• 2 (14 oz.) cans diced tomatoes
• 28 oz. can crushed tomatoes
• 15 oz. can butter beans
• 15 oz. can black beans
• 2 (15 oz.) cans mild chili beans
• 2 (6 oz.) cans tomato paste

• 1 bell pepper, diced
• 1 onion, diced
• 1 Tbsp cumin
• 2 Tbsp chili powder
• 2 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp ground fresh chili paste
• 1 tsp oregano

1. Combine all ingredients in a slow cooker or stock pot.
2. Cook for 6 hours on high or medium-high heat.

Note: If chili is still a liquid consistency, boil on high for a few minutes.

• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 cup chicken broth
• 2 cups milk
• 1 can (15 oz) black beans, rinsed and drained
• 2 cans (10 oz) diced tomatoes and jalapenos

• 2 cups frozen corn
• 1 medium onion, chopped
• 1 large bell pepper, diced
• 1 can (10 oz) Enchilada sauce
• 2 whole chicken breasts, cut into bite size pieces

1. Melt butter in a saucepan over medium-low heat.
2. Stir in flour; keep stirring until smooth and bubbly.
3. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth.
4. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
5. In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth, set aside.
6. In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
7. Layer chicken on top.
8. Pour the sauce mixture over the top.
9. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

**optional for garnish: shredded cheese, avocado, sour cream, or tortilla chips**

• 3-4 lb round steak, cubed
• 1 can stewed tomatoes

• 4 Tbsp flour
• 2 medium onions, sliced

1. Combine 2 tablespoons flour with stewed tomatoes and set aside.
2. Use remaining flour to lightly coat meat and brown in a medium sized skillet with a small amount of oil.
3. Layer steak pieces, onion, and tomatoes in a slow cooker.
4. Cook 6-7 hours on low or 3 to 3 1/2 hours on high.

• 1 tsp ground ginger
• 1 Tbsp sugar
• 2 Tbsp oil

• 1/2 cup soy sauce
• 1 clove garlic, crushed

1. Cut steak into 1/8 inch thick slices.
2. Combine remaining ingredients in a small bowl.
3. Place meat in a slow cooker and pour the sauce over top.
4. Cover and cook on low 6-8 hours.
5. Serve with rice.