Best Vegetarian Chili

INGREDIENTS


1 teaspoon ground cumin
1/4 cup chili powder
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
optional: a sprinkling of white pepper, thyme, Nature's Seasoning

1/2 medium onion, chopped
2 red bell peppers, chopped
1 jalapeno pepper, chopped
1 or 2 zucchini, chopped
Fire Roasted Corn from Trader Joes/ or corn on the cob, sliced off (2-3 ears)
1 sweet potato (microwave for about 4 minutes first to make it softer)

2 (4 ounce) cans chopped green chile peppers, drained
3 (28 ounce) cans whole peeled tomatoes, crushed (sometimes I just do 2)
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans


DIRECTIONS
Chop the veggies. Open & drain all of the beans and dump them in the crockpot. Sprinkle in seasonings and tomatoes. Cook in the crockpot on high for 4 hours.

Taco Rice

Ingredients

1 (14.5 oz) can of chicken broth
1 (8 oz) can of tomato sauce
1 (1 oz) package of taco seasoning mix
1.5 cups uncooked instant rice
1 (6 oz) can black olives drained and chopped
1 cup shredded cheddar cheese
1 cup sour cream

Directions

In a large pot, bring chicken broth, tomato sauce and taco seasoning to a boil.

Stir rice into the pot, cover and remove from heat. Let pot stand, covered for 5 minutes.

Stir in cheese and olives. Mix well. Serve with sour cream.

Mexican Deep-Dish Pan Pizza

Ingredients
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce bag) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup

Directions
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese.

Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

Recipe from Kim- a Rachel Ray creation

Slow-cooker Chicken Tacos

1 1/2 pounds frozen chicken breasts

1 - 14 1/2 oz can diced tomatoes with green chilies

1 - packet taco seasoning

Directions:

Place frozen chicken breasts in crockpot.

In a separate bowl, mix together the can of diced tomatoes & the taco seasoning packet. Pour over the chicken breasts.

Cover and cook on low for 6-8 hours. Shred & serve.

**Cindy's notes: I ladle back into the shredded chicken part of the cooked-down tomatoes & juices but not the whole thing or it's too much liquid. I just like to make it moist. This chicken is great for soft tacos, enchiladas, or quesadillas.

Recipe from Cindy Fisher