Vegetarian Potato Corn Chowder

Ingredients:

4 cups peeled and diced potatoes 1 cup diced carrots 1 cup diced celery cup chopped onion 2 teaspoons salt cup butter 4 cups milk cup all-purpose flour 4 (a5 ounce) cans whole kernel corn drained 5 cups shredded cheddar cheese

Directions: 1. Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat simmer for 20 minutes. 2. Meanwhile, combine butter, milk and flour in saucepan over medium-low heat. Stir constantly until smooth and thick. 3. Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. 4. Transfer to crockpot set on low heat.

Chili

Ingredients:

2 cups tomato sauce 1 cup tomato paste

2 tablespoons butter 3 canola or olive oil 2 red bell peppers, diced (about 2 cups) 2 yellow onions, diced (about 2 cups) 1 head garlic, minced (about cup) 2.5 3 lbs. of lean ground beef 2 teaspoons granulated onion 2 teaspoons granulated garlic 3 tablespoons chili powder 2 teaspoons paprika 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon cayenne pepper 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper

1 cup chicken stock 2 (15.5 ounce) cans pinto beans, with juice 2 (15.5 ounce) cans kidney beans, with juice

Directions:

In large saut pan over medium-high heat, add butter and oil. Add bell pepper and onion and cook until caramelized, about 5 minutes. Add garlic and saut a minute longer. Add beef and brown. Cook until meat is nicely browned and cooked through, about 7 to 10 minutes. Transfer meat and vegetables to a crockpot. Add in granulated onion, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper, tomato sauce, tomato paste and chicken stock. Stir until well blended. Add beans with juice and stir gently (so as not to break up the beans). Cook for 6-8 hours in crockpot set on low.

Crockpot Brunswick stew Ingredients: 2 cans (14.5 ounces) diced tomatoes 2 can tomato paste (6 oz.) 2 cups chicken, cooked and cubed or shredded 3 cups frozen sliced okra, thawed 2 cups corn kernels, frozen thawed or fresh 2 cans lima beans 2-3 cups diced potatoes 1 cup chopped onion 1 bay leaf 1 teaspoon salt teaspoon dried rosemary, crushed teaspoon dried oregano, crushed teaspoon pepper 1 dash ground cloves 4-6 cups chicken stock

Preparation: In slow cooker, combine tomatoes and tomato paste; stir to blend. Add chicken, frozen succotash or sliced okra, corn, lima beans, potatoes, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low for 5 to 6 hours. Before serving, remove bay leaf and stir well.