Slow Cooker Potato and Corn Soup

We have a "wintery mix" in the forecast. Which means the weatherman pretty much doesn't know if it's going to snow, ice, sleet, rain, or a little of all. Really?

I know weather is unpredictable because Mother Nature likes to change her mind, after all, she is a woman. But with all the technology we have available today, you would think they could figure out if it was going to rain, sleet, ice, or snow.

All I know is, it's cold outside. Not just cold, but bitter cold where it rips through your clothes no matter how many layers you've bundled on. I'm so bundled up, I feel like the little brother in the movie, "A Christmas Story". You know the scene where his mom is getting him dressed for school and his arms stick straight out. That's what I've been feeling like.

That's not really bacon, its my vegan version of bacon. Hopefully, recipe coming soon!

So what's a Cali girl to do when an Arctic Polar front is headed towards the South? That's right, start making a soup to help warm me up from the inside out.

And for some reason, this Potato and Corn Soup was calling my name. Maybe it's because I've been eating a lot of potatoes here lately or maybe it just sounded good. It really does sound good, doesn't it? Whatever the reason, I made it!

As usual, I added my own little twist by using coconut milk instead of half and half or heavy cream. I also used yellow potatoes instead of Russet potatoes because they work better in soups and chowders.

Just look how yummy this soup is!

Talking about chowders, this soup isn’t going to be thick like a chowder and it’s not going to be thin like a bouillon based soup. It’s somewhere in between. The results, a creamy potato and corn soup that not only satisfies your hunger, but warms you up from the inside out.

Just what I've been needing!

Loaded version with shredded cheese, sour cream, & (vegan) bacon.

So whether you're in an area that will be getting rain, sleet, ice, or snow this Monday, this Potato and Corn Soup will be your new best friend to snuggle up with.

Slow Cooker Potato and Corn Soup

Recipe by Julie Murphy @ Sweet and Spicy Monkey

An easy, slow cooker Potato & Corn soup to help warm you up on cold winter days.

Prep time: 30 minutes
Cook time: 8 hours
Total time: 8 hours and 30 minutes
Yield: A whole lotta soup
Ingredients

• 5 yellow potatoes, cut into bite size cubes
• 3-12 ounces frozen sweet corn
• 1 medium sweet yellow onion, diced
• 4 stalks celery, diced
• 6 to 8 garlic cloves, mashed
• 32 ounces vegetable broth
• 32 ounces chicken broth
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 16 ounces full fat coconut milk
• sea salt & pepper to taste

Cooking Directions

1. Add all ingredients into slow cooker EXCEPT coconut milk.
2. Cook on Low setting for 8 to 10 hours or High setting for 6 hours.
3. After potatoes have softened, place half the soup into a bowl and let cool to room temperature. For a blender, let contents cool before blending to prevent your blender from exploding the contents. Follow your blenders instructions for blending hot liquids. If you have an immersion blender, you can puree while soup is hot.
4. Pour pureed soup back into crockpot and continue cooking.
5. About 20 minutes before cooking time is up, stir in coconut milk and continue cooking for remaining 20 minutes.
6. Salt & pepper to taste.
7. Can serve topped with shredded cheese, sour cream or plain Greek yogurt, chopped green onions, and/or bacon.

Inspired by: April at Momma Loves Food.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Slow Cooker Vegan Sweet Potato and Carrot Chili

 

It's that time of year to bring out the crockpot and start cooking something delicious. Especially when temperatures go from a balmy 69 degrees to a frigid 18. Talk about a wakeup call!

So when I heard about the Bush's beans chili cook off, it gave me another reason to dust off my crockpot and make a big batch of chili to help warm me up.

Now I've only been sharing recipes with y'all for two years and I've already shared four different chili recipes. I've made Vegan Chile (my most recent), Crockpot White Chicken Chili (twice, recently updated), Crockpot Pumpkin Turkey Chili, and Crockpot Chicken Chile.

