Click Here to Pin this Taco Rice Bowl recipe!

One thing I’m quickly learning these days is that the more prep I do as far as meals go, the smoother dinnertime is during the week. For instance, when you find yourself with some time to spare over the weekend (or while you are in the kitchen already cooking up something else), go ahead and cook up some brown rice to put in the fridge ready to go for another meal.

I’ve been trying to do that each week and because I did last week, for instance, these Taco Turkey and Black Bean Rice Bowl meals were a breeze to pull together for dinner. Cooking up the brown rice ahead of time freed up some cook time at dinner where I just had to pull together the taco meat and bean mixture while assembling the bowls.

Normally a pound of ground turkey doesn’t go very far for my hungry family of 5. I stretch it a bit by bulking it up with black beans, chopped red pepper and onion as it browns. Four out of 5 of us love black beans so adding them to our taco meat is always a more economical (and healthier) option in my book.

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Click here to pin this Slow Cooker Chicken and Farro Chili recipe.

My obsession with farro continues. I’ve been adding farro to salads for a while now, but the last couple of months I’ve been adding it to soup, and more recently this Slow Cooker Chicken and Farro Chili. Farro is an incredible addition to any soup or chili because of it’s hearty texture. This chili includes chicken but if you wanted to make it vegetarian it would be just as great with extra beans and vegetable broth.

If you are getting hit with the cold weather and snow that I’m seeing everywhere on the news and social media, then you more than likely have soup on the brain right now. There’s nothing better than pulling out your slow cooker to let it do the work all day especially with pantry staples like Bush’s Chili Beans. Our Florida weather isn’t what you would call soup weather right now, but I am a soup girl all year ’round!

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Today’s recipe is one of those that I wasn’t sure about sharing because it’s so easy, but from experience I know you all love those the best. 🙂 It’s my go-to way to make shredded barbecue chicken in the slow cooker – I use this chicken in so many different recipes (not just barbecue chicken sandwiches!). I love making shredded chicken like this because 1) it makes a lot so we get a couple of meals out of it and 2) it is very versatile (it’s seasoned well, but without sauce). You can always freeze what you don’t use as well. With a family a 5 I usually don’t have a problem using it all up, over a couple of meals.

Ideas for this all-purpose Slow Cooker Shredded Barbecue Chicken:

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Roasted vegetables are definitely my go-to when it comes to side dishes at dinnertime. I just love how easy it is to toss some veggies with some seasoning, crank up the oven and let the magic happen without much involvement from my part. You know I am ALL about easy.

I make these roasted carrots all the time. I recently made them to serve with this Slow Cooker Asian Citrus Pork Tenderloin recipe. Since carrots are naturally sweet I don’t need to add too much (pure) maple syrup to them, just enough to give them some more flavor. The chili and smoked paprika gives them a subtle kick of spice, but not in a way that little ones can’t enjoy them. In fact, my little ones LOVE these carrots, which is a big reason I try to make them often.

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Fall and chili just go hand in hand together don’t they? I crave a good chili pretty much all year long, but something about fall just screams chili, especially when the nights start to cool down a bit (it’s finally starting to happen here in FL!). It’s perfect to put together for nights when you have family and friends in your home with fall activities planned like pumpkin carving, watching football (or basketball) and even as a pre-trick-or-treating meal.

Halloween 2012

I’ve made this “red” version of chicken chili a few times in the last few months already, and each time I’ve made (and shared) it with my family it’s received rave reviews. I always think of white based chili recipes when I think of adding chicken to chili, but I decided to go traditionally red this time but keeping things light and lean by adding whole chicken breasts to it while cooking, making it easy to shred up later on. My chili is usually based on the same formula – lean protein, lots of veggies and lots of beans – and of course perfectly seasoned with chili powder, garlic and cumin. Chili fixins’ are also essential in my opinion – I love to have a variety of chopped cilantro, regular or green onion, Greek yogurt (or sour cream), shredded cheddar and some hot sauce for those of us seeking some extra kick.

With our new little guy now here, my mom has been spending a lot of time at our house helping out with the kids and such (lifesaver, so thankful). Her next visit will be this Thursday for Halloween and I’m already planning on fixing up a nice pot of this chili for all of us to have for an easy dinner before we hit the neighborhood for trick-or-treating with the kids. My family didn’t make a lot of chili (ever) growing up so when she tried this Red Chicken and Two-Bean Chili recipe last month when she was here she loved it. I’m excited to make this for her again – I know she’ll enjoy it for sure. Now, if the weather will just stay cool for us this Halloween…

Halloween 2011

Now this guy, this guy makes my heart throb. 😉

Speaking of Halloween…do you dress up? I was never a huge Halloween person as an adult, until I had kids. Now I find myself rummaging through my closet on the day of and putting together whatever crazy get up I can find. My kids think it’s funny – or maybe a little weird actually. Since my husband is the Halloween lover of the two of us, we have a nice collection of interesting wigs and costume accessories and pieces that have accumulated over the 12 years we’ve been together. This year might be a challenge for me…considering most of our stuff is still unorganized or packed up in boxes from our move. I should probably start digging around and thinking of something now… 😉

Dig in and enjoy.

