1 Lb Dried navy beans
4 Cn Ready serve chicken broth
1 Lg Onion chopped
2 Garlic cloves minced
1 Tb White pepper
1 Tb Oregano
1 Tb Cumin
1 T salt
1/2 T Cloves
5 C Cooked chicken chopped
8 Oz Canned chopped chilies
1 C water
1 Jalapeno seeded and Chopped
8 Flour tortillas
Monterey Jack cheese Shred
Commercial salsa
Sour cream

Methods:

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours drain beans, and return to Dutch oven. Discard liquid. Add 3 cans of broth and next 7 ingredients bring to boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add remaining can of broth, chicken, and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4 cuts in each tortilla toward, but not through, the
center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa, and sour cream. Serve immediately.

1onion chopped
3-4 garlic cloves, smashed or chopped
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
12 roasted, peeled, chopped green chili
2 Tbsp flour or cornstarch
salt & pepper to taste

Optional Ingredients:

1-2 potatoes diced (1/2″ or so)
1-2 chopped tomatoes
1-2 whatever else
cilantro, cumin, oregano

Methods:

Saute onion, garlic in olive oil. Add chili, stock. Add salt and pepper.Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps.Simmer for 45 minutes.Add with the chili and stock. Potatoes help thicken the chili, especially after it has been frozen since they tend to disintegrate in the freezer. Add the cilantro after it has simmered to retain the fresh cilantro flavor.

2-3 cups kidney beans
4 medium onions
2 bell peppers
2 stalks celery
3 cloves garlic
1 tsp basil
1 tsp oregano
1 tblsp chili powder
1 tsp cumin
2 cans tomatoes
1/2 – 1 cup cashews
1 tsp salt
1/4 cup cider vinegar
handful raisins
black pepper, bay leaf

Instructions:

Saute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender).

6 garlic cloves, crushed
1 onion, chopped
1 celery rib, chopped
1/2 green cabbage, chopped
1/4 red cabbage, chopped
1/2 cup butter
4 carrots, peeled sliced
4 zucchini, sliced
1/2 pound broccoli, chopped
1 pound mushrooms, chopped
1/2 pound cauliflower, chopped
2 (11-ounce) cans corn
2 tomatoes, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons Worcestershire sauce
2 (16-ounce) can tomato sauce
2 (15-ounce) cans kidney beans
1 teaspoon chili powder
Shredded Swiss cheese (optional)
Freshly grated Parmesan cheese (optional)

Methods:

1. In a skillet, saute crushed garlic cloves, finely chopped onion, chopped celery rib, chopped cabbage, and chopped red cabbage in butter until tender. Add sliced carrots, sliced zucchini, chopped broccoli, chopped mushrooms, and chopped cauliflower simmer for 10 minutes. Add corn, chopped tomatoes, salt, pepper, and Worcestershire sauce simmer for 5 minutes. Stir in tomato sauce, kidney beans, and chili powder simmer for 45 minutes.
2. Serve with shredded Swiss cheese and freshly grated Parmesan cheese, if desired.

3/4 cup dry red wine
1 cup thinly sliced onion
1 cup chopped red or green bell pepper
3/4 cup chopped celery
3 garlic cloves, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups warm water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans pinto or kidney beans
Sour cream for accompaniment (optional)

Methods:

1. Place wine, onion, bell pepper, celery and garlic in large skillet. Cook over medium-high heat for 6 to 8 minutes or until vegetables are tender.
2. Add tomatoes and juice, water, tomato paste, bouillon, cilantro, chili powder and cumin stir well. Stir in beans. Bring to a boil; cover. Reduce heat cook, stirring occasionally, for 45 minutes. Serve with sour cream.

1 tablespoon olive oil
1 medium onion, finely chopped
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
1 green bell pepper, seeded and diced
1 zucchini, trimmed and chopped
3/4 cup vegetable broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic salt
2 cups shredded cheddar cheese

Methods:

1. Heat the oil until sizzling in a deep skillet over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add black beans, pinto beans, tomatoes, bell pepper, zucchini, broth, chili powder, cumin and garlic salt. Mix well and reduce heat to a simmer. Cover and simmer for 20 minutes, stirring occasionally.
2. Heat broiler.
3. Place chili in individual broiler-safe bowls or a deep-dish broiler-safe casserole; top with Cheddar cheese and place under broiler until cheese goes past melty to crispy.

2 ancho chilies
2 teaspoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 large celery rib, chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and minced
2 (15-ounce) cans red kidney beans, drained
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon salt

Methods:

1. Soak the ancho chilies in enough warm water to cover for 30 minutes to 1 hour. Drain; remove the seeds and chop the chilies.
2. In a large saucepan heat oil over medium heat. Sauté onion, bell pepper, celery, garlic and jalapeño for about 7 minutes, stirring frequently, until the vegetables are tender.
3. Add beans, tomatoes, parsley, chili powder, oregano and salt bring to a simmer. Reduce heat and continue cooking for 15 to 20 minutes over low heat, stirring occasionally. Serve with warm bread or your favorite toppings.

1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon mustard seeds
1 (28-ounce) can chopped tomatoes
1 cup canned kidney beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1 cup sliced mushrooms
2 carrots, peeled and chopped
2 jalapeño chilies, seeded and minced
3 ounces tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon unsweetened baking cocoa
1/8 teaspoon ground cinnamon

Methods:

1. In a heavy, large pot, heat oil over medium-high heat. Cook onion and red and green bell peppers until soft and golden, about 5 minutes. Add mustard seeds and cook for 1 minute, stirring often. Add tomatoes (undrained), kidney beans, pinto beans, mushrooms, carrots, jalapeño, tomato paste, chili powder, cumin, cocoa and cinnamon stir well. Reduce heat and simmer, uncovered, for about 40 minutes, or until thickened stirring occasionally. Serve warm.

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup large chopped red bell pepper
1 clove garlic, finely chopped
1 pound ground turkey
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 (15-ounce) can tomato sauce
1 (15.25-ounce) can kidney beans, drained and rinsed
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/2 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Methods:

1. Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey cook until browned. Drain.
2. Add tomatoes with juice, pumpkin, tomato sauce, beans, chilies, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover cook, stirring occasionally, for 30 minutes.

2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
7 1/2 cups sliced fresh white mushrooms
2 1/2 cups sliced fresh shiitake mushrooms
1 (14.5-ounce) can stewed tomatoes
1 (19-ounce) can white kidney beans, rinsed and drained
1/2 cup sliced ripe olives
1/2 cup water

Methods:

1. In a large saucepan heat oil; add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin cook about 30 seconds. Add white and shiitake mushrooms cook stirring occasionally, until mushrooms are tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and water. Simmer about 10 minutes uncovered to blend flavors.
2. Serve with tortillas; garnish with shredded lettuce, diced fresh tomatoes and shredded cheddar cheese if desired.