Black Bean Chili

contributed by Laurel Turner

Ingredients

1 tablespoon vegetable oil

1 onion, diced

2 cloves garlic, minced

1 pound ground turkey

3 (15 ounce) cans black beans, undrained

1 (14.5 ounce) can crushed tomatoes

1 1/2 tablespoons chili powder

1 tablespoon dried oregano

1 tablespoon dried basil leaves

1 tablespoon red wine vinegar

Directions

Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent.

Add turkey and cook, stirring, until meat is brown.

Stir in beans, tomatoes, chili powder, oregano, basil and vinegar.

Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

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Pork Green Chile

contributed by Michelle Weickum-Anderson

 2-3lb pork butt diced
 6 cans hunts fire roasted diced tomatoes (or just PLAIN diced tomatoes)
garlic powder, salt, and pepper to taste
2 BIG cans of whole Hatchs green chiles (dice and save juice)
 Olive oil Brown pork in big stock pot with seasonings.
 When brown add tomatoes, diced green chiles and all juices except for 1 can of tomatoes– reserve this juice to make slurry later.
 Let simmer (you can leave it on low most all day)  This isn’t good for the crock pot though it tends to burn
 When you are ready to eat, bump up heat to med high, bring to boil and stir in 2-3tbsp of corn starch into reserved tomato juice, add to boiling chili and let thicken.
If you like it spicier you can add a can of diced jalapenos.  If you don’t like tomatoes you can omit those.  Just use water to give enough liquid if you need it.

Old-Fashioned Colorado Green Chile

contributed by Laurel Turner

Ingredients:
2 lbs. cubed pork
1 tbsp. minced garlic (about 2 cloves)
 1/4 tsp pepper
3 tbsp. flour
2 cups diced fresh tomatoes (you can substitute 1 14 oz can)
1 14.5 oz can chicken broth
1 cup water
 2 ½ cups diced green chiles (about 20 chiles)
2 cups diced onion
 Salt & pepper to taste.
Instructions: Brown pork in skillet with garlic and pepper. Add flour and brown as well.
In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.
(You can also cook it in a large pot on the stove at low heat.)
Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.
This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.
Makes approximately 3 quarts. Serves 8-10.
Prep time: 1 hour (includes dicing pork, garlic tomatoes, and chiles)
Cooking time: 2 hours
Total time: 3 hours

Crock Pot Chicken Enchilada Soup

contributed by Jan Margheim

yield: 6  1 1/2 cup servings

2 tsp olive oil

1/2 cup onion chopped

3 cloves garlic

3 cups fat free chicken broth

8 oz can tomato sauce

1-2 tsp chipotle chili in adobo sauce (more to taste)*

1/4 cup chopped cilantro

1 15 oz can black beans, rinsed and drained

1 14 oz can petite diced tomatoes

2 cups frozen corn

1 tsp cumin

1/2 tsp oregano

2 8oz. skinless chicken breasts

1/4 cup chopped scallions, for topping

3/4 cup reduced fat cheddar cheese

sour cream (optional)

Heat oil in a sauce pan over medium low heat. Add onion and garlic and saute until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to boil. Add cilantro and remove from heat. Pour into crockpot. To the crockpot, add drained beans, diced tomatoes, corn cumin, and oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back to soup. Add salt to taste. Serve in bowls and top with sour cream, cheese, scallions and additional cilantro. You can also top with avocado or crushed tortilla chips.

*I did not use the chipotle chile in adobo sauce. I don’t like it. It tastes like burned plastic to me. My son informed me that that is a “smoky” flavor. To which I replied, whatever. Anywho, I replaced it with regular chili powder and it tasted fine to me.

Dump Soup

contributed by Susan Hudman Benson

Ingredients:

1 lb hamburger meat, browned and drained

1 can each of the following:

kidney beans, pinto beans, and black beans undrained.

1 can each of:

corn,  carrots

1 can of tomato soup

1 can of cream of mushroom soup

1 pkg taco seasoning

1 pkg ranch dressing.

Instructions:

placed browned and drained beef in crock pot, add all beans, undrained. Add tomato soup and cream of mushroom. Add packages of taco seasoning and ranch dressing mix. Stir together,  let simmer 3-4 hours

Tortilla Mexican Soup

contributed by Sharon Brening

Chicken or Turkey, cooked & diced

4 cans broth

1 can tomatoes with green chilies

½ onion, chopped and sautéed

2 cloves garlic-minced

½ carrot, diced

1 clump parsley

1 bay leaf

1 t. cumin

1 t. oregano

2 t. chili powder

3 handfulls shell pasta, prepared per package directions, drained, set aside

Simmer all ingredients together until nicely blended and heated through

Minutes before serving add ½ t .cilantro and juice of 1 lime

Serve with a dollop of sour cream and tortilla strips.

BBQ Chicken Soup

by Laura Thompson

serves 6-8

INGREDIENTS:

4-5 chicken thighs or breasts, thawed, plus about 2 tablespoons of BBQ seasoning mix (mine is Kroger brand)

1 can dark or light red kidney beans, undrained

1 can pinto beans, undrained

1 can diced tomatoes, undrained

1 empty bean can of water (about a cup and a half)

1 packet mild or regular chili seasoning mix

1 tsp liquid smoke

1/3 cup BBQ sauce, any flavor

2 tablespoons Worcestershire

2 tablespoons brown sugar

1/8 tsp garlic powder

1/8 tsp onion powder

1/8 tsp cumin

1/8 tsp black pepper

METHOD:

In slow cooker, combine undrained beans, tomatoes, can of water, chili seasoning packet, liquid smoke, BBQ sauce, Worcestershire, brown sugar, and garlic, onion, cumin and black pepper. Stir together. Place slow cooker on HIGH to start heating the liquid.

In skillet on stovetop (I should say here that I place a bit of oil in the bottom of my pan since it’s not non-stick), place chicken thighs in and sprinkle with half the BBQ seasoning. Cook about 5 minutes on medium heat, until that side is no longer pink. Turn over, sprinkle the other side of the chicken with the rest of the BBQ seasoning, and cook on that side about 5 minutes till no longer pink. Chicken should be mostly done, but it’s ok if it still has a few pink places.

Remove chicken from skillet, and carefully slice into strips or chunks, however you’d like to do it, and add it to the mixture in the crock pot.

Cover and cook on high heat for about an hour, to get things all nice and hot, and then reduce heat to low and continue cooking 4-6 hours.

OPTIONAL:

The above is more of a soup thank anything else. I wanted a more hearty chili type dish last night when I created this thing, so about 40 minutes before I served it, I made some white rice on the stovetop according to the package directions, and then stirred it in to my soup to thicken and give it a heartier consistency.

serve with cheese, sour cream, bacon bits, etc.

 

 

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