Type what you have

Ingredients

• ✓ fire-roasted diced tomato
• salt
• paprika
• chili powder
• cumin
• corn
• pinto bean
• black bean
• vegetable broth
• garlic
• jalapeno pepper
• carrot
• celery
• red bell pepper
• green bell pepper
• onion
• grapeseed oil

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
2. 2 Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

By CookingWithShelia

Ingredients

• ✓ fire-roasted diced tomato
• kidney bean
• chipotle pepper
• adobo sauce
• chipotle pepper in adobo sauce
• beef stock
• tomato puree
• tomato
• beer
• oregano
• cayenne pepper
• garlic powder
• black pepper
• salt
• sugar
• paprika
• cumin
• chili powder
• garlic
• jalapeno pepper
• orange bell pepper
• poblano pepper
• onion
• ground beef sirloin
• olive oil

Instructions

1. 1 Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
2. 2 Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
3. 3 Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
4. 4 Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

By Nicole McLaughlin

Ingredients

• ✓ fire-roasted diced tomato
• butter
• olive oil
• onion
• carrot
• garlic
• salt
• black pepper
• red pepper flakes
• fire-roasted crushed tomato
• tomato juice
• sugar
• heavy cream
• basil

Instructions

1. 1 Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.
2. 2 Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.

By Dezzie

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• onion
• garlic
• masa harina
• chicken stock
• chicken
• black bean
• enchilada sauce
• green chile pepper
• chipotle pepper in adobo sauce
• cumin
• garlic powder
• mexican cheese blend
• salt

Instructions

1. 1 Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
2. 2 Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
3. 3 Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

By Rebekah Rose Hills

Ingredients

• ✓ fire-roasted diced tomato
• cooking spray
• ground beef
• onion
• tomato soup
• cabbage

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
2. 2 Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
4. 4 Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
5. 5 Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
6. 6 Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

By Paul

Ingredients

• ✓ fire-roasted diced tomato
• ground bison
• onion
• hot chili seasoning mix
• processed cheese food
• sour cream
• jalapeno pepper

Instructions

1. 1 Brown meat and onion in large skillet on medium-high heat, about 5 minutes. Drain fat.
2. 2 Stir in tomatoes and seasoning mix. Bring to boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in cheese. Simmer 5 minutes or until cheese is melted.
3. 3 Spoon into serving bowl. Top with sour cream and jalapeno. Serve with tortilla chips.

By McCormick Spice

Ingredients

• ✓ fire-roasted diced tomato
• ground beef
• rice
• ketchup
• worcestershire sauce
• black pepper
• green bell pepper
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Mix ground beef, tomatoes, rice, ketchup, Worcestershire sauce, and black pepper together in a bowl.
3. 3 Stuff each green bell pepper with ground beef mixture.
4. 4 Arrange stuffed bell peppers in the crock of a slow cooker; place the reserved tops back onto each bell pepper. Pour water around the base of each stuffed bell pepper.
5. 5 Cook on Low for 6 to 8 hours.

By Cooper4

Ingredients

• ✓ fire-roasted diced tomato
• beet
• tomato paste
• beef stock
• white sugar
• dill weed
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
2. 2 Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
3. 3 Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

By Cindy Sherry-Cassel

Ingredients

• ✓ fire-roasted diced tomato
• spinach
• vegetable broth
• water
• garlic powder
• penne pasta
• ricotta cheese
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
2. 2 Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
3. 3 Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.

By Terri

Ingredients

• ✓ fire-roasted diced tomato
• ground bison
• chili bean
• tomato
• onion
• green bell pepper
• cumin
• chili seasoning
• cayenne pepper
• garlic powder
• paprika
• elbow macaroni

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika; mix to combine. Cook on Low, 6 to 8 hours.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.

By Becca Miller

Ingredients

• ✓ fire-roasted diced tomato
• spaghetti squash
• olive oil
• onion
• garlic
• chicken breast
• italian seasoning
• paprika
• salt
• black pepper
• parmesan cheese
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
2. 2 Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
4. 4 Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.

