Today is “reveal day” for Group D of the Secret Recipe Club, hosted by Sarah of Fantastical Sharing of Recipes. This month, I was assigned to Laura of A Healthy Jalapeno. First of all, I want to congratulate Laura – she just got married to the love of her life, Paul! Such an exciting time in her life. By her own account, Laura is a free spirit, who loves a few beers and a good movie…and she loves football Sundays. She’d fit right into our house full of football loving boys (except no beer for the boys!). Laura also happens to live in my home state Connecticut – I wonder if we’re neighbors.
Sunday afternoons and evenings are devoted to football in our house – every TV in the house is on with a different game and the boys spread out to watch their favorite teams play. One of our traditions over the years has been to serve “football snacks” on Sundays, so I’m always looking for healthier options that my boys can snack on. I found a bunch of football snacks on Laura’s blog which I’d like to try, including Hot Guacamole Hummus and Disappearing Taco Dip.
I made this Crockpot Chicken Chili a few Sundays ago, and it was perfect for Football Sunday since it just cooked all afternoon and into the evening. When it came time for dinner, I ladled the hot chili on top of baked potatoes and sprinkled on some cheese, added a dollop of non-fat Greek yogurt and a handful of fresh chopped scallions. Unfortunately, I didn’t get any photos of this meal (everyone was starving by the time I actually got around to serving it), but there were plenty of leftovers so I took pictures of the snacks that I made with the extras.
I love leftover chili because it not only freezes well for an easy dinner when I don’t have time to cook, but it makes a great after-school snack for the kids. This chili recipe is packed with vegetables and uses lean ground turkey or chicken, so I don’t feel too guilty serving this as a pre-dinner snack. It is hearty enough to tide them over until dinnertime. Simply top the leftover chili with some cheese, or if you want to go all out, top with cheese, guacamole, fresh tomatoes, jalapeno peppers and scallions.
In fact, I froze the leftovers and plan on pulling it out in a few weeks to make this Chili Cheese Dip for Football Sunday. I’ll be rotating this with my Skinny Spinach Dip, another afternoon snack favorite.
- tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 pound ground chicken or turkey
- 1 (28 ounce) can whole tomatoes, pureed
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can red beans, rinsed and drained
- 1 (15 ounce) can white beans, rinsed and drained
- 1 tablespoon chili powder
- ¼ cup fresh parsley
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon chipotle pepper powder
- 4 cups Chicken Bean Chili (above)
- 1 cup low-fat shredded cheese (cheddar, Mexican blend, or your favorite mix)
- 1 avocado, smashed with juice from half a lime and a pinch of salt
- 1 tomato, chopped
- 1 scallion, minced
- pickled or fresh jalapeno slices
- Heat oil in a large pot. Add onion, carrots, celery, bell pepper and garlic; saute until onion is translucent, about 4-5 minutes. Add chicken and cook until no longer red; drain liquid.
- Place chicken in a slow cooker, and add tomatoes, black beans, red beans, white beans, chili powder, parsley, salt, basil, oregano, black pepper, and chipotle pepper.
- Cover, and cook 8 hours on Low.
- Preheat oven to 375 degrees. Scoop 4 cups of Chicken Bean Chili into a pie pan. Sprinkle with cheese. Heat in the oven for 20-25 minutes until chili is heated through and cheese is melted. Top with smashed avocado, chopped tomato, scallion and some jalapeno slices.