Pumpkin Chili

Serves 8 to 10

3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
2 medium turnips, about 3/4 pound
1/2 cup unsalted butter
1/2 cup olive oil
1/2 cup finely ground cornmeal
2 red bell peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
4 cups vegetarian broth
2 10-ounce cans diced tomatoes with green chilies, such as Rotel
2 16-ounce cans chili beans, drained
2 cups frozen corn
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
Several dashes vegetarian Worcestershire sauce
Salt and freshly ground black pepper, to taste
Balsamic vinegar, to taste
Chopped green onions, to serve
Shredded cheddar cheese, to serve
Sour cream, to serve

Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)

Peel the turnips and cut into 1-inch pieces.

In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.

Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.

Recipe Notes

• Vegan & Gluten-Free Pumpkin Chili: Substitute olive oil for the butter and offer dairy-free toppings to make the chili vegan. The chili is naturally gluten-free, as long as all prepared ingredients are gluten-free.
• Storage & Freezing: This chili freezes well, but it's also a crowd pleaser, so we rarely have any left!

Find original recipe here

Zupas Chicken Enchilada Chili Soup

• This is Kinsey's absolutely favorite soup at Zupas and she says this copy cat recipe tastes just like the real thing. This is the link to the recipe http://burntapple.com/2014/03/19/zupas-chicken-enchilada-chili-soup/
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• Ingredients2 cups cooked chicken, cut into very small bite sized pieces small onion, chopped
• 1 10oz can mild green chile sauce
• 1 10oz can mild red chile sauce
• 1 15 oz can tomato sauce
• 1 4 oz can diced green chiles
• 1 15oz can black or white beans, rinsed and drained
• 1 tbsp minced garlic
• 2 tbsp chili powder
• 1 tsp cumin
• 1 cup shredded cheddar cheese (for dairy free this can be omitted)
• 2 tbsp flour (for gluten free, substitute cornstarch or arrowroot powder)
• 2 tbsp butter (can use non dairy vegan butter for dairy free)
• 1 15oz can evaporated milk (can substitute non dairy milk if needed)
• 2 cups broth

Instructions

1. In a large pan set to medium low heat, stir together the chicken, onion, green chile sauce, red chile sauce, tomato sauce, green chiles, beans, garlic, chili powder, and cumin. Cover and allow mixture to warm while you make the sauce. Stir occasionally.
2. In a small saucepan set to medium heat, stir together the 2 tablespoons flour and butter until a smooth lump forms. Stir in the milk and continue cooking until mixture thickens.
3. Slowly add the milk mixture into the chili, stirring to combine. Stir in the cheese if using and continue cooking until melted.
4. Slowly add up to two cups of broth if needed to thin. You will want this recipe to have the consistency of soup which will be thinner than a traditional chili recipe.
5. Serve garnished with additional cheese, tortilla strips, cilantro, or sour cream

Roasted Tomato Soup with Basil

http://cafezupas.com/2009/09/recipe-roasted-tomato-soup/
Ingredients

• 4 lb tomatoes, halved lengthwise
• 6-8 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
• 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
• 2 teaspoons sugar
• 2 tablespoons unsalted butter
• 3 cups chicken stock or low-sodium broth
• 3/4 cup heavy cream

Directions

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls.

Chicken and Dumplings

3-4 Chicken Breasts
Water to Cover
Salt
Pepper
Garlic powder or minced garlic
1 onion, chopped
2 Celery Stalks, chopped
2 Carrots. chopped

Dumplings  I usually double or triple this part because my kids love the dumplings
2 cups flour
2 tsp baking powder
1 tsp salt
1/3 cup shortening
1/2 cup milk


In large saucepan, cover chicken with water. Add seasonings as you like. Typically I don't measure the seasonings or veggies. I just use what I have. Simmer until chicken is cooked and tender. Remove Chicken. Cool and shred or chop.
In a large bowl combine flour, baking powder, and salt. Cut in shortening until mixture is crumbly. Add milk slowly stirring to a soft dough. Bring the water chicken stock to a boil. Take a tablespoon or so of dough and roll into a ball. Drop it into the boiling stock. Repeat with all the dough. Reduce heat, cover. Simmer gently until the dumplings are cooked though. Add chicken back to pot. Stir and serve!

Butternut Squash Soup

Butternut Squash Soup

Prep Time: 25 Min
Cook Time: 35 Min


Ingredients
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
4 ounces cream cheese
Directions
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Texas Soup

(from Amy Simms)

3-4 Chicken breasts
1 can cream of chicken soup
1 can chicken broth (I usually use bullion and water)
Cook in a crock pot 5 hours on high or 8 hours on low or until chicken is done.

One hour before serving, skim the fat and shred the chicken. Then add to crock pot:
1 can drained pinto beans
1 can drained corn
1 can Mexican Rotel
1 can Ranch style beans
1 can cream of chicken soup

Serve with sour cream, tortilla chips, and cheese. YUM!

Healthified Beef and Sweet Potato Stew

Prep Time:30 min
Start to Finish:4 hr
makes:4 servings


1 3/4 pounds boneless beef chuck roast, trimmed of fat to make 1 1/4 pounds lean beef stew meat
2 medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)
1 medium onion, cut into wedges (1/2 cup)
1 3/4 cups Progresso® beef broth
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
4 cloves garlic, minced
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained
1/2 cup dried apricots or pitted dried plums (prunes), quartered
2 tablespoons chopped unsalted peanuts
Sliced green onion (optional)


1. Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, salt, and garlic into mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.


Nutritional Information
2 cups: Calories 350 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 650mg; Total Carbohydrate 33g (Dietary Fiber 6g, Sugars 16g); Protein 36g Percent Daily Value*: Vitamin A 210%; Vitamin C 20%; Calcium 10%; Iron 20% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 4 Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.