I am by no means a chili connoisseur, but I do love my chili. I think I inherited my love for chili from my daddy. And just like my daddy, I love a hearty chili, not one where it's all soupy with just a few beans.

Look how hearty that chili is that my spoon stands up on its own!

Nope, I want my spoon to literally stand up straight in my chili. And your spoon will stand up straight in this Slow Cooker Vegan Sweet Potato & Carrot Chili.

This chili is hearty with all the flavorings of a meat chili, but without the meat. It's full of Bush's black beans and pinto beans, chunks of sweet potato and carrots, barley, and quinoa, to name just a few of the ingredients.

Just like my vegan chile, I added cocoa powder to this one too. Because I love the rich flavor it brings to chili as it mixes with the other spices.

And if it’s not spicy enough for you, you can also add a little more heat to this chili by adding more chile powder or jalapeños.

My daddy is probably rolling over in his grave because I made a vegan chili (gasp!). He was a big meat lover.

But I'm sure if he was still with us, he would admit this chili is worth another bowl!

Slow Cooker Vegan Sweet Potato and Carrot Chili

Recipe by Julie Murphy

A hearty and flavorful vegan chili with sweet potatoes, carrots, and Bush's beans.

Prep time: 20 minutes
Cook time: 6 to 8 hours
Total time: 8 hours and 20 minutes
Yield: 12 to 14 servings
Ingredients

• 2-32 ounces vegetable broth
• 2 sweet potatoes, washed, peeled, and cut into cubes
• 1 sweet yellow onion, diced
• 5 carrots, washed, peeled, and cut
• 3-15.5 ounce cans Bush's Black beans, drained and rinsed
• 1-15.5 ounce can Bush's pinto beans, drained and rinsed
• 1 green Bell pepper, washed, seeded, and diced
• 1 garlic clove, minced
• 1 cup barley, uncooked
• 1/2 cup quinoa, uncooked
• 1-28 ounce can crushed tomatoes
• 1-14.5 ounce can diced tomatoes
• 1/2 jalapeno, seeded and diced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 2 whole bay leaves
• 1/2 teaspoon chipotle chile pepper powder
• 1 Tablespoon cumin
• 1 Tablespoon chile powder
• 2 teaspoons homemade taco seasoning
• 4 teaspoons unsweetened cocoa powder
• 1 Tablespoon fresh oregano, coarsely chopped
• 1-7 ounce can diced green chilies
• pinch sea salt to taste

Cooking Directions

1. Prepare crockpot (7 quarts or larger) by lightly wiping inside with olive oil. I find this helps prevent food from sticking to the inside, which makes for easier cleanup.
2. Add all ingredients into crockpot, stir together, cover.
3. Cook on Low setting for 6-8 hours. If you're home when making, stir ingredients every few hours.
4. Serve warm with cornbread or tortilla chips.
5. Top with sour cream or plain Greek yogurt, shredded cheese, diced onions, jalapenos, avocado, or tomatoes.

*Helpful Hints*

 

- This recipe is for a 7 quart or larger crockpot. If you want to make a small batch, just half the ingredients.

 

 

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Slow Cooker Turkey Fajita Soup

As the holidays wind down, so does the year 2015.

Many people like to take this time to reflect on this last year and see if they can make any changes to improve themselves in the upcoming new year. While others look back at the lessons learned and how to prevent something like that again.

S-C-R-E-E-C-H ............HALT.

Not me.

I'm kicking this year to the curb and getting ready to soar higher into the new year with a new pair of wings. You can't change the past and last I looked, the world isn't stopping.

You have to step off that curb and adapt and overcome because only the strong survive and I'm not going to get trampled.

I can start this post by looking back on my recipes from 2015 like everyone else, but I'm forging a different path and I'm moving forward because you can easily look at my top four recipes located in the right hand side bar of this page. ----------------------------->

So today, on the last day of 2015, I’m sharing a new recipe with y'all, so we can end this year with a bang!

