9 Worthy Winter Soups

It’s the perfect time for winter soups starting with one of my favorite recipes for Lentil Soup. All of these recipes have have something special about them from the use of kale to quinoa to a five ingredient chili. Soups are so healthy and hearty and are the ideal comfort food for January. Let me know which is your favorite!

Lemon Chicken and Orzo Soup via Tartlette

Beefy Corn and Black Bean Chili via My Recipes

Kale Soup via Just One Cookbook

Curried Zucchini Soup via Martha Stewart

Organic Broccoli Soup via Deliciously Organized

Chipotle Vegetarian Chili via Ingredients, Inc.

Vegetable Quinoa Soup via Two Peas and Their Pod

Sausage, Kale and Black Eyed Pea Soup via Bev Cooks

Chipotle Vegetarian Chili Recipe

It’s the time of year when I like to make a lot of soups, and chili, of course. This Chipotle Vegetarian Chili recipe is one of my newest favorites filled with black beans, corn, fresh vegetables, and chipotle peppers. I used the canned chipotle peppers, and they are great. Just don’t go overboard and add too many. You can always add more, so start with one or two and a little bit of the sauce. The peppers and a little beer add a wonderful spicy and smokiness to this chili, but this recipe is still very healthy and low in fat. It’s perfect for an easy weeknight dinner or for casual entertaining.

Chipotle Spiced Peanuts

Since it’s another big football weekend ahead, and I am entertaining for the Alabama/LSU game, I thought I would try a new peanut snack recipe. I’m hooked on chipotle seasoning, and this simple Chipotle Spiced Peanuts is a winning recipe. It also makes a great holiday food gift idea, and it’s under 30 minutes to prepare. Be sure to start with dry, unsalted peanuts. Have a great weekend everyone! Alison

Under 30 Minutes to Low-Fat Beef Chili

It has been so cool outside in Birmingham the past few days, so I made one of my kid’s favorites-Basic Low-Fat Chili recipes. With 260 calories and 4.4 grams of fat per serving, you can feel good about eating this heart-warming, simple chili, which my kids love.


My 10 Chili-Making Tips:

1. If your chili is too thick, use broth to dilute it.

2. If the chili is too thin, add tomato paste.

3. Use the best beef you can buy, and add it first.

4. Use fresh vegetables.

5. Cook the chili a day before you plan to eat it.

5. Use dried spices that are fresh.

6. Make a double batch for future meals.

7. Serve leftover chili in tacos, spaghetti, burritos or as a filling in omelets or quesadillas.

8. A touch of unsweetened cocoa powder or coffee give chili an earthy flavor.

9. Freeze leftover chili in an airtight container in individual servings for easy, quick heat-up.

10. Serve as a “Chili Bar” with accompaniments such as sour cream, Greek yogurt, shredded cheeses, onions, crushed blue corn tortilla chips, chopped cilantro and chopped tomatoes.

Note: If you don’t have time to make this recipe. Here’s an awesome shortcut. Purchase the Publix Brand Chili Seasoning Mix and combine with beef, tomato sauce and red kidney beans (as directed on the package), and it tastes like homemade.

Easy and Delicious White Chili

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My friend and loyal fan, Dawn, asked me a while back for a recipe for White Chili. I promised her I would work on one, and this recipe came out great. It’s simple to prepare-just requiring some chopping, vegetables and grating cheese, and that’s the only work involved. Feel free to use already-shredded cheese if your short on time, and I used a rotisserie chicken to speed up the process. This chili has just the right consistency and spice. Even my 8-year-old was asking for seconds.


White Bean Chili

Prep: 20 minutes

Cook: 35 minutes

Yield: 4 to 6 servings

Ingredients

1 medium onion, diced

1 teaspoon olive oil

1 (4-ounce) can chopped green chiles, undrained

2 cloves garlic, minced

11/2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/8 teaspoon ground red pepper

2 (15-ounce) cans Great Northern Beans, drained and rinsed

31/2 cups low-salt, fat-free chicken broth

2 cups chopped cooked chicken (I used rotisserie chicken)

1 cup freshly grated Monterey Jack cheese

1 cup freshly grated Colby cheese

Toppings: crushed corn chips, light sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, bacon

Preparation

1. Cook onion in hot oil in a Dutch oven over medium-high heat, stirring until tender. Add green chiles and next 4 ingredients; cook 2 minutes, stirring constantly. Add beans and chicken broth. Bring to a boil; reduce
heat, and simmer 20 minutes. Add chicken, 1/2 cup of Monterey Jack and 1/2 cup Colby cheese; simmer 10 minutes more. Ladle chili into individual bowls. Top each serving evenly with cheese and desired toppings.