Monday, December 6, 2010

White Winter Chili - recipe

We've been in a cooking rut lately. I think we all have been wanting some new things added to our menu. So, when I went grocery shopping the other day I bought lots of things I never buy to try and incorporate some new meals into our week.
One thing I bought was tuna..and celery. I NEVER make tuna but I needed something new so badly I just went with it! I wish I could find a recipe swap somewhere on blogger for new ideas...sigh....
So I threw some things together with the tuna, including celery, which I have never used before in my cooking..can you believe this?
I also threw in about half a chopped red onion, one can of peas, two eggs, some mayo and some spicy deli mustard.
That tuna sandwich was amazing!!Seriously! I was so proud of my little creation. AND Sierra ate two sandwiches (at different meals), so I knew it had to be good. And Mom tried some today when she came over and she said loved it! Which was something she has never said about tuna!

The weather has been getting so chilly at night and I have been wanting soup. I usually make Russian borscht but I don't think the weather is cold enough yet. I like to make it when it is really, really cold!

So I got out one of my many, many cookbooks and found a soup recipe for slow cookers. Who knew? I never made soup in my slow cooker before, so this was another first for me! And the good thing was that I had most of the ingredients in my pantry! (You probably do too!)
I made White Winter Chili. It was so good and mild. Very light but filling. I liked the little twist of Mexican tortilla soup it had.
I even cut corn tortillas and added them to the soup along with some shredded cheese.
I admit it... I ate two bowls! It was delicious! Lena loved it, Mom loved it and even took some home. It hit the spot!! So....just what was in this Winter White Chili?
Winter White Chili
15-oz can chickpeas or garbanzo beans, undrained
15-oz can small Northern beans, undrained
15-oz can pinto beans, undrained
1 qt. frozen corn, or 2 1-lb. bags frozen corn (I used two cans of whole corn)
1 1/2 cups shredded cooked chicken
2 Tbsp. minced onion
1 red bell pepper, diced
3 tsp. ground cumin
1/2 tsp salt
1/2 tsp oregano
2 15-oz cans chicken broth (I used one carton of Central Market Free Range Chicken Broth)
1.) Combine all ingredients in slow cooker.
2.) Cover. Cook on low 8-10 hours or 4-5 hours on high. (I cooked it on high for 3.5 hours.)
3.) Serve with warmed tortilla chips topped with melted cheddar cheese.
This past week we really haven't done much other than walk Luigi at the park and stay home. I do have a couple of fun pictures to share...I will try to get to that tomorrow. This has just been a lazy kind of week! And that's ok!!



Thanks for the good winter recipes- well I guess tuna salad can be all year round. Have you been to I couldn't figure out how to link it but she used her crockpot for a whole year and you might be able to get some good recipes. Be sure to read down to "the verdict" where she lets you know what her family thought because some didn't work out. Take care.

Enchanted Rose Studio

I'm soooooo hungry now, April! Everything looks so delicious! I'm going to send your recipe to my daughter, she has a slow cooker/crock pot thingy!

BTW, yep, I put little tiny nails in my mantel to hold the ornaments and will use them to hold the garland too. I'm fearless ha!


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