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We love chili, but sometime the tomatoes are too much to have in the evening. So this is a go-to for me. Depending on what meats we have on hand is what I will use.
INGREDIENTS 1 lb ground beef, turkey, venison, or sausage 1 small onion, diced 3–4 cloves garlic, minced 2 cans pinto beans or about 3 cups cooked pinto beans 2–3 cups beef or chicken broth 1–2 tbsp olive oil or butter 2 tbsp chili powder 1 tbsp cumin 1 tsp smoked paprika 1 tsp oregano ½ tsp garlic powder ½ tsp onion powder ¼ tsp black pepper Salt to taste OPTIONAL: For thickness and richness 1 can green chiles, optional 1–2 tbsp masa harina or cornmeal 1 tsp cocoa powder, optional but good 1–2 tsp apple cider vinegar or lime juice at the end DIRECTIONS
OPTIONAL ADD-INS Diced bell pepper, Corn, Roasted poblanos, Shredded carrots for mild sweetness A splash of Worcestershire sauce, Cooked rice to stretch it TOPPING OPTIONS Cheese, Sour cream or Greek yogurt, Green onion, Avocado, Crushed tortilla chips, Cilantro, Lime 6 servings Approx. 1 to 1¼ cups per serving, depending on how much it simmers down. A really good flavor combo for this would be pinto beans + beef broth + cumin + smoked paprika + green chiles + a little lime at the end. That will keep it rich without feeling like it’s missing tomato.
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 INGREDIENTS
1 onion, diced 1 Tbsp cumin 2 Tbsp butter 2 cans diced potatoes (drained) 4 c. chicken stock 1 can corn (drained) 1 cup shredded Italian cheese mix 1 cup milk 1 tsp. flour 2 cups of shredded chicken or turkey (optional) DIRECTIONS In a large stockpot, saute onion in butter over medium heat until onion turns translucent, about 3-4 minutes. Add cumin and cook, stirring, for another 1-2 minutes, until cumin is fragrant. Add chicken/turkey (if adding), potatoes, corn, and stock, bring to a boil. In the meantime, mix milk with flour until mixture is smooth, then add to the soup, stirring constantly. Remove from the heat and stir in the shredded cheese, stirring until melted. Ladle into bowls and Enjoy!  INGREDIENTS
2 pounds dried northern beans / navy beans / or black eyed peas 3-4 pounds - ham hocks or meaty ham bone 1/2 onion diced 1 bay leaf 8 cups water (not stock) INSTRUCTIONS 1. Place all of the ingredients in the Instant Pot. Lock the lid in place and set the valve to sealing. 2. Cook on high pressure for 45 minutes. 3. Allow a natural release of pressure for 15 minutes, then release the remaining pressure and open the lid. 4. If using bone-in ham - remove bone, shred ham, place back in beans. Stir and enjoy.  INGREDIENTS
1 small yellow onion, diced 2 carrots, peeled and chopped 1 can green beans 1 cup split peas 3 Yukon potatoes, diced into small pieces 8 cups beef bone broth 1 pound ground meat 1 tbsp Cumin 1 tbsp salt INSTRUCTIONS
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