Recipes

• 2 cups dried yellow split peas, rinsed and drained
• 5 cups water
• 3 bay leaves
• 1 tbsp extra virgin olive oil
• 1 onion, diced
• 4 garlic cloves, crushed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 2 tbsp FGF Zesty Herb Seasoning
• 1 tsp rosemary
• 1 tsp salt
• 3 cups chicken bone broth or vegetable stock
• 1 tsp parsley
• 1 tbsp white wine vinegar
• salt & pepper, to taste

• 1 lb FGF ground beef or FGF ground pork (italian or chorizo)
• 1/2 lb FGF smoked uncured bacon cooked then chopped
• 1 tbsp sunflower oil or other high heat oil
• 1 onion, diced
• 1 bell pepper, diced red, orange, yellow or green
• 2 garlic cloves, minced
• 2 cups chicken bone broth
• 2 15 oz cans diced tomatoes
• 1 6 oz can tomato paste
• 1 15 oz can kidney beans, drained
• 1 15 oz can pinto beans, drained
• 1 15 oz can yellow corn, drained or 1½ cups fresh or frozen
• 3 tbsp FGF Southwest Seasoning
• 1 tbsp jalapeno, diced
• ¼ tsp paprikia
• ¼ tsp chili powder
• ¼ tsp oregano
• salt & pepper, to taste

Chili Garnish

• shredded cheese
• cilantro
• sour cream
• hot sauce