Low Fat Chili with a Kick

1-2 Pounds of Ground Turkey
1 Small Onion Diced
1 Can of Tomato Sauce
1 Can of Rotel, Original
2 Tablespoons of Chili Powder
1 Tablespoons of Cumin
1 Green Bell Pepper, diced
1 Can of Large Can of Hot Chili Beans (optional)
1 Cups of Large Can of Red Kidney Beans (optional)
Frozen Corn (optional)
Whole Wheat Elbow Macaroni or Spaghetti (optional)

Directions
Brown and drain ground turkey, onion, and bell pepper on the stove top.
Add the meat mixture along with all other ingredients (except the pasta) to your Bean Pot.
Cook on 325 for 1 hour. Cook pasta on stove top, drain, and add to your chili.
If you like your chili thick and you are not using beans, you can add a tablespoon of corn starch. If you like it thinner, you may need to add a little water.

Tator Tot Soup

Here's one the Kids will Love too!

1 Package of Frozen Tater Tots
1 Whole of Small Container of Sour Cream
1 Package of Chopped Ham
2 Packages of Shredded Cheese
4 Cups of Milk

Directions
Cook on 350 for 1 hr.
Midway through stir it up.

Loaded Baked Potato Soup

6 Large Potatoes, peeled and cubed
1 Large Onion, diced
1 Quart of Chicken Broth
3 Garlic Cloves, minced
1/4 Cup of Butter
Salt and Pepper to taste
1 Cup of Cream (Half and Half Okay)
1 Cup of Shredded Sharp Cheddar Cheese

Directions
Combine all ingredients except for cream/ half and half, and cheese.
Cook on 375 for 1.5 hours  (potatoes should be tender).
Then you will need to mash potatoes until coarsely chopped and soup is slightly thickened.
Stir in cream and cheese. Garnish with toppings (bacon, chives, sour cream, cheese).

Healthy Chicken Soup

4 boneless, skinless chicken breasts
1 medium onion, chopped
2 stems of celery, chopped
1 small bag of baby carrots
5-6 small potatoes, cubed
1 Can of pinto beans, drained
1 Can of kernel corn, drained
1 Can of Rotel
3 Cans of chicken broth (low sodium)

Directions
Combine all ingredients in slow cooker.
Cover and cook on 325 for2 hours.

Corn Chowder

4 potatoes (peeled and diced)
1 Can of cream corn
1 Can of whole kernel corn
2 Cups of chicken broth
8 Ounces of diced ham
1 Cups of diced onions
1/4 Cups of butter
2 Cups of half and half

Directions
Place potatoes, both cans of corn, chicken broth, ham, and onions into the Bean Pot.
Cook on 325 for 1 hour.
Mash the mixture to your desired consistency and then add the butter and half and half.
Cook for an additional 30 minutes, and you are set!

Vegetarian Baked Potato Soup

6 Large Potatoes, peeled and cubed
2 Cups of Vegetable stock
1/4 Cup of Butter
Diced onions to taste
salt to taste
pepper to taste
garlic powder to taste
crushed red pepper to taste
2 Cans of cream of celery soup

Directions
Combine first 8 ingredients in a Bean Pot and cook on 375 for 1 hour or until potatoes are tender.
Stir in cream of celery and mash potatoes until coarsely chopped and soup is slightly thickened.
Garnish with toppings and serve.

Chicken and Wild Rice Soup

1 Large Onion, chopped
4 Carrots, chopped
2 Celery Ribs, chopped
1/4 Cup of Butter
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
1/2 Cup of Flour
8 Cups of Chicken Broth
3 Cups of Whole- grain Rice, cooked
2 Cups of Chicken Breast, cubed
1 Cup of Evaporated milk, fat-free

Directions
In a large saucepan, sauté onion, carrots, and celery in butter until tender; add salt and pepper while cooking.
Stir in flour until blended.
Add mixture to the Bean Pot, then add broth, rice, chicken, and milk.
Cook on 375 for 1 hour .

Shrimp Creole

1 Pound of Shrimp
2 Stalks of Celery, chopped
1 Can of Tomato Sauce
1 1/2 Teaspoons of Tabasco Sauce
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 Teaspoon of Parsley
2 Teaspoons of Garlic, chopped
1 Onion, diced
1 Bell Pepper, diced
1 Green Onion
2 Cans of Diced Tomatoes
1 Teaspoon of Sugar
Cooked Rice

Directions
Combine all ingredients (except shrimp and rice) in Bean Pot.
Cook on 350 for 1.5 hr.
Add shrimp last hour of cooking.
Serve over rice!

