 cup diced onion

2 or 3 cloves garlic, pressed or finely minced

2/3 cup broth or water

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 lime [or bottled lime juice]

 

Directions

(1) In a medium saucepan, heat olive oil over medium heat.

(2) Add onions; saute several minutes until becoming translucent.

(3) Add garlic; saute 30 seconds more.

(4) Add beans, broth, and seasonings.

(5) Bring to a boil. Reduce heat to low simmer; cook about 7 minutes.

(6) Remove from heat.  Add several squirts of lime juice.

(7) Use the back of a spoon, potato masher, or spatula to smush beans to desired consistency.  Beans will thicken more upon standing.

 

Kid Participation: None.

Chicken, Black Bean, & Green Chile Skillet

Original Recipe HERE

 

I thought this was just going to be a run-of-the-mill, easy one-pot meal that we'd all eat and then forget about (unless I put it on here and filed it away for a weeknight clean-out-the-pantry type meal).  But my kids LOVED it.  Yes, worthy of capital letters.  *N* and *P* each asked for three helpings, and *J* asked for two (which is big, considering he's going through a picky phase right now).  The four of us polished off almost the entire thing, so I thought the leftovers would be a hearty lunch for me.  No luck, since at breakfast *N* asked if we were having the same thing for dinner again.  This sort of question is rare, and usually I'd assume it would be followed by a, "...because I don't want it!" (they are usually very leftover-averse).  But she actually asked to eat it again!  Well, knock me over with a can of black beans! (actually, don't, because that would hurt).  I felt especially vindicated because *J* said several times how gross it looked before actually tasting it.

I was going to poach the chicken but realized I had a better chance of getting the kids to eat it if I made it more interesting (because they are also meat-averse lately).  So I followed the basic steps for the lime chicken that is linked to in the original recipe.  I sliced up the chicken breasts into "tenders"-sized pieces, marinated them for about 15 minutes (all I had time for), and then browned them until cooked through in a separate skillet.  I do think it helped the flavor of the dish.

 

I eyeballed most of the ingredients, so the amounts I used aren't exact...it's an easy recipe to play with to suit personal tastes. Also, since I had no hot sauce in the house, I bought the Cholula brand used in the original recipe (sorry, Tabasco...I'm just not that into you). I assume it was good, though I used it sparingly since my kids aren't fans of hot-and-spicy things.

 

I served it with sour cream and salsa mix-ins, and green onions would've been a nice touch.  In the future, I may use this as a taco, burrito, or enchilada filling.

 

The only thing I didn't like was that the cheese congealed on top once it cooled, so maybe mixing it into the main dish before putting it in the oven - or just waiting until serving and sprinkling it on then - would work better.

 

(sidenote: I think I set a personal record for number of parentheses and hyphens in one post)

 

Ingredients

2 to 3 cups cooked brown rice

2 Tablespoons extra virgin olive oil

1 cup white onion, finely chopped

3 garlic cloves, minced or pressed

2 cans (4 oz each) chopped green chiles

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

1 teaspoon ground cumin

additional seasonings of choice [I used about 2 teaspoons Cajun seasoning mix]

1 to 2 Tablespoons lime juice

2 cups cooked, chopped chicken

1 teaspoon hot sauce

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

 

Directions

(1) Preheat oven to 350 degrees F.

(2) Heat oil in cast iron skillet over medium heat.  When hot, add onion.  Saute several minutes, stirring occasionally.

(3) Add garlic to skillet.  Cook another two minutes.

(4) Add rice, chiles, beans, cumin, seasonings, lime juice, chicken, and hot sauce.  Stir until thoroughly combined.

(5) Sprinkle cheeses on top.  Bake skillet about 15 minutes, or until cheese is melted.

 

Kid Participation: None, other than eating multiple portions.

Slow Cooker Lentil Chili

Original Recipe HERE

 

This almost filled my entire 5.5 quart (I think?) slow cooker.  Therefore we ate it for two dinners, plus we had leftovers for lunches.  Good thing everyone liked it, though it looked like it would've frozen well.  Or, instead, you could just cut the ingredients in half (or maybe just use less canned beans) and adjust cooking time slightly.  As long as the lentils are sufficiently softened, it's ready to go.  I served it with cheddar dill biscuits.

