Three Bean Chili with Shredded Pork

We had our first snow last week.  Snow = chili.  I (Daughter) had some leftover pork tenderloin and some leftover Dutch oven pinto beans (both made by Papa Kidd), so I threw together this chili that was a big hit...Mama & Papa Kidd both went back for seconds!  Here's how you can make it if you don't have leftovers on hand.  Serve with fresh baked cornbread for a dinner that'll warm you right up!

Three Bean Chili with Shredded Pork

Ingredients:

2 (1 lb) pork tenderloins

2 pkg Lipton onion soup mix

Water

1 tsp olive oil

1 onion, diced

2 Anaheim peppers, diced

2 cloves garlic, diced

3 cans chopped green chiles

1 can RoTel

2 cans white beans, do not drain

1 can black beans, do not drain

2 cans pinto beans with jalapenos, do not drain*

1 tsp cumin

1 tsp oregano

Fresh ground black pepper to taste

Directions:

1.       Combine first 3 ingredients in the slow-cooker, cook on low heat for 6-8 hours, or until pork is cooked and tender.

2.       Heat olive oil in stock pot or Dutch oven on medium-high heat.  Saute onions, peppers, and garlic until onions are opaque.  Add green chiles & RoTel and heat through.

3.       Add beans, and bring to a boil.  Boil for one minute, and reduce to low heat.  Cover and let simmer.

4.       Shred pork, and add to stock pot or Dutch oven.  Add cumin, oregano, and black pepper.  Simmer on low heat until chili is desired consistency, stirring occasionally.  I like my chili thick, so I simmered for about 1 hour.

Vegan "Creamy" Tomato Soup

I (Daughter) developed this recipe when I was helping a friend who had just undergone gastric bypass surgery, and needed something that was super nutrient dense (packed a big nutritional wallop in a small amount of food). Since rain (a.k.a. "tomato soup weather") is in the forecast, I thought I'd post this. Sorry, no pics right now, but will get some posted soon!

Ingredients:
1 tbsp olive oil
1 medium sized onion, diced

3 cans diced tomatoes

1 pkg soft tofu, room temperature
1 can vegetable broth
1 1/2 cups V8
1 tsp dried basil flakes
salt to taste
fresh cracked pepper to taste

Instructions:
1. Over medium high heat, saute onion in olive oil until onion is transparent.
2. In a blender, puree 2 cans tomato and onion together, and pour into stock pot or dutch oven. Cover, and let simmer.
3. Puree remaining can of tomato together with room temperature tofu. Room temp tofu enhances the creamy texture of the finished soup.
4. Empty contents of blender into stock pot or dutch oven. Stir in remaining ingredients and heat until warm.
5. Garnish with fresh basil & mozzarella, serve with a grilled cheese sandwich or a big ol baguette, and refrigerate or freeze the leftovers. Clearly this step is non-vegan!

To freeze leftovers into single serving portions:
Fill freezer-safe containers 2/3 full, allow soup to cool to room temperature before freezing. It also helps to referigerate overnight before moving to freezer.

To heat frozen leftovers:
About 1 1/2 to 2 minutes in the microwave.

Makes about 12-15 (ish) cups.