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Southwest Stew

Submitted by: Lois C. McAtee
Provided by: Taste of Home

Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

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Quick Turkey-Bean Soup

Submitted by: Deborah Schermerhorn
Provided by: Taste of Home

This recipe calls for canned beans, so cooking time is minimal. I make soup mild and allow guests to add as much 'heat' as they want with hot pepper sauce.

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Simple Taco Soup

Submitted by: Glenda Taylor
Provided by: Simple & Delicious

'We first sampled this chili-like soup at a church dinner,' writes Glenda Taylor of Sand Springs, Oklahoma. 'It's a warming dish on a cold day, and since it uses packaged seasonings and several cans of vegetables, it's a snap to prepare.'

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Vegetarian Chili

Submitted by: Karen Hunt
Provided by: Simple & Delicious

Hominy and garbanzo beans are interesting additions to the zippy chili that Karen Hunt stirs up using canned goods from her cupboard. 'I often serve it with corn bread or flour tortillas for a speedy meal,' says the Bellvue, Colorado cook. At 72 cents a serving, it's economical, too.

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Minestrone Stew

Submitted by: Janie Hoskins
Provided by: Simple & Delicious

Janie Hoskins of Red Bluff, California adds green chilies to this slow-cooked stew made from convenient pantry ingredients. You're sure to like the taste...and the price of 66 cents a serving.

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Ham and Bean Chili

Submitted by: Carol Forcum
Provided by: Simple & Delicious

Leftover ham gets an unusual treatment from Carol Forcum of Marion, Illinois in this creative chili blend that features three kinds of convenient canned beans. 'I sometimes serve it in bowls over rice or corn bread and garnish it with cheese,' she notes.

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Stovetop Pinto Beans

Submitted by: Audary Blaxton
Provided by: Taste of Home

We enjoy this dish throughout the year. When I take it to church suppers, I set some oven-fresh corn bread next to it...every morsel is gobbled up in no time!--Audary Blaxton, Decatur, Alabama

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Super-Duper Chili

Submitted by: Elizabeth Mays
Provided by: Taste of Home

No one ever guesses the 'secret ingredient' in this recipe that I created. A can of mushroom soup is what makes the chili so thick and creamy. Take this spicy concoction to a fall potluck or church dinner, and watch folks warm up to it! -Elizabeth Mays, Nunnelly, Tennessee

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Turkey Bean Chili

Submitted by: Judith Whitford
Provided by: Simple & Delicious

Four kinds of beans and plenty of seasonings make this chunky chili a crowd-pleaser, particularly on autumn days. 'Serve bowls sprinkled with your favorite shredded cheese,' suggests Judith Whitford of East Aurora, New York.

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Southwestern Three-Meat Chili

Submitted by: Bob Wyatt
Provided by: Taste of Home

When Mom came to live with me several years ago, I told her it was now my turn to cook. One goal was to enhance recipes of the great Southwest, so I experimented and test-tried several recipes. This is one of the successful attempts, and served with a fresh green salad, it has delighted many guests. --Bob Wyatt Kansas City, Missouri

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Rae's Vegetarian Chili

Submitted by: Rae Arsenault

This is a low-fat, high-protein recipe. For vegan, simply leave out the cheese. The variety of beans adds a nice touch of color, and it can be made as mild or spicy as you like it. Remember to recycle all those cans we used.

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Taco Soup V

Submitted by: Karen Barefoot

Kidney and pinto beans are added to a mixture of ground beef, onions, and green peppers cooked with packets of taco seasoning and ranch dressing in this tomato-based soup.

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Quick Chili I

Submitted by: Pam Smith

Easy chili with beans can be made as mild or spicy as desired. Its even better the next day.

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Southwest Stew

Submitted by: LaDonna

Browned ground beef is combined with canned pinto beans, tomatoes and whole corn kernels in this soup seasoned with picante sauce and cumin. Serve topped with grated cheddar cheese.

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Taco Soup II

Submitted by: Julie

This is a really good and easy recipe. Top with shredded cheese, and serve with chips.

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Venison Italian Soup

Submitted by: Joelene Craver

Ground venison is sauteed with onion and garlic and added to this tomato based soup with Italian seasonings, pinto beans, vegetables and ziti pasta.

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Jim Kaczmarek's Chili

Submitted by: Christine L.

Enough chili for a big party! The secret ingredient for this recipe is a 12 oz. bottle of beer. Serve with grated cheddar or jalapeno jack, sour cream, salsa, and chopped onion.

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Zippy Cheese Dip

Submitted by: Diane Hixon
Provided by: Taste of Home

I first tasted this dip in a cooking class at a local supermarket. It isn't necessary to add the eggs, but they give the dip a thicker consistency. -Diane Hixon, Niceville, Florida

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Moroccan Chicken

Submitted by: Sarah and Annette

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!