Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped or 1 cup
• 1-2 garlic cloves, minced or crushed
• 1 1/2 cups chopped green chiles (fresh or canned) or 2 jalapeño chili peppers
• 2 pounds ground chicken or cooked and chopped chicken breast pieces ( I have found most chicken works good)
• 1 teaspoon salt, plus more for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons flour
• 2-4 (15-ounce cans) cannellini or other white beans, rinsed and drained
• 1 1/2 cups frozen corn, thawed
• 4-5 cups chicken stock
• 1/4 teaspoon crushed red pepper flakes or cayenne pepper
• Freshly ground black pepper for seasoning
• Cheese for topping
• Sour Cream for topping
• Crackers or bread for topping or dipping
• Flat leaf parsley for garnish or topping
• Green onions for topping
• Serve with Tortilla Chips

Directions

• In a large heavy bottom pot, dutch oven heat the oil over medium high heat. Add the onion and cook, garlic, and chiles and sauté for 5 min. 
• Add the chicken, cumin, oregano, and chili powder, red pepper flakes. 
• Cook, stirring frequently, until the chicken is cooked through, about 8 min. 
• Stir the flour into the chicken mixture. 
• Add the beans, corn and chicken stock. 
• Bring mixture to a simmer, scrapping up the brown bits that cling to the bottom of the pan with a wooden spoon. 
• Simmer until the liquid has reduced by about half and the chili has thickened. Season with salt and pepper to taste.
• Combine all in slow cooker cover and cook on low for 6-8 hours. 
• Ladle into serving bowls. Add toppings Cheese, sour cream, crackers, bread, parsley, green onions. Enjoy!

Makes: 6-8 servings

Ingredients

• 1 lb ground Italian sausage
• 11/2 tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• 1/4 of a bunch of kale

Directions

• Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour.
• Add the heavy cream and just cook until thoroughly heated.
• Stir in the sausage and the kale, let all heat through and serve. Delicious!

If you prefer a lightened version, use 2 cups of vegetable or chicken broth and 2 cups of milk instead of 4 cups of milk.

Although potatoes are already providing carbohydrates in this meal, serve it with bread so you can sop up every drop.

Ingredients

• 2 large baking potatoes (about 8 ounces each)
• 6 tablespoons thinly sliced green onion (3)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups milk
• 1-1/4 cups shredded American cheese (5 ounces)
• 4 slices bacon, crisp-cooked, drained, and crumbled

Directions

• Note – Sometimes I use 1 cup whipping cream, some onion for flavor. directions 

1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins. 
2. In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts. 
3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon. 4. Makes 5 to 6 servings (5 1/2 cups)