By Desirae

Ingredients

• ✓ fire-roasted diced tomato
• coconut oil
• carrot
• onion
• spinach
• garlic
• thyme
• parsley
• salt
• black pepper
• ground beef
• egg
• bacon

Instructions

1. 1 Heat oil in a saucepan over medium heat. Cook and stir carrots and onion in hot oil until slightly softened, 3 to 7 minutes. Add tomatoes, spinach, garlic, thyme, parsley, salt, and black pepper; bring to a simmer, reduce heat to medium-low, and simmer until flavors combine, about 20 minutes. Cool slightly, 5 to 10 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
3. 3 Puree vegetable mixture using a stick blender until smooth. Alternatively, pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
4. 4 Mix pureed vegetables, ground beef, and egg together in a bowl with your hands until evenly combined. Divide meat mixture into 10 equal portions; form each into a mini-loaf and place on prepared baking sheet. Place 1 bacon piece on top of each loaf.
5. 5 Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Bibi

Ingredients

• ✓ fire-roasted diced tomato
• yellow onion
• bacon
• ground beef
• garlic
• cumin
• water
• kidney bean
• chili powder
• liquid smoke
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Cook onion and bacon together in a large pot over medium heat until onion is translucent, about 5 minutes. Add ground beef, garlic, and cumin; cook and stir until beef is completely browned, 7 to 10 minutes.
2. 2 Stir in water, kidney beans, diced tomatoes, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

By Bob

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• beef stew meat
• salt
• black pepper
• jalapeno pepper
• garlic
• ginger root
• curry powder
• beef broth
• potato
• carrot
• onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.
2. 2 Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.
3. 3 Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

By Chuck Minor

Ingredients

• ✓ fire-roasted diced tomato
• chicken broth
• chicken thigh
• onion
• carrot
• celery
• water
• garlic
• basil
• salt
• black pepper
• red pepper flakes
• mixed vegetable
• long-grain rice

Instructions

1. 1 Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, celery, water, garlic, basil, salt, pepper, and red pepper flakes in a slow cooker. Stir well.
2. 2 Cover and cook on Low until chicken is tender and the flavors combine, about 7 hours.
3. 3 Stir to break up chicken. Add frozen vegetables and rice. Cover again and cook on High until rice is tender, about 1 hour.

By Becky

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• onion
• celery
• garlic
• green bell pepper
• jalapeno pepper
• tequila
• vegetable stock
• tomato
• lime
• salt
• black pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat; cook and stir onion, celery, and garlic until softened, 5 to 10 minutes. Add green bell pepper and jalapeno peppers to onion mixture; cook and stir until peppers are softened, about 5 minutes.
2. 2 Pour tequila into vegetable mixture and simmer until slightly reduced, 3 to 4 minutes. Add fired-roasted tomatoes, vegetable stock, crushed tomatoes, lime juice, salt, and pepper to vegetable-tequila mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have blended, about 20 minutes. Stir cilantro into soup just before serving.

By cloe

Ingredients

• ✓ fire-roasted diced tomato
• onion
• garlic
• green pepper
• celery
• water
• red kidney bean
• hot sauce
• thyme
• oregano
• paprika
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Heat a large nonstick pot over medium-high heat.
2. 2 Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
3. 3 Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
4. 4 Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
5. 5 Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

By coldweatherkim

Ingredients

• ✓ fire-roasted diced tomato
• ground beef
• yellow onion
• garlic
• tomato sauce
• tomato
• jalapeno pepper
• worcestershire sauce
• taco seasoning mix
• cumin
• garlic powder
• onion powder
• oregano
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain in a colander.
2. 2 Transfer drained meat mixture to a slow cooker. Add tomato sauce, diced tomatoes, crushed tomatoes, jalapeño peppers, Worcestershire, taco seasoning, cumin, garlic powder, onion powder, oregano, salt, and black pepper and stir to combine.
3. 3 Cover and cook on Low for 8 hours; add water as needed to thin out chili.

By abrown604

Ingredients

• ✓ fire-roasted diced tomato
• oxtail
• sweet potato
• red bell pepper
• onion
• garlic
• beef broth
• brown sugar
• chili powder
• bay leaf
• salt
• black pepper
• cinnamon
• allspice
• parsley

Instructions

1. 1 Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Stir in brown sugar, chili powder, bay leaves, salt, black pepper, cinnamon, and allspice.
2. 2 Cover slow cooker. Cook on High for 5 to 6 hours, stirring occasionally.
3. 3 Transfer oxtails to a cutting board; shred meat off bones. Discard bones.
4. 4 Skim fat off top of slow cooker liquid. Return oxtail meat to the slow cooker. Taste; season with brown sugar, salt, and black pepper. Stir to combine. Serve warm, topped with parsley.

