2 (15 oz) cans whole kernel corn, drained
2 (15 oz) cans black beans, drain only one can
1 (14.5 oz) can diced tomatoes with green chilies
2 (14.5 oz) cans chicken broth
2 (10 oz) cans chunk chicken in water OR meat from 1 roast chicken (approx 3 cups)
black pepper to season
combine all ingredients and bring to boil; simmer 5 minutes.
12-15 servings
1 med clove garlic, minced
1 med onion, chopped
1 med rib celery, chopped
1 lb lean ground beef
2 tbs flour
3 cups chicken broth, divided
1 cup low-fat evaporated milk
8 oz reduced-fat velveeta cheese, cubed
1/2 tsp paprika
1/4 tsp salt
1/8 tsp black pepper
24 baked corn tortilla chips, crumbled
coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
add garlic, onion and celery to skillet; cook, stirring frequently, until veggies are tender, about 5-10 minutes.
coat a 3 qt or larger slow cooker with cooking spray; spoon in veggies.
place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5-6 minutes; pour off any liquid and add meat to slow cooker.
in a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
pour flour mixture into same skillet; add remaining 2 1/2 cups broth.
bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
cover slow cooker and cook on LOW for 2 hours.
serve soup topped with crumbled chips.
8 (3/4 cup) servings
CHILI:
1 tbs olive oil
1 lg sweet yellow onion, chopped
1/2 small green bell pepper, seeded and chopped
2 cloves garlic, minced
3 tbs tomato paste
1 tbs chili powder, or more to taste
1 (28 oz) can crushed tomatoes
1 (15.5 oz) can black beans, drained and rinsed
1 (15.5 oz) can pinto beans, drained and rinsed
1 (15.5 oz) can kidney beans, drained and rinsed
1 1/2 cups water
1 tsp salt
1/4 tsp freshly ground black pepper
DUMPLINGS:
2/3 cup flour
1/3 cup yellow cornmeal
2 tsp baking powder
1 tsp minced fresh chives
1/8 tsp salt
1/2 cup fresh OR thawed frozen corn kernels
1/2 cup milk OR soy milk
2 tbs olive oil
to make the chili, heat the oil in a large skillet over medium heat. add the onion, bell pepper, and garlic, cover, and cook until softened, about 5 minutes. stir in the tomato paste and chili powder and cook about 30 seconds longer.
transfer the mixture to a 4-6 qt slow cooker. add the tomatoes, beans, and water, season with salt and pepper, cover, and cook on LOW for 6-8 hours.
to make the dumplings, combine the flour, cornmeal, baking powder, chives, and salt in a medium-size bowl about 45 minutes before serving time. stir in the corn, milk, and oil until just combined. do not overmix.
turn the slow cooker to HIGH and drop the batter by the spoonful onto the hot chili. cover and cook on HIGH until the dumplings are cooked through, 30-40 minutes. serve immediately.
4-6 servings
1 lb lean ground beef
4 ribs celery, coarsely chopped
1 med onion, coarsely chopped
1 med green pepper, coarsely chopped
1 clove garlic, milnced
2 cups water
2 cups reduced-sodium tomato juice
1 (14 1/2 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
2 tsp reduced-sodium beef bouillon granules
2 tsp chili powder
1/2 tsp salt
2 (16 oz) cans kidney beans, rinsed and drained
2 cups coarsely chopped cabbage
in a large saucepan or dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. bring to a boil. reduce heat; cover and simmer for 30 minutes.
stir in kidney beans; return to a boil. stir in cabbage. reduce heat; cover and cook 12 minutes longer or until cabbage is tender.
8 servings
1 egg
3 tbs milk
1/3 cup seasoned bread crumbs
1 lb ground sausage
1/2 lb ground turkey
2 (14 1/2 oz) cans diced tomatoes
1 (15 oz) can white kidney OR cannellini beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 cup water
2 green onions, thinly sliced
1 tsp italian seasoning
1 tsp dried minced garlic
1/2 tsp crushed red pepper flakes
in a large bowl, combine the egg, milk, and bread crumbs. crumble sausage and turkey over mixture and mix well. shape into 1″ balls. in a large skillet, brown meatballs in batches; drain.
transfer meatballs to a 3 qt slow cooker. stir in the remaining ingredients. cover and cook on LOW fo 5-6 hours or until a thermometer inserted in a meatball reaches 160 degrees.
6 servings
1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can OR bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) pkg taco seasoning
3 whole boneless, skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning and stir to blend. lay chicken breasts on top of the mixture, pressing down slighlty until just covered by the other ingredients. set slow cooker to LOW, cover, and cook for 5 hours.
remove chicken breasts from the soup and allow to cool long enough to be handled. shred the chicken and stir it back into the soup. cook an additional 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
8 servings
1 tbs vegetable oil
1 lb ground turkey
1 lg onion, chopped
2 tbs chili powder
1 tsp ground cumin
1 tsp dried oregano leaves, crushed
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 3/4 cups chicken broth
1 cup chunky salsa
1 tbs sugar
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) can whole kernel corn, drained
heat the oil in a 4 qt saucepan over medium-high heat. add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. cook until turkey is well browned, stiirring frequently to break up meat.
stir the broth, salsa, sugar, beans and corn into the saucepan. heat to a boil. reduce the heat to LOW.
cover and cook for 30 minutes. stir the chili occasionally while cooking.
6 servings
3/4 lb fresh asparagus
5 cups water
1 tsp salt
1 1/2 cups chicken broth
1/4 tsp black pepper
dash of cayenne
2 tbs light creme fraiche (recipe noted below) OR plan low-fat yogurt
break tough ends off asparagus. cut remainder into 1″ pieces in a large saucepan, bring water and salt to a boil over high heat. add asparagus and cook until tender, 3-5 minutes. drain into a colander set over a bowl. measure out and reserve 2 cups cooking liquid.
place asparagus and reserved cooking liquid in a food processor or blender. puree until smooth. pour puree into a medium saucepan. stir in chicken broth, black pepper, and cayenne and bring to a boil. remove from heat and stir in light creme fraiche or yogurt.
4 servings
1 tbs olive oil
1 lg yellow onion, chopped
1 rib celery, chopped
1 lg carrot, chopped
2 cloves garlic, minced
1 1/4 cups dried brown lentils, picked over and rinsed
6 cups vegetable stock OR water
1 tbs tamari OR other soy sauce
salt and freshly ground black pepper
4 or 5 large kale leaves, tough stems removed
heat the oil in a large saucepan over medium heat. add the onions, celery, carrot, and garlic, cover, and cook until softened, 8-10 minutes.
transfer the cooked vegetables to a 4-6 qt slow cooker. add the lentils, stock, and tamari; cover, and cook on LOW for 8 hours. season with salt and pepper.
meanwhile, or beforehand, tightly roll the kale leaves up like a cigar and cut them crosswise into thin ribbons. cook the kale in a pot of boiling salted water until tender, about 5 minutes, and add to the soup when ready to serve.
6 servings
5-6 lg potatoes, peeled & diced
1 can cream of mushroom soup
1 (10 oz) can chicken broth
3 bay leaves
1 can chicken and rice soup
1 tbs oregano
1 tsp parsley flakes
1 tsp celery seed
3/4 cup whole milk
2 cups corn (frozen OR canned)
1 cup green beans
1/2 cup diced carrots
1/2 cup diced celery
1 medium onion, diced
salt and pepper
fill a large kettle two-thirds full of water, add potatoes, and bring to a rolling boil. add remaining ingredients. let boil 10 minutes more. simmer 2-3 hours. salt and pepper to taste.
