This is a great time of year to haul out all your stew, soup, chili and chowder recipes!! Warm, soothing and filling. It just doesn’t get better than that on a cool crisp day!!! And when you can put it in the crock and let it do it’s own thing, it’s even nicer!!

Southwestern White Chili

What you need

• 1 c.  chopped onion
• 4 garlic cloves, minced
• 2 t. ground cumin
• 1 t. dried oregano, crushed
• 1/4 t.  ground cayenne or red pepper flakes
• 3 (15 1/2 oz) cans northern beans, drained and rinsed
• 2 (4 oz) cans diced green chilies
• 4 c. chicken broth
• 3 c. chopped , cooked chicken
• 2 c. shredded Monterey Jack cheese (8 oz)
• sour cream (optional)
• more green chilies for garnish (optional)

What to do

• In a 3 1/2 to 6 quart slow cooker, place onion, garlic, cumin, oregano, red pepper, beans, 2 cans chili peppers, broth and cooked chicken.  Stir to combine
• Cover and cook on low heat setting for 7-8 hours or onhigh heat setting for 3 1/2- 4 hours.  Stir in cheese until melted at end of cooking time
• Ladle the chili into 8 bowls.  If desired, top with sour cream and sprinkle with additional chilies.

Happy Eating!!

To get more crock pot ideas visit Debbie!!

This could possibly be my favorite time of year to cook!!  This and Christmas (I usually make baked goods for gifts at Christmas).  I love soups, chili’s, stews, casseroles.  Easy and tasty, that’s for me!! This is a simple chicken recipe that my family loves.

Baked Chicken Dish

What you need:

• 6 c. cooked chicken breast, chunked
• 1 medium onion, chopped
• 2 c.  shredded cheddar cheese
• 2 c. taco chips, slightly broken up
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 pt. sour cream
• 1/2 c. milk
• medium can mushrooms
• pepper to taste

What to do:

1. In a 9×13 baking dish, layer chicken chunks, cheese, taco chips and onion
2. In a separate bowl, mix both soups, sour cream, milk and pepper
3. Pour soup mixture over top of chicken mixture
4. Top with mushrooms; bake at 350° for 1 hour, serve warm

Happy Eating!!

For more Tempt My Tummy goodness…go see Lisa!!

This is a great time of year to haul out all your stew, soup, chili and chowder recipes!! Warm, soothing and filling. It just doesn’t get better than that on a cool crisp day!!! And when you can put it in the crock and let it do it’s own thing, it’s even nicer!!

Easy Veggie-Beef Soup

What you need

• 1lb ground beef
• 1 (14 oz)can beef broth (1 2/3 cups)
• 1 1/4 cups water
• 1 (10 oz)  bag frozen veggies, any variety you like
• 1 (14 1/2 oz) can diced tomatoes
• 1 (1o 1/4 oz) can tomato soup
• 1 t. dried minced onion
• 1 t. dried italian seasoning, crushed
• 1/4 t. garlic salt

What to do

• In a large skillet cook ground beef til brown; drain any fat
• Transfer meat to 3 1/2 -4 quart slow cokker.  Add remaining ingredients to cooker
• Cover; cook on low-heat setting 7-8 hours or on high -heat setting for  3 1/2-4  hours.

Happy Eating!!

To get more crock pot ideas visit Debbie!!

This could possibly be my favorite time of year to cook!!  This and Christmas (I usually make baked goods for gifts at Christmas).  I love soups, chili’s, stews.  Easy and tasty, that’s for me!! This is a simple chili recipe that my family loves.

Easy Chili

What you need:

• 2 lbs. ground beef, seasoned well with salt, pepper, garlic salt (I used venison burger cause that’s what I had, either works well!!)
• 1 large onion, chopped
• 2 cans stewed tomatoes (can use diced or stewed with chili’s for a little more zing!!)
• 1 can black beans (no need to drain, but you can if you like)
• 1 can whole kernel corn (no need to drain, but you can; you can use hominy instead if you like)
• 1-2 cans chili bean mix (beans that are already mixed with chili seasonings, I used Spartan cause that’s what I had)
• salt, pepper, chili powder, cayenne pepper(optional) to taste
• shredded cheddar cheese to top individual servings

What to do:

1. In a skillet, brown  seasoned beef and onion until beef is no longer pink and onion is tender; drain any fat
2. Add remaining ingredients
3. Heat together til almost boiling; reduce heat ; simmer for about 15-30 minutes to allow flavors to meld
4. Ladle into bowls or soup mugs; top with cheese  and enjoy!!

Happy Eating!!

For more Tempt My Tummy goodness…go see Lisa!!