Butternut Squash Chili

What do you like to eat with your chili?  Fritos, bread or just the regular toppings like cheese and sour cream?  I have to have Fritos with my chili.  The corn flavor and crunch it adds is what made me first love chili.  

Despite the usual long list of ingredients, chili is super easy to make.  I have several versions on the blog, but this one is unique, because it has butternut squash in it.  I saw bags of pre-cut butternut squash at Trader Joes the other day and I remembered once seeing a butternut squash chili recipe.  

I grabbed a few bags of the butternut squash and decided to throw it in this chili.  It turned out fantastic.  You can't actually taste it, but I loved having the extra veggies in there.  Some of the butternut squash gets so soft it dissolves into the chili and makes it extra creamy.

This chili has a great flavor and it isn't spicy.  It goes great with all the usual chili toppings.  

Tomorrow night, I plan to serve the leftovers over baked potatoes.  Yum :)

You might also like:

Fresh Garden Tomato Chili

Creamy Butternut Squash Mac and Cheese

My go-to Chili 

Chili Cheese Baked Potato Casserole

Butternut Squash Chili
(Printable Recipe)
From: Jenn@eatcakefordinner

1 Tbl. olive oil or avocado oil
1 Lb. lean ground beef
1 c. diced onion
2 green bell peppers, ribbed, seeded and chopped
2 c.  peeled and cubed butternut squash
1 (14.5 oz.) can low-sodium chicken broth
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz.) can low-sodium pinto beans, drained and rinsed
1 (15 oz.) can low-sodium white beans, drained and rinsed
1 (15 oz.) can low-sodium black beans, drained and rinsed
2 tsp. cumin, or to taste
1 1/2 tsp. chili powder, or to taste
1 1/2 tsp. garlic powder, or to taste
1 tsp. paprika (I like to use smoked paprika), or to taste
1 tsp. dried oregano, or to taste
salt and pepper, to taste

For serving:
shredded Cheddar cheese
chopped green onions
cilantro
sour cream
Fritos
sliced bread

Heat olive oil in a large Dutch oven over medium heat.  Add the ground beef and cook until browned.  Add the onion and green bell peppers and saute for a few minutes.  Add the butternut squash, chicken broth, diced tomatoes, all the beans, cumin, chili powder, garlic powder, paprika, oregano, salt and pepper. Stir to combine.  Bring to a simmer, cover and cook for at least 45 minutes, stirring occasionally.  Taste and adjust seasonings, if needed.  

It tastes better the longer it simmers, but if you are in a rush, you can serve it as soon as the butternut squash is tender.  If you want it to be thicker, remove the lid and simmer at the end to thicken.  

Serve with desired toppings.  Serves: around 6.   

Slow Cooker White Chicken Chili {with hominy}

Happy November :)

This is my 3rd white chicken chili recipe on the blog.  Each recipe is slightly different and equally as delicious.  My original version has cream cheese in it and black beans (this is my Mom's favorite), my second version has white beans and sour cream stirred into the chili.  This new version also has white beans along with hominy and cream of chicken soup.  The flavor is outstanding.  I had this at a work luncheon on Halloween and had to have the recipe to share with all of you.

It's so simple.  You throw everything in the slow cooker and let it go.  

It is a pretty brothy chili and you can always add less broth, if you prefer.  If you top it with cheese and sour cream then it becomes a creamy bowl of deliciousness. 

Slow Cooker White Chicken Chili {with hominy}
adapted from: Ruth Ann and Shanelle
(Printable Recipe)

1 Lb. boneless, skinless chicken breasts
2 (15.5 oz.) cans great northern beans, drained
1 (15.5 oz.) can hominy, drained
1/2 large onion, diced (around 3/4 - 1 cup)
2 (14.5 oz.) cans chicken broth (I use low-sodium)
2 Tbl. taco seasoning, plus more, if needed
1 (4 oz.) can diced green chiles
1 (10.5 oz.) can cream of chicken soup
juice of 1 lime
2 Tbl. chopped fresh cilantro

For serving (optional):
Fritos
shredded cheese
sour cream
cornbread
chopped green onions

Place chicken in the bottom of a 6-quart slow cooker.  Top with beans, hominy and diced onion.  In a medium bowl, combine chicken broth, taco seasoning, green chiles, cream of chicken soup and lime juice.  Pour into slow cooker.  Cover and cook on low for 6-8 hours or until chicken is cooked through.  Remove chicken and shred.  Return chicken to slow cooker along with the chopped cilantro.  Stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve with desired toppings.  Serves: 5-6.

