Vegetarian Chili

2 cans (each 19 oz) black beans, rinsed and drained or 4 cups soaked, cooked and drained

1 medium-sized butternut squash, peeled and cut into 3/4-inch cubes

2 medium carrots, diced

1 medium onion, finely chopped

1 can (28 oz) tomatoes, with juice

1 can (4.5 oz) chopped green chilies, with liquid

3 Tablespoons chili powder (I used Penzey's)

1 cup vegetable or chicken stock

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

for topping:

sour cream

more cilantro

In slow cooker, combine everything except the cilantro; stir it up.

Cover and cook on Low for 6-8 hours or High for 3-4 hours, until bubbling and hot, and somewhat darker than when it all went in. Add cilantro; cook another 20 minutes. Spoon into bowls and top with dollop of sour cream and additional chopped fresh cilantro.

The whole thing can be assembled up to 12 hours in advance and refrigerated in the cooker stoneware. Just slip the insert into the cooker the next morning and cook away. I find that this is better cooked and eaten the following day; flavors meld and deepen.

White Chili

I got this recipe from a friend. Not sure where she got it from, but it is yummy. The girls even liked it. It has just the tiniest bit of spice.

INGREDIENTS

1 lb or 1 1/2 lbs ground turkey
1 can corn (drained)
2 cans white beans (drained)
1 jar chili verde salsa (I use the Herdez brand)
1 chopped onion
6 cloves garlic chopped
2 tablespoons cumin
1/3 cup sour cream
1 can chicken broth

DIRECTIONS

Sautee onions and garlic in a little oil till onions are soft. Add cumin and heat on med heat for 3 minutes. Add ground turkey, sautee till cooked. Add corn, beans, broth, salsa, and stir. Simmer on med heat for 5-10 minutes or heated through. Add sour cream and stir in completely.

Serve with grated monterrey jack cheese and olives if desired.