Slow-Cooker Summer Chicken Chili

I know I've been kinda MIA lately, but we made it through Hurricane Irene safe & sound!

The worst that happened was that we lost power until Tuesday night, and also had some flooding in our basement. 

Thankfully nothing got ruined except for a few things I unfortunately forgot to take off the floor, and a lot of empty cardboard boxes we were storing for our next move. 

But there was a decent bit of cleanup and a decent bit of me being in a really bad mood over the whole thing.

And... a decent bit of Mr. Vittles being in a bad mood because I was in a bad mood.

So I decided that yesterday I needed to make something nice. 

I haven't made hardly anything in about 2 weeks, let alone any new recipes, but I saw this recipe for Slow Cooker Summer Chicken Chili on Friday evening and knew I had to try it.

Especially before summer is OVER! Can you believe it's Labor Day already?  I have no idea where August went. 

Maybe it got washed away in the storm?

 McLoone's, Asbury Park Boardwalk 8/28/11 - © 2011 Reuters

(This picture was taken right up the street from my house!  As I'm sure you can tell, waves are not supposed to be crashing onto the boardwalk.)

In any case, since the summer to fall transition is nearly upon us, this was actually a dual-season meal - I made a really fun & different fall-flavored cornbread to go with that I think you guys are going to like.  But more on that soon!

Until then - enjoy these final days of summer and have a safe & happy Labor Day!

Slow-Cooker Summer Chicken Chili

• 8 oz. can tomato sauce
• 15-oz. can kidney beans, drained and rinsed
• 15-oz. can black beans, drained and rinsed
• 1 C. frozen corn
• 1 medium onion, diced
• 1 green pepper, diced
• 1 clove garlic, minced
• 1 jalapeno, seeds removed, finely diced
• 1 1/2 lbs. tomatoes, diced
• 3 T. chili powder
• 1 T. cumin
• 2 T. oregano
• 1 t. brown sugar
• Salt & freshly ground pepper, to taste
• 1/4 C. white wine
• 1/2 C. water
• 2 large, boneless, skinless chicken breasts (about 1 lb. total)
• optional : shredded cheese, sour cream, chopped cilantro for serving

Combine all ingredients except for the chicken breasts in the basin of a large slow cooker.  Place chicken breasts on top, and cover slow cooker.

Cook on high for 4-6 hours or low for 8-10.  Remove chicken 30 minutes before serving, and shred using two forks.  Return to chili and stir well.  Adjust seasonings if necessary, then continue cooking.  Serve chili with sour cream, cheese, and/or chopped cilantro if desired.

Recipe Adapted from Back to Her Roots

Turkey Chili

Every year, as soon as Labor Day is over, I usually find myself in full-fledged Fall mode... regardless of whether or not Mother Nature is cooperating.

But while it's only a week after the holiday, I will say she has not disappointed me yet.

The god-awful temperatures we have experienced for most of the summer seem to have subsided, at least for now - and I could not be happier to turn off the air conditioning and open the windows!

(Especially since my AC doesn't get the house below 78 degrees.)

With this gorgeous weather, I can crank the oven freely without fear of spontaneous combustion or turning my home into Hades.

More importantly, I can dust off my fall recipe collection, as well as the cans of pumpkin puree that I've been hoarding in my cabinet since last year (alongside the seventeen cans of diced tomatoes I was unknowingly amassing).

Hey. Canned goods last a long time, people.  My Great Aunt Joyce had a stockpiling of enough nonperishables to outlast World War III and I can assure you no one ever died from eating them.

But ... before we get to my latest pumpkin creation (pumpkin whoopie pies, mind you!) I would like to share with you my tried & true recipe for chili.  With the start of regular-season football this past week, I thought it would be appropriate.

And if you're really good, I'll share a recipe for cornbread, too.

(And by 'really good', I mean if you're rooting for the NY Giants to make it to the Superbowl.)

Just throwing that out there.

Turkey Chili

• 1 to 1 1/3 lbs. ground turkey (lean ground beef is fine too) 
• 1 1/2 T. canola oil
• 1 small onion, diced
• 1 T. garlic, minced
• 1 14 oz. can diced tomatoes (can also use one with chiles), undrained
• 1 T. apple cider vinegar
• 2 t. brown sugar
• 1 T. chili powder
• 1/2 t. cumin
• 1/4 t. garlic powder
• 1/4 t. cayenne pepper (use more or less depending on how spicy you like it)
• 1/2 t. salt
• 1/2 t. dried oregano 
• 1/2 t. dried basil
• freshly ground pepper, to taste
• 1 15 oz. can red kidney beans, drained & rinsed
  

In large pot, heat oil over medium heat.  Add onions & cook until softened, about 3 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add turkey & cook until no longer pink (this is why I like to use lean meat - otherwise you may want to drain the fat here, being careful not to lose the onions & garlic).

Add diced tomatoes, vinegar, brown sugar & spices along with 3/4 C. of water.  Bring to a boil , then reduce heat to low & simmer 45 minutes, stirring occasionally & adding more water if necessary to reach desired consistency.

Add kidney beans & simmer uncovered for 15-20 minutes longer.  Serve with grated cheddar cheese and/or cornbread.

Original Recipe