Chicken and navy bean soup!!!

This soup was SO GOOD!!!

First I made chicken stock.  I rinsed a chicken and placed it in a pot and covered it with water.  I added chopped celery (maybe 4 large pieces), two chopped onions, and one chopped carrot.  I would have used more carrots, but our bunny at them all without my knowledge!

I let that simmer for a few hours.  It works best if you let it simmer for an hour, then remove the chicken.  After it cools, take the meat off the bones and put the bones back in the broth.  I usually put the bones back in in some sort of metal strainer (I use the veggie steamer that came with another pot), that way you can simply lift out the strainer to remove the bones.  Then simmer for a few more hours, the longer, the more minerals you get from the bones.  Removing the meat from the bones lets the meat retain its flavor and consistency better.

Refrigerate the meat.

About an hour before you want to eat, take out the bones and add rice.  I added two cups of organic brown basmati rice.  About 20 minutes before we were ready to eat, I added two cans of rinsed navy beans, the chicken, and some chopped collard greens.

Very tasty!!  It even works well for leftovers!!

Chili pie!!!

This one is a real crowd pleaser and it's SIMPLE!!!  And can be made ahead.

First, make chili.  We've talked about making chili here, before, but here's how.  Brown ground beef (or ground bison, turkey or whatever) and chopped onion.  Pour off excess fat.  Add cans of crushed tomatoes and cans of rinsed chili beans.  I use 2 1/2 pounds meat, 2 onions, 2 large cans of organic crushed tomatoes, and 4 cans of Westbrae organic chili beans.  Add seasonings.  I like adding chili powder, chipotle powder, and some crushed garlic.  Let simmer.  The longer it simmers, the better!!

You can even make the chili in a crock pot, but be sure it's lead free!  I put mine inside my 250 degree (upper left) oven in my Aga.

When you're ready to serve, crush some corn chips into bite size pieces and place in a bowl.  In an effort to avoid GMO corn, I use organic corn chips.  My family considers the "real" recipe to call for Fritos, but as far as I know, they still don't make an organic version.

Top the chips with chili and grated cheese.  In the picture, I've topped it with organic monterrey jack, but cheddar is also very good.

This is a favorite for kids and adults alike!