 

Ingredients

1 medium onion, diced
3 cloves garlic, minced
1/2 jalapeño, diced, seeds removed
1 red pepper, chopped
1 yellow pepper, chopped
1 large carrot, peeled and diced [I didn't have one]
2 1/2 cups vegetable broth
2 cans (15 oz each) tomato sauce
2 cans (15 oz each) diced tomatoes
1 bag (16 oz) brown lentils, rinsed
2 cans (15 oz each) small red beans, rinsed and drained [I used 1 black and 1 great northern]
2-3 tablespoons chili powder [I used 1-1/2 Tablespoons]
1 tablespoon cumin [I omitted]

1 to 2 Tablespoons seasoning of choice [I used a Cajun mix]
Salt and black pepper, to taste

"Mexican-style" toppings of choice

 

Directions

(1) Dice onion, peppers, and carrot.  Mince garlic.

(2) Remove seeds from jalapeno; finely chop.

(3) Add all ingredients to slow cooker.  Stir to combine.

(4) Cook on high for 4 hours or on low for 6 hours.

(5) If desired, blend a small portion of the soup to thicken it.

(6) Serve warm with sour cream, shredded cheese, diced green onion, etc.

 

Kid Participation: None.

Slow Cooker Refried Bean Soup

Original Recipe HERE

 

I thought this would be a standard, "good enough but nothing special" dish that wouldn't go into regular rotation but be an adequate "emergency" meal on days I wasn't sure what else to make.  However, it smelled really good while cooking, and its flavor exceeded my expectations.  I think the fresh garlic made the difference.  I decreased the amount of cumin from the original recipe (because it offends me) and subbed in smoked paprika.

 

Everyone in my family ate this.  I served it with shredded white cheddar and sour cream.  I also saw that it wasn't making the monstrous amount of food that crock pot meals normally do, so I made pearl barley as well, scooping it into bowls and ladeling soup over it.  Because I did that, I didn't feel the need to make any cornbread or add another "substantial" element to the meal.

 

Ingredients

1 can (15 oz) refried beans [I used fat free]

1 can (15 oz) black beans, drained & rinsed

1 cup frozen corn

2 cups vegetable broth

1 cup grape tomatoes, quartered

1 cup peeled, diced carrots

3 cloves garlic, chopped

1/2 teaspoon cumin [I used roasted]

1 teaspoon dried oregano

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Directions

(1) Add all ingredients to slow cooker.  Stir.

(2) Cook on high 3-4 hours or low 6-8.  Stir on occasion to break up refried bean "mass."  Once carrots are softened to preference, soup is done.

(3) [Optional] Use an immersion blender to puree a small amount of soup to thicken it.

(4) Serve with shredded cheese, sour cream, sliced green onions, or other desired toppings.

 

Kid Participation:

* Add ingredients to slow cooker

* Grate cheese (under close supervision so fingertips and knuckles stay intact)

Meatless Burritos

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes

 

There wasn't anything spectacular about this meal: it was certainly perfectly "fine" and will surely be made again because I always have the ingredients on hand.  Everyone seemed to like it, although rolled tortillas stuffed with filling usually don't mix well with little kids.  Next time I'll probably serve it with Tostitos and let them dig in, scooping style.  Also, I think it needed a little more flavor, which is easily fixable with some garlic, smoked paprika, green chilis, cayenne, cumin (if you like that sort of thing, and I don't, so I avoid using it whenever possible), etc.

 

Ingredients

3 cans (15 oz each) black beans and/or red kidney beans, drained & rinsed

1 can (14.5 oz) diced tomatoes, undrained [I used petite cut]

1-1/2 cups salsa

1 cup corn [I used frozen]

1/2 large jalapeno, seeded & finely chopped

2 teaspoons chili powder

2 cloves garlic, minced

16 8- or 10-inch flour tortillas

* Optional Toppings:

shredded lettuce

shredded Mexican cheese blend

sour cream

cooked rice

green onions, sliced

 

Directions

(1) In 3.5-, 4-, or 5.5-quart slow cooker, combine beans, tomatoes, salsa, corn, jalapeno, chili powder, and garlic.

(2) Cover; cook on low 6-8 hours or high 3-4 hours.

(3) To serve, spoon bean mixture onto tortillas.  Top with desired toppings.  Roll.

