Saturday’s Chili – Crockpot Chinese Chicken Stew

March 26, 2016 at 5:40 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Crockpot Chinese Chicken Stew. Chicken, Spices, Peppers, and Rice makes this one delicious Stew/Chili! You can find this recipe along with a fantastic selection of recipes for all cuisines and tastes at the CooksRecipes website!

Crockpot Chinese Chicken StewCooksrecipes 2

Start this savory Chinese chicken stew in the morning and when you get home from a busy day, dinner will be ready.

Recipe Ingredients:

1 pound chicken thighs, boneless, skinless
1 teaspoon Chinese five-spice powder
1/2 teaspoon red pepper flakes
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
8 ounces fresh mushrooms, sliced
2 garlic cloves, finely minced
1 (14.5-ounce) can chicken broth – divided use
1 tablespoon cornstarch
1 medium red bell pepper, cut into 3/4-inch pieces
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, cut into 1/2-inch pieces
Hot cooked rice for accompaniment (optional)

Cooking Directions:

1 – Toss chicken with five-spice powder in small bowl. Season with red pepper flakes.
2 – Heat oil in large skillet. Add onion and chicken; cook and stir about 5 minutes or until chicken is browned.
3 – Add mushrooms and garlic; cook and stir until chicken is no longer pink or juices run clear.
4 – Combine 1/4 cup broth and cornstarch in small bowl; set aside.
5 – Place cooked chicken mixture, remaining broth, bell pepper, and soy sauce in crockpot or slow cooker.
6 – Cover and cook on LOW for 3 1/2 hours or until peppers are tender.
7 – Stir in cornstarch mixture, sesame oil, and green onions. Cook 30 to 45 minutes or until liquid has thickened.
8 – Ladle into soup bowls; scoop 1/2 cup rice into each bowl, if desired.
Makes 6 servings.

Saturday’s Chili – Winter White Bean Chili

February 13, 2016 at 6:39 AM | Posted in chili, CooksRecipes, Saturday's Chili | 1 Comment
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This week’s Saturday’s Chili – Winter White Bean Chili. This one will heat up these cold Winter’s Days, made with Chicken, Bush’s Northern Beans, Onion, Zucchini, Spices, and more! It’s from the CooksRecipes website which has a great selection of healthy and delicious recipes of all cuisines and tastes!



Winter White Bean Chili

This nutritious, mildly spiced slow-cooked chili—featuring chicken, veggies, mild green chiles, brown rice and white beans—makes a hearty one-bowl-meal that is sure to please.

Recipe Ingredients:

1 tablespoon extra virgin olive oilCooksrecipes 2
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
1 cup chopped carrots
1 pound chicken breasts, shredded, boneless, skinless
2 cups chopped zucchini
1/2 cup brown rice (not instant)
2 1/2 cups low sodium chicken stock
2 (4-ounce) cans mild green chiles, drained
1/4 teaspoon ground cumin
2 (15.8-ounce) cans BUSH’S® Great Northern Beans, with liquid
1 tablespoon chopped oregano
1 tablespoon chopped parsley
Salt and black pepper to taste
Shredded Colby-Monterey Jack cheese, to taste
Green salsa verde, to taste

Cooking Directions:

1 – Heat olive oil over medium heat in a medium sauté pan. Add onions, celery, and garlic. Cook until garlic is aromatic, approximately 5 minutes.
2 – Place carrots in bottom of slow cooker. Top with chicken, onions, celery and garlic mixture.
3 – Add zucchini, rice, chicken stock, chiles, cumin, and beans.
4 – Cook in 4-quart slow cooker on high setting for 4 hours or until vegetables and chicken are tender.
5 – Add oregano and parsley. Cook for 5 minutes. Adjust seasoning with salt and pepper. Serve with desired amount of cheese and green salsa verde on top.
Makes 9 servings.

Nutritional Information Per Serving (1/9 of recipe): Calories: 257 Total Fat: 6.2g Cholesterol: 31mg Sodium: 851mg Total Carbs: 29.8g Dietary Fiber: 7.4g Protein: 19.8g.