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Fresh Garden Tomato Chili

I originally posted this recipe back in 2013.  I have been making it every year since.  I have simplified the recipe a little since then.  I originally would peel my tomatoes, but then I discovered the peel really doesn't stand out to me, so I don't do that anymore, which saves a ton of time.  I also have been throwing the tomatoes in my food processor instead of dicing them.  You can do whichever you prefer.

Here is my original post from 10/07/2013:

My mom brought me a big bag of fresh garden tomatoes the other day.  Garden tomatoes have such an amazing flavor.  A flavor unlike any store-bought tomato.

Rather than eating the usual BLT or making salsa with the tomatoes, I wanted to try something different.  I had seen a recipe for Fresh Tomato Chili awhile back and I wanted to create my own version.

I am super happy with how it turned out and the flavor is incredible.  I prefer a thick and chunky chili and so I simmered mine with the lid off and that way the liquid evaporated.  To top it all off, I added a healthy amount of shredded Cheddar, a dollop of sour cream and some chopped green onions . . .  mmm.

I will make this recipe over and over again.  If you can't get any garden tomatoes, you can always use regular store-bought tomatoes.  The flavor will be a little different, but it will still be good.  If you like a little kick to your chili, you can add some chipotle chili powder or a diced canned chipotle chili in adobo.

Serve alongside:
French Bread Rolls
Soft and Chewy French Bread
Cornmeal Buttermilk Biscuits
Chili Cheese Bake Potatoes (use leftovers)

Fresh Garden Tomato Chili
From: Jenn@eatcakefordinner
(Printable Recipe) 

1/2 Lb. lean ground beef
1/2 Lb. ground pork or ground turkey
1 green bell pepper, chopped
1/2 c. finely chopped onion
1 garlic clove, minced
*12 large ripe garden tomatoes (see notes down below)
1 Tbl. chili powder, or to taste
2 tsp. ground cumin, or to taste
2 tsp. garlic powder, or to taste
1 tsp. oregano, or to taste
2 bay leaves, opt.
1 Tbl. brown sugar
salt and pepper
1 can black beans, drained and rinsed
1 can chili beans, undrained

For serving:
sour cream
shredded Cheddar cheese
chopped green onions
Fritos or tortilla chips

Brown ground beef and ground pork or turkey in a large pot over medium heat.  A few minutes before it is completely cooked through, add the chopped bell pepper and onion and saute for 3-4 minutes.  Add the garlic and saute 30 more seconds.  Add remaining ingredients and stir until combined.  Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes.  I like to simmer mine for at least 2 hours for better flavor.  The longer it simmers the more the liquid will evaporate.  If you like more liquid, then simmer with the lid on.  Taste and adjust seasonings, if needed.  Remove bay leaves before serving. 

Garnish with sour cream, grated Cheddar cheese, chopped green onions and serve with Fritos or crushed tortilla chips.  Serves: 4-6.    

*For the tomatoes:  I like to remove the stem, cut the tomatoes in half and remove half of the seeds.  Then, I throw all of the tomatoes into my food processor and process until there are only a few chunks.  I pour the tomato puree into my chili.  The tomatoes break down when you cook them anyway, so I don't spend the extra time peeling or dicing them.

Or, if you prefer skinned and diced tomatoes, you can remove the peel, stem and seeds and dice, but this will take a lot longer. 

Slow Cooker Ham and Beans

"The Mr. " has been asking me to make him ham and beans for years and years.  He used to eat it growing up and I had never had it.  Honestly, it didn't sound that great to me, so I never made it.

BUT, we cooked a ham for Christmas and he made sure we froze the ham bone, so I could finally make him ham and beans.  I looked up quite a few recipes, before deciding on this one.  The brown sugar is what sold me.  

I ended up loving this.  Who knew something with so few ingredients and simple ingredients could be so delicious.   The ham got so tender that it just fell apart and shredded beautifully and the flavor was outstanding.  

Every recipe I looked up seemed to serve this with cornbread, so that is what I did.  This was fantastic and every time I make ham from now on, you better bet that I will be saving the bone.

Slow Cooker Ham and Beans
adapted from: Mommy's Kitchen 
(Printable Recipe) or (Printable with Picture)

1 lb. (16 oz.) dried Great Northern Beans
1 meaty ham bone and leftover ham (around 1 - 1 1/2 lbs.)
3/4 c. chopped onion
salt and pepper, to taste
water, enough to cover the beans
3-4 Tbl. light brown sugar

Sort the beans for any pebbles and rinse them under cold water.  Place beans in a large bowl and cover them with water.  Allow to soak overnight.  In the morning, drain the beans and add them to the slow cooker.  Add the ham bone and leftover ham, chopped onions, some pepper and enough water to cover the beans by about 2-inches.  Cover and cook on high for one hour, then reduce to low and cook for four more hours or until beans are tender.

