Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Jaye Beeler                                              Grand Rapids, Michigan

1 lb. bulk Italian sausage

1 medium onion, chopped

1 medium sweet red pepper, chopped

4 garlic cloves, minced

1 large butternut squash (about 5 lbs.), peeled, seeded and cut into 1 inch pieces

1 package (16 oz.) frozen corn, divided

4 cups water

1 Tbsp. chicken base

2 cans (15 1/2 oz. each) great northern beans, rinsed and drained

2 cans (14 1/2 oz, each) fire-roasted diced tomatoes, undrained

1 tsp. salt

1/4 tsp. pepper

Heavy whipping cream and minced parsley, optional

In a stockpot, cook sausage, onion and red pepper over medium heat 9 – 11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles.  Add garlic; cook 1 minute longer.  Remove sausage mixture with slotted spoon; discard drippings.

Add squash, 1 1/2 cups corn, water and chicken base to the same pan; bring to a boil.  Reduce heat; simmer, covered, 15 – 20 minutes or until squash is tender.

Remove soup from heat; cool slightly.  Process in batches in a blender until smooth.  Return to pot.  Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through.  If desired, drizzle serving with cream and sprinkle with parsley.

12 servings (4 1/2 quarts)

PrintFriendlyShare

Rootin’-Tootin’ Cincinnati Chili

Rootin'-Tootin' Cincinnati Chili

Rootin’-Tootin’ Cincinnati Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Yes, there’s root beer in this spicy chili, and it adds a nice touch of sweetness.  Serve over spaghetti and let everyone add their own favorite topping.

        Holly Gomez                                                                  Seabrook, New Hampshire

 

Rootin’-Tootin’ Cincinnati Chili  Recipe

 

Rootin’-Tootin’ Cincinnati Chili

1 lb. ground beef

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 can (14.5 oz.) fire-roasted diced tomatoes, undrained

1 cup root beer

2 Tbsp. chili powder

2 Tbsp. tomato paste

2 Tbsp. minced chipotle peppers in adobo sauce

1 Tbsp. ground cumin

1 beef bouillon cube

Hot cooked spaghetti

Optional toppings:  crushed tortilla chips, chopped green onions, shredded cheddar,

and Parmesan cheese

 

In a large saucepan, cook beef, onions and green pepper over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon.  Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.  Serve with spaghetti.  Garnish with chips, green onion and chesses if desired.            4 servings

 

(Recipe for Rootin’-Tootin’ Cincinnati Chili was in www.tasteofhome.com, 2015)

PrintFriendlyShare

Slow Cooker Turkey Chili

 

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love this chili recipe because it’s a quick meal to prepare in the morning and a delicious wholesome dinner to return to in the evening.

               Terri Crandall                                                                    Gardnerville, Nevada

 

Slow Cooker Turkey Chili Recipe

Slow Cooker Turkey Chili

2 Tbsp. olive oil

1 ½ lb. ground turkey

1 medium onion, chopped

2 Tbsp. ground ancho chili pepper

1 Tbsp. chili powder

1 ½ tsp. salt

1 ½ tsp. ground cumin

1 ½ tsp. paprika

2 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained

1 medium sweet yellow pepper, chopped

1 medium sweet red pepper, chopped

1 can (4 oz.) chopped green chilies

1 garlic clove, minced

1 cup brewed coffee

3/4/ cup dry red wine or chicken broth

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

Sliced avocado and chopped green onions

 

In a large skillet, heat oil over medium heat.  Add turkey and onions; cook 8-10 minutes or until meat is no longer pink, breaking up turkey into crumbles.

Transfer to a 5 quart slow cooker; stir in seasonings.  Add tomatoes, sweet peppers, chilies and garlic; stir in coffee and wine.

Cook, covered, on low 7-9 hours.  Stir in beans; cook 15-20 minutes longer or until heated through.  Top servings with avocado and green onions.       8 servings

Freezer option:  Freeze cooled chili in freezer containers.  To use, partially thaw in refrigerator overnight.  Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.

 

(Recipe for Slow Cooker Turkey Chili was on www.tasteofhome.com, 2014)

PrintFriendlyShare