Instant Pot White Chicken Chili

 This comes from Six Sisters Stuff.  They have the best recipes!

Ingredients

• 1 Tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
• 1 onion diced
• 1 ½ teaspoons garlic powder
• 30 ounces canned white beans rinsed and drained; Great Northern beans or Canellini beans work great
• 2 cups chicken broth
• 8 ounces canned diced green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• ½ teaspoon ground black pepper
• pinch cayenne pepper
• 1 cup sour cream
• ½ cup whipping cream
• 15 ounces canned corn optional, drained

Instructions

• Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren't fully cooking the chicken, just browning the edges).
• Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
• Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
• When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
• Remove the lid and stir the contents of the pot. Press CANCEL to turn the "KEEP WARM" feature off.
• Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.

Notes

You don’t have to use corn, but it does make this more hearty.

If you want a thicker chili, only add 1 cup of chicken broth instead of 2.

Crunchy Black Bean Taco

Another yummy one from Six Sister's Stuff! 

Ingredients:
1 (15 ounce) can black beans, rinsed
1/2 cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 Tablespoons cilantro, chopped
4 ounces pepper jack cheese, grated
Nonstick cooking spray
8 corn tortillas
1 avocado, sliced
Salsa
Sour cream 

Directions:
In a medium bowl, combine beans, red onion, cumin, paprika and cilantro.  Grate cheese and place in a small bowl.  Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray.  Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Use a spatula to carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla with the spatula so it holds its shape.  Cook each taco for about 3 minutes per side or until golden brown and crispy.  Serve with avocado, salsa, sour cream or any toppings you prefer.

Crunchy black bean tacos

I tried this recipe from my Six Sister Stuff recipe book.  They were yummy and healthy...a plus!  You can find the recipe on their website HERE.



Crunchy Black Bean Taco Recipe:
 (Makes 8 tacos)

Ingredients:
1 (15 ounce) can black beans, rinsed
1/2 cup red onion, minced
1 teaspoon cumin
1 teaspoon paprika
2 Tablespoons cilantro, chopped
4 ounces pepper jack cheese, grated
Nonstick cooking spray
8 corn tortillas
1 avocado, sliced
Salsa
Sour cream

Directions:
1.  In a medium bowl, combine beans, red onion, cumin, paprika and cilantro.  Grate cheese and place in a small bowl.
2.  Heat a large, non-stick skillet over medium-high heat and spray with nonstick cooking spray.
3.  Place one tortilla at a time on the hot skillet and add about 1/4 cup of bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Use a spatula to carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla with the spatula so it holds its shape.  Cook each taco for about 3 minutes per side or until golden brown and crispy.
4.  Serve with avocado, salsa, sour cream or any toppings you prefer.

Hot {and healthy} White Bean Dip

The girls made this for school snack and it was gone in a flash.  I left out the bacon; I never have bacon on hand.  Plus, I used white beans that I had precooked in the crockpot.

Hot White Bean Dip with Bacon
(from Cooking Light)

2 slices bacon  (I don't use bacon and it still  is Great)
4 garlic cloves, minced
1/3 c. chicken broth
1 can 14-ounce white beans, drained
1/4 c. chopped green onions
1 T. fresh lemon juice
1/2 tsp. hot sauce
1/8 tsp. salt
1/8 tsp. paprika
1/8 tsp crushed rosemary

Cook bacon in a small saucepan over medium heat. until crisp.   Remove bacon from pan; set aside.  Add garlic to drippings in pan; cook 1 minute, stirring frequently.  Add broth and beans; bring to a boil.  Reduce heat, and simmer, uncovered, 10 minutes.
Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth.  Spoon taste it and add more salt to taste, as well as hot sauce and lemon juice if desired.  Sprinkle dip with remaining bacon just before serving.
Serve with pita chips.  (We've been serving with those new flat pretzels- yum)

Loaded Quinoa Veggie Burgers

I made these for dinner tonight and loved them!  They are tons better than the frozen ones you buy at the store.  (Thanks Becky for the recipe).

