PREP TIME 15 Min
COOK TIME 4 Hrs
READY IN 4 Hrs 15 Min
SERVINGS - 8
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 pound ground turkey
* 2 (10.75 ounce) cans low sodium tomato soup
* 2 (15 ounce) cans kidney beans, drained
* 1 (15 ounce) can black beans, drained
* 1/2 medium onion, chopped
* 2 tablespoons chili powder
* 1 teaspoon red pepper flakes
* 1/2 tablespoon garlic powder
* 1/2 tablespoon ground cumin
* 1 pinch ground black pepper
* 1 pinch ground allspice
* salt to taste
DIRECTIONS
1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown and drain.
2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
3. Cover, and cook 8 hours on Low or 4 hours on High.
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Slow Cooked Turkey Chilli 
Tags: chilli, turkey
16.Aug.08 
Chicken and Other Poultry, Soups, Stews, and Chili 
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PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min
SERVINGS - 6
INGREDIENTS
* 1 pound Italian sausage
* 1 clove garlic, minced
* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 small zucchini, cubed
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
DIRECTIONS
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
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Italian Sausage Soup
Tags: italian sausage, soup
14.Aug.08 Soups, Stews, and Chili Comments (0)
PREP TIME - 30 Min
COOK TIME - 2 Hrs
READY IN - 2 Hrs 30 Min
SERVINGS - 10
INGREDIENTS
* 2 pounds ground beef chuck
* 1 pound bulk Italian sausage
* 3 (15 ounce) cans chili beans, drained
* 1 (15 ounce) can chili beans in spicy sauce
* 2 (28 ounce) cans diced tomatoes with juice
* 1 (6 ounce) can tomato paste
* 1 large yellow onion, chopped
* 3 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 green chile peppers, seeded and chopped
* 1 tablespoon bacon bits
* 4 cubes beef bouillon
* 1/2 cup beer
* 1/4 cup chili powder
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 2 teaspoons hot pepper sauce (e.g. Tabasco™)
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon white sugar
* 1 (10.5 ounce) bag corn chips such as Fritos®
* 1 (8 ounce) package shredded Cheddar cheese
DIRECTIONS
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
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Just Chili
Tags: chili
17.Jul.08 Soups, Stews, and Chili Comments (0)
PREP TIME - 25 Min
COOK TIME - 15 Min
READY IN - 40 Min
SERVINGS - 6
INGREDIENTS
* 1 medium onion, chopped
* 1 celery rib, thinly sliced
* 2 tablespoons butter or margarine
* 1 (14.5 ounce) can chicken broth
* 3 medium potatoes, peeled and cubed
* 1 1/2 teaspoons sugar
* 1/2 teaspoon salt
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* 1/3 cup all-purpose flour
* 2 1/2 cups milk, divided
* 1 1/2 cups cubed fully cooked ham
* 1 cup frozen peas
DIRECTIONS
1. In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk and heat through.
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New England Potato Soup
Tags: potato soup, soup
14.Jul.08 Soups, Stews, and Chili Comments (0)
