Tri-bean Chili

Tri-bean Chili

Yield: 6-8 servings

Kristen W.

1 lb. ground turkey or ground beef

1 small onion, chopped

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) chickpeas, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained (or kidney, but pinto is better!)

1 can (15 oz) black beans, rinsed and drained

1 can (8 oz) tomato sauce

1 can (4 oz) diced green chiles

1-2 c. broth (chicken, beef, or veggie)
1/2 c. dry quinoa (optional, but delicious)

2 +/- TB chili powder

dash of cinnamon

1 tsp. oregano

1/2 tsp. pepper

Cook and stir turkey and onion in a skillet over medium heat until cooked through. Drain. Add remaining ingredients and cook, long enough for the quinoa to turn clear and the beans to start cracking open. Remove from heat and serve with sour cream, cheese, avocado, chips, etc.

**When I double the recipe I only add 1 7 oz. can chiles, and add 1 can kidney AND 1 can pinto beans and turn it into quad-bean chili!

**Remove ground meat for filling a vegan option

**You can also transfer the meat to a CrockPot, add remaining ingredients, cover and cook on high for 4 hours or low for 5-6 hours.

Sweet ‘n Sour Meatball Sauce

Sweet ‘n Sour Meatball Sauce

Adapted from OBB

Yield: Sauce for 14-16 meatballs (I like the frozen kind from Costco)

     **Sometimes I do 1.5x the recipe for more sauce, especially if I add stir fried veggies to the mix

¾ c. packed brown sugar

3 TB flour

1 ½ c. water, pineapple juice, or crushed pineapple

¾ c. white vinegar

3 TB soy sauce

Whisk ingredients together in a large saucepan and bring to a boil. Add meatballs and reduce heat. Cover and simmer for 20 minutes, stirring often (add more water if it gets too thick or loses too much moisture). Serve with white or jasmine rice, side of stir fried vegetables.

**You can also make up the sauce and throw it in a CrockPot with frozen meatballs for a few hours!

Peach Cobbler (Snickerdoodle version)

Peach Cobbler (Snickerdoodle version)

Kathy W.

Yield: 9x13

Fruit:

Put as much fruit as you want in the pan (about 10 peaches, sliced, for a 9x13).

¼ c. sugar

2-3 TB flour

¼-1/3 c. brown sugar (enough to cover fruit lightly)

3 TB butter

2 TB lemon

¼ tsp. nutmeg

With fruit in baking dish, sprinkle with sugar and flour and stir. Cover lightly with brown sugar and dot with butter. Add lemon juice and nutmeg.

Cobbler crust topping:

2 c. flour

1 c. sugar

3 tsp. baking powder

1 tsp. salt

Sift together and add (both at once):

1 c milk

½ c. butter

Beat smooth and pour over fruit mixture. Mix 3 TB sugar and some nutmeg and sprinkle over batter.

Bake at 350 for 30-32 minutes or until knife inserted in crust comes out clean. Serve warm with vanilla bean ice cream.