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This Black Bean and Sweet Potato Enchilada Bake recipe is sponsored by Bush’s Beans.

A few years ago, I discovered how well black beans and sweet potatoes go together. There have been plenty of times since that discovery where I have served myself roasted sweet potato halves or rounds topped with leftover black beans on a plate for a simple, yet filling, vegetarian lunch or dinner. There’s such a good sweet and savory balance that comes from the pairing, and it’s fun to experiment with it too. And not to mention, Bush’s black beans and sweet potatoes are pretty much healthy staples in my kitchen so it’s not hard to include them in everyday recipes.

This recipe for Roasted Veggie and Black Bean Burritos are what started it all, though it’s been a while since I’ve made them. They are actually what inspired this enchilada bake. I have been wanting to make the burritos but was looking for something I could prepare ahead of time and easily throw in to the oven at dinner time. I guess I could have probably still done that, but then I wouldn’t have this new recipe to share with you, would I? 😉

Don’t be intimidated by the list of ingredients. Most of it goes into a roasting pan all at once and you can even cook it up ahead of time like I did. Having my go-to enchilada sauce recipe ready to defrost in the freezer is a huge help – if you haven’t tried it yet, please do!

If you’re looking for a good meatless dinner option try this one out!

Enjoy!

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Somehow, I’ve avoided the “winter blues” this year. I know a lot of it has to do with the truly beautiful weather we’ve been getting here in Florida, a blue sky and bright sun never hurt anyone that’s for sure.  I’ve been staying active, getting my workouts in, as well as spending the month of January really getting my house in order…lots of decluttering, deep cleaning and freshening up. I’ve kept myself so busy that I haven’t really had time to settle into that funk that I tend to settle into after the holidays.

I think what I’ve been eating and cooking has also played into it too. Lately I’ve been finding myself cooking up a huge pot of soup or chili on Sunday or Monday, and having it for dinner and lunches throughout the week. When I think of soup or chili, I think of big bowls of comfort, especially during the cooler months. Once it’s cooked up, it can last for days as leftovers and right now, for me, that’s a really good thing.

When I make soup, it’s all about nutrition. I try to pack in as many vegetables, beans and sometimes lean protein as possible. I don’t like to feel gross after eating soup or chili, I like to feel good. This Two-Bean Turkey and Vegetable Chili makes me feel good. It truly hits the spot when you don’t have time to make lunch or you need a dinner that pulls a double duty. I enjoyed this chili as is for days, but my husband and kids loved it over whole wheat macaroni. However it’s eaten, I know you’ll enjoy it.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Bush’s Two-Bean Turkey and Vegetable Chili

• Author: Aggie's Kitchen
• Category: Ground Turkey
• Method: Stove

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Ingredients

• 1 lb lean ground turkey
• 1 medium yellow onion, chopped
• 1 medium red onion, chopped
• 2 carrots, chopped
• 2 bell peppers (any color), chopped
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons chili powder
• 1 teaspoon oregano
• big pinch salt and pepper, to taste
• 2 15 oz cans fire roasted diced tomatoes
• 1 can Bush’s Red Kidney Beans, drained
• 1 can Bush’s Pinto Beans, drained
• 3 cans of water (I use tomato cans to use all the leftover flavor)

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Instructions

1. In a large heavy bottomed soup pot, cook ground turkey and onion until browned. Add carrots, bell peppers and seasonings and cook for 5-8 minutes until veggies are softened. Add tomatoes, beans and water to pot. Bring to a slow boil. Turn down heat and let simmer for 20-25 minutes until chili starts to thicken. Taste for salt and pepper, most likely it will need salt. Adjust to taste.

**Stay tuned for the Bush’s Beans Winter Comfort Foods Virtual Recipe Exchange and Linkup hosted here and on Real Mom Kitchen on February 4th. You’ll have a chance to link up your favorite Winter Comfort Food recipes that include beans for a chance to win a pretty nice giveaway (that may or may not include a big and pretty heavy pot 😉 ). Get your recipes ready!!

(I am in a paid partnership with Bush’s Beans. All opinions are my own)

Linking to:

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I don’t know about you, but chili is definitely one of my many favorite fall foods. I love pumpkin, I love apples, I love all the funky looking squashes – there really are so many fall foods to love aren’t there?

