Chicken Corn Chili

Jennifer S.

2 TBS olive oil
1 1/4 lb boneless, skinless chicken breast, cut into bite size pieces
1 large onion, chopped
1 green pepper, cored and diced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 can (14.5-oz) chicken broth
1 can (14.5-oz) diced tomatoes, drained
1 can corn, drained OR 1 10-oz box frozen corn, no need to thaw
2 cans (15-oz each) beans, drained and rinsed. This is where you can choose to mix or match your favorite beans (dark kidney, light kidney, white kidney, pinto, white, black, Navy, garbanzo)
grated cheddar cheese

In a skillet heat oil, brown chicken, onion and pepper together until chicken is no longer pink. Add to crock pot.
Add all ingredients except for cheese to crock pot, stir.
Set on low for 5 hrs or high for 2 hrs.
Serve topped with grated cheese.

Beef and Bean Chili

Jennifer S.

2 lbs. ground beef
1 large onion, diced
1 red sweet pepper, cored and diced
4 cloves garlic, thinly sliced
6 TBS chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp salt
1 (28-oz) can fire-roasted, diced tomatoes
1 (15-oz) can tomato sauce
1 TBS sugar
1 TBS tomato paste
2 (15-oz) cans dark kidney beans, drained and rinsed
shredded cheese, sour cream, green onions

Brown beef with onions, sweet pepper and garlic. Drain and add to crock pot.
Add rest of ingredients EXCEPT for cheese, sour cream and green onions. Stir well. Cook on low for 5 hours or high for 2 hours.
Top with cheese, sour cream and green onions.

Crock Pot Hearty Ground Beef Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 can (16 oz.)tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (15 oz.) corn, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup Mexican Style Finely Shredded Four Cheese

Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving.
Serve topped with the cheese.

Three-Bean Turkey Chili

Jennifer S.

1/2 lb. ground turkey
1 can (28 oz.) diced tomatoes, undrained
1 jar (16 oz.) Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) kidney beans, rinsed
1 can (15 oz.) great Northern beans, rinsed
1 tsp. chili powder
1 tsp. ground cumin
1 pkg. (7 oz.) Shredded Cheddar Cheese

Cook turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally.
Add to crock pot with all remaining ingredients except cheese; stir.
Cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
Spoon into soup bowls; top with cheese.

Slow-Cooker Chunky Chicken Chili

Jennifer S.

1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (16 oz.)tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 can (15-oz)corn, drained OR 1 cup frozen corn
1 cup Mexican Style Finely Shredded Four Cheese

Combine beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
Stir before serving.
Ladle into bowls.
Top with cheese.

Chili con Carne

Jennifer S.

2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef, browned and drained
1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (19 oz.) red kidney beans, drained
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper
6 cups hot cooked rice
1 cup Shredded Cheddar Cheese
1 cup Sour Cream

Add all except rice, cheese and sour cream to crock pot. Stir, cover and set on low for 3-5 hours or high for 1 1/2 - 2 1/2 hours.
Remove lid for last 30-45 minutes of cook time to allow Chili to thicken.
Serve over rice. Top with the cheese and sour cream.
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A.1. Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 large green pepper, chopped
1 large onion, chopped
1 clove garlic, minced
3 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
1 can (15.5 oz.) kidney beans, drained
1/3 cup A.1. Original Steak Sauce

BROWN meat with peppers, onions and garlic in large saucepan. Stir in chili powder; cook and stir 1 min.
STIR in tomatoes and water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
ADD beans and steak sauce; mix well. Simmer, covered, 5 min.

Top each serving with 2 Tbsp. Shredded Cheddar Cheese and 1 Tbsp. Reduced Fat or Light Sour Cream.

Two-Bean Vegetarian Chili

Jennifer S.

2 cups long-grain brown rice, uncooked
2 Tbsp. Light Balsamic Vinaigrette Dressing
2 carrots, cut into 1/2-inch-thick slices
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15.5 oz.) red kidney beans, rinsed
1 can (15.5 oz.) cannellini beans, rinsed
1/2 cup Barbecue Sauce
1/4 cup chili powder
1 cup frozen corn
1-1/2 cups Mexican Style Finely Shredded Four Cheese

COOK rice as directed on package. Meanwhile, heat dressing in large saucepan on medium-high heat. Add vegetables and garlic; cook and stir 6 to 8 min. or until vegetables are crisp-tender.

ADD next 5 ingredients; stir. Bring to boil; simmer on medium-low heat 30 min., stirring frequently. Stir in corn; cook 5 min.

SERVE over rice; top with cheese.