Super Soup Series: Our Favorite Soup Recipes Recap

Super Soup Series: Our Favorite Soup Recipes Recap

I’m Lana, a native Oklahoman. Married 17 years to the first boy I ever dated. Mama to two amazing, darling girls. I’m a coffee-drinking, book-reading, home-educating night owl! An accountant in my life B.C. (Before Children), my dream job would be getting paid to read all day.And if you’re into Meyers-Briggs personality tests, I’m an ISTJ. Most important of all, I’m a follower of Christ.

We’ve enjoyed sharing some of our favorite soup recipes with you over the past few months. Hopefully, you have found some new recipes to add to your own collection! Just in case you missed a few, here is a recap of our “Super Soup Series” and a link to all the soups featured over the last few months.

Southwestern Chicken Soup

This slow cooker soup will adapt to milder palates or spicier preferences. It freezes well and you can even use leftover rotisserie chicken or Thanksgiving turkey to make dinner prep even easier. And if you forget to turn on the slow cooker, this soup also works great on the stove top!


Broccoli Cheddar Soup

Craving Panera Bread’s broccoli soup, but don’t want to leave the house? Try this recipe–it’s even better and cheaper than Panera! If you have picky eaters, this soup is great to hide extra veggies. The cheesy, creamy soup is a big hit with everyone.


Kristin’s Chili

Cold weather almost requires a pot of chili! Whether you eat it as a soup, Frito pie, or as a topping for baked potatoes, this recipe is versatile and a hearty meal on a chilly winter night. If you happen to have leftovers, it freezes well to be saved and thawed for another night.


April’s Favorite Chicken Noodle Soup

This recipe is two meals in one! First, bake and serve the lemon-basil chicken one night. Then, another night, shred the leftover chicken, add some whole wheat pasta and a few other pantry staples, and dinner is served. The herbed flavor of the chicken really shines in this soup!


Quick Vegetarian Chili

Need a vegetarian meal that doesn’t require soaking beans for hours? Try this vegetarian chili! Even meat-eaters will enjoy how hearty and filling this meatless chili is. It even works for vegan diets. Chances are, you already have most of the ingredients in your pantry. So why not try this recipe the next time you’re pressed for time?


Black-Eyed Pea Soup

While some people believe black-eyed peas bring good luck, you don’t have to save this soup recipe for New Year’s Day.  Even those who claim to hate black-eyed peas may change their mind after trying this soup! Although bacon, potatoes, frozen green beans, and black-eyed peas sound like an odd combination, the flavors combine well to make a delicious soup!


Creamy Mushroom Soup

Are you trying to eat more healthfully by cooking from scratch? Check out this creamy soup recipe with some surprising ingredients. Whether you use this recipe to replace canned cream of mushroom soup or eat it as a meal in itself, you’ll appreciate the clear instructions. Just be sure to double or triple the recipe because your family is sure to want more!


Homemade Chicken Broth

These days, we’re all trying to stretch our grocery budget a little further. One of the best ways is to turn the leftover roast chicken bones into a fantastic chicken broth. From one roast chicken dinner, you can get at least six more meals! How’s that for stretching a dollar?


Harvest Soup and Beer Bread

Pumpkin puree in a beef and vegetable stew? Who would have thought that such an unusual ingredient could turn a regular soup recipe into a taste of fall? Served with warm beer bread, this recipe is perfect for those nights when the pantry might be looking a little bare.


Turkey Mushroom Stew

Serve this soup to someone who hates mushrooms and they just might change their mind! You can even use some of your homemade chicken broth in this recipe, which makes it that much more delicious and healthy. If your family prefers firmer-textured vegetables, you can make this on the stove. Or, if you don’t mind softer vegetables, add all the ingredients to the slow cooker and let it simmer while you go about your day.


Lasagna Soup

Lasagna in all its cheesy goodness is comfort food at its best. But when you don’t have time to prepare lasagna from scratch, try this soup instead. It has all the flavor of lasagna but is quick and easy to prepare. You can even bake a loaf of homemade french bread in the time it takes to heat the soup!


There are so many benefits to soup! It’s economical, feeds a crowd, and is simple to prepare. Why not pick a new recipe or two to bless another family with? Whether you invite someone into your home to share a meal or deliver a pot of hot soup to a neighbor, sharing food is a great way to share God’s love with others. We hope you’ve enjoyed our super soup series. Keep watching for more great recipes to come!


Turkey Mushroom Stew {Super Soup Series}

Turkey Mushroom Stew {Super Soup Series}

I am an Oklahoman by birth, a Texan by current living situation, but claim the world as my playground.I love to travel and hope to someday soon take our family on adventures to far off lands, where we can share God with others and experience all the wonders He has created.

