2 lbs Ground Turkey
1 Medium Onion, diced
1 8oz Can Tomato Sauce
1 28oz Can Diced Tomatoes
1 16oz Can Kidney Beans
1 15oz Can Black Beans
1 16oz Can Pinto Beans
1 Tbs Worcestershire Sauce
2 Garlic cloves, diced
3 Tbs Chili Powder
1 Tbs Chicken Powder
Pick your own chili powder blend according to how spicy you like it. Toss all the ingredients into a crock pot in the morning and eat at night! If using a conventional pot, use a dutch oven to cook the meat with a little bit of vegetable oil. Place all remaining ingredients in the pot and let cook at a low boil for 1-2 hours, until the meat is tender.
1/2 lb Italian sausage
2 medium Russett potatoes, diced
1 medium onion
1/4 tsp chili pepper flakes
1 tsp fennel seeds
1 bunch kale
4c Chicken stock
Saute sausage with chili flakes, fennel seeds and onion then strain out any excess fat. Add potatoes and chicken stock and cook on a low boil until potatoes are softened, about 10-15 minutes. Add kale last and cook for 5 more minutes.
My grandmother would make care packages for us growing up which just meant she'd make us dinner. Every other week, my brother and I would get to request what we'd want to eat...Corn Chowder was always one of my favorite requests.
1 Medium onion, diced
1/2 lb Bacon, cut into pieces
2 medium sized Russet Potato (or 4 new red potatoes), diced
1 Leek stalk, chopped
2 Ears of Corn, kernels cut off the cob (or 1c frozed corn)
3 Celery stalks
2 Carrots
4-5c water
1 tbs Butter
2 tbs all purpose flour
1/4c Heavy cream
Salt & Pepper to taste
Dice up vegetables. In a large pot, place potatoes in water and boil for 10 minutes. Water level should barely cover the potatoes
In a separate pan, fry the bacon, onions, & butter. Add salt & pepper to taste. Add other vegetable until they sweat, then add flour. Then combine in the pot with water and potatoes. Boil for about 15-20 minutes, when vegetables are cooked, add cream and stir. Continue to keep medium heat for another 5 minutes, but do not let the soup boil after adding the cream.
