Bev's Recipe Collection

• 1 large onion, diced
• 1 bell pepper (any color), diced
• 3 cloves garlic, minced
• 3 pounds ground beef (or small pieces of stew meat)
• 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
• 1 1/2 T chili powder
• 1 1/2 T ground cumin
• 1 T salt
• 1/2 t pepper
• dash of cayenne
• 9 C water
• 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

• shredded cheese
• sour cream
• chopped fresh cilantro
• hot sauce
• tortilla chips

In a large stock pot, saute onion and bell pepper in coconut oil over medium-high heat until half-cooked. Add garlic. Cook for 3 or 4 minutes. Add ground beef or stew meat. Cook, drain, and return to pan.  Add tomatoes, spices, and water.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com

• 1 1/2 – 2 pounds ground beef
• large sweet onion, chopped
• 1 large garlic clove, minced
• 14 oz. can diced tomatoes
• 16 oz. can pinto beans, drained and rinsed
• 16 oz. can black beans, undrained
• 10 oz. can Ro-Tel tomatoes
• 16 oz. can kidney beans, drained and rinsed
• 2 (15 oz.) cans organic corn, drained (or 12 oz. frozen)
• 1/4 C dry ranch dressing mix, optional
• 1/4 C ketchup
• 2 T organic soy sauce, optional
• 2 t chili powder
• 1 t ground cumin
• 1/8 t pepper, optional

Brown ground beef, adding onion and garlic halfway through.  Drain.  Combine all ingredients in large stock pot.  Simmer until heated through.  Serve with shredded cheese, organic corn chips, and sour cream.

Optional:  Add 2 C water and simmer for 2 hours or put it all in a crock pot for the day.

Thank you, Julia!  This recipe is delicious!  Hope you don’t mind my little adaptations.  🙂

• 1 1/2 pounds chicken (chopped or diced, cooked and drained)
• 6 C chicken broth
• 5 potatoes, diced
• 2 1/4 C chopped cabbage
• 2 leeks, diced
• 1 sweet onion, chopped
• 3 carrots, diced
• 1/4 C chopped fresh parsley
• 1 T salt
• 2 t paprika
• 2 small bay leaves
• 3/4 C sour cream, optional

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

• 1 lb. beef stew meat
• large sweet onion, chopped
• green pepper, diced
• 2 T ground cumin
• 1/3 C flour
• 6 cans pinto beans, drained and rinsed
• 16 oz. salsa
• 16 oz. beef broth

Place all ingredients in slow cooker on low all day.  Serve with tortilla chips or corn bread.

( adapted from www.pacefoods.com)

• 2 1/4 pounds boneless and skinless chicken breast halves
• 9 large carrots, thickly sliced
• 6 celery stalks with leaves, cut in 1″ pieces
• 1 large sweet onion, chopped
• scant 4 t salt
• 1 1/2 t pepper
• 6 C water
• 1 T dried basil leaves
• 6 C dry noodles of your choice

Put carrots, celery, and onion in bottom of 6 quart slow cooker.  Add the chicken.  Top with salt, pepper, and water.  Sprinkle basil over top.  Cover and cook on low  until done (8-10 hours). Serve over cooked noodles.

• 2 pounds ground beef
• small sweet onion, chopped
• 2 large cloves garlic, crushed
• 2 (15 oz) cans diced tomatoes
• 2 (15 oz) cans tomato sauce
• 2 C ricotta cheese
• 2 t Italian seasoning
• 1/2 t oregano leaves
• 1/2 t basil leaves
• 3 C rotini or penne, cooked

Brown ground beef with onion and garlic.  Drain and rinse.  Place in slow cooker; add tomatoes, sauce, ricotta cheese, and seasonings.  Cook on high 2 1/2 hours.  Serve over pasta, topping with freshly grated cheese of your choice.

(Thanks for finding this one too, Julie!)

• 2 pounds ground beef
• 1 T minced garlic
• 50 oz. spaghetti sauce
• 32 oz. chicken broth
• 36 oz. frozen mixed vegetables
• 6 C dry noodles
• shredded cheese

Brown ground beef, adding garlic halfway through. Drain and rinse. Place in a slow cooker with the spaghetti sauce, chicken broth, and frozen vegetables. Cook all day on low or all afternoon on high. Cook pasta. Serve beef mix over the pasta and sprinkle with shredded cheese.

• 4 lbs. ground beef
• 1 large sweet onion, chopped
• 3 cloves garlic, crushed
• 3 cans pinto beans, drained and rinsed
• 3 cans organic corn, drained (or 6 cups frozen)
• 3 (29 oz.) cans tomato puree
• 1/2 C dry ranch dressing mix
• 3/4 C ketchup
• 1 T chili powder
• 1 1/2 t ground cumin
• 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

• 3 lbs. ground beef
• onion, chopped
• 3 cloves garlic, minced
• 1 1/4 C ketchup
• 1 C water
• 1 C chopped red bell pepper
• 2 T sucanat (or brown sugar)
• 1/3 C soy sauce
• 3 T vinegar
• 3 T mustard
• 2 t chili powder

Brown ground beef, onion and garlic in large skillet. Drain and rinse.  Place meat mixture and other ingredients in slow cooker on low for the afternoon.

(from Favorite All Time Recipes)