Butternut Squash and Black Bean Chili

8 cups butternut squash — peeled, seeded, diced (about 2 medium butternut squashes)
1 large yellow onion — chopped
1 medium green bell pepper — seeded and chopped
2 celery ribs — thinly sliced
2 cans black beans — (15-oz) drained and rinsed
1 can reduced-sodium diced tomatoes — (28-oz)
1 cup reduced-sodium vegetable broth
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons chili powder
2 teaspoons ground cinnamon
1/2 teaspoon salt

Mix everything together in a 3-quart (or larger) slow cooker.

Cover and cook on low for 8 to 10 hours, until the squash is tender.

Serves 8; Serving size: 1 1/2 cups

Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel

Alabama Chili

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.

Cook on LOW 4-5 hours.

Serves 6.

Cooking with Brown Sugar: 51 Recipes

Turkey Bean Chili

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.

Makes 6 servings.

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White Chili (4)

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.

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White Turkey Chili

1 1/2 cups onions, coarsely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 jalapeño pepper, minced
1 (4 oz) can mild green chile, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup canned low sodium chicken broth
1 can cannellini (white beans), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup cilantro, coarsely chopped
1/2 cup Monterey jack cheese, grated

In 3-quart sauce pan, over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender. Add jalapeño pepper, chilies, cumin, oregano, cayenne pepper and salt. Cook 1 minute.

Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro.

To serve ladle into bowls and top with 2 tablespoons cheese.

Makes 4 servings.

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Fire and Ice Chili

Also known as The Gambler’s Fire and Ice Chili

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.

Serve with onions, cheese, and sour cream.

Makes 8 to 10 servings.

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White Chili (3)

1 lb ground chicken
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese

In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.

Stir in all remaining ingredients, except cheese.

Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.

Remove from heat; stir in cheese until melted.

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White Chili (2)

Also known as Alicia’s White Chili

2 cans chicken broth (14 oz)
2 teaspoons dried oregano leaves
1 teaspoon salt
1 teaspoon crushed red pepper
2 cans great northern beans
1 can white shoepeg corn
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
3 chicken breast — trimmed of fat (3 to 4)
3 cloves garlic
2 teaspoon ground cumin

Add chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks.

Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through.

Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel

Lime Chicken Chili

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 salt
1/2-teaspoon garlic pepper blend
1/4-teaspoon pepper
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.

Serve chili with sour cream and tortilla strips.

Servings: 6

Crock-Pot Manual Slow Cooker, 3 Quart

1-2-3 Vegetable Chili

1 (28 ounce) can diced tomatoes — undrained
1 (16 ounce) jar chunky salsa
1 (15 ounce) can black beans — rinsed and drained
1 (10 ounce) package frozen corn
1 cup sliced zucchini — halved
1 teaspoon chili powder
2 cups shredded low-fat cheddar cheese

Mix tomatoes, salsa, beans, corn, zucchini ,and chili powder in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes.

Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

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