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Chili in the crock-pot and cornbread with lots of honey!
by Jes Mostek

(3 ratings)
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  Chili is always great for a crowd and it freezes (and thaws later) wonderfully! And the best part is, it packs a powerful punch, nutritionally. So your family will never even know they’re eating health food! Serve Chili hot and top with sour cream and shredded cheddar cheese. Disappearing Corn Bread Muffins make a great side dish for this fabulous chili, but don’t forget to keep the honey pot close-at-hand!

Speedy Meal Method:
Omit the Chili for a Month recipe, and buy
4 cans chili

Recipes:
Chili for a Month
by Jes Mostek
serves: 30

(2 ratings)
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  Hearty and healthy chili: meat, beans, tomatoes, corn, celery, and spicy (but not too spicy) spices.
Ingredients:
  2 lb.   ground beef or turkey
  3/4 c.   onion, chopped
  1 (14.5 oz.) can   kidney beans, with liquid
  1 (14.5 oz.) can   black beans (frijoles negros), with liquid
  2 (14.5 oz.) cans   chili (or pinto beans), with liquid
  2 (14.5 oz.) cans   diced tomatoes, with liquid
  2 (14.5 oz.) cans   tomato sauce
  1 (14.5 oz.) can   corn, with liquid
  5 ribs   celery, diced
  1 tsp.   ground cumin
  2 tsp.   paprika
  1/4 tsp.   chili powder
  1/4 tsp.   cayenne pepper
  1/4 tsp.   black pepper
    salt to taste
  1 c.   cheddar cheese, grated
  1 c.   sour cream
Directions:
  In a large frying pan, brown meat with onion.

Transfer meat mixture to a large stock pot. Add beans, tomatoes, tomato sauce, corn, celery and spices to large stock pot. Bring to a boil. Reduce heat to low. Cook for 1 hour.

To cook in a crock pot, combine cooked meat mixture, beans, tomatoes, tomato sauce, corn, celery and spices in crock pot. Cook on low for 6-8 hours or on high for 3-4 hours.

To serve, top with grated cheddar cheese and sour cream. You may also want to add salsa, crushed tortilla chips, hot sauce, or snipped chives.
Categories:
 
  • Crock Pot Cooking
  • Fall/Winter
  • Low Calorie
  • Low Carb
  • Low Fat
  • Main Dishes
  • Peanut/Nut Free
  • Quick & Easy
  • Smart Budget Foods
  • Soups
  • Wheat Gluten Free
Disappearing Corn Bread Muffins
by Jes Mostek
serves: 8

(2 ratings)
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  It turns out that the most delicious cornbread muffins you'll ever have are super easy!
Ingredients:
  1 (8 oz.) pkg.   yellow cake mix
  1 (8 oz.) pkg.   corn bread mix
    eggs -- as directed on Yellow Cake Mix and Corn Bread Mix packages
    milk -- as directed on Yellow Cake Mix and Corn Bread Mix packages
    oil -- as directed on Yellow Cake Mix and Corn Bread Mix packages
  1 (14.5 oz.) can   corn, drained
    butter, for spreading on hot muffins!
    honey, for drizzling on hot mufins!
Directions:
  Combine baking mixes, eggs, milk, oil. Stir until well combined, but still lumpy. Stir in corn. Grease and flour a muffin pan, or line pan with muffin cups. Fill each cup 2/3 full and bake as directed on package, until toothpick comes out clean.
Categories:
 
  • Breads & Quick-breads
  • Brunch
  • Fall/Winter
  • Pasta/Rice/Potatoes
  • Peanut/Nut Free
  • Quick & Easy
  • Side Dishes
  • Smart Budget Foods
  • Vegetarian/Vegan


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