2 lb Chicken breast

1 cup Celery

1 can(s) Corn

2 tbsp Garlic

1 cup Green chilies

1 lb Navy beans, dry

1 1/2 cup Onions

1 tbsp Oregano, dried

5 cup Chicken broth

1/2 tsp Black pepper

1 tsp Red pepper flakes

1 tsp White pepper

2 tbsp Cumin

1/4 cup Butter

8 oz Cream cheese

2 Chicken breasts

2 15 oz cans Black beans

15 oz Creamed corn, with juices

2 Jalapenos, small

1 Onion

1/3 cup Ranch dressing, Creamy

1 cup Salsa

1/8 tsp Cayenne pepper, ground

1 tsp Chili powder

2 tsp Salt

4 4 oz cream cheese

1/4 cup Heavy cream

2 cups Water

3 15 oz. can Black beans

1 Cilantro, fresh

5 cloves Garlic

1 Jalapeno

1 Lime, juice of

1 Red onion

1 cup Split red lentils

1 (14.5 oz) can Tomatoes

2 tsp Chipotles in adobo

2 cups Vegetable broth

2 15 oz. cans Tomato sauce

1 Vegan sour cream

1 tbsp Chili powder

1 Kosher salt

1 Pepper, fresh cracked

1/2 tsp Sugar

1 tbsp Olive oil

1 tbsp Cumin

1 Fritos

2 lb Chicken, cooked

1 4 oz can Green chilis, mild

1 Green onions

3/4 cup Chili verde salsa

3 tbsp Taco seasoning

5 oz Colby jack or mexican blend cheese

16 oz Cottage cheese

1 Sour cream

6 Strips Bacon, good quality

1 1/2 lbs Ground beef

1 Can 15 ounces black beans

1 Can 15 ounces fire roasted diced tomatoes, Fire Roasted with juice

1 Can 15 ounces kidney beans

1 Can 15 ounces pinto beans

1 Cilantro

1 tbsp Garlic

1 tbsp Oregano, Dried

1 Red bell pepper

1 Red onion, large

1 Can 6 ounce tomato paste

2 cups Beef stock

1 tbsp Worcestershire sauce

1 tsp Black pepper, ground

2 tbsp Chili powder

2 tsp Kosher salt

1 tsp Paprika, Smoked

2 tsp Cumin, ground

1 Cheese

1 Sour cream

1 Jalapeño (seeded and minced *optional)

2 15 oz white beans

1 cup Bell pepper

1 cup Corn, cooked and peeled

4 cloves Garlic

1 7 oz can Jalapeno, slices

3/4 cup White onion

2 cups Vegetable broth

8 oz Vegan cream cheese

1 Chili seasoning, white

1 Salt

Optional add ons