Chicken Chili

A hearty chili made with white meat chicken instead of ground beef by Lacey Johnston.
Serves 2-3.

• 1/2 White Onion, chopped
• 1 stem Celery, sliced
• 1 Chicken Breast, cut into 1/2" cubes
• 1/4 cup Frozen Corn
• 1 Red Bell Pepper, chopped
• 3 tbsp Olive Oil
• 24.5 oz. can Diced Tomatoes
• 14 oz. can Tomato Sauce
• 15 oz. can Red Kidney Beans
• 15 oz. can Black Beans
• 1 tbsp Chili Powder
• 1 clove Garlic, minced
• 15 oz. can Nalley's No Meat Chili*
• Salt & Pepper to taste

*This is the way my Mom used to make homemade Chili, she added the Nalley's for flavor but you can substitute it by adding the following; 14 oz. can diced tomatoes, 2 tbsp Tomato Paste, 15 oz. can Pinto Beans and 1 tbsp Taco Seasoning.

1. In a large Dutch oven, add 2 tbsp olive oil and heat over medium-high heat.
2. Add chicken and cook 5 minutes, stirring occasionally.
3. Remove chicken with slotted spoon, set aside.
4. Add remaining olive oil, return heat to high.
5. Add onion and celery, saute till onion becomes tender. Add garlic, cook 30 seconds.
6. Add bell pepper, corn, cooked chicken, tomato sauce, tomatoes, beans, seasonings and meatless chili, bring to a boil.
7. Reduce to a simmer and cover, cook for 1 hour.
8. Add corn, uncover and continue to cook 15 minutes.
9. Serve immediately with shredded cheddar cheese and sour cream.

Chicken & White Bean Stew

A very comforting stew, perfect for cold days with lots of veggies and chicken in a creamy broth by Lacey Johnston.
Serves 4

• 2 (14 oz.) cans Chicken Stock
• 1 Yellow Onion, chopped
• 2 Celery Sticks, sliced
• 2 Carrots, chopped into rounds
• 1/2 cup Frozen Peas
• 1/2 cup Cannellini Beans, drained
• 1 cup Water
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• 1 tsp Salt
• 1/4 tsp Garlic Powder
• 1/4 tsp White Pepper
• 2 cups Milk
• 2/3 cup All-Purpose Flour
• 2 Chicken Breasts, cut into 1/2" cubes
• 2 tbsp Olive Oil
• 2 tbsp Butter

1. In a large dutch oven over medium heat, cook chicken for 5 minutes in olive oil. Stirring frequently.
2. Remove chicken with slotted spoon, set aside.
3. Add butter to pan, increase heat to medium-high.
4. Add celery, onion and carrots, saute until onion is tender but not brown.
5. Add dried herbs and flour to pan, stir till flour is dissolved.
6. Add chicken stock, milk, water, beans and peas.
7. Return chickn to pot and bring to a boil.
8. Reduce heat to a simmer, cover and cook 10 - 12 minutes or until chicken is cooked through.

Rosemary Pork Stew

A hearty bowl of winter vegetables and fresh rosemary by Lacey Johnston.
Serves 6

• 1 lb. boneless Pork Shoulder
• 1 White Onion, diced
• 1 tsp Dried Basil
• 2 tsp Fresh Rosemary, chopped (or 1 tsp dried)
• 2 cups Water
• 3 Carrots, sliced into rounds
• 2 1/2 cups White Mushrooms, quartered
• 1 Green Bell Pepper, cut into 1" pieces
• 1/2 cup Burgundy Red Wine
• 8 oz. can Tomato Sauce
• 2 stems Celery, sliced
• 3 Red Potatoes, skin-on and cut into cubes

1. Trim excess fat from pork shoulder, cut into 1" cubes.
2. Add 1 tbsp vegetable oil, brown pork over medium heat, salt and pepper.
3. Add onion, saute till slightly tender.
4. Add basil, rosemary and water, heat to boiling.
5. Reduce heat, cover and simmer about 1 hour or until pork is almost tender.
6. Add remaining ingredients, cover and simmer about 30 minutes or until vegetables are tender, stirring occasionally.

Chili

Meaty, hearty chili that is perfect on those cold wintery days by Kathy Johnston.
Serves 6.
Print Recipe

• 1/4 cup White Onion, chopped
• 1 stem Celery, chopped
• 4 lg. White Mushrooms, quartered
• 1 Green Bell Pepper, chopped
• 1 tbsp Olive Oil
• 1 lg. can Diced Tomatoes
• 1 can Nalley's Chili, no beans
• 8 oz. can Tomato Sauce
• 1 can Red Kidney Beans
• 1 tbsp Chili Powder
• 1 1/2 lbs. Ground Beef, lean
• 1 clove Garlic, chopped
• 1 tsp Salt
• 1/4 tsp Black Pepper

1. In a large dutch oven, saute onion, celery and beef in olive oil until meat is brown and veg is tender over medium-high heat.
2. Add garlic, saute 1 minute then add chili powder.
3. Add chili, green bell pepper, tomatoes, beans and tomato sauce, bring to a boil and reduce to a simmer.
4. Cover and simmer for 1 hour.
5. Add mushrooms, simmer uncovered for 15 minutes.
6. Serve with cheddar cheese and sour cream if desired.

Vegetarian Three Bean Chili

This vegetarian chili is the perfect blend of beans, vegetables and spices.  You won't even notice you are missing the meat it is so good by Lacey Johnston.
Serves 6.

• 1/2 Yellow Onion, chopped
• 1 stem Celery, chopped
• 1 Green Bell Pepper, chopped
• 1 clove Garlic, minced
• 1 tbsp Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Kosher Salt
• 15 oz. can Red Kidney Beans, drained
• 15 oz. can Cannellini Beans (White Kidney), drained
• 14 oz. can Nalley's No Meat Chili
• 14 oz. can Tomato Sauce
• 2, 14 oz. cans Diced Tomatoes
• 4 lg. White Mushrooms, quartered (optional)

1. In a large dutch oven, saute onion and celery in oil till tender over medium-high heat.
2. Add garlic, saute 1 minute, add chili powder.
3. Add chili, green pepper, tomatoes, beans and tomato sauce, bring to a boil and reduce to a simmer.
4. Cover and simmer for 1 hour.
5. Add mushrooms and simmer 15 minutes more.
6. Top with cheddar cheese and sour cream to serve.

Chicken Noodle Soup

Homemade chicken noodle soup with curly egg noodles by Lacey Johnston. This recipe is just as good with or without the chicken, I do recommend using both dark and white meat for extra flavor.

Serves 4 - 6.

• 2 quarts Chicken Stock
• 1 quart Water
• 2 tbsp All-Purpose Flour
• 1 White Onion, finely diced
• 3 Stocks Celery, sliced
• 3 lg. Carrots, sliced 1/4" thick
• 1 Bay Leaf
• 1/2 cup Frozen Peas
• 3/4 bag Curly Egg Noodles
• 2 tbsp Unsalted Butter
• 1 tsp Fresh Ground Black Pepper
• 1 tsp Kosher Salt
• 4 - 5 cloves Garlic, chopped
• 1 cup Cooked Chicken, shredded

1. In a large dutch oven, saute onion in butter till soft over high heat.
2. Add garlic, cook additional 1 minutes.
3. Add flour, stir till pan is dry.
4. Add chicken stock, water, celery, carrots, bay leaf, salt and pepper; bring to a boil.
5. Add noodles and chicken, cook noodles according to package directions (about 9 minutes).
6. When 4 minutes of cooking time remains, add peas.