Slow Cooker White Chicken Chili

I found the original recipe of this on a blog that linked to Betty Crocker's website. I made some ommisions, additions and adjustments and came out with my own white chicken chili that is healthful, flavorful and just perfect for the upcoming winter weather. Best part is that it's a slow cooker meal so put it all in before the day gets started, add the last few ingredients a few hours later then a few more hours later you've got a soul warming, delicious chili. My husband and both my boys just love this recipe.

1 pound dried great northern beans
2 c. frozen corn
1 c. chopped leeks (you can sub onions but we can't have onions in our house)
1 1/4 t. cumin
1 t. paprika
1 t. dried oregano
1 t. dried cilantro
1 1/2 c. cooked, shredded chicken (I use chicken left over from making broth)
2 c. chicken broth
salt to taste

Soak beans overnight (I soak them in my crockpot). In the morning, drain and rinse then put in the crock pot. Cover with water until water is about 1 inch above the beans. Add in corn, leeks, cumin, paprika, oregano, and cilantro. DO NOT ADD SALT! If you add salt or salt containing ingredients (like the broth) before the beans are fully cooked they will NOT get tender. Cover and cook on high heat for 4-5 hours. I have found that beans cook much better in the crock pot on high but if you must cook them on low you'll need to cook them for 10-12 hours as 8-10 hours on low isn't enough to get them fully tender. Do not worry about adding water during cooking. It may look like it needs it by the end but you will be adding more liquid so please refrain from adding more water unless your beans are really starting to look burnt. When the crock pot beeps at the end of the 4-5 hours, add in broth and chicken plus salt to taste. Stir it all up then cover and cook on high for another 2 hours. When it beeps, it's done so serve and enjoy!

Black Beans and Rice...made for reflux

So we have made some major diet changes recently on top of GFCF due to my sweet little engineer's reflux which has never gone away (diagnosed at 6 weeks) and never been under control. Due to that, we can't eat garlic, onion, peppers or many more things which means most of my recipes are no go's. I decided to make black beans and rice without the use of onions or garlic (staples in the past) and here's what I came up with. It was a big hit and you can make it vegetarian or with meat (we'll be using it both ways in our house). I didn't measure the spices though so the amounts below are just guesses, adjust as desired.

1 pound dried black beans
1-2 teaspoons cumin
1/2-1 teaspoon black pepper
1-1 1/2 teaspoons paprika
1/2 cup leeks, chopped and cleaned
salt to taste
cooked brown rice

Soak beans overnight the night before you want to cook them. Drain liquid in the morning. Put beans in the crockpot and cover with water. Add cumin, pepper and paprika. Cook on high for 4 hours (or low for 8 hours). Add leeks and salt to taste then cook on high for 1-2 more hours (or 2-4 hours on low). Serve over brown rice. Super simple, super tasty!

Vegetarian Crockpot Taco Soup

My family is trying to cut back on our grocery budget so my husband has agreed quite willingly (surprises me every day I tell ya) to cut back on meat. This recipe is one that made him think he can cut meat down to just 2-3 times per week. I made it a little on the mild side as I don't do spicy and my boys are little and won't do spicy either so my beloved added tabasco sauce and cayenne pepper to his bowl to add some heat. You are welcome to make it hotter or keep it mild. Whatever your tastebuds desire :)

1 1/2 c. dried pinto beans--soaked, drained, cooked, drained again
1 1/2 c. dried kidney beans--soaked, drained, cooked, drained again (I did the soaking and draining and such of both types of beans at the same time in the same pot)
2 c. frozen corn kernels
1 14.5 oz can diced tomatoes, juices included (don't drain)
1 can Rotel, juices included
3-4 cups water depending on how much broth you want
2 t. chili powder
2 t. onion powder
2 t. cumin
1/2 t. garlic powder
1/2 t. salt (more to taste when done if needed)
cayenne pepper to taste (optional)

I soak and cook the beans (I did mine in the same pot together) before hand. Add all ingredients to the crockpot. If you want you can use 2 taco seasoning packets instead of the individual spices but I use half the amount of each spice for my own taco seasoning so I doubled it to equal 2 packets. Cover and set on low for 9 hours (or high for 4.5 hours). It is amazing and full of flavor! You can cut back on the beans and add some meat if you like as well. If you can eat dairy, go ahead and top with some cheese. You could also add tortilla chips to the bowl when serving for a nice garnish and tasty addition. It's flexible and delicious. Enjoy :)