Easy and Quick Recipes

Ingredients 2 onions, chopped 1 tablespoon olive oil 6 cups chicken broth 6 15 1/2-oz. cans Great Northern beans, drained and rinsed 3 5-oz. cans chicken, drained 2 4-oz. cans diced green chiles 2 teaspoons ground cumin 1 teaspoon garlic powder 1 1/2 teaspoon dried oregano 1/4 teaspoon white pepper 1 12-oz. container sour cream 3 cups shredded Monterey Jack cheese Preparation In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. Yield: Serves 16 to 20

Ingredients 2 tablespoons   olive oil 1  onion, chopped 2  garlic cloves, minced 1  red bell pepper, chopped 1  green bell pepper, chopped 1  (1.7-ounce) package chili seasoning 1  (28-ounce) can diced tomatoes, undrained 1  (15.25-ounce) can yellow corn, rinsed and drained 2  (15-ounce) cans chili beans, undrained 1  (15-ounce) can kidney beans, rinsed and drained 2 teaspoons   Worcestershire sauce 2 tablespoons   chopped fresh parsley Toppings: Hot sauce, chopped onions, sour cream, shredded Cheddar cheese Preparation 1. Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender. 2. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired. Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving. ...

Ingredients 2  slices thick-cut bacon, finely chopped 1  large onion, finely chopped 1  large garlic clove, minced 1 1/2 pounds   lean ground beef 1 tablespoon   plus 1 1/2 tsp. chili powder 1 1/2 teaspoons   ground cumin 1 1/2 teaspoons   smoked Spanish paprika (see Notes) 1/2 teaspoon   to 1 1/2 tsp. cayenne pepper About 1 tsp. salt 1  can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes 1  can (8 oz.) tomato sauce 1 cup   beer (India Pale Ale or pilsner) 1 teaspoon   Worcestershire 1  can (14.5 oz.) pinto beans, drained Sour cream, sliced scallions, and/or grated cheddar for topping Preparation 1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1...