Rotel Queso Dip

 -Two 10oz can Rotel Diced Tomatoes & Green Chilies (undrained)

-1 package 32 Oz Velveet Cheese Product

Or make half

Slow cook on Low for 2 hours.

(Can add Sausage or Ground Beef)

Pumpkin Chili

 INGREDIENTS

Serves: 6

Adapted from https://familystylefood.com/

·        3 tablespoons olive oil

·        1 onion, finely chopped (1 cup), adding green peppers would be good

·        2 medium carrots, chopped (1 ½ cups)

·        2 stalks celery, chopped

·        2 garlic cloves, chopped

·        1 tablespoon ground coriander

·        1 tablespoon ground paprika

·        1 teaspoon ground cumin

·        ¾ teaspoon ground cloves

·        1 teaspoon ground ginger

·        ½ teaspoon crushed red chili

·        ½ teaspoon freshly ground black pepper

·        1 pound ground chicken

·        2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture of one or more)(or 1 ½ teaspoons dried herbs)

·        1 15-ounce can unsweetened pumpkin purée

·        1 14.5 ounce can dice tomatoes (or fire roasted)

·        1 15-ounce can kidney beans, undrained

·        1 15-ounce can black beans, undrained

·        2 cups (500 ml) chicken broth

·        1 teaspoon balsamic vinegar

·        1 teaspoon salt

Top with:

•       Green Onions
•     Cheese
•      Cornbread
•        Tortilla chips

INSTRUCTIONS 

1.      Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.

2.      Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the chicken and cook until it’s no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.

3.      Add the herbs, pumpkin, beans, tomatoes, broth and 1 teaspoon salt. Bring to a simmer, partially cover and cook 20 minutes, adjusting the heat so it doesn't boil.

4.      Remove from the heat. Taste and adjust the seasoning if needed. Serve warm in bowls.

 

To make this chili in a Crockpot or slow cooker:

1.     Follow step 1 and 2. Transfer the mixture to your slow cooker and add the herbs, beans, pumpkin, 1 1/2 cups broth and salt.

2.     Set to cook on low for 6 hours or 3 hours on high.

3.     Stir, top with garnishes, and serve.

To make in a pressure cooker:

1.     Set your pot to Saute. Follow the steps in step 1 and 2.

2.     Add the remaining ingredients to the pot as in step 3.

3.     Cover and set to pressure cook for 10 minutes, allowing pressure to release naturally.

4.     Stir, top with garnishes, and serve warm.