Wendy's™ Chili

Description: Rich and meaty chili. Low in fat and high in fiber.

Ingredients 2 lbs. ground beef 1 (29-oz.) can tomato sauce 1 1/2 cup water 1 (29-oz.) can pinto beans, undrained 1 (29-oz.) can kidney beans, undrained 1 cup diced onion 1/2 cup diced green chili 1/2 cup diced celery 3 medium tomatoes, chopped 2 teaspoons ground cumin 3 tablespoons chili powder 1 1/2 teaspoons black pepper
2 teaspoons salt dash garlic powder
Directions 1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble meat. Transfer to Dutch oven. 2. Add remaining ingredients to Dutch oven; reduce heat to low; bring to simmer; simmer 2 hours, stirring occasionally. Serves 6

Stew

1 can minestrone soup
1 can tomato soup
1 can water
1 to 1 1/2 pounds stew meat
1 onion, chopped
3-4 carrots, thickly sliced
3-4 potatoes, cut into chunks
Salt and pepper to taste

Combine all in a crockpot. Cook on low for 8-10 hours or high 4-5 hours. Serves 4-6.

Chili Recipe

1/2 to 1 lb. Ground Beef, cooked & drained
1 Can Black or Red Beans
1 Can diced Stewed Tomatoes
1 Can Cream of Mushroom Soup
1 package Chili Seasoning

Combine all ingredients & heat through. Serve with corn chips & cheese.

Taco Soup

1 lb. hamburger, brown, drain, add salt and pepper
1 onion

Add: 1 quart tomatoes
1 can corn with juice
1 can kidney beans with juice
1 small can tomato sauce
1 pkg. Taco seasoning

Simmer for 15 minutes. Serve with Fritos, grated cheese, and a dob of sour cream. Corn bread would also go good with this.

Crockpot Taco Soup

1 (16 ounce) can pinto beans
1 (16 ounce) can kidney beans
1 (11 ounce) can corn
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 envelope taco seasoning mix
1 envelope hidden valley ranch dressing mix
1 lb ground beef

Cook meat and drain. Add all ingredients to the crock pot. DO NOT DRAIN CANS. Stir it all together and cook on high for a couple hours. Keep on low until serving to keep hot.. You can garnish it with sour cream, shredded cheese, chopped green onions and/or tortilla chips. It’s a little spicy, but very tasty.

Taco Pasta Shells

• 16 jumbo pasta shells (about 5-6 oz dry)
• 3 cups cooked shredded or ground meat*
• 4 ounces non-fat cream cheese, softened
• 1/2 package (about 2 tablespoons) taco seasoning**
• 1 1/2 cups shredded Monterey Jack cheese
• 2 cups chunky salsa
• 1 cup fat-free sour cream
• optional garnish

Preheat oven to 375 degrees.

Cook pasta shells according to package directions. Drain and rinse with cold water. Cover with cold water until ready to use. Set aside.

While shells are cooking, shred cooked meat, or brown raw lean ground beef until cooked through. Stir together softened cream cheese, seasoning mix, 1/2 cup shredded cheese, 1/4 cup salsa, and 2 tablespoons water. Add meat and mix.

Spread 1 cup salsa in bottom of a 9x13 baking dish. Drain pasta shells; fill each with equal portions prepared meat mixture and place in prepared baking dish; spoon remaining salsa over top of shells. Cover with a lid or foil and bake 15-20 minutes or until heated through. Remove cover, sprinkle with remain shredded cheese; continue to bake 5 minutes to melt cheese. Serve with a dollop of sour cream and garnished with snipped cilantro, parsley, chives, or green onions.

Notes:
To reduce sodium, look for reduced-sodium salsa or use fresh salsa

* Try browned ground beef, shredded roast, or shredded grilled chicken (skin removed). Nutrition analysis was calculated using grilled boneless skinless chicken breast.

** Use more or less taco seasoning to meet taste preference.