 

Kid Participation:

* dump all ingredients into slow cooker

* activate slow cooker

* make a massacre of the meal and earn yourself a bath

Mexican Pizza

Original Recipe HERE

 

I've made this recipe several times already, and each time the entire thing is devoured by my family.  It has the convenience of homemade pizza without the post-meal feeling of being weighed-down as one often does after consuming lots of salty sauce, bready crust, and greasy cheese.  Of course, you could easily transform this one to fit that bill.  But the fresh, raw vegetables and screw-with-your-head concept ("But I don't use half a jar of Prego?!") are enough to make me really look forward to making pizza again and know I don't have to anticipate a food coma tinged with regret.

 

Depending on what culture my pizza is supposed to originate from, I add particular seasonings to my crust.  My go-to crust is this one (though the original recipe for this one has its own crust recipe), and for this pizza I add a few shakes of garlic powder, chili powder, and smoked paprika.  I don't like cumin, but I'm sure it would work.  If a premade crust is being used, the same seasonings can be added to the "sauce" instead.

 

Ingredients (NOTE: all are approximations and can be tweaked for personal preference)

pizza crust

1 cup refried beans [I use vegetarian or fatfree]

1/2 cup salsa

2 cups shredded Mexican cheese blend [or cheese of choice]

toppings: shredded lettuce, sliced avocado, black beans, sliced green onion, chopped tomatoes, etc.

 

Directions

(1) Prepare pizza crust as desired.  It is suggested that the crust be prebaked for a few minutes.

(2) Thoroughly combine refried beans and salsa.  Spread over crust.

(3) Sprinkle cheese evenly over "sauce."

(4) Finish cooking pizza.

(5) Top with vegetables immediately, while cheese is still melty.  Gently press into pizza if necessary.

 

Kid Participation:

* Prepare pizza crust

* Whisk together beans and salsa

* Sprinkle cheese over crust (while you hover, making sure they don't touch the hot pan)

* Spread toppings (see "while you hover" instruction directly above)

 

Slowcooker Corn & Bean Soup

Original Recipe HERE

 

This is a standard, sturdy recipe that doesn't open new culinary horizons, but it's tasty and healthy and light enough that you don't feel like you have five gallons of soup sloshing around in your stomach afterward.

 

Ingredients

1 Tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 can (28 oz) diced tomato

2 cans (15 oz each) beans of choice, drained & rinsed [I used black and pinto]

1 bag (1 lb) frozen corn kernels

1 medium zucchini, grated & drained

1 bell pepper, chopped

1 box (32 oz) vegetable stock

accompaniments

 

Directions

(1) Heat oil on medium heat in a large skillet.

(2) Add onions; cook for 3 minutes.

(3) Add garlic, chili powder, and cumin.  Cook 1 minute.

(4) Transfer onion mixture to slow cooker.

(5) Add remaining ingredients; stir to combine.

(6) Cook on low 6-8 hours or high 3-4 hours.

(7) Serve with accompaniments: sliced green onions, shredded cheese, sour cream, salsa, etc.

 

Kid Participation: None.

20-Minute Black Bean Soup

Original Recipe HERE

 

Easy to throw together, quick to cook, and consumed by every family member (some via more helpings than others, but no one complained...that's a win in my mind).  It was filling while still feeling "light" and not overwhelming (either in taste or in heft).  I bet this could be made in the slowcooker.

 

Ingredients

2 Tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
2 15.5-oz cans black beans, drained & rinsed
15-oz can diced tomatoes, undrained

1 cup corn [fresh, frozen, or canned]
1-1/2 cups vegetable broth
1 teaspoon salt
1/4 c feta cheese [optional]

shredded cheese [optional]

sour cream [optional]

Directions

(1) In a large pan, heat olive oil over medium heat. Add onion and garlic; cook 6-8 minutes or until beginnning to brown.

(2) Stir in cumin and chili powder.

(3) Add beans, tomatoes, corn, broth, and salt. Bring to a boil; allow to cook for 2 minutes.

(4) Transfer 1 cup to a blender.  Process until smooth; stir back into soup (or use an immersion blender and blend to your liking).

(5) Remove from heat.  Serve topped with cheese(s) and sour cream.

 

Kid Participation: None.