Well, not really a bang, but something with a little spice to help warm you up during these cooler months, Slow Cooker Turkey Fajita Soup.

It's full of good for you stuff like beans, corn, tomatoes, and peppers. Not to mention, you can toss everything in before you go to work and have a warm, delicious meal when you get back home.

Now that's my kind of meal!

Serve with chips and salsa and top with cheddar cheese, sour cream, diced avocados, jalapenos, or tomatoes. And if you're feeling really motivated, whip up some cornbread to serve on the side.

This slow cooker Turkey Fajita Soup will warm you up from the inside out and what better way to start a new year than that!

How do you look back on the old year? Do you like to reflect on things or move forward?
What New Year’s resolutions do you have for 2016? Do you have any?

Slow Cooker Turkey Fajita Soup

Recipe by Julie Murphy

An easy and delicious one-pot meal that's perfect for the cold winter nights.

Prep time: 10 minutes
Cook time: 4 to 6 hours
Total time: 5 to 7 hours
Yield: 4 to 6
Ingredients

• 1 lb. turkey meat, boneless, skinless breast or strips
• 1 Family Size can (22.6 ounces) condensed cream of chicken soup
• 1 cup fresh salsa
• 12 ounces (1 package) frozen corn
• 1-15 ounce can black beans, drained and rinsed
• 1-16 ounce can red kidney beans, drained and rinsed
• 2 cups vegetable or chicken broth
• 1-14.5 ounce can diced organic tomatoes
• 1-7 ounce can diced green chiles
• 1 green pepper, seeded and diced
• 1/2 jalapeno, seeded and diced
• 1 Tablespoon fresh cilantro, chopped
• 1/4 teaspoon oregano
• 1 teaspoon ground cumin
• 1 cup cheddar cheese, shredded (for topping)
• Salt & Pepper, to taste
• 1 Tablespoon olive oil

Cooking Directions

1. Add 1 Tablespoon olive oil into slow cooker and using a paper towel, wipe inside of slow cooker, bottom and sides.
2. Place turkey on bottom of slow cooker. Add remaining ingredients. Stir together.
3. Cover and cook on Low setting for 4 to 6 hours.
4. Remove turkey meat and shred using 2 forks. Add back into slow cooker, mixing together.
5. Continue cooking on Low setting for another 30 to 45 minutes, covered.
6. Serve in individual bowls topped with sour cream, cheddar cheese, diced avocado, salsa, diced jalapenos, and tortilla chips or cornbread.

Inspired by ~ Alyssa at The Recipe Critic.

 

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Vegan Chile

I know, I know, it's about time I made a vegetarian chile. After all, I've made Chicken Chile, Pumpkin Turkey Chile, White Chicken Chile, so it was only a matter of time that I make a vegan chile.

Especially since I rarely eat meat anymore. I still eat chicken and sometimes I have seafood but I don't eat beef or pork. I've been beef and pork clean for three years now.

It's a choice for me not to eat beef or pork. I don't try to push my ways on anybody, which is why I always let you know when beef can also be substituted instead of chicken in recipes.

Yes, there are times I've thrown around the idea of going completely vegan, entirely meat-free, but then I remember how much I love chicken wings and turkey. How can I give up wings during football season or Thanksgiving turkey?

Instead I only eat meat about once a month now. My last time was when I made my Engagement Chicken.

Which brings me back to this vegan chile. It's so hearty and full of flavor, you'll never miss the meat. This chile is so thick, you can stand a spoon up in it!

I use four different types of beans: black, red kidney, pinto, and small red beans, along with quinoa and barley to give this chile its heartiness.

For flavor, I used a different seasoning I've never used in chile before, cocoa powder. Yes, cocoa, as in chocolate!

Now don't be shaking your head until you try it because cocoa in chile really is a game changer. The cocoa powder gives this chile its deep, rich flavor.