Fall doesn’t officially start for another week, but I have already started craving chili as I’m sure some of you have too. There’s nothing like a pot of chili bubbling on the stovetop on a lazy Saturday or Sunday afternoon, while football is playing in the background. I made this season’s first pot of chili earlier in the week and am looking forward to many more…especially after browsing all of my favorite blogs for new ideas. My stomach is officially growling…

These 35 mouthwatering chili recipes will surely get you in the fall chili making mood:

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Our winner was chosen by number randomly and it was…

Liz (one of the Meal Makeover Moms) Very Veggie Chili

Hope you enjoy your gift basket from Bush’s Beans Liz!  Congrats!  Thanks to everyone for sharing great recipes…check out the comments on this blog post for even more recipes than the ones listed here!

Jenn’s Chili

Fallon’s Turkey Taco Chili (served with spaghetti squash here – yum!)

Shelby’s Cincinnati Chili

Cara’s Turkey Pumpkin Chili

Amy’s Best Chili Ever

Jamie’s Southwest Shredded Chicken Three Bean Chili

Patsy’s Chili

Itzy’s Acorn Squash and Bean Chili

Val’s Eat – the – Bowl Mole Chili

The post Chili Cook Off Roundup…and winner! appeared first on Aggie's Kitchen.

Remember this yummy cornbread that my friends and I enjoyed during our cooking trip in Napa?  Well, I made it at home not long ago to enjoy alongside some White Bean Chile Verde…it turned out delicious.

I made it using my cast iron skillet, this was a first for me.  I loved how crisp the edges turned out, and I loved having them cut into moist wedges.  I served the cornbread with some hot pepper jelly I had in the pantry and it was a delicious combination!

Before I share the cornbread recipe I want to tell you about an exciting giveaway we’re having. Bush’s Beans  has put together a great gift basket for a lucky reader that includes:

• A Sonoma Diet Cookbook signed by Connie Gutterson, RD
• Napa Valley specialty items including: olive oil, candle and chili spices
• Culinary Institute of America items including:  towel, wooden spoon and decorative spoon rest
• Bush’s Beans items including:  Bush’s Beans apron, bean strainer, assorted Bush’s Beans

To be eligible to win this great gift basket all you have to do is share your favorite chili recipe!  It could be yours, your mother’s or come from your favorite magazine, cookbook or website.  To enter the contest, leave a comment including the link to the recipe or type out the recipe to share (with it’s source please).

If it’s your recipe and you have a blog, please leave a comment with a link to your post (it can be an already posted recipe).  As a bonus, I will be posting a round up of blogger chili recipes  (with links) to share with all my readers so please email me a photo and link to your recipe post at aggiedgoodman (at) gmail.com if you want to be included in the roundup.

After you enter your chili recipe into the contest, you have two chances for additional entries!

1.  Become a fan of Aggie’s Kitchen on Facebook.  If you are already a fan, share my page with your foodie friends!  Come back and leave a comment saying you did and that comment will be your additional entry.

2.  Spread the word!  Post about this contest on your blog, Facebook or Twitter and come back and leave a comment saying you did for an additional entry.

Contest ends Saturday, April 3 at midnight, EST.  Winner will be chosen randomly and announced shortly after.

Oh and before I forget…here’s that cornbread recipe!

Black Bean Buttermilk Cornbread

Recipe from Culinary Institute of America

(printable recipe)

1 1/2 cup all purpose flour
1/3 cup granulated sugar
1/2 cup yellow cornmeal
3/4 cup black beans Bush, rinsed
1 tablespoon baking powder
1 teaspoon kosher salt
2 whole eggs, lightly beaten
1 1/4 cup buttermilk
1/2 cup rice oil (I would use veg oil)
4 tablespoons of unsalted butter, melted
salt and pepper

1 Preheat oven to 350.  Lightly grease a 9 inch cast iron pan or oven proof individual serving crocks and heat in the oven until very hot about 20 minutes.  Mix together flour, sugar, cornmeal, baking powder and salt.

2 In a separate bowl, whisk together eggs, buttermilk, oil and melted butter until blended add black beans.  Add the wet ingredients to the dry ingredients, and combine until well mixed.

3 Remove the pan from the oven and pour batter into prepared pan and bake approximately 30 minutes until the surface is golden brown and a tooth pick inserted in the center comes out clean.  Remove from the oven and serve in wedges with spicy red pepper jam and butter.

(PS…to keep things on the up and up, my trip to Napa was paid for by Bush’s Beans, but Bush’s Beans is not paying me to say nice things about them.  Any opinions shared on this blog are my own.  Thanks!)

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