2 tablespoons cooking oil
1 lb. ground beef, cooked and drained
1 medium onion, chopped fine
1 teaspoon garlic, chopped fine
1 8-oz. can tomato sauce
1 16-oz. can tomatoes, chopped
1 can red kidney beans
3 teaspoons chili powder
1/2 teaspoon garlic powder
2 tablespoons vinegar
1/2 cup brown sugar
1 green bell pepper, diced
Put the cooked ground beef in the bottom of the Crockpot. Add onion, garlic, tomato sauce, tomatoes, chili powder, garlic powder, and bell pepper. Stir
to mix well. Add vinegar and brown sugar.
1 large onion, chopped
1 cup diced bell peppers
1 tablespoons vegetable oil
1 1/4 pound pkg lean ground turkey
2 cans 21 oz each Ranch style beans
11 oz can Mexicorn, drained
1 cup minced cremini mushrooms
1/2 cup chopped cilantro
1/2 cup reduced fat sour cream
In a pot, cook onions and peppers in oil until tender. Add turkey, cook until browned. Add next 4 ingredients. Reduce heat, simmer 20 minutes.
Season with salt and pepper. Top with sour cream. Garnish with green onions and cheese, then serve.
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (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 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green Chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
1 can (20 oz) pineapple chunks in syrup
1 can (28 oz) whole tomatoes, with juice
1 can (6 oz) tomato paste
1 can (4 oz) diced green chilies
2 garlic cloves, pressed or minced, divided
2 medium size yellow onions, chopped, divided
1 green bell pepper, seeded and chopped
1/4 cup chili powder
4 teaspoons ground cumin
1 tablespoon diced jalapeno chilies
2 teaspoons salt
2 tablespoons olive oil
2 pounds lean boneless pork butt, cut into 1″ cubes
sliced green onions
Shredded light cheddar cheese
Light sour cream
Drain pineapple, reserving syrup. Drain and chop tomatoes, reserving juice.
In a large bowl, combine reserved pineapple syrup, tomatoes and juice, tomato paste, green chilies, 2 garlic cloves, half of the chopped onions, bell pepper, chili powder, cumin, jalapeno chilies, and salt.
Heat olive oil in a Dutch oven until very hot. Brown pork on all sides in batches. Don’t crowd the pot. Add just enough pork to cover bottom). with all browned pork in the pot, add remaining garlic and onions. Cook until onions are soft. Add tomato mixture to pork mixture. Cover and simmer for 3 hours, stirring occasionally.
Add pineapple for the last 30 minutes of cooking. For more fire, add 2 tablespoons jalapeno chilies.
1 medium onion, chopped
1 each medium sweet yellow, red and green peppers, chopped
2 tablespoons olive oil
3 cloves garlic, minced
1-pound ground chicken
2 14 1/2 ounce cans diced tomatoes, undrained
1 15 ounce can white kidney or cannellini beans, rinsed and drained
1/4-cup lime juice
1-tablespoon all-purpose flour
1 tablespoon baking cocoa
1-tablespoon ground cumin
1-tablespoon chili powder
2 teaspoons ground coriander
1 teaspoon grated lime peel
1/2-teaspoon garlic pepper blend
2 8-inch flour tortillas cut into 1/4-inch strips
6 tablespoons reduced-fat sour cream
In a large skillet, sauté onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until meat is no longer pink.
Transfer to a 3-quart slow cooker. Stir in the tomatoes, beans, lime juice, flour, cocoa, cumin, chili powder, coriander, lime peel, salt, garlic pepper and pepper. Cover and cook on low for 4-5 hours or until heated through.
Place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp.