Nonstick cooking spray, as needed
1 cup red onion, diced
1 cup green bell pepper, diced
1 lb boneless, skinless chicken breasts, cooked
14-oz can chicken broth
30-oz can black beans, undrained
10-oz can diced tomatoes & jalapeños
14.5-oz can diced tomatoes
8-oz can tomato sauce
1/2 cup picante sauce, medium
4 tsp chili powder
1 tsp cajun seasoning
1 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper, coarsely ground
8 oz whole kernel corn, frozen
Sour cream
Cheddar cheese
Green onions


Spray stock pot with oil. Add red onion and green pepper to oil and saute over medium heat for 1 to 2 minutes or until vegetables are tender.

Add next 13 ingredients (through black pepper) to vegetable mixture and mix thoroughly. Bring to boil over high heat. Reduce heat and simmer for 12 to 15 minutes or until flavors are concentrated, stirring frequently.

Add corn to chicken mixture and mix thoroughly. Return to simmer, then remove from heat.

Serve with sour cream, cheddar cheese and green onions.


8 servings

1 lb. boneless, skinless chicken thighs or breasts
1 tsp. vegetable oil
2, 14.5-oz cans chicken broth
28-oz can stewed tomatoes, undrained
1 cup water
2 cloves garlic, pressed
1 tsp. Louisiana hot sauce
1 tsp. dried oregano
1 tsp. dried thyme
1 bay leaf
16-oz pkg frozen gumbo vegetable mixture*
13-oz pkg andouille sausage links, cooked
1 cup instant brown or white rice, uncooked


Using Chef's Knife, trim chicken and cut into 1-inch pieces. Heat oil in Generation II (6 qt) Dutch Oven over medium-high heat until hot. Brown chicken in two batches, 2-3 minutes each or until outside surfaces are no longer pink.

Return chicken to pan. Add broth, tomatoes, water, garlic pressed with Garlic Press, hot sauce, oregano, thyme and bay leaf. Bring to a boil. Add vegetable mixture; return to a boil. Cover; reduce heat and simmer 10 minutes.

Meanwhile, cut sausage links into 1/2-inch slices; cut slices in half. Add sausage and rice to gumbo. Cover; simmer 10 minutes. Remove from heat; remove and discard bay leaf before serving. Serve with Mini Corn Muffins (see "Souper" Sides recipe card), if desired.


8 servings


Pampered Chef, Soups, Stews and Chilis Recipe Card Collection


*Frozen gumbo vegetable mixture is a combination of okra and celery slices, chopped onion, red bell pepper and corn. If you can't find gumbo vegetable mix, I have also used a 14 oz. bag of seasoned corn and black beans (with tomatoes, peppers and onions) along with about 2 oz. of frozen ocra to make up for the gumbo mix.

1-1/2 lbs. lean ground chuck or sirloin
1 large yellow onion
2 cloves garlic, minced
15-oz. can pinto beans, rinsed and drained
2, 14-oz. cans diced tomatoes with green chiles, such as Rotel, with their juice
6-oz. can tomato paste
7-oz. can diced roasted green chiles
3/4 cup Mexican beer (not dark)
2 tsp. chili powder
1-1/2 tsp. pure ancho chile powder
1 tsp. ground cumin
1 tsp. dried oregano, savory, or marjoram
Salt to taste

For serving:
Shredded sharp cheddar cheese
Sour cream or crema Mexicana
Chopped fresh tomatoes
Chopped green onions
Chopped fresh cilantro
Warm cornbread or whole wheat tortillas


In a large skillet over medium-high heat, cook the ground beef, onion and garlic until the meat is no longer pink, breaking up any clumps; drain off the fat.

Transfer meat mixture to the slow cooker, and add the pinto beans, tomatoes, tomato paste, chiles, beer, chili powder, ancho powder, cumin and oregano, and stir to combine. Cover and cook on LOW for 8 or 9 hours, stirring occasionally if possible, or on HIGH for 4 to 5 hours. The last hour; season with salt. The longer you let the chili simmer, the better it gets, up to a point, of course.

Serve the chili in bowls with plenty of toppings and warm cornbread or whole wheat tortillas.


6 to 8 servings


Not Your Mother's Slow Cooker Cookbook


We used black beans instead of pinto beans, and we used 1 tsp. each of regular and medium hot chili powders.

1 envelope taco seasoning or 4 Tbsp of Penzey's taco seasoning
2 lbs. boneless, skinless chicken breasts
16-ounce jar picante sauce or salsa (we use medium)


Mix together the taco seasoning and picante sauce in the crock pot (you do not need to add any water to the taco seasoning). Add the chicken and move around to get them coated a bit. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, remove chicken and shred easily with a fork. Return to crockpot and stir to combine with sauce.


12 servings


Chocolate Therapy

1 medium onion
1 jalapeño pepper
1 medium green bell pepper
1 lb 93% lean ground turkey
3 Tbsp Moroccan Rub*
4 garlic cloves, pressed
1/2 tsp salt
2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) petite diced tomatoes with garlic and onion, undrained


Coarsely chop onion and jalapeño using Food Chopper. Dice bell pepper using Santoku Knife. Combine onion, peppers, turkey, rub, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through using Mix 'N Chop.

Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.


6 servings


Pampered Chef, Dinner in Your Deep Covered Baker


*If desired, 1-1/2 Tbsp paprika, 1-1/2 tsp curry powder, 1 tsp sugar, 3/4 tsp each ground cumin and ground ginger, 1/2 tsp ground cinnamon and 1/4 tsp chili powder can be substituted for the Moroccan Rub.