Crockpot Chicken Taco Chili

How have I never shared this recipe until now? Since I found this on Pinterest years ago, this chili has been in heavy rotation at our house during chilly weather. First of all, it’s STUPID easy. Dump everything in the crockpot when you get up in the morning and you’re set. Second, it’s actually somewhat healthy- it’s originally a Weight Watchers recipe. Last, and most important- it’s incredibly tasty.  Put this on your menu to make on your busiest day this week! 


  • 2 boneless, skinless chicken breasts (I always use frozen.. Even easier, right?! Simply subtract from your cooking time if using fresh/thawed.)
  • 1 small onion, diced
  • 2 cans diced tomatoes with green chilis, drained 
  • 1 can yellow corn, drained 
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 (8 oz) can tomato sauce 
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • Garnishes (sour cream, shredded cheese, cilantro, crackers, etc) optional 


Line crockpot with disposable liner if using (seriously, those things are life changing). Add all of your ingredients to the crockpot.  

 Give it all a good stir, then set to low for 8-10 hours or high for 4-5 hours. Just before serving, shred the chicken breasts and stir until evenly mixed into chili.

Ladle into bowls and garnish as you please.  

Boom! So easy it’s almost embarrassing. Hope you enjoy as much as we do! 

Recipe from Skinnytaste.


White Chicken Chili

We just loooove chili in our house. I mean, is there really a more perfect meal when the weather gets chilly? As much as I love a chili that takes the whole day to simmer, I love this recipe for it’s simplicity and quick cooking time. Perfect for one of those “MAN I do NOT feel like cooking tonight, but we can’t eat out again this week” nights. I’d be willing to bet you’ve got the staples for this chili in your pantry as well, so don’t wait to try it!

2 tbsp olive oil, divided
1 lb. boneless, skinless chicken breasts, cut into cubes
1 medium onion, chopped
3 cloves garlic, minced
1 tsp kosher salt
1 tsp cumin
1 tsp dried oregano
½ tsp ground black pepper
¼ tsp cayenne pepper
2 cans white beans, drained and rinsed
1 can chicken stock
2 small cans diced green chiles
1 cup plain greek yogurt (or sour cream)
½ cup heavy cream or half-and-half
Fresh cilantro and paprika, for garnish

In a large saucepan or stockpot, heat 1 tablespoon of your olive oil over high heat. Add your diced up chicken to the pot…
And sauté until no longer pink. Remove to a plate and set aside.

Add additional tablespoon of oil if necessary, then the onion. Cook until translucent and soft, then add this yummy looking and smelling array of spices! Cook just another 30-60 seconds, or until fragrant.

I wish you could smell this. Smell’onet, coming to a computer near you!

Return chicken to pot along with chicken stock, green chiles, and beans. Bring to a boil, then reduce heat to simmer for about 30 minutes.
When done simmering, turn off heat. Stir in yogurt and heavy cream. Mmmmm.

Taste and season as needed. Ladle up a bowl and garnish with cilantro and paprika. This would be lovely with some smoked Gouda as well I think!


Recipe from Annie’s Eats.

Sausage and Butternut Squash Chili

Pinterest wins again! In an attempt to branch out from my usual red chili-green chili-chicken chili trifecta, I researched a few new chili recipes on the ubiquitous site and found this one intriguing. Sausage and… Squash? Ok. Sure. Goat cheese?! Practically a guaranteed yes in my book. Plus, it’s ready in 30 minutes! We know I like quick and simple. It’s even relatively healthy. Mark took one bite of this and said nothing else but “Mmmmm” until the bowl was empty. I thought the hot Italian sausage brought a nice kick this would have otherwise been missing, but perhaps we’ll give it a try with the original recipe’s suggestion of sweet. And fresh sage next time 😉


1 lb Italian sausage (we used hot; recipe called for sweet. Use what you like!)
1 tsp sage
1 can cannellini beans, rinsed and drained
12 oz butternut squash, puréed
1 cup chunky chipotle salsa
1 1/2 cups vegetable broth (personal preference; you can just use water if you don’t have the broth on hand.)
1-1.5 oz goat cheese

In a large saucepan, cook sausage and sage together, breaking sausage up into small pieces. Cook sausage until no longer pink.

Drain excess fat (if any, mine was pretty lean), leaving sausage in the pan. Add the beans, squash purée, salsa, and broth to the pan and stir until completely combined.

Heat over high heat, stirring frequently, until a boil is reached.

Now reduce your heat and let simmer uncovered for 15-20 minutes, or long enough for the chili to thicken. Like this!
Scoop a good portion into a bowl and top with crumbled goat cheese. Mmmm indeed.

Recipe slightly adapted from A Family Feast

Grilled Chili Lime Pork Tenderloin


I have a confession to make… I only really learned how to use a grill last summer. Embarassing, I know! It’s not like it’s hard. Anywho, this quickly was added to the “oooh we gotta make this again” list once we got a taste. True, it takes a while to marinate, but the end product is soooo worth it. Tender, juicy pork infused with chili flavor and hints of lime, this is another meal that looks really impressive and elegant with little work involved. Add a green side and you’ve got a delightful meal!


  • 1-1.5 lbs pork tenderloin
  • 1 tbsp vegetable oil
  • 1 tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp brown sugar
  • Sprinkle of cinnamon
  • Salt
  • Black pepper


  • Place pork in a shallow dish/pan of your choosing. In a bowl, combine oil, lime juice, soy sauce, chili powder, cumin, brown sugar, and cinnamon. Stir well to combine. Pour mixture over pork and use hands to coat completely. Cover dish and allow to marinate for at least 30 minutes, preferably overnight if possible. (We marinated ours for about 8 hours and I thought it was perfect. Up to you and your preparedness level!)


I didn't realize I'd bought a two-fer package, but I went ahead and made both since the total weight was 1.5 lbs. it didn't go to waste!

I didn’t realize I’d bought a two-fer package, but I went ahead and made both since the total weight was 1.5 lbs. it didn’t go to waste!

  • Once you’ve reached desired time of marinade-goodness, prepare your grill. Get your grill nice and hot, about 550 degrees Fahrenheit. Once the grill is ready, season each side of your pork with a little salt and pepper before placing on the grill. Sear, without moving, for about 4 minutes. Flip pork and sear other side for another 4 minutes.


  • Once you’ve got some tasty looking grill marks on both sides of your tenderloin, flip it back to the first side and decrease the temperature of your grill to about 475 degrees. Close lid and cook for 6-8minutes, depending on how pink you like your tenderloin (regardless, the internal temperature should reach about 170 degrees). Flip and repeat on opposite side until desired doneness reached. Remove from grill and let rest for 3-5 minutes before slicing and serving. This step is really important- it cooks the pork just a tiny bit more and allows all of those delicious juices to settle inside. Plate with the side of your choice and some extra lime wedges for an extra shot of lime flavor if you’d like!


Recipe from A Farmgirl Dabbles