Southwest Bean Chili

1 can (16 oz) tomato sauce

1 can (15 oz) navy or cannellini beans, rinsed and drained

1 can (15 oz) red kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (14 ½ oz) stewed or diced tomatoes, undrained

1 ½ cups frozen corn

1 medium green bell pepper, seeded & chopped (original recipe called for 2 green bell peppers)

1 cup chicken broth

3 Tablespoons chili powder (less if real hot chili powder)

4 cloves garlic, minced

1 Tablespoon cocoa powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons cilantro

½ teaspoon salt

 Hot cooked rice

 Toppings

Shredded cheese, ripe olives, avocado, green onion slices, fresh chopped tomatoes, sour cream or whatever else you might like! I even put lettuce on top at times.

 Instructions

1. Combine in slow cooker all ingredients except the rice & toppings.

2. Cover & cook on Low 6-6 ½ hrs or until vegetables are tender.

3. Spoon rice into bowls; top with chili.

4. Serve with toppings, if desired.

 Makes 8-10 servings

Marlene’s Chicken Macaroni Soup

INGREDIENTS:

1 medium to large onion, organic, chopped

4-5 cloves garlic, organic, minced

¾ c (1 ½ sticks) butter

1 lb chicken, organic and/or free range, cubed

3 cans (42 oz) chicken broth, organic

2 fat carrots, organic, sliced

4 stalks celery, organic, sliced

6 handfuls (about 6 oz) elbow macaroni (I like to buy pasta made of chick peas, lentils or Einkorn wheat)

Milk (not almond milk, yuk in this recipe)

DIRECTIONS:

1. Saute onion and garlic in butter

2. Add chicken and saute until cooked

3. Add chicken broth, carrots and celery and cook until crisp-tender

4. Add macaroni and cook until pasta is done

5. Add a bit of milk, maybe a cup or so

Thai Green Curry Chicken

INGREDIENTS:

14 oz can coconut milk, organic

2 ½ TBsp green curry paste

1 ½ Tbsp coconut palm sugar, honey or brown sugar

1+ TBsp fish sauce

2 chicken breasts (organic and/or pastured), boneless, skinless, and cut into bite-size chunks

1/2 -1 cup frozen green beans, organic, cut into ½” pieces or peas or other vegetables

1/3 c chicken stock, organic

Fresh basil, organic

DIRECTIONS:

1.       In large skillet or saucepan simmer the coconut milk and curry paste over medium heat for 5 minutes

2.       Add sweetener, fish sauce, chicken, vegetables and chicken stock.

3.       Simmer 10 minutes longer, stirring occasionally

4.       Garnish with fresh basil and serve over rice. (long-grain brown or brown and wild rice, organic)

Tuscan White Bean Soup

INGREDIENTS:

• 2 tablespoons avocado oil
• 1 white onion chopped
• 3 carrots, diced
• 3 stalks of celery, chopped
• 3 cloves garlic, minced
• 1 tablespoon sage leaves
• ½ cup fresh parsley 
• 1 roma tomato, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1½ cup purple cabbage, sliced
• 1½ cup lacinato kale
• two 15.5 ounce cans of cannellini beans, rinsed
• 6 cups vegetable broth or chicken broth
• Salt and pepper to taste
• Crumbled goat cheese or shaved raw sheep cheese for topping (optional)

DIRECTIONS:

1. In the bottom of a stock pot add avocado oil and pan fry the carrots, onions, celery, garlic and squash over medium heat.
2. Add broth.
3. Add in the rest of the ingredients and simmer for 30 minutes.
4. Top with crumbled goat cheese. (optional)