Corn Chili

1 lb ground beef
2/3 cup chopped yellow onion
2/3 cup green bell pepper, seeded and chopped
2 garlic loves, minced
1 can (6 oz) tomato paste
1 can (6 oz) water
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (15 oz) light red kidney beans, undrained
2 cups frozen whole kernel corn
1/4 teaspoon each basil, oregano and thyme
1/2 cup low-sodium beef broth
1/4 teaspoon each salt and ground black pepper
2-3 teaspoons Chili Seasoning Mix (See Condiment section on this blog) or
2-3 teaspoons chili powder and add 1/2 teaspoon ground cumin

Toppings:

Grated Cheddar cheese
Chopped yellow or green onions
Sour cream
Snipped fresh cilantro
Tortilla chips

Cook the ground beef at medium temperature until it is no longer pink and has released water and fat. Drain really well. Add the onion, green pepper, garlic, 1/4 teaspoon each salt and pepper. Cook until the vegetables are tender, about 4 minutes at low temperature.

Add the remaining ingredients but toppings. Transfer the mixture to a 4 quart slow-cooker and cook on Low for 3-4 hours.

Serve over rice if desired or just plain with the toppings.

Makes 6-8 servings

Batido Tropical

I came up with this combination one day that was completely out of frozen mixed berries.

1 ripe mango, peeled, chopped and frozen
1/2 peach, unpeeled, cut in chunks and frozen
1/2 banana, peeled, cut into thick slices and frozen
1/2 apple, unpeeled, cut into pieces and frozen
3/4 cup orange juice
3/4 cup low-fat milk
1/4 cup vanilla yogurt
Honey to taste

Place all the ingredients in a blender. Blend until smooth.

Makes 2 servings