Stew meat, mixed vegetables and egg noodles are combined in a beef broth base in this family-pleasing dish which can be completed in less than an hour.
Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.
Tomatoes, parsley, garlic and oregano go for a spin in your food processor before simmering with sauteed onion and a goodly dash of white wine. The consistency is smooth and the taste is pleasing indeed.
Our state is, of course, synonymous with potatoes, so it should come as no surprise that my recipe features good ol' Idaho spuds. This is a meal in itself.
