Spicy Chicken Chili

Last Sunday's dinner... which Eric only ate.  After I added the frozen corn, for some unknown reason, I could stomach eating it.  I felt guilty all week watching Eric eat it day after day for lunch or dinner but I could not bring myself to eat.  He was able to accomplish about 3/4 of what I produced (which filled my 4 quart slow cooker) and he did admit it was pretty spicy.  I actually didn't even take a picture because the corn grossed me out so much.  Maybe the baby will grow up hating corn... I know it has never been one of my favorite veggies...

1 small onion, chopped
1 red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 Habanero pepper, seeded and chopped
3 garlic cloves, chopped
4 carrots, diced
1-2 tbsp EVOO (more or less as needed)
1 14.5oz can of diced tomatoes
1 14.5oz can of diced tomatoes with mild green chiles
1 15oz can of red kidney beans, drained and rinsed
1 15oz can of black beans, drained and rinsed
4 c vegetable stock or broth
2 tbsp chili powder
1/2 tbsp ground cumin
1 tsp crushed red pepper flakes
3 tbsp hot sauce (Frank's)
1lb cooked, cubed chicken breast
1 c frozen corn
sour cream and cheddar cheese optional as toppings

In a large skillet, heat EVOO over medium heat.  Cook onion, peppers and carrots 5 minutes.  Add garlic.  Continue to cook additional minute.  Add to crockpot.  Add diced tomatoes, beans, stock, and chicken.  Stir well to combine.  Add spices, Frank's and corn.  Stir well.  Heat on high for 3-4 hours, stirring occasionally.  If desired, serve with cooked brown rice and sour cream and cheddar cheese as toppings.

Kickin' Chicken Chili

I should've used my smaller crock pot for this but I don't know if it's a big deal to use a bigger one than needed.  Ususally, I make chili with rice or have good bread here but we're having a rice dish at some point in this three day week so I opted for whole wheat rolls although in this case, rice may have been slightly more appropriate considering Eric asked, "Where's the rice?"  Anyway, this made 2-3 servings I would assume... I took about a ladle and a half meanwhile Eric took 3-4 and there is about what he took left over.  I would shred the chicken instead next time.

1lb boneless, skinless chicken breast, cut into 1 inch pieces
2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 tbsp EVOO
10 oz of frozen sweet pepper and onion stir fry vegetables
1 1/2 c prepared salsa
1 15oz can cannellini beans, rinsed and drained
1 14.5oz can diced tomatoes with onion and garlic
1/2 tsp Cayenne pepper
1 small can of tomato juice
Sour cream and shredded cheese optional toppings

In a bowl, combine cumin, salt, and pepper.  Toss chicken in spices to gently coat.  In a large non stick skillet, heat EVOO over medium high heat.  Cook chicken in hot oil until lightly browned.  Drain off fat.  Combine chicken, frozen vegetables, salsa, drained beans, tomatoes, and Cayenne pepper.  Stir in tomato juice.  Cover and cook on low setting for 4 to 5 hours or on high setting for 2 to 2 1/2 hours.  Serve with sour cream and cheese if desired.

Jamaican Chili

We both liked this but we decided that we still like my chili better.  It's a little sweeter and not as spicey as we like... hence, being Jamaican chili, I guess.  Anyway, it was definitely a good flavor and I would make it again... although I would probably add some heat like a 1/2 to 1 tsp of cayenne pepper or red pepper flakes.  Either way at least I got my protein in for the weekend since I'm realizing I barely eat any meat (or any form of protein) lately.  It made about the right amount for four people... filled the large crock pot a little more than half way... instead of my chili, which practically overflows from the crock pot and I eat it for lunch for a week.

PS.  Chili does NOT photograph well with a cell phone camera

1lb ground beef
2 tsp EVOO
1/2 onion, chopped
2 garlic cloves, chopped
1 yellow bell pepper, chopped
1/2 tsp ground cumin
1 tbsp paprika
1 tbsp chile powder
2 tsp sugar
1 1/2 tsp Caribbean jerk seasoning
1/2 tsp salt
1/2 tsp Allspice
1 tsp cilantro
1 14.5oz can kidney beans, rinsed
1 15oz can cannellini beans, rinsed
1 14.5oz fire roasted diced tomatoes
1 6oz can tomato paste
1 tbsp balasmic vinegar
1 c water
1 5.5oz can tomato juice
2 c cooked brown rice

In a large non stick skillet, heat EVOO over medium high heat.  Cook onion and pepper until onion is tender.  Add ground beef and garlic.  Continue to cook until meat is no longer pink.  Drain excess fat.  Turn crockpot to high heat.  Combine beans, tomatoes, tomato paste, and all seasonings.  Once meat and vegetable mixture is cooked and drained, add to crock pot.  Mix well to combine thoroughly.  Add balasmic vinegar, water, and tomato juice; again mix well.  Let cook on high heat for 4-5 hours.  Serve over rice.  Serves 4 people.  Add cayenne pepper or red pepper flakes for some heat!!!