National Chili Day. Well, of course, there is a national day for chili and chili lovers. And it is this week. On the 25th, to be exact. I’ve noticed that folks tend to be very particular about their chili. What kind of beans should be added. Or should there even be beans? How spicy is too spicy and should there be meat? These are all important questions and I have also noted that everyone seems to think they have the perfect chili recipe. Nevertheless, I thought I would include one of my favorites.
It is grey and damp outside. Patches of slushy ice and/or snow are scattered everywhere. The drizzle has finally ended but it is the perfect day to be inside. A perfect day for cozy food and, however you like it stirred up, I think many will agree chili is a wonderfully cozy food. That said, I think I will celebrate National Chili Day on Thursday!!
And, just for fun, here is my favorite recipe. It is for Taco Chicken Chili. Yes, chicken. No, I have not forgotten I am a vegetarian but my husband is not. There are so many delicious vegetarian recipes out there that most often we enjoy the same dishes for dinner; however, I do enjoy making him some of his favorite meat and potato dishes. At least once a week, we have two different things for dinner. Truthfully, though, chicken is not his favorite. As a matter of fact, chili is not his first choice…but he loves this recipe! It really is that good.
I have made it with plant-based chicken – or imitation chicken – which I will admit is a bit tricky. There are several different brands on the market but they are hit or miss. It is very easy to overcook which makes it very chewy. I am noting here the original recipe (which is actually a jumble of a couple of different recipes) and you can make substitutions as necessary – if you just happen to enjoy plant-based eating as much as I do!:) I would also love to know your favorite chili recipe. Share a link in the comments! And….Happy National Chili Day!!
Taco Chicken Chili
1 15- oz. can black beans (drained & rinsed) and 1 15-oz. can chili beans (undrained)
1 15.25- oz. can corn (undrained)
1 10 – oz. can Rotel tomatoes (undrained)
1 8 oz. can tomato sauce
1 package ranch dressing mix
1 tsp. cumin, 1 Tbsp. chili powder and 1 tsp. onion powder (or you can use 1 packet taco seasoning)
1 8- oz package light cream cheese
2 chicken breasts
Place chicken at the bottom of the crockpot. Add beans, corn, tomatoes and tomato sauce.
Top with seasonings and ranch dressing mix. Stir together.
Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
About one house before the end of the cooking time, take chicken breasts from the crockpot, shred with two forks and add them back to the chili. Let cook for the remaining 1 hour. Stir together and serve with all your favorite toppings!