Turkey Black Bean Chili

Serves 6-8

• 1 lb lean ground turkey, cooked
• 3-4 C chicken broth
• 1-2 C carrots, sliced
• 1-2 C potatoes, diced (1/2 - 1 inch cubes)
• 1 large onion
• 4-5 cloves of garlic
• 1 TBS chili powder
• 1 TBS cumin
• 1 TBS basil
• 1 TBS oregano
• 1 tsp salt
• 1 tsp pepper
• 1 TBS red whine vinegar (white distilled, or apple cider works just fine)
• 2 (15 oz) cans diced tomatoes
• 2 cans back beans, rinsed 

Garnish

• El Toritos corn cake (our favorite)
• avocado
• cilantro
• sour cream
• cheese
• tortilla chips

In a large pot boil chicken broth, carrots, and potatoes until tender. 

Add onion, garlic, chili powder, cumin, basil, oregano, salt, pepper, vinegar, tomatoes, and black beans.

Cook the chili on medium-high heat until everything is heated through and onion appears translucent.
(Depending on desired consistency, you may need to add more broth/water or a couple tablespoons of cornstarch to the chili.)

Garnish and serve.

5 Ingredient White Chili

Serves 6-8

• 6 C chicken broth
• 4 chicken breasts
• 2 15 oz. cans Great Northern beans
• 2 C salsa verde
• 2 tsp cumin

Garnish

• avocado
• cilantro
• shredded cheese
• green onions
• sour cream
• tortilla chips

Add all ingredients to crock pot and cook on low for 6-8 hours, or on high for 3-4 hours.

Shred chicken.

Serve with desired toppings.

Arizona Ranch Beans

Serves 6-8

• 2 (15 oz) cans pinto beans
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 4-6 slices of bacon, cooked and chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/4 tsp cumin

 Combine all ingredients in a crock pot. 

Cook on low for 3-5 hours, or on high for 1-2 hours.

Serve with cornbread, or on top of a baked potato.

 

White Chili

Serves 6-8

• 4-6 chicken breasts, cooked and shredded
• 1 medium onion, chopped
• 1 1/2 tsp garlic powder
• 2 15 oz. cans Great Northern Beans, rinsed and drained
• 1 1/2 C chicken broth
• 2 (4 oz.) cans diced green chilies
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp pepper
• 1 C sour cream
• ½ C whipping cream
• cheddar cheese
• tortilla chips

Place all ingredients (except for sour cream, whipping cream, cheese, and tortilla strips) in a crock pot. Mix well. Cook on Low for 6-8 hours or on High for 4-6 hours.

Once chicken is nice and tender, remove from crock pot and shred. Add the shredded chicken back in the crock pot, then add in sour cream and whipping cream. Cook on HIGH for another 15-30 minutes, until soup thick.

Serve with cheddar cheese and tortilla strips.

Taco Soup

Serves 6-8

• 2-4 cooked chicken breasts, shredded
• 1 14 oz (1 1/2 C) corn, drained
• 1 14 oz can black beans, drained
• 1 14 oz can chili beans
• 2 cans Rotel tomatoes and green chilies
• 1 8 oz can tomato sauce
• 1 1/2 C chicken broth
• 1 1.25 oz packet taco seasoning

Place all ingredients into crock pot and mix well. 
Set on low for 7-8 hours or high for 3-4. 
Garnish with shredded cheese, sour cream, or tortilla chips.

Summer's Chile

The credit of this recipe goes to my cousin's wife, Summer who gave it to my other cousin Tiffany, and then so kindly gave it to me.

*Serves 8-10

1 lb ground beef
1 LG onion
1 LG can kidney beans
1 can fat free re fried beans
1 can Mexican style Chile beans
1 16 oz can corn
1 16 oz can diced tomatoes
1 15 oz can tomatoes sauce
1 ½ C water
1 4 ½ oz can diced chilies
1 package taco seasoning
1 package ranch seasoning

Cook ground beef and onion.

All ingredients in crock-pot to cook.