Taco Chili

1 lb ground beef, browned and drained
1 can kidney beans, drained
1 can corn, drained
1 can stewed, diced tomatoes with green chiles (keep the juice)
1 medium onion diced (or 3-4 Tbs dried onion flakes)
1 packet taco seasoning (I used McCormick-GF)
1 packet ranch mix (make sure it is GF)

Mix all together and place in crockpot on low for 6-8 hours. Serve with tortilla chips, sour cream, shredded cheese, or on top of rice.

***I made this after searching the internet for a recipe...It isn't one specific recipe, just what sounded good after reading several. It is pretty flexible, so you could switch it up according to what you have in your pantry or what your family likes/dislikes! We ate it with tortilla chips, because it was so thick. If you added a bit more liquid, you could eat it more like a soup. Definitely a good fall meal! ***

Spicy White Chicken Chili

1 tablespoon vegetable oil
3-4 chicken breasts
3 cloves garlic, minced

1 onion, chopped
1 (4 ounce) can diced jalapeno peppers
2 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 (15 ounce) cans white beans-drained

1 cup shredded Monterey Jack cheese

1. Brown the chicken with the garlic and oil. Chop into bite-sized pieces.
2. Add the rest of the ingredients (except the cheese) to the crockpot and cook on low at least 5 hours (6-8 is best).
3. Add cheese and stir until melted - Serve!

Found HERE!

***Delicious!!! I would recommend putting the cheese in the individual bowls...it was kind of messy mixed in the soup! Also, some sour cream to top it off would be delicious! Delicious flavor, and not too hot! Hubby could even tolerate the hot-ness:-) Definitely will be making this again!***