We got some wonderful rain last weekend, so maybe that moisture combined with the "cold" will help bring about a bit of colorful Autumn foliage.....maybe.....
Oh, how I wish I could look out my front door and see a view like this......
Seriously, I would be in Autumn-maniac Heaven!!!
But, alas, I live in Central Texas and mesquite and mulberry trees just don't "turn" those beautiful colors. They simply go from green to brown, with maybe a day or two of mustard thrown in for good measure.
At any rate, in anticipation of the cooler weather headed our way, I got the ingredients together and had Eddie "dump" a meal in the crockpot this morning. Chicken Taco Chili......I'm salivating just smelling it waft throughout the house since I arrived back from the office. I found the recipe online and it's definitely "a keeper"! (See the original post at SkinnyTaste.com)
If you want to give it a try, here ya go:
1 onion, chopped
1 16-oz. can black beans
1 16-oz. can kidney beans
1 8-oz. can tomato sauce
10 oz. package frozen corn kernels (I put a little more than this - we like the corn!)
2 14.5-oz. cans diced tomatoes w/chilis (Rotel - we like the spicy stuff)
1 packet taco seasoning (I use reduced sodium variety)
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 (topping)
Combine everything but the chicken and cilantro; stir it all up in the crockpot. Place chicken breasts on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to the crockpot and mix it all in; let simmer for last half hour. Top with fresh cilantro.
Also very tasty topped with a dollop of sour cream, some crushed Tostitos and grated cheese. Friends, this is COMFORT FOOD at its best....and so super simple to make!!! Doesn't it look yummy???
Jane