But don't take my word for it, you have to try it yourself and let me know what you think. I'm pretty sure cocoa powder in chile is going to become a must for you from now on. I know it will be for me!

Vegan Chile

Recipe by Julie Murphy

A vegan chile so hearty & full of flavor you'll never miss the meat.

Prep time: 15 minutes
Cook time: max 10 hours
Total time: 10 hours and 15 minutes (maximum time)
Yield: A whole lotta chile
Ingredients

• 1 cup dried red kidney beans
• 1 cup dried black beans
• 1 cup dried pinto beans
• 1 cup dried small red beans
• 2-32 ounces vegetable broth
• 1/2 yellow onion, diced
• 1/2 red onion, diced
• 1 garlic clove, minced
• 1/2 jalapeno, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 carrots, peeled and sliced
• 1/2 cup quinoa, uncooked
• 1/2 cup barley, uncooked
• 1-28 ounce can crushed tomatoes
• 1-14.5 ounce can diced tomatoes
• 1-7 ounce can diced green chilies
• 1 Tablespoon cumin
• 1 Tablespoon chili powder
• 1/2 teaspoon chipotle chile powder
• 1 teaspoon fresh oregano, diced
• 2 teaspoons homemade taco seasoning
• 1/2 teaspoon ground coriander
• 3 teaspoons unsweetened cocoa powder
• 1-2 whole bay leaves
• Sea salt & ground black pepper to taste

Cooking Directions

1. Prepare dried beans the night before by placing them into a large bowl, adding water approximately 1 to 2 inches above beans. If you have it available, add in 1 Tablespoon apple cider vinegar. Cover and let soak overnight. Doing this helps to remove some of the sugars in dried beans that cause flatulence.
2. After soaking beans overnight, pour beans into a colander and rinse well with water. Sifting and removing any rocks.
3. Prepare crockpot by lightly wiping sides and bottom with olive oil. I find this helps prevent food sticking to inside of crockpot, making for easier cleanup.
4. Pour beans into a large crockpot.
5. Add remaining ingredients, stir together and place cover on top. Place on High setting for 6 to 7 hours or Low setting for 8 to 10 hours. If you're home while cooking chile, stir every few hours.
6. Beans will be soft when chile is ready.
7. Serve warm with cornbread or tortilla chips.
8. Top with sour cream or plain Greek yogurt, shredded cheese, diced onions or jalapenos, diced tomatoes or avocados.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Savoring Saturdays

Ribollita ~ Tuscan Soup

I know, it’s spring, but the chill of winter is still lurking around, along with all this rain. And what better time to take advantage of all the fresh vegetables in the store right now than with this delicious Tuscan inspired Ribollita soup, also known as cabbage and white bean winter soup.

It's chocked full of good things like cabbage, kale, leeks, potatoes, carrots, turnips, onion, rosemary, thyme, and cannellini beans. It's a meal in itself!

Of course, I suggest serving some garlic cheese bread with it to help bring out the flavors of this soup, but that idea is totally up to you.

The best part about this soup? You can put all the veggies in your crockpot and let them cook all day to come home and find a delicious hot meal waiting for you!

I just love crockpot dishes! ❤
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Ribollita ~ Tuscan Soup

Recipe by Julie Murphy

Cold weather cabbage and white bean soup adapted from Mario Batali.

