Chili made with Red Gold Tomatoes

In the newspaper I found for a advertisement for Red Gold Tomatoes. It said that if you went to their website at redgold.com/stl, you could get a coupon for one can of tomatoes free! Now, with the weather getting cooler I always like to make lots of chili and other slow cooker meals. Most of them have tomatoes so I immediately went to the website to get the coupon. It turns out that it was a coupon for "Buy 2, Get 1 Free" and that was fine with me. I printed the coupon and found two recipes on their site that sounded good. One was for Chipotle Chicken Soup and I wanted to try their new Petite Diced Tomatoes with Chipotle. Also I found their recipe for Red Gold Chili. Unfortunately, both of the stores which the coupon was good for didn't have the tomatoes with chipotle yet as it is new. So I got my free can, after buying two others, and planned to make the Red Gold Chili. I didn't have all of the ingredients but here is my recipe for how I adapted it this morning.
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Red Gold Chili
adapted from redgold.com
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1 pound ground turkey
1 large onion, chopped
salt and black pepper, to taste
2 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon cumin
1 teaspoon coriander
1 tablespoon cocoa
1 (27 ounce) can chili beans, mild sauce
1 (14.5 ounce) can black beans
2 (14.5 ounce) cans Red Gold Diced Tomatoes, Chili Ready with Onions
1 (4.5 ounce) can chopped green chilies
1 1/2 cups vegetable juice

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1. Brown the ground turkey and chopped onions in a large pot. Drain off any accumulated fat.

2. Add salt, pepper, ancho chili powder, pasilla chili powder, cumin, coriander and cocoa, mixing well.

3. Add the remaining ingredients and mix well. Bring to a boil; then reduce to a simmer for at least 30 minutes.

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Had I already replaced my old slow cooker that had stopped working, I would have put the chili in there in the morning and it would be ready for dinner after work.
Until then, I can't wait to reheat this chili tonight!

Italian Black Bean Chili

We originally found this recipe on the back of a can of Progresso Black Beans. We've lost the recipe a few times over the years. They don't have this recipe on the back of the can anymore. After we remembered most of the ingredients, we found the recipe online. Interesting side note: If you go to the Progresso website to try and find a recipe it actually sends you to a Betty Crocker website, which does not have this recipe either! Anyway, it is a very good chili and we enjoyed it quite a bit. I, of course, always put cheese on top of it!

ITALIAN BLACK BEAN CHILI

Ingredients:
1/2 pound bulk italian sausage
2 cans (15 oz.) black beans or cook dry black beans
1 can (14.5 oz) beef broth
1 can (8 oz.) tomato sauce
1 cup sliced carrots
1/2 cup sliced onions
2 bay leaves

Directions:
Cook sausage until browned and drain. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Remove bay leaves. Use potato masher to mash part of carrots and beans. Soup will thicken.

Beef and Butternut Squash Chili

I absolutely love butternut squash.
So when I found this recipe, I knew that I had to make it
and that I would love it! I was so right about this recipe.
I found the recipe in Southern Living magazine and, of course, tweaked it a bit.
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• 1 pound extra lean ground beef
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 (14.5-ounce) cans Mexican-style stewed tomatoes
• 1 (30.5-ounce) can chili beans
• 1/2 small butternut squash, peeled and cubed (about 1 1/2 cups)
• 1 cup low sodium beef broth
• 2 tablespoons chili powder
• 1 cup frozen corn kernals

Cook beef, bell pepper, onion and garlic in a Dutch oven over medium heat until meat crumbles and is no longer pink. Drain well and return to pot.

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Stir in tomatoes and the next five ingredients; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes. Stir in corn, and cook, uncovered, 15 minutes or until squash is tender and chili it thickened.