I am a mother of 5 crazy, homeschooling children ages 10 & under, wife to an amazing man, and daughter of the King of the Universe!I enjoy reading, making my kids laugh, cooking, all things natural, learning to play guitar and dusting off my piano skills.One day I hope to run again, but until then I’m learning patience.
Latest posts by Kristi F (see all)

Warning:  If you hate mushroom soup, you may just love this!  The mushrooms are actually meaty, firm and hearty instead of mushy in this stew. When I took this to a Bible study several years ago, one of the guys said, “It smells so good, but I hate mushroom soups.”  He gave it a try anyway, and WENT BACK for SECONDS!

The flavors in this soup are mouthwatering.  Whenever the aroma wafts through house, my daughter comes excitedly running because this is her absolute favorite soup!  My husband even gets excited when he walks in the door.  This is hands down one of his top three soup picks.

The only sad part about this soup is that there is never any leftovers!  

Ingredients for Turkey Mushroom Stew


I’ve broken the ingredient list into groups because this is the order in which the ingredients get added to the pot.  Usually, I try to chop up everything before hand, but sometimes, I have to work as the precious batch of ingredients cook.

  • 3 Tbsp coconut oil
  • 1 lb ground turkey
  • 1 tsp sea salt
  • 1/2 tsp ground pepper


  • 3/4 cup onion, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 Tbsp thyme


  • 3 Tbsp tomato paste
  • 3 Tbsp Worcestershire sauce
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 1 lb mushrooms, chopped



The Turkey Mushroom Stew Recipe

The original recipe for this “Beef Stew” is found in a book called Maximized Living Nutrition Plans  by Dr. B.J. Hardick, Kimberly Roberto, and Dr. Ben Lerner.  This is a great book especially if you are trying to get into healthy eating and cooking.  It helps you prepare your mind and your pantry for the deliciousness of eating healthy.  (I used to believe that eating healthy meant that the food had to be bland, but I’ve since learned how we can make our taste buds dance with joy by eating healthy.)

I’ve changed the ingredients somewhat but the base, which is what makes this dish so delicious is the same.

1. Melt 2 tablespoons of coconut oil in the pot.  Add turkey, salt, and pepper and let it brown.

2. Remove turkey from the pot.

3. Add 1 tablespoon of coconut oil to the pot. Sauté onions, garlic, bay leaf, and thyme until translucent.

4. Add in the tomato paste and Worcestershire sauce and stir.

5. Stir in the carrots, celery, and mushrooms.  Make sure you coat all the veggies!

6. Mix the turkey back in, then add the broth and water. Reduce the heat, cover and let simmer for about 45-50 minutes.

Cooking Time: Depending on how rushed we are as a family, I have turned the heat up to medium and let it cook for 30 minutes. This also allows us to have crunchier veggies. (My husband is not a fan of smooshy veggies. I’ve noticed even with longer cooking times, the mushrooms still say buoyant while the carrots get a little softer.)  If you put it on lower heat and let it simmer longer the flavors are spectacular but it is still delicious even with less time.

Crock Pot:  You can use this as a crock pot recipe too.  Just put everything from step 3 on into the crock pot and set on low for several hours.

7. Enjoy!

The following are affiliate links.  They don’t add anything to your cost but help us keep this encouraging website going!

Homemade Chicken Broth {Super Soup Series}

Homemade Chicken Broth {Super Soup Series}

I am an Oklahoman by birth, a Texan by current living situation, but claim the world as my playground.I love to travel and hope to someday soon take our family on adventures to far off lands, where we can share God with others and experience all the wonders He has created.

I am a mother of 5 crazy, homeschooling children ages 10 & under, wife to an amazing man, and daughter of the King of the Universe!I enjoy reading, making my kids laugh, cooking, all things natural, learning to play guitar and dusting off my piano skills.One day I hope to run again, but until then I’m learning patience.
Latest posts by Kristi F (see all)

Chicken Roast is one of the easiest meals to make!  A friend, Rick, who is also a chef, taught me a few tricks to make it even easier.  Not only that, but with some more time, you can have homemade chicken broth, which is amazing! This allows you to turn one meal into 3-6 meals!!  Who doesn’t love getting the most out of their food budget?!

I’ve taken his recipe and added a few little twists but basically a chicken roast is a chicken roast, right.  You can add whatever veggies you like but this is what I used in this recipe.