Saturday’s Chili – California Beef and Black Bean Chili

January 30, 2016 at 6:26 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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For this week’s Saturday’s Chili it’s California Beef and Black Bean Chili. You’ll make it with top round beef steak, black beans, bell peppers, jalapeno peppers, and a load of spices. You can find this recipe on the CooksRecipes website, which a has fantastic selection of recipes of all tastes and cuisines.



California Beef and Black Bean Chili

A spicy, well-seasoned bowl of red, California style with diced top round beef steak and black beans.

Recipe Ingredients:

1/3 cup dry black beans
1 1/4 teaspoons ground cumin Cooksrecipes 2
1 1/4 teaspoons dried oregano
1/3 teaspoon ground sage
1 bay leaf
1 green onion, chopped
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and chopped
1 pound top round beef steak, diced
2 cups seeded and chopped tomatoes
1/3 teaspoon cayenne pepper
2/3 teaspoon paprika
1 garlic clove, crushed
1 1/2 tablespoons red wine vinegar
1/3 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley

Cooking Directions:

1 – Sort and rinse dry black beans. Place in heavy kettle, cover with 2 inches cold water above the beans, and bring to a boil. Simmer about 20 minutes, adding more water if necessary.
2 – Meanwhile, combine cumin, oregano, sage, bay leaf, and chopped green onion. Heat olive oil in a skillet; add the green onion mixture and chopped onion; sauté until translucent. Add chopped green bell pepper, chopped red bell pepper, and chopped jalapeño. Sauté for 1 to 2 minutes. Remove to the kettle with the beans.
3 – Add diced beef steak to the skillet and brown. Remove and add to kettle with chopped whole tomatoes, cayenne pepper, paprika, crushed garlic clove, red wine vinegar, pepper, and chopped parsley. Bring to a boil, then reduce the heat, and simmer until the beef is tender, about 1 hour.
* Makes 6 servings.

Saturday’s Chili – Vegetarian Chili with Cilantro

October 10, 2015 at 5:09 AM | Posted in chili, CooksRecipes, Saturday's Chili | 1 Comment
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This week’s Saturday’s Chili is a Vegetarian Chili with Cilantro. It’s a Vegetarian Chili with Wine, Pinto or Kidney Beans and fresh Cilantro among the ingredients. It’s from one of my favorite Recipe websites, CooksRecipes. Cooks has a fantastic selection of all different types of recipes, check it out soon!



Vegetarian Chili with Cilantro

A hearty, wine-infused vegetarian chili with pinto or kidney beans and fresh cilantro.Cooksrecipes 2

Recipe Ingredients:

3/4 cup dry red wine
1 cup thinly sliced onion
1 cup chopped red or green bell pepper
3/4 cup chopped celery
3 garlic cloves, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups warm water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
Sour cream for accompaniment (optional)

Cooking Directions:

1 – Place wine, onion, bell pepper, celery and garlic in large skillet. Cook over medium-high heat for 6 to 8 minutes or until vegetables are tender.
2 – Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
Makes 6 servings.

Saturday’s Chili – Tomatillo Bean and Chicken Chili

October 3, 2015 at 5:04 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Tomatillo Bean and Chicken Chili. It’s from the CooksRecipes website, home of countless healthy and delicious recipes of all kinds and tastes.


Tomatillo Bean and Chicken Chili

Tomatillo Bean and Chicken ChiliA hearty and flavorful chicken chili made with fresh tomatillos and traditional chili seasonings.