Cook time: 8 hours

Yield: a whole lotta soup

Ingredients

• 1.5 lbs. Baby Dutch yellow potatoes
• 1.5 lbs. carrots - washed, rinsed, peeled, and diced into 1-2 inch pieces
• 1 head cabbage - rinsed and quartered
• 1 small bushel kale - rinsed and coarsely chopped
• 2 Leeks - only the white and light green parts, rinsed and sliced thinly
• 3 turnips - washed and rinsed, cut into quarters
• 3 garlic cloves - sliced thin
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 - 15.5 ounce cans Cannellini beans, drained and rinsed
• 6-8 cups vegetable broth
• 1/2 teaspoon Dalmatian sage
• Salt & Pepper to taste
• 1/2 to 3/4 cup Freshly grated parmesan cheese
• 1 loaf French or Sourdough bread
• 1 sweet onion, diced
• 2 Tablespoons olive oil

Cooking Directions

1. Prepare crockpot by generously wiping inside, bottom and sides, with olive oil.
2. Add potatoes, carrots, kale, cabbage, leeks, broth, and bay leaf into prepared crockpot and cover. If you don't have enough room for all listed ingredients, set cabbage quarters aside until other ingredients cook down, approximately 4 hours. Then add cabbage. Crockpot will be full.
3. Cook on High setting for 4 hours.
4. After 4 hours, place 1/2 cup warm broth (NOT hot), garlic, onion, rosemary leaves, and thyme leaves into a blender. Puree all ingredients together. If needed, add a little more broth or water to keep it liquefied. Pour into crockpot.
5. Pour in prepared Cannellini beans. If needed, add in more broth.
6. Add Dalmatian sage.
7. Add salt and pepper to taste. Mix all ingredients together. Place lid back on crockpot.
8. Cook for another 3-4 hours on High setting. Vegetables should be tender before serving.
9. Ladle soup into bowls and grate fresh parmesan over the top.
10. Serve with toasted French or Sourdough bread.


All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

 

Shared with: Tickle My Tastebuds Link Party #48, Savoring Saturdays, Munching Mondays #88, Busy Monday 162

Crockpot White Chicken Chili

In honor of Throwback Thursday, I thought I would repost one of my favorite recipes that I made when I first started blogging, my Crockpot White Bean and Chicken Chili.

I first posted this recipe after just starting Sweet and Spicy Monkey, and I was using my mobile phone camera, which at that time was a Blackberry Curve. I know, it seems like eons ago doesn't it...Blackberry. Do they even make phones anymore?

When I made this recipe again last week, I decided to snap a few shots before chowing down so you can see just how delicious this chili really is, since the Blackberry didn't do this recipe any justice.

And since I was revamping, I figured why not rename it too, shortening the name from Crockpot White Bean and Chicken Chili to Crockpot White Chicken Chili. A new and improved recipe. Ok, not really improved, but the photos have been improved, at least I think so {smile}.

So without any further rambles from me, here's my Throwback Thursday recipe for Crockpot White Chicken Chili aka Crockpot White Bean and Chicken Chili.

A new name and new photos for a delicious chili anytime that's also easy to make and perfect for this chilly weather.

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Crockpot White Chicken Chili

Serves 6

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Ingredients

1 lb. skinless, boneless chicken breasts

3 - 15.5 ounce cans Cannellini beans, rinsed and drained (or white beans)

8 ounces shredded Pepper Jack cheese or Monterey cheese (approximately 1 and ¾ cup)

1 – 7 ounce can diced green chilies

2 – 32 ounce boxes Chicken broth (can use low-sodium)

2 – cups coarsely crushed tortilla chips

Tortilla chips

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Directions

Bring out crockpot or slow cooker and spray inside with olive oil. Wipe out excess oil with paper towel. This helps the chili from sticking to the sides, even though there will be some sticking.

Pour in one box of chicken broth and turn crockpot to Low setting.

Place unthawed chicken breast in crockpot.

Add ½ of the 7-ounce can of chilies, placing other ½ of chilies aside until one hour before dinnertime.

Let cook on Low temperature for about 5-6 hours. Enjoy your day at work or go run some errands as you’re good for the rest of the day until you return.

*If you forgot to take the chicken out of the freezer and chicken is still frozen when you start making this and you’ll be home or able to return in 2 hours, you can place the frozen chicken in the crockpot and put the setting on High temperature for 2 hours. Then return and turn the setting back to Low. Then you’re good until about 1 hour before dinner. *

You can either add the beans in the chili in the morning with chicken breasts and broth or about one hour before serving dinner, since they are already cooked, whichever you find easiest. I prefer mine to cook all day.

