Crock Pot: White Chicken Chili

This was an amazing easy recipe, and perfect for the rainy crappy weather we have been having. I adapted this recipe from a blog I follow. A mom and her twin little girls, and she understands the need to make quick and yummy recipes!

Crock Pot White Chicken Chili

3 (15oz) cans white northern beans (drained and rinsed)
1 (15oz) can garbanzo beans (drained and rinsed)
1 lb chicken (fresh or frozen)
2 (4oz) cans mild green diced chilies
1 (15oz) can chicken stock
2-3 teaspoons cumin
1 teaspoon chili flakes
1 packet dry ranch seasoning
3-4 cloves garlic minced

Throw all in crock pot, stir, cook on low for 7-8 hours. Come home, stir and shred chicken. Serve with sour cream, cheese and/or avocado.

Side note: Make sure the crock pot is plugged IN before leaving the house!!! This was not my day.
Thankfully I have an amazing husband who came back home (on bicycle) to plug it in.

My adaptations: I like a variety of beans, you can probably even use white kidney beans or cannellini beans. I used only 2 teaspoons of the ranch packet, but I figured next time I will dump the whole packet in. I also added the chicken stock. If you are like me and buy the giant stock cartons when they are BOGO just fill an empty bean can with stock and dump in. I eyeballed it this time, because I only had a little left in the carton and dumped it all in.

Pumpkin Chili

I had made a pumpkin chili last year, that was amazing! But sadly it is lost in my pintrest archives. So I made this one, that was equally as good. So to make sure I don't lose this one, I need to document it. :)
I adapted my on flair from this basic recipe: Pumpkin Chili

Pumpkin Chili

Ingredients:
       

3 tablespoons olive oil    

1 pound ground turkey                        

1 small onion, chopped     

1 green bell pepper, seeded and chopped                                         

1 jalapeño, seeded and finely chopped     

2 cloves garlic, minced      

1 15-oz. can pure pumpkin   

2 15-oz. cans diced tomatoes, un drained     

2 cups low-sodium chicken broth          

1 1/2 tablespoons chili powder        

1 tablespoon cumin                 

1 tablespoon pumpkin pie spice

1 15-oz. can kidney beans, drained and rinsed

1 15-oz. can white great northern beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

 

Preparation:

 

1. Warm oil in a large pot over medium heat. Cook turkey, stirring, until no pink remains, about 8 minutes. Add onion, bell pepper, jalapeño and garlic. 

 

2. Add tomatoes, pumpkin, broth, chili powder, cumin, pumpkin pie spice and 1/2 tsp. salt. Bring to a boil. Reduce heat to medium-low and stir in all beans. Cover and simmer, stirring occasionally, until chili thickens slightly, about 30 minutes. Taste and season with salt and pepper.

 

3. Serve with sour cream, grated cheese, and green onion garnishes.

 

We like ours a little bit spicier, so going forward I may not deseed the whole pepper, or add another small one. Also you do not get an intense pumpkin flavor, we may also go with another 1/2 a can on pumpkin.
 And of course add any beer with meal!!
Cheers! Happy fall!