Recipe Ingredients:Cooksrecipes 2

2 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cubed into bite size pieces
8 tomatillos, husked and finely chopped
1 jalapeño pepper, seeded and finely diced
1 tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
2 (19-ounce) cans cannellini beans
2 tablespoons freshly chopped cilantro

Cooking Directions:

Pour canola oil into large saucepan. Sauté onion and garlic over low heat for 1 to 2 minutes. Add chicken and continue to cook until chicken is lightly browned, about 4 to 5 minutes.
Combine tomatillos, jalapeño, lime juice, coriander, cumin, chili powder, salt, pepper, chicken broth, cannellini beans and chopped cilantro with chicken. Mix well, cover saucepan and cook over medium-low heat for 25 to 30 minutes, until mixture has thickened.
Garnish with cilantro and serve.
Makes 8 (1 cup) servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 310; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 42g; Fiber: 2g; Protein: 22g; Sodium: 220mg.

Saturday’s Chili – Turkey Chili with Fire Roasted Tomatoes

August 1, 2015 at 5:14 AM | Posted in Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Turkey Chili with Fire Roasted Tomatoes. From the Jennie – O website, which has many delicious and healthy recipes.



Turkey Chili with Fire Roasted Tomatoes

1 (20-ounce) package JENNIE-O® Lean Ground TurkeyTurkey Chili with Fire Roasted Tomatoes
1 large onion, diced
1 green bell pepper, diced
1 (4-ounce) can diced green chilies
2 cloves garlic, finely minced
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon cinnamon
1 (32-ounce) package chicken stock, reserve ¼ cup
2 (14.5-ounce) cans cannellini or great northern beans, drained and rinsed, divided
2 (15-ounce) cans diced fire roasted tomatoes
¼ cup wine
1 cup shredded Cheddar cheese

1 – Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, bell pepper, chilies, garlic, chili powder, cumin and cinnamon; stir. Turn heat to high and continue to cook 5 minutes or until veggies begin to caramelize.

2 – Add chicken stock, one can of beans, tomatoes and wine. Stir to combine. Reduce heat to medium. Cover to simmer. In food processor (or blender) add one can beans, Cheddar cheese and reserved ¼ cup chicken stock. Process mixture until smooth. Add pureed bean mixture to stock pot and stir to incorporate. Remove from heat and let stand 5 minutes to thicken.
Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 470 Fat 20g
Protein 33g Cholesterol 85mg
Carbohydrates 35g Sodium 760mg
Fiber 11g Saturated Fat 4g
Sugars 7g

Saturday’s Chili – Fahrenheit Chicken Chili

May 16, 2015 at 5:04 AM | Posted in PBS, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is Fahrenheit Chicken Chili. It comes from another favorite go to recipe site, PBS website. What a collection of recipes, check it out soon!


Fahrenheit Chicken Chili

4 cups yellow onionsPBS3
1/8 cup olive oil
1/8 cup minced garlic
2 red bell peppers
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried chili flakes
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
56 ounces canned tomato
1/4 cup fresh basil
2 lbs. ground chicken meat
6 ounces edamame shelled
1 – Brown ground chicken in olive oil for 15 minutes until golden brown.
2 – Remove meat from pan. In pan add onions, garlic, peppers, amd sweat for 6 minutes.
3 – Add all seasonings after 6 minutes.
4 – Add chicken back to pot with tomato and stew for 50 minutes.
5 – Add edamame and adjust seasonings.

Saturday’s Chili – Black Bean and Lamb Chili

April 4, 2015 at 5:34 AM | Posted in Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is a Black Bean and Lamb Chili. It’s from the CooksRecipes website. A fantastic site that’s loaded with recipes!

Black Bean and Lamb Chili

Recipe Ingredients:

2 (16-ounce) cans black beans, drainedCooksrecipes 2
Vegetable cooking spray
1 pound ground lamb, lean
1/2 cup chopped onion
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper (cayenne)
3 (8-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can no-salt-added chicken broth
2 (4-ounce) cans diced green chiles, undrained


Cooking Directions:

Coat a large Dutch oven with cooking spray; place over a medium to high heat until hot. Add lamb and onion, and cook until browned, stirring often.
Add chili powder and remaining ingredients and bring to a boil. Reduce heat and simmer uncovered, 15 minutes, stirring occasionally.
Makes 6 servings.

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