Wellmark Blue magazine recipes

Three Bean Chili
*untested*

1 lb ground beef, buffalo or turkey
1 green pepper, chopped
1 medium onion, chopped
1 14-oz can kidney beans, drained and rinsed
1 14-oz can pinto beans, drained and rinsed
1 14-oz can black beans, drained and rinsed
1 28-oz can diced tomatoes
1 14-oz can chicken broth
1 c. prepared salsa
1 tsp. cumin (or chili powder)
1/2 tsp. salt

Combine meat, pepper and onion over medium-high heat until cooked through. Stir in beans, tomatoes, chicken broth, salsa, cumin and salt. Bring to a boil, reduce heat, and simmer 1 to 2 hours.

Chicken Tortilla Soup
*untested*

1 lb chicken, cooked and chopped
1 Tbsp. olive oil
1 small onion, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. dried oregano
1 28-oz can crushed tomatoes
1 10.5-oz can low-sodium chicken broth
1-1/4 c. water
1 4.5-oz can chopped green chili peppers
1 15-oz can black beans
1/4 c. fresh cilantro, chopped

Saute onion and garlic in oil until soft. Add remaining ingredients and bring to a boil. Simmer 20-30 minutes, stirring occasionally. Top with baked tortilla chips, low-fat sour cream or cheese.