By Kim

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• chorizo sausage
• ground chicken
• chili powder
• cumin
• black bean
• white bean
• onion
• red bell pepper
• garlic
• beer
• chicken stock
• tomato paste
• salt

Instructions

1. 1 Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chorizo; cook and stir until heated through, about 2 minutes. Transfer chorizo to a bowl using a slotted spoon.
2. 2 Add chicken to the Dutch oven; cook and stir until browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin. Stir in chorizo, black beans, white beans, onion, bell pepper, and garlic; cook and stir until onion begins to soften, 5 to 6 minutes.
3. 3 Add beer to the Dutch oven; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low; simmer until flavors blend, about 30 minutes.

By nschrader

Ingredients

• ✓ fire-roasted diced tomato
• ground turkey
• onion
• celery
• garlic
• chicken broth
• tomato paste
• worcestershire sauce
• thyme
• oregano
• bay leaf
• salt
• black pepper
• mixed vegetable
• white rice

Instructions

1. 1 Combine ground turkey, onion, celery, and garlic in a large saucepan over medium heat. Saute until turkey is cooked through and browned, 5 to 7 minutes. Drain fat from the saucepan.
2. 2 Add chicken broth, fire-roasted tomatoes, tomato paste, Worcestershire sauce, thyme, oregano, bay leaf, salt, and pepper. Reduce heat to medium-low, cover, and cook for about 10 minutes.
3. 3 Stir in frozen vegetables and rice and simmer until vegetables are tender, about 10 minutes. Remove bay leaf and serve.

By lutzflcat

Ingredients

• ✓ fire-roasted diced tomato
• olive oil
• carrot
• onion
• red bell pepper
• jalapeno pepper
• garlic
• collard green
• water
• black-eyed pea
• paprika
• chili powder
• liquid smoke
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add carrots, onion, bell pepper, jalapeno, and garlic; saute until carrots start to soften, about 6 minutes.
2. 2 Stir in collard greens, water, black-eyed peas, undrained tomatoes, paprika, chili powder, liquid smoke, salt, and pepper. Simmer over low heat until greens are wilted and vegetables are soft, about 20 minutes. Serve warm.

By Plant Based Life

Ingredients

• ✓ fire-roasted diced tomato
• pasta shell
• olive oil
• meatless ground beef substitute
• onion
• garlic
• italian seasoning
• salt
• black pepper
• spinach
• ricotta cheese
• egg
• marinara sauce
• parmesan cheese
• mozzarella cheese
• italian seasoning

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
3. 3 While the shells are cooking, heat olive oil in a large pan or skillet over medium-high heat. Add meatless ground beef and cook and stir until brown, 2 to 3 minutes. Add tomatoes, onion, garlic, 1 tablespoon Italian seasoning, salt, and pepper. Simmer for 2 minutes; add spinach and simmer until spinach is wilted, about 2 minutes more. Taste and adjust salt and pepper if needed. Remove from heat and mix in ricotta cheese and egg until fully incorporated.
4. 4 Pour 1/2 cup marinara sauce into the bottom of a 12-inch cast iron skillet or a 9x13-inch baking dish and spread out with the back of a large spoon.
5. 5 Drain cooked shells. Stuff each with about 1 1/2 tablespoons of the "meat" mixture. Arrange in the skillet or baking dish. Pour remaining marinara over the top. Sprinkle with Parmesan and mozzarella cheeses. Sprinkle with remaining Italian seasoning and more black pepper.
6. 6 Bake in the preheated oven until cheese is golden and bubbly, 35 to 45 minutes.

By Pink Owl Kitchen

Ingredients

• ✓ fire-roasted diced tomato
• turkey sausage
• cream cheese
• sour cream
• cheddar cheese
• sweet corn
• green chile
• green chile
• jalapeno pepper
• green onion
• salt
• black pepper
• cayenne pepper
• cheddar cheese
• cayenne pepper
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
3. 3 Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
4. 4 Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
5. 5 Sprinkle green onions over top before serving.