Thankful Fiesta Soup

3-4 Cups of Leftover Turkey, chopped
20 Ounces of Chicken Broth
1 Can of Black Beans, drained
1 Can of Whole Kernel Corn
1 Can of Rotel
1 Can of Diced Tomatoes
1 Can of Small Can of Green Chilis
1 Can of Tomato Paste
1 Can of Cream of Mushroom or Chicken Soup
4 Ounces of Queso Blanco Velveeta Cheese
Pepper
Ground Cumin
Garlic Powder

Directions
Mix all in the Bean Pot and cook on high for 325 for 1.5 hours

Autumn Beef Stew

1/2 teaspoon dried thyme
12 small red potatoes, halved
1 cup water
1/3 cup butter or stick margarine
1 large onion, cut into wedges
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon celery seed
1 tablespoon all-purpose flour
2 pounds lean beef stew meat, cut into 1-inch cubes
1 teaspoon dried parsley flakes
1 pound carrots, cut into 1-inch pieces

Instructions1. Place potatoes, carrots and onion in a 4-qt. Bean Pot. In a large skillet, brown beef in butter. Transfer beef to Bean pot with a slotted spoon.

2. Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on 275 for 3 hours or until meat and vegetables are tender

Belly Burner Chili

2 cups chopped onion
3/4 cup water
1/2 cup chopped green olives
2 teaspoons chili powder
3 (15 ounce) cans tomato sauce
1/2 teaspoon ground black pepper
1/2 cup chopped black olives
1 (15 ounce) can kidney beans
3 pounds ground spicy pork sausage
1 tablespoon soy sauce

Instructions
1. In a large skillet over medium-high heat, cook sausage until brown. Drain and crumble.
2. In a slow cooker, combine sausage, onion, tomato sauce, water, black and green olives, pepper, soy sauce, chili powder and beans. Cover and cook on 350 for 1-2 hours

ITALIAN BEAN SOUP

1 lb Breakfast Sausage - hot or mild
1 Onion - diced
3 tsp Italian Seasoning
1 can Stewed Tomatoes or Rotel
3 cans White Beans - your choice or mix of navy, great northern or white limas
1-2 Potatoes - diced
3 cans Chicken Broth
Salt and Pepper
1 can Cream of Potato Soup
Brown sausage and add to bean pot. Add onion Italian seasoning, tomatoes, beans,
potatoes, and chicken broth. Cover and bake at 350 - 375 degrees for 1 hour. Salt and
Pepper to taste and stir in cream of potato soup. Cover and return to oven for 5 - 10
minutes.
May add polka kielbasa if you want a heartier soup and 1 bag of Success rice at same time
when you add soup - you will need a few more minutes of cooking time. If you want a
thicker soup then add 1/4 to ½ cup of instant potato flakes - stirring in a little at a time till
it’s like you want.

16 BEAN SOUP

1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Bean Pot Cook on 375 2 hours Add remaining ingredients and  additional 1/2 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

CHICKEN STEW MEXICAN STYLE

2 lbs skinless boneless chicken breasts cut into 1 1/2" pieces
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg. taco seasoning mix
1 (8oz) can tomato sauce

Mix all ingredients together in Bean Pot, cook 375 for an hour in the oven or 25min in microwave. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.

CLAM CHOWDER

4 cans of Cream of Potato soup
4 cans of New England Clam Chowder
2 cans minced clams with juice
1 onion, chopped and sauteed in 1 stick butter
1 quart half and half

Saute onions in butter, then add all ingredients in Bean Pot cook on 374 for 1 hour

BEAN POT SPLIT PEA SOUP

1 (16 oz.) pkg. dried green split peas, rinsed
1 ham-bone, or 2 meaty ham hocks, or 2 c. diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qt.. hot water

Layer ingredients in Bean Pot, pour in water. DO NOT STIR. Cover and cook on 375 2 to 3 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons.

30 min Hamburger Stew

30 min Potato Soup

WINTER WHITE CHILI

1 pound ground turkey
1 chopped onion
1 16 ounce can white beans drained
1 14 oz. whole kernel corn drained
1 14 ounce can chicken broth
Chili Powder to taste
Brown meat and onion drain and add to Bean Pot. Add remaining ingredients and cook in microwave for 20 minutes. Serve in the soup and sandwich set, just add chips or bread

Taco Soup

2 pounds ground beef (cooked)
2 cups diced onions
2 (15 oz) cans pinto beans
1 (15 oz) can pink kidney beans
1 (15 oz) can whole kernel corn, drained
1 (14 oz) can Mexican-style stewed tomatoes
1 (14 oz) can diced tomatoes
1 (14 oz) can tomatoes with chiles
1 package taco seasoning mix
1 package ranch salad dressing mix
Place all ingredients into the bean pot and cover.
Cook in microwave for 20 minutes
Serve with Corn Chips