About 1 hour before dinnertime, remove chicken breasts and place onto a plate. Shredding meat with two forks as meat will be hot to the touch. Add shredded chicken back into broth.

Add other ½ of chilies.

Grate pepper jack cheese and stir in with shredded chicken, chilies, and broth.

Coarsely crush 2 cups of the tortilla chips. I find it easy to place tortilla chips in large mixing bowl and crush with bottom of a cup until I have 2 cups. Add crushed chips into crockpot, stirring throughout.

Turn crockpot temperature back to High setting and let cook for remaining hour.

5 minutes before serving dinner, preheat oven to 405F degrees.

Take remaining tortilla chips and place on an ungreased cookie sheet or a parchment paper lined cookie sheet, sprinkle with grated pepper jack cheese.

Place in oven until cheese is melted, approximately 5 minutes, give or take.

Remove from oven and serve with chili. Enjoy!

*Helpful tips*

- You can prep remaining ingredients (grated cheese, crushed chips) the night beforehand or in the morning if you will be away all day, to help make it easier for you when you return back home.

- I add ½ of the chilies in the beginning with chicken to help get their flavor. And since cooking all day will lessen some of their flavor, I add remaining chilies during the last cooking hour. You can add all in beginning or all during the last hour if you choose.

-  If you find chili too thick after adding crushed chips, you can add more broth. Chili will thicken up as it cooks. If too watery, add more crushed chips.

Cover and refrigerate any leftovers. Can be stored in refrigerator for up to 1 week.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Munching Mondays #82, Totally Terrific Tuesday Link Party #25

Moroccan Stew

I love trying new recipes from different cultures. I say new because they're new to me. I didn't make this stew exactly how it was written the first time I made it, as I like to add my own creative touch to it by adding or deleting ingredients.

It’s very seldom that I make a recipe exactly how it was written and I usually don’t write down what I add the first time I make it as I toss in a little bit of this and a little bit of that until I get the results I’m looking for. So the next time I make it, it changes, often times for the better.

That’s what happened the first time I made this stew last year and again this year by adding different spices that I thought would make this stew even more delicious. Lucky for you, I wrote down what I added this year so now I can share with you!

Whenever I hear of stew, it always reminds me of the classic beef stew that my mom would make with beef, potatoes, carrots, and onions. In this Moroccan version, the flavors are like something you've never had before in a stew, an intriguingly exotic flavor that is simply delicious. 

And to make this an authentic Moroccan meal, I also made Kohbz bread, a Moroccan bread. This bread was easy peasy, especially with a KitchenAid mixer. No more kneading dough for hours as it’s done kneading the dough in minutes. I really do love my KitchenAid mixer {smile}.



Kohbz bread before baking

The bread was surprisingly light in texture, not too heavy like some breads can be, and had a deliciously crisp crust, which I love. The only problem I had with making this bread happened when I placed the prepared cookie sheet with bread dough on it in the oven to be cooked.

It seems the olive oil and cornmeal mix that I used to prepare the pan with, became very hot in the oven and smoked up, not only my oven, but my entire house. 

After re-reading the original recipe again, I found my mistake as I was supposed to oil the center of the cookie sheets OR dust them with cornmeal mix. I think I will try preparing my cookie sheets with just one or the other next time. See, I do make mistakes in the kitchen {smile}.



Kohbz Bread - despite smoking up my oven and house, it turned out beautifully

Other than that, the bread made a delicious pairing with this Moroccan stew.

An exotic taste from the classic beef stew your mom used to make, to help warm you up on a cold winter’s day.

