Frito Chili

Sounds appetizing, and we love it!

Taco meat:

2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce

In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through.

Stir in the garlic, chili powder, cumin, salt, and pepper. Cook for a minute and then add the tomato sauce. Turn the heat to low, cover with a lid, and simmer the meat mixture for at least 10 minutes, stirring occasionally.

Then add:

3 cups water

2- 26oz cans diced tomatoes (I add 15oz of fire roasted in the mix)

1 can kidney beans

1 can black beans

1 16 oz can tomato juice

2 T sugar

Simmer 20 minutes. 

Then add:

1 16oz can corn

1 16oz can green beans

Stir together and warm everything up.

Serve with:

Fritos

Grated cheese

Sour cream

Avocados

Butternut Squash and Apple Soup

1 T olive oil

1 onion, chopped

2 garlic cloves minced

1 celery stalk chopped

2 t curry powder

1 t dried basil

1 large squash, seeded and cubed (or 20 oz package precut squash)

1 tart apple, cubed

8 c vegetable broth

1. Put pot on stove and turn heat to medium. When hot, add oil.

2. Add onion, garlic, celery, curry powder, and basil. Cook stirring occasionally until vegetables are tender, 10 to 12 minutes. 

3. Add butternut squash, apple, and broth and raise the heat to high; bring to a boil. 

4. Turn heat down to low and cook until squash is very tender, 45 minutes. Set aside to cool down a bit, at least 15 minutes, at room temperature. Stir occasionally to help mixture cool. 

5. Puree with hand immersion blender or in blender.