When beans are tender, remove some of the liquid and discard.  I removed about 2 cups, but it will depend on how thick or thin you want the beans to be.  Remove the ham bone.  Shred the ham that has fallen off.  Stir in brown sugar, to taste.  Taste and season with salt and pepper, if needed.  Serves 6 or so people.  

Jalapeno Cheddar Honey Cornbread

Chicken, Corn and Sweet Potato Chowder

Happy New Year!  Did you make any resolutions?  Let me guess - one is probably to eat a little healthier?  That is a great resolution and this chowder will totally help you with that one.

It's loaded with good-for-you ingredients.  Tons of veggies are packed into this chunky chowder.  It's a really easy recipe too, but it does have a little bit of prep time involved chopping all those vegetables.  I had never had sweet potatoes in a savory recipe and after one bite, I was sold!  I am convinced to use sweet potatoes more often.  Really, don't be scared of the sweet potatoes.  Trust me.

Seriously . . . The flavor of this chowder is SO GOOD!  

It's thinner than a lot of chowder recipes.  You can always make it thicker by either adding 2-3 Tablespoons of flour to the sautéed onion mixture before adding the thyme and tomato paste or you could stir in a few Tablespoons of cornstarch that has been mixed with cold water to the simmering mixture.

I decided to skip both of those, but instead, I added a little Greek yogurt at the end.  The Greek yogurt adds a rich creaminess to the soup.  All of these are totally optional.  It's delicious as is, without adding any thickeners.       

This chowder really is a new favorite and I can't wait to try out more savory recipes with sweet potatoes this year.  Do you have any favorite savory dishes that call for sweet potatoes?

You might also like:
Cheesy Vegetable Soup
White Bean, Ham and Wild Rice Chowder
Weeknight Cheesy Corn Chowder

Chicken, Corn and Sweet Potato Chowder
slightly adapted from: Paula Deen
(Printable Recipe) or (Printable with Picture)

2 Tbl. unsalted butter
1 c. finely chopped onion
2 celery stalks, chopped (around 1/2 cup)
1 poblano pepper, ribbed, seeded and finely chopped
1 tsp. dried thyme
1 Tbl. tomato paste
4 c. diced sweet potatoes, peeled (1-2 sweet potatoes)
3 c. diced red potatoes, peeled (around 2 potatoes)
2 (14.5 oz.) cans low-sodium chicken broth
1 1/2 c. frozen corn
3 c. low-fat milk
1 - 1 1/2 c. diced cooked chicken (around 1 large breast)
salt and pepper, to taste
1/2 c. plain Greek yogurt, opt.

Melt butter in a large pot over medium heat.  Add the onion, celery and poblano and saute until tender, about 5 minutes.  Stir in the thyme and tomato paste and cook for one minute.  Add the sweet potatoes, red potatoes and chicken broth.  Simmer until potatoes are tender, about 15-20 minutes.  Add the corn, milk and chicken and simmer for 5 more minutes.  Season with salt and pepper, to taste.   

Last, stir in the Greek yogurt, if adding.  It helps add a bit of creaminess to the chowder.  Heat until warmed through and serve.  This tastes great garnished with a little chopped parsley or cilantro.  Serves: 5-6    

Top 10 Soups, Sandwiches and Breakfast Dishes of 2015

#1 Ranch Taco Soup

I'm a sucker for taco soup and the ranch takes the flavor of this soup up to another level.

#2 Rise and Shine Breakfast Bagel Sandwich

You might think this is a simple breakfast sandwich, but it's not.  The cream cheese is the secret ingredient and it makes these super tasty. 

#3 Ham, Bacon and Cheese Bagel Snacks

I can eat these for breakfast lunch and dinner! They are fantastic.

#4 Cheesy Vegetable Soup

My family loves this cheesy, veggie loaded, soup. 

#5 Baked Sausage, Spinach and Egg Breakfast Taquitos

This is another breakfast dish, that I sometimes find myself making for dinner.  They are so easy and everyone loves them.  

#6 Baked Pumpkin Oatmeal with Cinnamon Crumbles

Every.single.thing about this oatmeal is mouthwatering.  Pumpkin oatmeal, cinnamon crumbles, cream cheese icing and whipped cream - yes, please!

