1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

Cook pasta according to package directions.
Meanwhile, in a large nonstick saucepan, sauté the celery, carrots and onion in oil for 5 minutes.
Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and
pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until
spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.

1 medium yellow onion

3 cloves garlic

2 tablespoons olive oil

1/3 cup dry quinoa

1 cup water

3 15-ounce cans black beans, drained (not rinsed)

2 28-ounce cans diced tomatoes, fire roasted if possible

4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)

1 15-ounce can corn (or 1 1/2 cups frozen corn)

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1/2 cup ketchup

2 tablespoons each chili powder and dried oregano

1 tablespoon each garlic powder and cumin

1 1/2 teaspoons kosher salt

1 teaspoon smoked paprika

Dice the onion. Mince the garlic.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.

Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.

2 tablespoons veg oil

4 large garlic cloves, chopped (I use the minced in the jar)

1 teaspoon ground cumin

1/2  teaspoon celery salt

1/2 teaspoon tarragon

1 pound boneless skinless chicken breast, cut into 1-inch pieces

salt & pepper to taste

3 15-ounce cans of Bush’s White Chili Beans (or cannellini beans), do NOT drain

1 cup canned chicken broth

1/3 cup buffalo hot wing sauce

1/2 cup whipping cream

1 package ranch dressing mix

1 (14.5 ounce) can fire roasted tomatoes, diced

1 (8 ounce) can corn

Heat oil in a dutch oven over medium heat, add garlic, cumin, celery salt and tarragon. Sauté for about 3 minutes. While that is sautéing, season cut chicken with salt and pepper and add to the pan. Sauté for an additional 5 minutes, until chicken is cooked through.

Add beans, chicken broth, buffalo hot wing sauce and cream to pot, stir to combine. Add ranch dressing mix, tomatoes and corn and stir. Simmer for about 10 minutes, then cook on low for at least 30 mins.

Serve in bowl and top with blue cheese and green onions if you’d like

1 pound uncooked bratwurst links, casings removed
1/2 cup chopped onion
1 medium carrot, chopped
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
1/4 cup pickled jalapeno slices, chopped
1/2 teaspoon pepper
2 cups reduced-sodium chicken broth
1/4 cup all-purpose flour
1-1/2 cups 2% milk, divided
12 slices American cheese

In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain.

Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

1/2 pound bacon strips, chopped

1/4 cup chopped onion

1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed

1 can (14-3/4 ounces) cream-style corn

1 can (12 ounces) evaporated milk

1/4 teaspoon salt

1/4 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.

Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

2 pounds ground beef

1 envelope taco seasoning

1-1/2 cups water

1 can (16 ounces) mild chili beans, undrained

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) stewed tomatoes

1 can (10 ounces) diced tomato with green chiles

1 can (4 ounces) chopped green chiles, optional

1 envelope ranch salad dressing mix

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Nutrition Facts

1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.

2 lbs chicken breast
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and pepper
14 oz. canned pinto beans, drained and rinsed
14 oz. canned white beans, drained and rinsed
14 oz. canned corn, drained and rinsed
16 oz green salsa
4 cups fat-free chicken broth

Instructions

Slow Cooker: Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. Remove the chicken and either shred or chop. Return to the soup and serve with all your favorite chili toppings.

Instant Pot: Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove the chicken and shred or chop. Add back to the chili and serve,

Stovetop: Add everything to a large soup pot or Dutch oven. Bring to a simmer and let cook for 25-30 minutes. Once the chicken is cooked through, remove and shred or chop. Add back to the chili and serve.

Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 372
Calories from Fat 103
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 73mg
Sodium 1012mg
Total Carbohydrate 33g
Dietary Fiber 4g
Sugars 2g
Protein 33g

1 tablespoon canola oil

3 Anaheim peppers, diced

1 medium onion, diced

1 teaspoon ground cumin

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

4 cups reduced-sodium chicken broth

1 14-ounce can diced tomatoes with green chilies

2 tablespoons lime juice

½ cup shredded sharp Cheddar cheese

¼ cup chopped fresh cilantro

Heat oil in a large saucepan over medium heat.

Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes.

Add cumin and cook, stirring, for 1 minute.

Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes.

Remove from the heat and stir in lime juice.

Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.

1 pound lean ground beef (90% lean)

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (14-1/2 ounces each) reduced-sodium beef broth

1 can (8 ounces) tomato sauce

1 cup frozen corn

1/4 cup tomato paste

2 teaspoons Italian seasoning

1/4 teaspoon pepper

2-1/2 cups uncooked spiral pasta

1/2 cup shredded Parmesan cheese

In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.

Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

1 onion, chopped

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water or chicken broth

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons vinegar

salt to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts.

Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.