Moroccan Stew

Ingredients

1 lb. white great northern beans, rinsed, soaked overnight, and drained

¼ cup olive oil

3 cups vegetable broth

3 cups turkey stock

3 and ½ tomatoes, diced

1 small sweet onion, diced

4 cloves garlic, minced

4 Tablespoons fresh parsley, coarsely chopped

4 Tablespoons fresh cilantro, coarsely chopped

2 teaspoons paprika

2 teaspoons cumin

1 and ½ teaspoons ground ginger

½ teaspoon cayenne pepper

½ teaspoon sea salt

¼ teaspoon cinnamon

1/8 teaspoon turmeric

1/8 teaspoon yellow curry powder

Salt & pepper to taste, if needed

Directions

Put all ingredients into a large crockpot, cover, and cook on Low setting for 7 to 8 hours.

Best served with Moroccan Kohbz bread.

To make Kohbz bread for this meal, visit Christine Benlafquih’s site for the recipe.

*Helpful Hints*

- You can also use chicken, beef, or vegetable stock.

- I usually add 1-2 Tablespoons of apple cider vinegar to the water when I soak my beans overnight.

Inspired by ~ Moroccan Stewed White Beans Recipe by Christine Benlafquih

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Simple Supper Tuesday #94, My 2 Favorite Things on Thursday! Link Party #1, Savoring Saturdays , Wine'd Down Wednesday 69, On Display Thursday #26, Sweet and Savoury Sunday #96

Your Favorite Recipes of 2014

As 2014 comes to a close, what better way to spend some of these last days, than looking back at some of your favorite recipes here at Sweet and Spicy Monkey. I say “Your” favorite because if it was up to me, they would all be listed. I might be just a little bias {smile}.

Beginning with January, here are some of your favorite recipes from 2014…

Sweet and Spicy Monkey Bread. What better way to remember January 2014 than with a sweet treat that just so happens to have my blog name it, “Sweet and Spicy Monkey” Bread!

February had your chocolate cravings satisfied, at least for a little while, with my version of The Ultimate Chocolate Lover’s Breakfast. I can’t say I blame ya, after all, who can resist all this chocolatey yumminess of chocolate pancakes with chocolate syrup drizzled all over.

March was a month of indecision as there was a tie between two of March’s recipes. It seems y’all couldn’t decide between something sweet, with Orange Creamsicle Cookies

or something crunchy like my Homemade Tortilla Chips. So they both win for March!

April’s winner, hands down, was my recipe for Gluten Free Lemon Crepes with Lemon Cream Cheese Filling. What a delicious way to welcome Spring!

And you let me know that y’all love your lemon treats by making my Lemon Coconut Refrigerator Cake your favorite for May.

Ah, June ~ summertime chilling with sun, sandy beaches, and palm trees. And what better way to enjoy those long summer days than eating my Homemade Coconut Ice Cream. Not only is this ice cream gluten free, but it’s also dairy free and no churn needed.

Your tropical taste buds were just getting warmed up (or should I say cooled down) in June with my Homemade Coconut ice cream because I woke all of your island taste buds up this summer with my Coconut Pound Cake.

A triple threat dose of coconut to whisk you away to your tropical island paradise. My most popular recipe by far since starting Sweet and Spicy Monkey. It also got Thor's stamp of approval!

August had you craving chocolate once again (it has been awhile, since February to be exact) with my recipe for Gluten Free Chocolate Chai Latte pound Cake.

September showed me you needed something to munch on while watching all those football games. What better way to enjoy the games than with my Tangy Peach Mustard Wings that simmer in the crockpot while you watch the game and into the oven they go to get all crispy before the next game starts.
 

You were still craving munchies for the games in October when y’all reached for my Sweet & Salty Snack Mix made with Annie’s Homegrown cheddar bunnies. The games are so much better when you’re munching on cheddar bunnies!

I could tell y’all were looking for something to help keep you warm with a taste of the season with my Crockpot Pumpkin Turkey Chili. What better way to warm up on a cool Fall night than with a big bowl of chili!

