1 can (10 ounces) red enchilada sauce

1 can (14.5 ounces) petite diced tomatoes with green chilis

1 can (15 ounces) chili beans in mild chili sauce

1 can (15 ounces) black beans drained and rinsed

1 can (15 ounces) corn drained

1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts

2 cups chicken stock or chicken broth

1 package (8 ounces) cream cheese very soft


1/2 teaspoon ground cumin

3/4 teaspoon paprika

1 teaspoon seasoned salt

1/4 teaspoon pepper

1 and 1/2 tablespoons chili powder

Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro


In a large crockpot, add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

Add in the chicken stock and all of the seasonings. Stir well.

Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)

Remove the chicken from the crockpot and shred in another bowl using two forks.

Meanwhile, cube the cream cheese into small cubes and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.

Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!

Image and Recipe from Chelsea's Messy Apron




2 teaspoons olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken (99%)

4 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/2 teaspoon salt, plus more to taste

1 (28-ounce) can diced tomatoes

1 1/4 cups chicken broth

2 (15 oz) cans dark red kidney beans, rinsed and drained

1 (15 oz) can sweet corn, rinsed and drained

For topping: cheese, avocado, tortilla chips, cilantro, sour cream


Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like.

Makes 6 servings, about 1 1/2 cups each.


To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. 

Recipe and Image from Ambitious Kitchen




6 tablespoons unsalted butter

1 pound ground beef

1 medium onion, diced

3 garlic cloves, chopped finely

1/3 cup diced green bell pepper

1 tablespoon cumin

2 tablespoons chili powder

1 teaspoon dry oregano

1 teaspoon seasoned salt

1/4 teaspoon ground clove

1/8 teaspoon ground black pepper

1 (15-ounces) can crushed tomatoes

1/2 cup salsa (medium or mild)

1 (15 ounces) can black beans, drained and rinsed

1 cup corn kernels

1 cup chicken stock

2 tablespoons chopped cilantro

Salt and ground black pepper to taste

For the Brown Butter Cornbread Topping

1 cup fine yellow cornmeal

1 cup all-purpose flour

4 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

2 eggs

6 ounces sour cream (about 3/4 cup)

1/4 cup cultured buttermilk

Optional Toppings for Serving

Sour Cream

Chopped Cilantro


Preheat the oven to 400 degrees Fahrenheit. 

To Make the Brown Butter

In a 12-inch cast iron skillet over medium heat, melt the butter. Continue to cook, swirling the pan occasionally to achieve even cooking. The butter will foam and then it will start to turn golden brown. Your brown butter is perfectly done when it has a nutty aroma and is toast-brown in color.

Transfer the brown butter to a heatproof cup or bowl. Reserve until ready to use,

To Make the Chili

Return the skillet to high heat and add the ground beef. Cook breaking up the meat with a wooden spoon. Cook for about 6 - 8 minutes or until browned.

Add the onions, garlic and green peppers. Cook stirring frequently for about 4 minutes or until the vegetables softened. Add the cumin, chili, oregano, seasoned salt, clove and black pepper. Mix well.

Turn the heat to medium  and stir in the crushed tomatoes and salsa. Simmer for about 5 minutes. Add the beans, corn and chicken stock and simmer on medium low heat, stirring occasionally while you make the topping. Stir in the fresh cilantro if using and season to taste with salt and pepper. Remove from the heat.

To Make the Cornbread Topping

In a large bowl combine the cornmeal, flour, sugar, baking powder, and baking soda.

In a separate bowl combine the eggs, sour cream and buttermilk, Whisk until all combined. Whisk in the brown butter.

Mix the wet ingredients into the dry ingredients until well combined and smooth.

The Rest

Using a large spoon, place dollops of the cornbread batter mixture on top of the beef chili. With a spatula spread the batter into an even layer.

Transfer the skillet into the oven and bake for about 20 minutes or until pale golden brown. You can test for doneness by inserting a skewer into the cornbread. If it comes out clean, is ready!

Remove from the oven and let it cool for 10 minutes. Serve and enjoy!

Recipe and Image from Lemon Blossoms




1 Tbs olive oil

2 medium onions, chopped

2 1/2 Tbs chili powder

1 1/2 tsp paprika (smoked if you have it)

1 1/2 tsp garlic powder

2 tsp dried basil

1/4 tsp chipotle powder

2 Tbs cumin

1/2 tsp oregano

1/4 tsp black pepper

2 Tbs no-salt herb seasoning, any brand or variety

1 1/2 cups broth of choice

2 c chopped bell pepper, any colors

1/4 - 1/2 chopped poblano pepper (use more for intense heat)

2 15 oz. cans no-salt-added diced tomatoes

1 15 oz. can no-salt-added petite diced tomatoes

2 Tbs maple syrup

2 Tbs low sodium tamari or soy sauce

1 tsp salt

1/2 tsp liquid smoke

4 c water

2 Tbs lemon juice

1/3 c uncooked quinoa

3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)

1 1/2 c crushed walnuts

2 c fresh or frozen corn kernels

Toppings like fresh cilantro, avocado or vegan cheese shreds (optional)


Add the oil and onion to a large, lidded cooking pot. Saute the onion over medium heat for about 3 minutes.

Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the broth to deglaze the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices are burning at all.

Stir in the bell and poblano peppers and the rest of the broth. Simmer about 7 minutes.

Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water. Loosely lid the pot and simmer about 30 minutes, stirring occasionally.

Stir in the lemon juice, quinoa, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.

Serve with your favorite toppings.

Recipe and Image from Eat Healthy Eat Happy