Tanya's Chili

From:  Tanya Purcell

1 T. olive oil

1 lb. Ground beef (or chopped steak)

1 onion, chopped

3 cloves garlic, minced

½ green bell pepper

½ red bell pepper

½ cup celery (optional, if you don't have it on hand)

1 small can (4 oz) chopped green chilies

1 can beef broth

2 cans (14 ½ oz) diced tomatoes

1 can (15 oz) tomato sauce

1 can red kidney beans, drained, rinsed

1 can white beans, drained, rinsed

1 can black beans, drained and rinsed

1 T. chili powder

½ T. ground cumin

¼ tsp. Ground cayenne powder

(2 tsp Worcestershire sauce-added during last 30 minutes)

1. In a large pot, saute the ground beef with the 1 T. of olive oil until browned. 
2.  Add the onions, garlic and bell peppers, green chilies (& celery if you want it) and saute for another 5 minutes or until the onions are translucent.
3. Add the chili powder, cumin, cayenne pepper, tomatoes, broth and beans. 
4.  Reduce heat to low, cover and simmer for about one hour. 
5.  Add 2 tsp of Worcestershire sauce and remove cover and simmer for another 30 minutes or until you reach desire thickness.

*Hey Jaime girl, I put this all together from several different recipes and finally created my own. I have used it several years now and I have received compliments on it, so I hope you like it. There are so many different chili recipes. Some have way too much meat, others way too many kidney beans. I like this one because of the variety of different beans instead of just kidney beans and I like adding more vegetables to make it healthier. I read that rinsing the canned beans reduces the likelihood of bad gas:) That is always a plus! I hope you like it. I have made it without celery sometimes and without one of the bell peppers and it still turns out yummy. The longer it simmers, the better it tastes and it even tastes better the next day. The Worcestershire sauce really adds the perfect taste at the end. I wouldn't skip that. -Tanya:)

Tortellini Vegetable Soup

This recipe is from the San Antonio ward cookbook I made a few years ago. It is SO yummy and fresh tasting to me. It's from my friend Julie Bezzant. She has some of the best recipes. It seems like we are always making recipes from eithe Julie or our other friend Kelly Babcock!! These two know how to cook!!

2 Tbs. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 ½ c. chicken stock
1 tsp. dried basil
1 bay leaf
½ c. canned crushed tomatoes
½ tsp salt
8-9 oz fresh or frozen tortellini
2-3 Tbs. chopped fresh parsley
Pepper to taste

Heat oil in medium soup pot.
Add onion, zucchini, and carrot.
Sauté for 8-10 minutes until the onion is soft and translucent.
Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
Increase the heat and bring the mixture to a low boil.
Add the tortellini and bring the soup back to a low boil.
Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
Gently stir in the parsley and pepper during the last minute or so.

Note: You can add more tomatoes and tortellini than it calls for. And you can substituted frozen green beans if you don't have zucchini.

Potato Cheese Soup with Sausage

3 cans fat-free chicken broth
4 medium -large baking potatoes; peeled and diced
1 large onion; peeled and diced
3 turkey Italian sausages; mild or hot
10 oz. light Velveeta cheese
1 can Rotel tomatoes

1. Cook potatoes and onion in broth until tender; do not drain broth.
2. Use potato masher and mash vegetables into desired chunks.
3. Remove casings from sausage and brown in skillet; stirring until done and crumbled.
4. Slightly melt cheese and add to broth/potatoes mixture
5. Add tomatoes and mix.

Makes about (8) 1 cup servings

Note: This is very good. It is an approved weight watchers recipe and is healthy if you follow the correct ingredients.