Quick Chipotle Chicken Chili

I think dropping and picking up my girls in frigid weather has made me love spicy food even more.  My husband probably doubts that's possible though!  Chili is great when you're having one of those crazy busy weeks.  You can make a big batch.  Eat the leftovers for days or even better freeze half of it and eat them when an even busier week comes along.  And you know it always does for those of us who overcommit even when we've parsed down our commitment list.  

This is quick chili that has amazing flavor with little simmering time.  I really like the simple truth organic tomatoes and beans and use this recipe.  The chili would also be just as good meatless or with ground turkey/beef.  To freeze the chili let it cool completely in the fridge.  Then place it in a freezer bag and laying flat in the freezer.  This allows for easy storage.  When you are ready defrost in the fridge and heat.  The beans will not get mushy using this method and it will taste like you just made it. 

Ingredients
2 tsp olive oil
1/2 cup finely chopped onion
1 - 1.5 lbs chicken breast in small bit sized pieces
1/2 tsp chipotle chili powder
1/2 tsp cumin
salt and pepper to taste
2 cans of tomato sauce (15 ounce each)
1 can chopped or diced tomatoes (14 ounce)
1 can diced tomato and green chilis (14.5 ounce)
2 cans tri-bean blend beans drained (15 ounce each)
1 can hot chili beans (15 ounce)

Directions

1. Heat olive oil over medium heat in a large pot.
2. Add chicken and onions.  We use kitchen shears to cut ours into small soup size pieces.  Season with chipotle chili powder, salt, pepper and cumin.  Cook until meat is just done. 
3. Add sauce, tomatoes and beans.  Cover with a lid.  Bring just to a low boil stirring occasionally.  Reduce heat to low and simmer for 30 minutes.  We like ours saucy so we keep the lid on while cooking.  You can also cook the onions and chicken then put all the ingredients into a slow cooker on low.  Let it cook a few hours and it's good to go.
4. Now it's time to enjoy!  Garnish with cheddar, avocado or sour cream or eat it as is.  This of course will taste even better the next day.  

Three Bean Turkey Chili in Slow Cooker

What did you hear early this morning?  I heard three little girl voices exclaiming:  Snow!!!  Snow!!!  First I thought, brrr and then chili of course, but I had errands and school pickups today.  I know people leave pots simmering but I can't do that if I'm not at home.  I don't even like the coffee pot to be in on mode even though it has an automatic shut off!  Slow cooker to the rescue again.  This chili is simple, healthy and has a nice smokey flavor thanks to the chipotle chili powder.  And as all chili lovers know this will taste even better the next day so be happy to have those left overs.

Ingredients

1/2 cup diced onion
1 lb ground turkey
2 cans of tomato sauce (15 ounce)
2 cans diced tomatos (15 ounce)
1 - 2 cups of chicken broth
1 can kidney beans (15 ounce) drained
1 can black beans (15 ounce) drained
1 can northern beans (15 ounce) drained
1 jalapeño minced (add two if you like it spicier)
1 tsp cumin
2 tsp chili powder, sprinkle for meat
1 tsp chipotle chili powder
salt and pepper to taste

Recipe

1. Cook onion in pan over medium heat until slightly browned.  Add ground turkey.  Sprinkle chili powder over meat to season.  Cook until meat is done and no longer pink, stirring to crumble
2. Add meat mixture and all other ingredients to slow cooker.  Add more spice and jalapeño for spicier chili.  Add 1 cup broth for thicker chili and 2 cups for a more soupy chili.  You can always add after it cooks awhile too.  
3. Cook for 6-8 hours on low.  Or you can cook an hour and high and 1-2 hours on low.  The longer you cook the better the taste.  Serve chili with cheese to garnish if you wish