adapted from Whole Living

1/2 cups uncooked quinoa
1carrot, diced
4 green onions
2 garlic cloves
15 oz can black beans, rinsed and drained
1/4 cup Italian seasoned dried breadcrumbs
1 large egg
1 T. ground cumin
3/4 tsp. salt
1/2 tsp. pepper
2 T. oil

In a small pot, bring 3/4 cup water to a boil.  Add quinoa and cover.  Then reduce heat to low.  Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot, green onion, and garlic.  Add beans, cooked quinoa, breadcrumbs, egg, cumin, salt, and pepper; pulse until combined but still slightly chunky.

Form mixture into four patties (I made my patties using 1/2 cup of the mixture and they were large - next time I will use 1/3 cup of mixture).  In a large skillet, heat  oil over medium; cook burgers until browned, about 8 minutes per side.  (I used an electric griddle).

Serves 4-6 depending on size of patty.

Chili Mix

Here is another mix that I received from Luanne.  I haven't tried it yet, but Olivia made up 10 mixes (in baggies) of this today!  I made my mixes for half a recipe.

PAINTED DESERT CHILI MIX IN A JAR

       (This makes a BIG pot of soup. I usually cut it in half)

6 T. dried parsley

4 T. granulated garlic

2 T. taco seasoning

2 t. dried onion flakes

2 T. taco seasoning

2 T. cumin

2 T. paprika

2 T. white cornmeal

2 T. taco seasoning

2 T. chili powder

1 c. small dried white beans

¼ c. small black beans

1 c. small red beans

Layer the ingredients like sand art. Don’t worry about getting the layers even as the effect of the desert sand comes from the rippled appearance of the spices. One tip is to carefully add each seasoning along the edges of the jar , then fill in the middle of the layer. This way, all of the colors show along the edges.

Attach these instructions to the jar:

Pour contents into a 12 quart pot.

Add:

1 medium diced onion

4 cans diced tomatoes

½ cup cider vinegar

½ cup brown sugar

49 ounces tomato juice ( large can)

2 pounds ground beef or turkey, browned.

Fill the remainder of the pot with water. Bring to a boil, let simmer for 2 ½ hours to 3 hours. Add salt and pepper to taste.  Great in a crock pot.

Pork Chalupa

I just love this recipe and so does my family.  It has become a regular in our house.  I have found that I can use many types of pork cuts (chops, ribs, roast, etc) and it turns out fantastic every time.  I found this on allrecipes - here.  I have used this meat/bean mixture for copy cat costa vida salads- it's a nice change to the sweet pork.   I like to soak my beans (2 cups = 1 lb) overnight in water.  This helps soften the beans and remove some of the extra gas. The next day just drain the yucky water before dumping the beans into your crockpot.  Enjoy!

• 1 (4 pound) pork shoulder roast
• 1 pound dried pinto beans
• 3 (4 ounce) cans diced green chile peppers
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoons salt
• 2 tablespoons dried oregano
• 2 tablespoons garlic powder
• 16 flour tortillas or taco shells

Directions

1. Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
2. Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
3. When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

Roasted Red Pepper Hummus

I got this recipe a few years ago from a friend in my ward. It is amazingly delicious. And much better than store-bought hummus!

1 ½ cups cooked or one 15oz can garbanzo beans (chickpeas), drained and rinsed.
¼ cup tahini (sesame paste)
3 tablespoons fresh lemon juice
2 garlic cloves, chopped
½ teaspoon sea salt
3 ½ oz roasted red peppers (from a jar)

Place beans in a food processor or blender and process until smooth. Add the remaining ingredients and process until smooth and well blended. Place in an tightly covered container and refrigerate. Flavors will blend and develop more when refrigerated. Hummus will keep for up to a week. Serve as a dip with whole grain crackers or vegetables, or use as a sandwich filling in pita bread.

Tiff's side note: I love this recipe of Marne's. It is also good without the red peppers, if you want to leave those out. My kids love dipping fresh veggies in this dip.