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 (6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

Cut each chicken breast into 2-3 pieces after removing the fat only if I'm cooking this on high (cooks faster/more evenly in my crockpot).

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 (it should be very softened -- melt in microwave) 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.

Recipe and Image 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 or crushed 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. This is an awesome tailgating or football party recipe!

Recipe and Image from Ambitious Kitchen




For Chili Pot Pies:

4 cups of your favorite Chili

Cornbread Crust:

1/2 cup all purpose flour

2 tablespoons sugar

1/2 cup cornmeal fine ground

1/4 cup wheat germ

1/2 teaspoon salt

1/2 teaspoon baking soda

2/3 cup buttermilk

1/4 cup vegetable oil

1 large egg


shredded cheese

yogurt/sour cream


Pre-heat oven to 375°F.

Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.

In a medium bowl, mix together all of the dry cornbread crust ingredients.

In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.

Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.

Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.

Serve immediately

Recipe and Image from Sweet Peas and Saffron




4 cups vegetable broth

2 cups canned crushed tomatoes

2 cups onion diced

2-4 cloves garlic minced

1 green bell pepper diced

1 red bell pepper diced

1 cup corn (frozen or canned)

15 oz can spicy chili beans in sauce

1 cup canned black beans (drained and rinsed)

3 TBSP chili powder

2 TBSP cumin

1 tsp dried oregano

1/2 tsp smoked paprika plus extra to taste

salt and pepper to taste (I used 1/2 tsp)

1/2 cup dry quinoa

1/2 cup dried red lentils


chopped red onion

fresh pico de gallo or salsa

sliced avocado

fresh cilantro

chopped green onion

jalapeños or bell peppers

sour cream or greek yogurt skip if vegan

shredded cheddar cheese skip if vegan

corn chips


First chop your veggies and measure out the ingredients.

Add veggie broth and crushed tomatoes followed by lentils, quinoa, chili beans (pinto beans in chili sauce), black beans, onion, garlic, peppers, corn, and dried spices. Keep the ingredients layered and don't stir for best results.

Set Instant Pot (I use a 6 QT) HIGH pressure for 5 minutes and allow to come to pressure.

Quick release (aka manually release) the pressure and wait for the pin to drop and the pot to depressurize before opening.

Lastly, feel free to adjust seasoning (spices and salt) to taste, adding more of what you prefer to get your ideal flavor punch.

Add all your favorite toppings and enjoy! This chili is great the day of, and even better as leftovers too. Chili is magic like that and great for meal prep for the week! You can even freeze some for later.

See more notes at Peas and Crayons.

Recipe and Image from Peas and Crayons