Happy Chili Halloween

Low-Carb Chili Topped With Fat-Free Greek Yogurt

Sunday was a hang out around the house and watch football kind of day, which means it was also a perfect day for chili. The husband wanted something a little spicy; I needed something that wasn't loaded with carbs. We compromised with a low-carb chili recipe I came up with using whatever I could find in the fridge and pantry. The recipe didn't require a lot of ingredients, but it fit the bill. And best of all? We had leftovers we could enjoy tonight while waiting for trick-or-treaters. So far, we've seen one hippie.

Venison Eaters Gather Here

Homemade Venison Burgers on Whole Wheat Ciabatta

How many days does it take two adults to eat 2 lbs. of venison? Well, we're on day four, and I think we still have about a quarter of a pound to go. We started with venison burgers Friday night. And, I know, it's Monday. This household is supposed to be meatless today, but we just couldn't do it. How could we not eat meat when we have venison in the house?! (Sorry, vegetarians. It's good stuff.) 

Venison Chili

Venison Chili

I've always been a lover of comfort foods. Casseroles, potpies, chicken 'n dumplings, stews, chowders, cheesy macaroni and cheese, you name it. I'm sure I love it. But, for the life of me, I cannot remember eating chili when I was growing up - and the same goes for the husband. So it's a little strange that he and I have recently morphed into these people who eat chili - all sorts of chili - all the time. 

We've tried white chili, black bean chili, turkey chili and vegetarian chili, to name a few. So using the leftover ground venison from the husband's birthday venison burger birthday dinner to make venison chili just seemed natural. 

Hot Slow-Cooker White Chicken Chili

Slow-Cooker White Chicken Chili

The husband and I went out on a date last night. Sure, we have fun nights at home and sometimes go out to dinner within a 10-mile radius of our home. But last night we went out to see my boyfriend and the man who sings our wedding song. And let me just tell you WOW. We had such a great night of live music. But before we could leave the house for the concert, I needed to put a quick dinner on the table. In my never-ending quest to reproduce the white chicken chili we've come to know and love from one of our favorite local restaurants, I told the husband I thought I'd make chicken chili in the slow cooker. We've had our share of slow-cooker meals burn while we were at work, so the husband was a bit hesitant at using the slow cooker. But I assured him I had it all figure out and we wouldn't come home to burned food - again.

I found a recipe in one of my Better Homes & Gardens cookbooks and pawed through the pantry to see what we had in stock. We had a little chicken thawed, two cans of white beans, veggies, jalapenos and a can of chicken stock, so I figured we could make it happen. I cooked the chicken the night before in our convection oven - a perfect invention for a home of two - and threw the rest of the meal in the slow cooker the next morning. Everything filled the slow cooker perfectly. I had no worries that the meal would burn during the day. But   I did worry a little about how it'd taste: Our can of jalapenos had carrots in it. What was that all about? I crossed my fingers, kissed the husband and doggies goodbye and went to work.


When I got home the house smelled amazing. I was so excited about dinner. The husband sat down to his bowl first and immediately let me know how salty it was. For the record, I'm blaming the overwhelming taste of salt on the seasoning packet. I think next time I'll try to replicate the seasoning packet with my own seasonings and skip any sodium that may be in the McCormick's package. Once we got past the initial saltiness, though, everything was fine. It was actually quite good - but hot! I thought it was so hot I had to top mine with light sour cream last night and nonfat plain yogurt today. Yes, I'm a bigger wimp when it comes to heat than the husband, but still. It must have been the entire can of japalenos (and carrots) the husband threw into the slow cooker when I wasn't paying attention. I had wondered if we should drain the can, but he beat me to it, throwing the entire can in without question. 


Despite the chili's heat and initial sodium shock, it was a good meal. Dinner was ready and waiting the minute I walked in the door. How can you complain about that? And the meal made about seven servings, which meant we had plenty for lunch today. All in all, this meal was a win for everyone. Usually the husband will have a suggestion as to how to improve the dish the next time, but he told me this one was a keeper. 

White Chicken Chili Topped With Nonfat Plain Yogurt

Slow-Cooker White Chicken Chili

Inspired by BHG

5 ounces boneless skinless chicken breasts, cooked and diced
salt, sprinkled on chicken to taste
ground pepper, sprinkled on chicken to taste
1 medium green bell pepper, chopped
1 cup onion, chopped
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 (15 1/2 ounce) can great northern beans, UNDRAINED
1 (7 ounce) can diced jalapenos (for some reason, our can had carrots in it!)
2 teaspoons cumin
1/2 teaspoon red pepper flakes, to taste
1/4 teaspoon salt
1 (1 1/4 ounce) envelope Mccormick white chicken chili seasoning mix
2 cups 99% fat-free chicken broth (reduced sodium, preferred)
1 cup water

Sprinkle the chicken with salt and pepper; cook at 350 degrees F for about 20 minutes or until no longer pink. (This can be done the night before and kept covered in the refrigerator.).

Cut the chicken and veggies and throw them into the slow cooker. Add in the beans - two cans rinsed and drained and one can UNDRAINED. Add the jalapenos and seasonings; stir to combine. Add the chicken broth and water.

Cook on low for 8-10 hours.

Makes 7 servings

Amount per serving: Approximately 216 calories, 1.7 g fat, 35 g carbs, 11 g fiber, 16.5 g protein