Potato Sausage Soup (similar to Olive Garden's Zuppa Toscana)

Ingredients:
1 lb. ground Italian sausage
1 1/2 tsp. red pepper flakes
1 large diced white onion
4 Tbsp. bacon pieces
2 cloves garlic, chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb. sliced Russet potatoes (about 3 large potatoes)
1/4 bunch of kale, chopped

Directions:
Saute the sausage and red pepper flakes in a large pot. Drain and set aside in another bowl. In the same pan, saute bacon, onion and garlic over medium-low heat until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add sliced potatoes and cook until soft, about half an hour. Add heavy cream, kale and sausage; heat through and serve.

Chili

Ingredients:
2 Tbsp. vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 small red onion, chopped
2 lb. ground beef
1/4 cup chili powder
3 Tbsp. cumin
2 cloves garlic, minced
2 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
3 roma tomatoes, diced
1 or 2 8 oz. cans tomato sauce
1 15 ounce can beans (I use drained black soy beans or undrained chili beans.)
cilantro, shredded cheese, sour cream

Directions:
Cook the peppers, onion and garlic in oil until slightly tender. Add ground beef and spices and cook until meat is completely browned. Drain excess fat. Add tomatoes, tomato sauce and beans and simmer for about 10 minutes, stirring occasionally. Garnish with cilantro, cheese and sour cream.