By John Mitzewich

Ingredients

• ✓ fire-roasted diced tomato
• russet potato
• carrot
• olive oil
• chicken breast
• onion
• garlic
• curry powder
• cinnamon
• clove
• cayenne pepper
• chickpea
• tomato paste
• lemon juice
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 8 minutes. Drain and reserve potato-cooking water.
2. 2 Place carrots into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until halfway tender, about 4 minutes. Drain.
3. 3 Heat olive oil in a large Dutch oven over medium-high heat. Saute chicken and onion in hot oil until onion is translucent and chicken is no long pink in the center, 5 to 10 minutes.
4. 4 Reduced heat to medium. Stir garlic, curry powder, cinnamon, cloves, and cayenne pepper into chicken mixture; cook and stir until fragrant, about 2 minutes.
5. 5 Stir potatoes, carrots, garbanzo beans, diced tomatoes with juice, tomato paste, and lemon juice into chicken mixture. Pour reserved potato water into chicken mixture until desired consistency is reached, about 2 cups. Cook, stirring occasionally, until heated through and potatoes and carrots are tender, 10 to 15 minutes more. Season with salt and black pepper.

By Barryxxiv

Ingredients

• ✓ fire-roasted diced tomato
• chickpea
• olive oil
• onion
• celery
• carrot
• garlic
• fennel seed
• vegetable broth
• grape tomato
• spinach
• parsley
• oregano
• thyme
• salt
• black pepper

Instructions

1. 1 Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
2. 2 Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
3. 3 Spread garbanzo beans on a baking sheet and remove skins.
4. 4 Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
5. 5 Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

By PalouseBrand

Ingredients

• ✓ fire-roasted diced tomato
• provolone cheese
• mozzarella cheese
• olive oil
• red bell pepper
• black pepper
• basil
• oregano
• salt
• garlic
• worcestershire sauce
• onion
• celery
• red cabbage
• green cabbage
• ground beef
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil bottom and sides of two rectangular glass baking dishes.
2. 2 Melt butter in a 4- to 6-quart stockpot over medium heat. Stir in ground beef, diced tomatoes, green and red cabbage, celery, onion, Worcestershire sauce, garlic, salt, oregano, basil, and black pepper; cook until beef starts to brown and cabbage softens slightly, 8 to 10 minutes. Continue to cook and stir for 10 to 15 minutes.
3. 3 Meanwhile, cut peppers in half from top to bottom. Remove stems, seeds, and white membranes. Rub outsides of peppers with olive oil; arrange, skin-sides down, like edible bowls, in the prepared baking dishes.
4. 4 Strain beef mixture to remove and discard excess liquid; divide mixture among peppers until filled, mounding any extra on top or reserving for another use. Cover stuffed peppers with aluminum foil.
5. 5 Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone; cook 5 minutes more.
6. 6 Cool before serving, 3 to 5 minutes.

By RedheadedMama

Ingredients

• ✓ fire-roasted diced tomato
• corn
• salt
• cumin
• oregano
• chili powder
• green chile pepper
• great northern bean
• black bean
• chicken broth
• garlic
• green bell pepper
• onion
• olive oil
• chicken breast
• salt
• water

Instructions

1. 1 Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot. Add chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.
2. 2 Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and bell pepper in hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
3. 3 Mix chicken broth, black beans, Great Northern beans, diced tomatoes, green chile peppers, chili powder, oregano, cumin, and salt into onion mixture. Bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.
4. 4 Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.

By Kristen Bailey

Ingredients

• ✓ fire-roasted diced tomato
• lime
• cilantro
• tortilla strip
• bay leaf
• chicken breast
• clove
• black pepper
• oregano
• cumin
• kosher salt
• apple cider vinegar
• garlic
• onion
• canola oil
• arbol chile
• ancho chile
• guajillo chile
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
3. 3 Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes.
4. 4 Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes.
5. 5 Pour through a fine mesh strainer into a large bowl.
6. 6 Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side.
7. 7 Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
8. 8 Meanwhile, chop remaining onion quarter. Set aside.
9. 9 Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

By Liv Dansky

Ingredients

• ✓ fire-roasted diced tomato
• red pepper flake
• cane sugar
• parmesan cheese
• milk
• all-purpose flour
• butter
• black pepper
• salt
• basil
• tomato paste
• tomato
• vegetable broth
• garlic
• yellow onion
• carrot
• celery
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.
2. 2 Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
4. 4 Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
5. 5 Use an immersion blender to carefully puree the hot soup. Select Sauté function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.

By GimmeZest