Type what you have

Ingredients

• ✓ fire roasted diced tomato
• olive oil
• onion
• chipotle pepper in adobo sauce
• adobo sauce
• chipotle pepper
• cumin
• chili powder
• salt
• chicken broth
• garlic
• heavy cream

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until soft and translucent, 6 to 7 minutes. Stir in chipotle peppers, Adobo sauce, cumin, chili powder, and salt to combine.
2. 2 Stir in chicken broth and tomatoes; bring to a simmer over low heat. Cover; simmer 5 to 6 minutes. Remove from heat; cool slightly.
3. 3 Purée bisque with an immersion blender until smooth. Stir in heavy cream. Taste; season with salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

By France Cevallos

Ingredients

• ✓ fire roasted diced tomato
• farro
• vegetable broth
• canola oil
• zucchini
• cumin
• salt
• green bell pepper
• onion
• corn kernel
• garlic
• black bean
• cilantro

Instructions

1. 1 Stir farro, broth, undrained tomatoes and 1 tablespoon oil together in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 25 minutes, or until the liquid is absorbed.
2. 2 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini and sprinkle with 1/2 each of the cumin and salt; cook for 5 to 7 minutes, or until tender and browned, stirring occasionally. Remove from the skillet; set aside and keep warm.
3. 3 Add bell pepper, onion, corn, and garlic to the skillet. Sprinkle with remaining cumin and salt and cook for 5 minutes, stirring occasionally. Stir in beans, heat for 2 minutes. Return zucchini to the skillet along with cooked farro; stir to combine. Top with cilantro before serving.

By Hunt's

Ingredients

• ✓ fire roasted diced tomato
• butter
• onion
• celery
• carrot
• garlic
• all-purpose flour
• chicken broth
• sugar
• tomato paste
• nutmeg
• heavy cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Add onion, celery, carrot, and garlic; cook and stir until vegetables are tender and beginning to brown, about 3 to 5 minutes. Stir in flour and cook 1 minute more, stirring constantly.
3. 3 Stir in chicken broth, tomatoes, sugar, tomato paste, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 10 minutes.
4. 4 Puree soup in a blender or food processor until silky smooth or to your preferred consistency. Alternatively, you can use a stick blender and puree soup in the saucepan.
5. 5 Stir cream into blended soup. Cook and stir over medium heat until bisque is hot. Season to taste with salt and pepper before serving.

By SWEETJAM

Ingredients

• ✓ fire roasted diced tomato
• ground turkey
• kidney bean
• onion
• tomato sauce
• chili seasoning mix
• ketchup
• yellow mustard
• brown sugar
• colby monterey jack cheese

Instructions

1. 1 Heat a large, nonstick skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Place the browned turkey, kidney beans, and diced onion in a slow cooker; mix well.
2. 2 Combine the tomato sauce, fire roasted tomatoes, chili seasoning, ketchup, mustard, and brown sugar in the skillet. Bring to a simmer. Stir the sauce into the meat mixture in the slow cooker. Cook on High for 20 minutes. Sprinkle with shredded Colby-Monterey Jack cheese before serving.

By Cleo

Ingredients

• ✓ fire roasted diced tomato
• vegetable oil
• chicken breast
• fajita seasoning
• red bell pepper
• green bell pepper
• poblano pepper
• onion
• black bean
• chicken broth
• hot sauce
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add chicken and cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over chicken and stir until well coated. Add bell peppers, poblano pepper, and onion; cook and stir over medium heat until vegetables are soft, about 10 minutes.
2. 2 Pour in black beans, fire-roasted tomatoes, and chicken broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
3. 3 Season soup with hot sauce, salt, and pepper before serving.

By Gweb8

Ingredients

• ✓ fire roasted diced tomato
• salt
• cumin
• chili powder
• pumpkin pie spice
• onion
• garlic
• tomato sauce
• tomato sauce
• pumpkin puree
• great northern bean
• black bean
• kidney bean
• tomato
• red bell pepper
• green bell pepper
• red pepper flakes
• garlic
• onion
• ground beef

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until crumbly and no longer pink, about 5 minutes. Add onion, garlic, and pepper flakes; cook until beef browned and onion softened. Add bell peppers; cook 5 minutes.
2. 2 Meanwhile, combine diced tomatoes, kidney beans, black beans, great Northern beans, pumpkin purée, fire-roasted tomatoes, tomato sauce, and tomato sauce with garlic and onions in a large slow cooker; season with pumpkin pie spice, chili powder, cumin, and salt. Stir in ground beef mixture.
3. 3 Cover slow cooker. Cook on Low until chili is hot, 1 to 2 hours.

By Dac Kennedy

Ingredients

• ✓ fire roasted diced tomato
• cilantro
• mexican blend cheese
• queso chihuahua cheese
• green chili
• corn
• black bean
• cumin
• salt
• chili powder
• garlic
• onion
• olive oil
• spaghetti squash
• cider vinegar
• clove
• cinnamon
• chipotle chili pepper
• oregano
• coriander
• cumin
• paprika
• paprika
• chili powder
• garlic powder
• salt
• ground turkey

Instructions

1. 1 Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
3. 3 Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
4. 4 Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
5. 5 Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
6. 6 Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
7. 7 Fluff spaghetti squash strands with a fork, keeping them in the shells.
8. 8 Increase oven temperature to 400 degrees F (200 degrees C).
9. 9 Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

By France Cevallos