In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.

In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.

Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.

Discard bay leaves.

In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

In a large pan heat, olive oil over medium heat. Add onion, peppers and garlic. Saute for about 4 minutes. Add beef cubes and cook until browned, about 3 minutes.

Transfer mixture to a slow cooker and add tomato paste, broth, diced tomatoes and contents of seasoning mix packet. Mix until combined.

Cook in slow cooker on high for 4 to 5 hours or on low for 7 to 8 hours.

Serve with your favorite chili toppings.

Combine all ingredients in large pan. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.

Garnish each serving with shredded cheese, sour cream, and/or cilantro.

Substitute 1 can (16 ounces) black beans for chicken.

In a large saucepan over medium-high heat, preheat olive oil. Add mushrooms and cook for about 4 to 6 minutes, until they release most of their liquid.

Stir in Umami Blend, garlic powder, onion powder and black pepper.

In a small bowl, whisk almond milk and tapioca flour. Add milk mixture and vegetable broth to saucepan.

Bring to a boil, reduce heat and cook for about 2 to 3 minutes, until soup has thickened. Add salt to taste.

Into a high speed blender or food processor, transfer half of the soup and pulse a few times until creamy. Pour back into saucepan, stir to combine, and serve.

Heat oil in a large pot over medium high heat. Add sliced carrots and leeks and saute for 5-8 minutes, stirring frequently.

Add vegetable broth and half the packet of Sweet Cinnamon Chile Crazy Awesome Veggies. Simmer for 20 minutes or until carrots are soft.

Stir in canned coconut milk and simmer for another 2 minutes. Use and immersion blender or carefully ladle into a blender and blend until smooth.

Top with a dollop of Greek yogurt.