Brown the ground beef.

Add all ingredients to slow cooker and cook on low for 6 hours.

Garnish with Fritos, Sour Cream, Shredded Cheese, etc! Enjoy!

In a large skillet, cook ground beef over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.

2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (optional) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

3. Add the meat-veggie mixture to the slow cooker along with the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to the slow cooker. Cook on low for 7 to 8 hours. Serve warm with cheese, sour cream, Fritos, green onions, whatever your heart desires! 

Add sliced sundried tomatoes to the bottom of a slow cooker. Put chicken on top with garlic powder and onion powder on top. Top with chicken broth and cook on low for 6 hours.

Shred chicken and place into Perfect Pot. Pour any remaining juice and sun dried tomatoes from the slow cooker into the pot.

Add the roasted rep pepper soup along with the jar of creamy pesto. Bring to a boil and then simmer and stir for 30 minutes until well blended.

Top with shredded gouda cheese and croutons! Enjoy!

Mix all ingredients in crock pot. Cook on low for 5 hours or high for 2 1/2 hours.

Serve with toppings of your choice! Ideas: Sliced Avocado, Tortilla Chips, Sour Cream, Shredded Cheddar Cheese.

Shred or cube precooked Chicken

Sauté Onions and Garlic until fragrant, if desired.

Add all ingredients to large crock pot.
Note: For a more soup like consistency, use 2 cups of Chicken Broth. For a thicker chili use 1 1/2 cups.

Cook on high for 2 1/2 hours or low for 5 hours. Garnish with Cheddar Jack Cheese, Sour Cream and Green Onions if desired.
Note: Can cook on low setting for longer than 5 hours if required by your schedule.

Heat a dutch oven or large pot over medium-high heat. Add in the pancetta and fry until cooked through. Using a slotted spoon, remove from the skillet (leaving the fat in the pot) and set pancetta on a plate.

Add avocado oil to the fat with your chopped onion, carrot, and celery. Season lightly with salt and pepper. Cook until tender, about 5 minutes. Now add in the garlic, zucchini, squash and cook for 3 more minutes.

Add in the tomato paste and stir until it is combined throughout all the veggies.

Slowly pour in the chicken broth and stir constantly to help the tomato paste combine evenly. Add the diced tomatoes, oregano, basil, and salt and pepper, to taste.

Bring to a boil, then reduce heat to medium or medium-low, you want a simmer. Add in the green beans and the mushrooms and continue to cook until green beans are tender and the soup flavors have combined, about 15 more minutes.

Add in your cooked pancetta and the spinach and stir until spinach is just wilted, about 2 more minutes.

Salt and Pepper to taste, Enjoy!

Add olive oil to a large pan over medium heat

Cook the italian sausage and onion in the pan until cooked through.

Add minced garlic and italian seasoning to pan, and cook an additional one minute.

Put the sausage mixture into a crockpot, along with the chicken broth and diced tomatoes. Stir together.

Cook the ingredients in the crockpot for  4-5 hours on high or 7-8 hours on low. 

30 minutes before the cooking time is done, add the tortellini, parmesan cheese, fresh spinach and heavy cream.

Enjoy!

Put all items EXCEPT for cream cheese into a large sauce pan or dutch oven and cook all items together.

Add in cream cheese, cook until cheese is melted!

Add whole peeled veggies and salt to water

Boil for 45 minutes or until tender

Add vegetables and some of the broth to blender. Blend until smooth

Add mixture back into soup

Add cooked chicken

Serve over boiled orzo with grated parmesan cheese

Brown sausage until cooked through. Drain grease, saving about a tablespoon. Add chopped onion and garlic and cook until tender.

In a large stockpot, bring chicken broth to boil. Add sliced potatoes, cooked sausage with remaining grease, onions, and garlic. Simmer for 10 minutes or until potatoes are soft.

Add kale and half & half. Simmer another 5 minutes or until kale is soft. Top with salt & pepper. Enjoy!