New World Chili

Ingredients

• 1 lb. turkey breast tenderloin, cut into 1-inch pieces
• 1 28-oz. can diced tomatoes
• 1 15-oz. can black beans, rinsed and drained
• 1 8-oz. can tomato sauce
• 1 cup peeled, seeded and cubed butternut squash or pumpkin
• 1 medium onion, chopped
• 1/2 cup chicken broth
• 1/2 cup frozen whole kernel corn
• 1/2 cup dried cranberries
• 1 fresh jalapeño pepper, seeded and finely chopped
• 1 Tbsp. chili powder
• 1 clove garlic, minced
• Chicken broth
• 2 cups shredded fresh spinach
• 4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)

Directions

1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.

Spicy Chili Chocolate Sauce

Ingredients
1 C Heinz Chili sauce
2 T Chipotle hot sauce
2 chipotle peppers in adobo with sauce to taste
1 T juice from canned jalapenos
Diced jalapenos, to taste
2 T cocoa powder (I use Hershey’s Special Dark)
Other spices to taste: chili powder, red pepper flakes, paprika, cumin

Directions:
Mix together in a small bowl and enjoy! I primarily use this to make chicken wings.

Slow Cooker Chicken Chili

Ingredients
2 pounds ground chicken, coarsely ground preferred
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
1/2 to 3/4 cup lager-style beer, optional

Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Omitted sweet potato, add can of corn and 2 cans water

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Chicken Fiesta Soup

Ingredients:
2 cans of mexicorn
5 cans of beans- black, pinto, white kidney
1 jar of salsa
2 cans of chicken
1 big thing (box) of chicken stock
spices – a packet of taco seasoning, some chili powder, some garlic, red pepper, cumin, and a little tobasco, but much like the beans whatever suits your fancy is fine
8 oz velveeta lite

Instructions:
I usually at least drain the corn and beans, but if you really don’t like the sauce they come in, you could rinse them. Also, cut up the Velveeta so it melts better. Throw it all in the crock pot and cook it for about 4 hours.