#7 Layered Cheesy Breakfast Casserole

#8 Easy Ham and Broccoli Quiche

#9 Mini Puffed Oven Pancakes

#10 No Bake Peanut Butter and Chocolate Chip Granola Bars

Cheesy Vegetable Soup

 This soup is loved by all.  I have even been told it's one of the best they have eaten.  It's thick and creamy and loaded with chunks of veggies.   

Plus, it's a cinch to make.  The hardest part is chopping up all the veggies.  I like to make my roux using butter and coconut oil.  Coconut oil adds such a unique flavor to this soup and ever since I have tried it in this recipe, I haven't gone back.  Just a small amount is plenty for that delicious flavor.    

The leftovers are my favorite, because on day two, this soup is ridiculously good. 

Cheesy Vegetable Soup
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 large Russet potatoes, peeled and diced
1/4 c. finely chopped onion
3 med-large carrots, peeled and chopped
4 celery stalks, chopped
6 c. water
2 chicken bouillon cubes
1 tsp. Italian seasoning, or to taste
1/2 tsp. lemon pepper, or to taste
3 Tbl. unsalted butter (or 2 Tbl. butter and 1 Tbl. coconut oil)
3-4 Tbl. all-purpose flour
1 c. milk (or you can use more water)
1 jar Cheese Whiz
pepper, to taste
Parmesan cheese, for garnish 
Sliced French bread, for serving.

Place potatoes, onion, carrots and celery in a large pot.  Cover with 6 cups of water and bring to a boil.  Add the chicken bouillon cubes, Italian seasoning and lemon pepper. Continue to boil just until vegetables are tender, about 15-20 minutes, depending on the size of your vegetables (do not drain when done). Meanwhile, melt butter in a small saucepan over medium heat.  Slowly whisk in the flour until a thick paste forms and cook for two minutes, stirring frequently.  Gradually whisk in 1 cup of milk.  Whisk until smooth and thick.  

Add milk mixture to the pot of cooked vegetables.  Whisk until combined. Continue cooking over medium heat until mixture reaches desired thickness.  If it gets too thick, add more water or milk.  Last, stir in the Cheese Whiz and a little pepper.  Taste and adjust seasonings, if needed.  Garnish with grated Parmesan cheese.  Serve with sliced bread.  Makes 3-4 big servings.

Jenn's Notes: If your Russet Potatoes are extra-large, you will only want to use two.  This would also be delicious with some cooked and cubed chicken, some cooked and crumbled bacon, some diced ham or maybe even some cooked ground beef.  

Ranch Taco Soup

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 Well . . .  it's 2015 . . . how does it feel?  

Let's ring in the new year with a bowl of warm, comforting, Taco Soup?

We served this yummy soup along with this Easy Slow Cooker Loaded Potato Soup at a work luncheon a few months ago.  This recipe comes from one of my cute co-workers, Ruth Ann. 

It's different than other taco soup recipes I have tried, not only because of the ranch mix, but also because of the creamed style corn and stewed tomatoes.

It comes together in no-time and after simmering for 20 minutes, you can enjoy this delicious taco soup.  Or . . .  if you simmer it a lot longer and let the liquid evaporate it turns into a thick and creamy and super flavorful chili.  I have tried it both ways and both are great.

Happy New Year :)

Ranch Taco Soup
From: Ruth Ann
(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
1 (1.25 oz.) packet taco seasoning or about 1/4 cup
1 (15.5 oz.) can chili beans, undrained
1 (15.25 oz.) can kidney beans, undrained
1 (15 oz.) can black beans, undrained
1 (14.75 oz.) can cream style corn
1 (14.5 oz.) can stewed tomatoes, undrained
1 c. salsa
1/2 - 1 (1.125 oz.) packet dry ranch dressing mix, to taste

For Serving:
sour cream
chopped green onions
shredded cheese
Fritos

Brown ground beef in a large pot over medium heat until cooked through.  Add the taco seasoning along with the remaining ingredients and stir to combine.  Use a wooden spoon to break the tomatoes into smaller pieces.  Simmer for 20 minutes and serve with desired toppings.  

You can also simmer this for longer and allow the liquid to evaporate and have a delicious thick chili instead of soup. 

