recipe exchange

today I am linking up with The Wiegands, (I love this blog) for a

recipe exchange.

this recipe is one of my new favourites, found in a Kraft magazine

it's super good for a rainy day when you want something warm and tasty.

Enjoy, sweet peas!

**slow cooker chunky chicken chili**

2 cans mixed beans, drained and rinsed

2 cups salsa

1 can tomato sauce (14 oz)

2 Tbsp. chili powder

1 1/2 lbs. boneless skinless chicken thighs (I use breasts) cut into bite sized pieces

1 onion chopped

1 cup frozen corn, thawed, drained (or use 1 can)

1 cup Kraft Tex Mex shredded cheese (or whatever your fave cheese is)

*****

combine first 4 ingredients in slow cooker.

top with chicken, onions and corn (do not stir)

cover with lid.

cook on low 6-8 hrs or high 4-5 hours

stir just before serving

serve topped with cheese

**photo and recipe from kraftrecipes.com

What's in your Chili?

My sister and I were talking about what was for supper the other night and we both agreed we make chili, a lot! It is kind of our standby. Easy, fast, yummy. How can you go wrong? I always make the recipe I grew up with, I love it!

But chili can be made in so many different ways, beef, chicken chili, vegetarian chili! Throw in some sausage or some green pepper, hot peppers.

So what's your recipe? What do you put in your chili?

Here's mine, pretty basic and easy! Thanks to Mom and Dad for feeding this to me growing up.

Ground beef (about a pound)

Half to 3/4 of an onion, chopped

Kidney beans (1 can)

Mushrooms (fresh or 1 can)

Canned diced tomatoes (1-28 oz can)

Chili powder (a couple tablespoons and up depending on how hot you want it!)

Sometimes I add garlic and/or sausage or grated carrots, the kids will never know!

Brown the meat, add onion, add rest of ingredients, simmer for 20 minutes. Top with grated parmesan or cheddar cheese when served. Serve with buns for dipping!