The Basics of the Chicken Roast

  • Preheat oven to 350° F.
  • 10-15 minutes prep (depending on how many times the kids interrupt)
  • 2-2.5 hours to reach 165° F


  • 3 celery ribs – rough-cut into inch-long pieces
  • 3 carrots – rough-cut into inch-long pieces
  • 2 med–large onions – cut into quarters, then separate rings (leave the skin on)
  • 6–8 garlic cloves – smash them with a knife once and then put them skin and all on into the pan
  • 3 bay leaves
  • 1 large sweet potato

(I add the sweet potato because I love how vitamin-packed sweet potatoes are. Plus, if I’m going to cook a roast, I might as well add extra veggies so our family can enjoy an entire meal.)


Homemade Chicken Broth starts with a Chicken Roast. (I’m not sure why the roasted chicken looks so red in the picture. It wasn’t that red in person. Lol!)

Make a mixture of the following:

  • Salt to taste (2 parts)
  • Pepper to taste (1 part)
  • Herbamare (1-2 parts)

(Herbamare is an amazing herb/salt blend that Toni introduced me to years ago.  I use it constantly in so many dishes that contain poultry or veggies to enhance the flavor. It’s my not-so-secret ingredient for this recipe.)


Here are the tricks Chef Rick taught me:

1. You can use onions and garlic with the skin on…it’s faster than peeling them off!

2. How to close the chicken legs using the skin instead of string! Tie the legs closed by cutting slits into the fatty skin from the neck and then sliding each ankle of the drumstick through the slit across from it. (I use scissors to make the slits but you could also use a knife.)


These are brilliant tricks.

After you’ve chopped up all the veggies, put them in the 9×11 baking dish (or whatever size dish you have on hand).

Put the chicken breast side down on top of the veggies and fill the inside of the chicken with some of these veggies.

Season the outside and the inside of the chicken with the salt/pepper/herbamare mixture.

Tie the legs closed.

Before you put it in the oven be sure to add the bay leaves and enough water to cover the veggies.

Set the timer for two hours and go enjoy doing something else until the oven dings.

Use a meat thermometer to make sure the inside temperature of the chicken is at least 165° F.  If it’s not, then put it back in the oven for up to another 30 minutes.

Once the chicken has reached 165° F, let the chicken rest for at least 10 minutes, debone the chicken, then enjoy a lovely chicken roast for dinner.

Chicken Broth Basics

OK, here is where I have to be brutally honest. This homemade chicken broth is so good, I have at times drank anywhere from a cup up to a quart of it by itself.  This is the perfect broth to use for soups but also when you are not feeling good and need some good nutrients.  It is delicious!  So feel free to drink a cup the 1st or 50th time you make it.

  • 15 minutes prep
  • 1.5-2 hours simmer time
  • Optional cool-down period of 30 minutes or stick in the fridge for the next day.
  • 15-20 minutes of separating and bagging for the freezer
  • Use a large stock pot to simmer the broth

Look how much richer the homemade chicken broth is!

After the table has been cleared, if you have time, now you can make the chicken broth!  If you don’t have time, put all the ingredients in the fridge till the next day.

Once your ready to create the broth, decide if you want to add more veggies to the broth.  I usually decide this based on how  many veggies we ate.

If you want more veggies, then saute the following in coconut oil in your large stock pot:

  • 3 carrots
  • 3 celery ribs
  • onion
  • 1-2 garlic cloves
  • add a little more pepper, salt, and herbamare to taste

Once the onions are transparent, then add in the following from the leftover chicken roast:

  • bones
  • leftover veggies
  • broth
  • then add liquid about an inch from the top of the pot


Bring it to a boil, then put it on low for an hour and a half to two hours.

I recommend letting the broth cool for about 20-30 minutes before trying to separate the bones and veggies from the broth.  I’m in the habit now of even popping the whole stock pot in the fridge and coming back the next day to separate everything.  If you wait till the next day, you will have to warm it up a little but not so hot that you can’t handle it immediately.

Separating the broth from the bones and the veggies

This part is easy but probably the most time-consuming part.  It usually takes me 20-30 minutes, depending on interruptions.  I simply put a round colander in an 8-cup Pyrex bowl and ladle the contents of the stock pot into the colander. I have two other large bowls waiting.  One to accept the bones and the other to accept the veggies.


I would recommend taking the onion and garlic skins out at this point.  If you don’t want to deal with this now, you can choose either to not use the skins in the beginning or to sift them out later.

Don’t Discard the Veggies!

For the first time ever, I decided not to discard the veggies after separating them from the broth but to puree them in my food processor and use it to further my chicken broth.  This was a brilliant idea my mother had and I’m so thankful for it.  I’ve used this to stretch leftover soups by adding water to it and thinning it out some.  Seriously delicious!  You could also choose not to thin it out and use it to make a creamier base for a soup.


