• 2 lbs ground meat (I use 1 lb gr. beef & 1 lb gr. pork)
• 2 15 oz pinto beans, undrained
• 28 oz diced tomatoes
• 2 large onions, chopped
• 1 green pepper, chopped
• 3 garlic, minced (~3 tsp)
• 2 Tbsp chili powder
• 3 Tbsp red wine vinegar
• 2 Tbsp sugar
• 1 Tbsp crushed red pepper
• 1 tsp cumin

• 1-1/2 lbs boneless chicken breasts
• 14.5 oz can Great Northern beans, drained
• 14.5 oz can fire roasted diced tomatoes, drained (can substitute regular diced tomatoes)
• 14.5 oz can chicken broth
• 1/4-1/2 cup buffalo wing sauce or Franks Red Hot
• 1 package ranch dressing mix
• 14.5 oz can sweet corn, drained
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp celery salt
• 1/2 tsp dried cilantro
• 1/4 tsp salt
• 8 oz cream cheese, softened
• Optional Toppings: tortilla chips, fresh cilantro, blue cheese, hot sauce

Combine everything except the cream cheese & toppings.
Crockpot on low for 8 hours.
Shred chicken then stir in cream cheese.

Serves 6 cups. 324 calories.

• 3 rings extra virgin olive oil
• 4 boneless chicken breast, cut up
• 1/2 medium onion, diced
• 1 small can green chilies
• 1 palm garlic powder or 3 cloves fresh, minced
• 2 palms cumin
• 1 palm chili powder
• 1 hnadful chopped cilantro
• 6 shakes Lousiana hot sauce
• Salt to taste

2 cups chicken broth

2 cups water

4 cans great northern beans

Toppings: shredded cheese, tortilla chips, sour cream, fresh cilantro, more hot sauce

Heat olive oil in pan, saute chicken and onion until chicken is no longer pink and onions are soft and translucent.
Add remaining ingredients, bring to a boil, cover, reduce heat and simmer for 15 minutes.

or

Place ingredients uncooked in crockpot on low for 8 hours