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Chili
1½ lbs. lean ground beef or turkey
1 cup chopped onion
1 cup chopped green pepper
1 garlic clove, minced
1 28-oz. can whole tomatoes, undrained,
cut up
Cooking Time: LO = 8 to 10 hours HI = 4 to 5 hours
1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over
medium heat of range unit. Remove excess grease. Transfer mixture into
cooking vessel. Add remaining ingredients; stir to blend.
2. Place cooking vessel into heating base, cover and cook at desired heat setting
for time given. Serves 4 to 5. Set at Keep Warm for serving, if desired.
Chicken Vegetable Stew
2 lbs. chicken, cut into cubes
3 carrots, cut into ½" pieces
2 ribs celery, cut into ½" pieces
1 8-oz. can mushroom stems and
pieces, undrained
1 15-oz. jar whole small onions,
undrained, OR 1 medium onion,
chopped
1 10-oz. bag frozen peas, rinsed with
hot water
½ tsp. salt
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Place chicken parts, carrots, celery, mushrooms, onions and peas in cooking
vessel. In medium bowl combine salt, thyme, paprika, sage, pepper, water,
tomato paste and broth. Pour over chicken mixture.
2. Place cooking vessel into heating base, cover and cook at desired heat setting
for time given or until chicken and vegetables are tender.
3. Remove chicken pieces and set aside to cool slightly. Remove meat from
bones and cut into bite-size pieces. Return meat to cooking vessel; stir to
combine.
Set control to HI. Combine cornstarch and water; stir slowly into stew until
4.
thickened. Serves 4 to 6. Set at Keep Warm for serving if desired.
English - 7
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1 15-oz. can kidney beans, undrained
1½ tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
½ tsp. pepper
½ tsp. dried thyme leaves
½ tsp. paprika
¼ tsp. rubbed sage
¼ tsp. pepper
½ cup water
1 6-oz. can tomato paste
1 10½-oz. can chicken broth
3 tbsp. cornstarch
¼ cup water
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