December’s favorite is my Peppermint Meringue Cookies. Puffy clouds of white fluff with a kiss of peppermint, sprinkled with silver and gold, perfect for all your Holiday parties. What a delicious way to end the year 2014!

I want to take this time to say thank you to all who stop by my little corner of this World Wide Web to read, comment, pin, tweet, or just hang out and see what I've been up to. Because without all of you, there would be no me. So Thank you, Thank you, Thank you!!

And if you enjoy what you see here, please leave me a comment as I love to hear from y'all, even if it's just to say Hello.

Wishing y'all the best eats in the upcoming New Year of 2015!

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Shared with: MunchingMondays #71, Wine'd Down Wednesday 67, The Wednesday Roundup #56, Crafty and Delicious Party, Freedom Fridays with All My Bloggy Friends #61, Foodie Friends Friday Linky Party #128, City of Links #52, Sweet and Savoury Sundays #94, Tasty Tuesday Recipe Link Up, Skip the Housework Link Party #50, Inspire Us Thursday Link Party #80, Snickerdoodle Sunday #63

Crockpot Pumpkin Turkey Chili

Winter will be rearing its frigid little head this week as temperatures will be dropping. It's going to be below freezing here in Georgia this weekend....Brrrrr! In case you weren't aware, that's flippin' cold for the South!

With that in mind, you have to not only bundle up on the outside by layering your clothes but also warm up from the inside out. And the best way to do that is with a delicious hot meal.

And I've got the perfect recipe to help keep you warm and toasty through this arctic chill, my Crockpot Pumpkin Turkey Chili. Which also happens to pair up deliciously with my Pumpkin Sage Cornbread from earlier in the week.

Not only is this a warm and hearty meal, but as my dad used to say, one that will stick to your ribs. For those of you that have never heard the term, stick to your ribs, it doesn't mean it's going to make you fat because this is really a healthy recipe, it means it will help stave off hunger because cornbread makes you feel full longer.

As long as you're all covered up on the outside, I've got you covered on the inside. So go out and enjoy your weekend and do some Christmas shopping, go to that football game, or whatever you planned on doing before Mother Nature said, "I don't think so, Scooter".

Because....well, you worked hard all week and you deserve it! Of course you might want to make sure you don't leave the house without first putting on your long johns, wool socks, and Uggs {smile}.

Crockpot Pumpkin Turkey Chili

Ingredients

1-2 Tablespoons olive oil

1 lb. ground turkey

1 – 32 ounce box Chicken broth (can also use vegetable)

1 sweet onion, chopped

4 garlic cloves, minced

1 jalapeno, seeded and diced

1 yellow bell pepper, seeded and diced

1 – 7 ounce can diced green chilies

3 – 15.5 ounce cans cannellini beans, drained and rinsed

1 - 15 ounce can pumpkin puree

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

2 whole bay leaves

¼ teaspoon cinnamon

¼ teaspoon paprika

¼ teaspoon sea salt

¼ teaspoon ground black pepper

Dash of rubbed Dalmatian sage

Directions

Add olive oil to medium skillet and heat.

Add in ½ of chopped onion, ½ of diced yellow bell pepper, and jalapeno. Sauté for 1 minute, after 1 minute add in minced garlic and brown for about 30 seconds or until lightly browned.

Add in ground turkey and cook until meat is browned. Remove from heat.

Combine all ingredients, including rest of chopped onion and diced bell pepper, into your crockpot.

Place on LOW setting and cook for 8 hours. Or you can place on HIGH setting and cook for 4-5 hours.

If needed, add more seasoning to taste and serve with my Pumpkin Sage Cornbread for a delicious Fall meal.

Inspired by ~ Gina's Crock Pot Turkey White Bean Pumpkin Chili from Skinnytaste.com

*Helpful Hints*

- I used canned pumpkin puree for this recipe.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Tickle My Tastebuds #27, Munching Mondays #65