Summer Recipe – #SummerBloggerChallenge

Blogging, Life

I am madly in love with two appliances in my kitchen. One being my food processor (salsa galore!) and the second being my crock pot! (Stew, soup, and pot roasts YES!) Sometimes it feels weird using a crock pot in the middle of summer…since it feels like it’s mad for making fall/winter type recipes. But! We don’t have a grill, so that’s out, and sometimes I just crave a pot roast no matter the time of the year! 
Recently though, I had another craving…chili! It’s not thought of as a summer food (At least I don’t think it really is) but I looked around and found a great recipe from Vittles and Bits and decided that I was going to make the boyfriend and myself some yummy summer-ish chili! 
8 oz can tomato sauce
15 oz kidney beans, drained and rinsed (I used 15.5)
15 oz black beans, drained and rinsed (I used 15.5)
1 cup frozen corn
1 medium onion diced (I used about a half because the boyfriend isn’t super fond of onions)
1 green pepper, diced
1 garlic clove, minced
1 jalapeño, seeds removed, finely diced (I used a SUPER small one, because hot and spicy isn’t for me)
1.5 lbs tomatoes diced (I cut up about 6 stem tomatoes)
3 tablespoons chili powder
1 tablespoon cumin
2 tablespoons oregano
1 teaspoon brown sugar
salt and pepper to taste 
1/4 cup white wine (The cooking kind, not fancy stuff, unless you’re planning to drink it with the chili aka cheap chardonnay works really nice)
1/2 cup water
1 lb boneless and skinless chicken breasts (I cut mine in half)

Combine all ingredients in the bottom of the slow cooker, but set the chicken aside! When everything is combined, place the chicken on top and cover. I set it for 6 hours. 30 minutes before serving, shred the chicken up with 2 forks and mix it all together and let it cook for the another 30 minutes. Here is when you can adjust your seasonings if need be! (I love pepper, I always add more)
I topped mine off with shredded cheese and some chopped cilantro with a nice baguette on the side! Though, I might tweak the recipe next time I try it. It was quiet overpoweringly tomato-y. I think some more spices or beans might have helped, or perhaps seasoning the chicken before adding it to the crock pot! I will have to experiment! Maybe some red pepper flakes might have gone a long way too. 

By Jess

A bookworm since the tender age of whenever I stopped chewing on books and started actually reading them. A cat-mom, graphic designer, and introvert originally from Pittsburgh, but now resides in the humid, hot, state of Texas. Cheers!

  • Kay

    Although I like chili, I have yet to find a recipe for it that both the hubs and I love. So far they've just been okay – I'll have to give this one a go!

  • Can you please be my personal chef? This looks really good!

  • This looks delicious, my husband loves chili so I'll definitely be giving this a try! Good to know about it being too tomato-y.. I'll do some tweaking as well and hopefully it'll taste as yummy as it looks! 🙂


  • Tweaking is my favorite thing about making soups! You can customize them so easily!

  • Hahaha! I'm not that good at cooking!! But thanks!! 😀

  • Chili is easy to tweak and make your own, hopefully you'll like this one!!

  • THANK YOU for this recipe! It looks truly amazing. And I am a big salt/pepper fan as well teehee.

  • Oh, looks good. This week of the Summer Blogger Challenge has been making my stomach growl with hunger with each blog I visit. Thanks for the recipe. 🙂

  • This looks so delicious!

  • Mine too! Everything looks so good!

  • Thanks! I hope you enjoy it if you try it!