In 3-quart saucepan, cook and stir caraway seed 1 to 2 minutes over medium heat or until toasted.

Stir in remaining ingredients.

Increase heat to high; heat to boiling.

Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.

In 5-quart Dutch oven or saucepan, cook beef, onion, garlic, Italian seasoning, pepper, and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in remaining ingredients.

Heat to boiling over medium-high heat.

Reduce heat; cover and simmer 20 minutes, stirring occasionally, until hot.

Spray 12-inch skillet with cooking spray; heat over medium-high heat.

Cook beef and onion in skillet 5 to 7 minutes, stirring frequently, until beef is browned and onion is tender; drain.

Stir soup, chili beans, green chiles and corn into beef mixture.

Heat to boiling; reduce heat to medium.

Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.

Sprinkle each serving with cheese.

Serve with corn chips.

In 12-inch skillet, heat oil over medium-high heat.

Add onion and garlic; cook 4 to 5 minutes, stirring frequently, until onion is softened.

Stir in chili powder, cumin, salt, pepper and beef.

Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.

Spray 3- to 4-quart slow cooker with cooking spray.

Place beef mixture in slow cooker.

Stir in beans, tomatoes and water.

Cover; cook on Low heat setting 8 to 10 hours.

Stir well before serving.

Heat oven to 325°F.

In 4-quart ovenproof Dutch oven, mix all ingredients except potatoes and mushrooms.

Cover; bake 2 hours, stirring once.

Stir in potatoes and mushrooms.

Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

n 4-quart saucepan, heat oil over medium-high heat.

Add onion, carrot, celery and garlic; cook about 2 minutes, stirring frequently, until crisp-tender.

Gradually stir in flour, thyme and pepper; cook and stir about 1 minute.

Stir in turkey and broth; heat to boiling.

Stir in frozen spaetzle.

Cook 2 to Minutes, stirring occasionally, until spaetzle are tender.

Sprinkle with parsley.

Heat oil in Dutch oven or large saucepan over medium heat; add bell peppers.

Cook 6 to 10 minutes, stirring occasionally, until peppers are almost crisp-tender.

Stir in remaining ingredients.

Heat to boiling over medium heat, stirring frequently to prevent sticking to bottom of pan.

Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors.

In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.

Meanwhile, divide crushed chips among 6 individual serving bowls.

Spoon hot soup over chips.

Top with avocado, cheese and cilantro.

Serve with lime wedges.

In 4-quart Dutch oven or stockpot, heat oil over medium heat.

Add onion and garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.

Stir in all remaining ingredients except chicken.

Heat to boiling.

Reduce heat; simmer uncovered 20 minutes.

Stir in chicken.

Simmer about 5 minutes longer or until hot.

Spray 4- to 5-quart slow cooker with cooking spray.

In slow cooker, mix all ingredients except broth and soup.

In medium bowl, mix broth and soup.

Pour over meat and vegetables in slow cooker; stir gently until blended.

Cover; cook on Low heat setting 6 to 8 hours.