Guest Blogger: Chili Pasta Skillet

1 pound ground beef
3/4 cup chopped onion
1 can of kidney beans, rinsed and drained
1 can of diced tomatoes
1 -- 8 ounce can tomato sauce
1 can of corn
1/2 cup dried elbow macaroni
1 -- 4 ounce can diced green chiles, drained
2 to 3 tsp. chili powder
1/2 tsp. garlic salt
A couple squirts of Worcestershire sauce
1/2 cup shredded cheese

In a large skillet, cook meat and onion until meat is brown and onion is tender. Drain fat.

Stir in beans, undrained tomatoes, tomato sauce, corn, uncooked macaroni, green chiles, chili powder, garlic salt, and Worcestershire sauce. Bring to boiling, reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often. Remove skillet from heat; sprinkle mixture with cheese.

*D: My sister-in-law sent this recipe to me. Her son is a picky eater and will always eat this dish! Pin It

Creamy White Chili

1 lb boneless skinless chicken breast, cut into cubes (or 1 14oz can of chicken)
1 med. chopped onion
1 1/2 tsp garlic or garlic powder
1 TBSP vegetable oil
2 (15 1/2 oz) cans Great Northern Beans, rinsed and drained (OR 1 lb dehydrated beans)
1 (14 oz) can chicken broth
1 or 2 (4 oz) cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream or milk

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream or milk.

*D: Can I tell you how much I love this recipe? I LOVE this recipe...and I hate chili! This tastes almost more like a white bean soup rather than chili. I used canned chicken and it was delicious. I also used dehydrated beans instead of cans because they are cheaper and store longer.


If you use dehydrated beans, the recipe calls for 1 lb of dry beans which is about half a bag or about 2 cups..maybe 3. Sort through beans to remove "bad" beans and rocks. Rinse the beans, then place in a bowl or pan and cover with water. Soak the beans at least over night, but it might be best to give yourself an extra day, just in case the beans are stubborn. Continue to add water as necessary. After beans are softened, rinse and they are ready to use.


I found that I needed a little more moisture in my chili, so I ended up adding another can of broth and it turned out great. But don't add it unless you are sure you'll need it.


What I love most about this recipe is everything in it I keep on hand. I just need to make sure, from now on, that I have plenty of Great Northern Beans. It's also extremely easy! It was time consuming and took planning because my beans needed re-hydrated; but it took me a few minutes to throw all the ingredients into a pot and start cooking. Pin It