A Chili Recipe for Chilly Evenings Ahead

Hi There,
I’ve been experiencing internet difficulties, so this is why I’m posting this recipe so late today. Are you looking for an easy, yet satisfying crockpot meal for all your get-togethers, and those crazy weeknights? Never fear my white bean chicken chili is hear, and my family tells me it’s quite scrumptious, and super easy to make.

White Bean Chicken Chili
4 cans great northern beans
1-7 oz can of chopped green chiles
1 yellow onion, sliced and sauted
1 Tbsp. canola oil
2 chicken breasts, cubed and browned
1 tsp. cumin
2 tsp. chili powder
1 c. water

Cube chicken and add onions just before chicken is cooked through. Do this on medium-low heat so as not to overcook the chicken. Add all ingredients to a large crock pot and stir. Cook on medium for 3 hours. Enjoy!

Micah loves this meal, and this chili even pleases the most finicky eaters in our family! This is a great meal after a long run or a grueling workout class!

Homemade Butternut Squash Soup

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Hi, Friends! Here’s a bonus recipe for the week. With all this rainy weather, I’ve been looking for new soup recipes. One of my favorite ingredients is in season as well – butternut squash. I love adding it to quinoa, but have never made a pureed soup from it before. My husband raved over this recipe! (He doesn’t eat just anything.) It’s my new favorite soup now. 🙂

Butternut Squash Soup
1/2 butternut squash (cut in half and roast on 350 degrees for 30 minutes.)
1 can chickpeas, rinsed and drained
1/2 tsp. chili powder
2 cloves of garlic, minced
1/2 yellow onion sliced
3 c. water
grated parmesan cheese (optional)
clean flesh out of squash and boil ingredients together in a pot on medium for 10 minutes. Pour all ingredients in a blender and blend for 30 seconds – 1 minute. Top with parmesan chees if desired and salt and pepper to taste.
This soup is rich in vitamin A and protein. 🙂
Enjoy!