My Top 10 Soups and Sandwiches of 2014

#1 Ham, Turkey and Bacon Croissant Melts

#2 Easy Slow Cooker Loaded Potato Soup

#3 Slow Cooker White Chicken Chili

#4 Shredded BBQ Chicken and Swiss Sandwiches

#5 Chicken Florentine Red Pepper Sandwiches

#6 White Bean, Ham and Wild Rice Chowder

#7 20-Minute Cheesy Roast Beef and Pepper Sandwiches 

#8 Sloppy Janes 

#9 Grilled Ham and Pimento Cheese Burgers 

#10 Tex-Mex Chicken Salad Sandwiches 

Easy Slow Cooker Loaded Potato Soup {Shortcut Recipe}

 Want to hear a genius idea?  Using diced hashbrowns for potato soup.  Have you ever thought of that before?  This is my new favorite shortcut for potato soup.

My Sister-in-Law sent me this recipe and I made it within a few days.  I knew it would be good thanks to that amazing list of ingredients, yet when I tasted it . . . I was still blown away by how delicious it is.     

I have now made it many times and we even made it for a work party and it was a huge hit.  There were A LOT of recipe requests and everyone was amazed when they saw how easy it is to make.

You really have got to try this easy creamy soup.

You might also like:
My Favorite Twice Baked Potatoes
Hash Brown Taco Casserole
Copycat Olive Garden Chicken and Potato Florentine Soup

Easy Slow Cooker Loaded Potato Soup

From: Kim H.
(Printable Recipe) or (Printable with Picture)

1 (30 oz.) bag frozen diced hash browns

1 (32 oz.) box chicken broth

1 (10.5 oz.) can cream of chicken soup

3 oz. Real bacon bits

1 (8 oz.) pkg. cream cheese

1 c. shredded Cheddar cheese

salt and pepper, to taste

chopped green onions, for garnish

Put hash browns in the slow cooker.  Add the chicken broth, cream of chicken soup and half of the bacon bits.  Cook on low for 6-8 hours, until potatoes are tender.  An hour before serving, cut the cream cheese into small cubes and place in the slow cooker.  Mix a few times throughout the hour before serving (I like to use a silicon whisk to help the cream cheese completely dissolve into the soup).  Season with salt and pepper, to taste.  Garnish with additional bacon bits, shredded Cheddar cheese and chopped green onions and serve.  Serves: 4-5 people.   

Jenn's Notes: I like to use O'Brien hash browns with onions and diced peppers.  I usually use low-sodium chicken broth, 98% fat-free cream of chicken soup and 1/3 less fat cream cheese and it's still fabulous.  My potatoes are usually tender right around 6 hours. 

White Bean, Ham and Wild Rice Chowder

This was a make-up-a-recipe-as-you-go kind of soup that turned out way way GOOD.  

I am a super chunky soup person.  This chowder is just that.  It's thick and creamy with lots of chunks of veggies, beans, ham and rice.   

I used bacon for two reasons.  One, I really wanted to saute my veggies in bacon grease, because bacon grease means FLAVOR.  Plus, garnishing a creamy soup with crispy bacon is always a plus.

This tastes amazing day one and served as leftovers.

It's hearty and delicious, to say the least :)

White Bean, Ham and Wild Rice Chowder

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

6 slices thick bacon, diced
1 1/2 c. chopped celery (about 4 stalks)
1 c. chopped carrots (about 3 carrots)
1/3 c. finely chopped onion
1 tsp. chicken bouillon powder (I use Shirley J)
1 1/2 tsp. lemon pepper
2 tsp. Italian seasoning
1/4 c. all-purpose flour
2 c. water
1 1/2 c. half-and-half (I use fat-free)
1 1/2 c. cubed ham
1 (15 oz.) can Great Northern beans, drained
1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice
   Original Recipe with 23 herbs and seasonings, cooked
     according to package directions

*Wild Rice can be omitted and replaced with another can of Great Northern beans, if desired.

Heat a large dutch-oven over medium heat.  Add the diced bacon and cook until crisp; remove bacon to a paper-towel lined plate and reserve for a garnish.  Remove all but two Tablespoons of bacon grease.  Add the celery, carrots and onion and saute until vegetables are tender; about 10-15 minutes.  Add the chicken bouillon powder, lemon pepper and Italian seasoning and stir together.  Stir in the flour and cook for two minutes.  

Slowly add the water and use a wooden spoon to scrape up the brown bits on the bottom of the pan.  Mixture should be very thick right now.  Stir in the half-and-half, ham, beans and cooked wild rice.  If mixture is still too thick for your liking, stir in more water.  Taste and adjust seasonings, if needed.  You can serve immediately, but I like to cover mine with a lid and simmer for about 45 minutes.  The chowder will stick to the bottom of the pan, so make sure to stir it occasionally.  Serve with crackers or sliced bread and garnish with cooked bacon.  Makes 5-6 servings.  

Jenn's Notes: I used leftover holiday ham that I had in my freezer.  

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