Chicken Taco Chili

So, this stay at home mama decided to get a part time job at a popular bookstore. Mondays are super crazy in our house as it is, with dance, boy scouts, etc, so I needed to up my collection of slow cooker recipes. I found one on skinnytaste.com and tweaked it a bit, mainly to accommodate what I had in the pantry. It smells so delicious cooking, especially after working all day. Hope you enjoy!

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn
2 14.5-oz cans diced tomatoes
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomatoes, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

Pumpkin Soup

I absolutely love anything pumpkin! Pumpkin bread, pumpkin pie, pumpkin lattes, etc. This was one of my first "gourmet" recipes when I started cooking years ago. I hadn't made it in forever, but felt inspired tonight. It was a hit at the dinner table. My daughter especially loved it:). I hope you enjoy!




1 small onion
1 can black beans
2 cans pumpkin
1 can diced tomatoes
1 box beef stock
1 cup cream or milk
1 palmful curry powder
1 tbsp cumin
Salt and pepper

Sauté your chopped onion in olive oil in a soup pot heated to medium high. When onions are translucent, add in drained can of beans, pumpkin, tomatoes and stock, Bring to a boil. Turn to low, and add in cream/milk and spices. Salt and pepper to taste. Simmer until ready to serve. I served it with quesadillas and salsa. Yummo!