How many meals am I planning for this one chicken roast to make?

At least six!

So far it has made:

  • A chicken roast dinner
  • I used some thinned-out veggie puree to extend the life of some leftover turkey mushroom soup

There are so many wonderful dishes that could be made with this but here are some I plan to make:

  • Chicken Pot Pie
  • Vegetable Pasta Soup
  • Potato Soup
  • Chicken & Rice Soup

What meals would you make with your homemade chicken broth?


Our family of six eats a lot, so I enjoy stretching food to last longer and help our food budget!

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Easy Weeknight Burgers–No Grill Required

Easy Weeknight Burgers–No Grill Required

Hi! Born in the great state of Texas and raised in the northern suburbs of Atlanta, this Daughter of the Alamo/Georgia Peach is still adjusting to life in Razorback Nation! My husband and I live just outside of Little Rock, Arkansas with our two toddlers and two crazy pups. I’m a small business owner, chocolate aficionado, and travel lover with a 2pm coffee hour no matter what time zone I’m in!
Latest posts by Lindsay W (see all)

Weeknight dinners are all about fast, affordable, healthy, and crowd-pleasing at our house. That’s a lot of boxes to tick! (Especially since we have a toddler!) If you’re anything like me, the urge to just order a pizza or drive through your local take-out spot can be fierce at the end of a long day, especially once you hit mid-week. But, take-out or delivery usually only ticks the “fast” box. I’ve come to realize that if I use a few secret weapons, there are a couple dishes my family can enjoy for dinner that not only tick all my boxes but require minimal clean up afterwards. (And all the mamas cheered!) One of those tricks is easy weeknight burgers.


I’m going to let you into the mind of Lindsay for just a minute–I usually like the way food smells while it’s cooking or while I’m eating it, but 10 minutes after the meal, I’m over it. And if that smell is still lingering in my house even a couple hours after I’ve cooked, I just about have a comin’ apart.

Which is why easy weeknight burgers requires a secret weapon….

The broiler.

It’s such an underused tool in our kitchen, and I think that’s because most of us don’t like cleaning the broiler pan. I’ll share a couple tips for that later. Broilers can be a mama’s best friend on a weeknight. They’re fast, and they allow me to cook inside my oven instead of on my stove top. Cooking burgers on a stove top means it smells forever. Using my broiler also lets me cook inside which means I don’t have to attempt to use my husband’s grill outside or wait for him to get home to fire it up and grill me some patties. When the goal is to have all four boxes ticked and dinner on the table as he’s walking through the door, I just can’t wait for him to get home.

So, the broiler is secret number #1 to easy weeknight burgers.

Secret #2: The freezer.

I usually do my grocery shopping at the beginning of the week or over the weekend. Some meats might not last all week in the fridge, but they will last all week if I pop them in the freezer until the day I’m ready to cook them. Same with hamburger buns. Most of us aren’t using hamburger buns every day, am I right? And when 8 come in a package, and my toddler isn’t eating them yet, that means me and the hubby are going to take weeks to get through all eight. Those buns will have mold on them by week 3 for sure. So, I pop them in the freezer as soon as I get home from the grocery store along with my pre-made hamburger patties. (I like Laura’s. They’re extra lean and hormone free and come in a package of four.)

And now I wait until the day comes (haha – Thursday usually) when I have no idea what to make for dinner, and I’m tempted to order a pizza or drive through our local hamburger place and get a few burgers to go (and a chocolate shake).

That is when I take those frozen patties out of the freezer and let them start defrosting. Depending on how much time I have, I’ll either put them right on the counter for a bit and then move them into the fridge, or I’ll just put them straight into the fridge.

When it comes time to actually make dinner, I pull out however many hamburger buns I need from the freezer and set them on a plate on the counter and let them hang out till I’m ready for them.

Toppings and Sides–Anything Goes!

Next, I make sure my top rack in the oven is in its highest position, and turn on the broiler to HIGH.

Then I pull out whatever I have on hand for toppings. We usually have all the standard hamburger toppings on hand. Once easy weeknight burgers are on your REPEAT menu, you’ll start collecting your favorite toppings too: ketchup, mustard, mayo, pickles, sliced cheese, etc. If I have the fresh stuff (i.e. lettuce, tomato, etc.), hooray! If I don’t, oh well, I’ve got the other basic condiments I like already.

Same goes for sides. Use what you have. Bag of kettle chips? Frozen broccoli you can steam up? Can of baked beans? Carrots? EASY. If keeping things easy is your goal, don’t pick something that requires more than one plate or bowl or pot to prepare it.

Side note: The burgers cook so quickly when broiling, that I take care of my sides and toppings before I start them.

I spray my broiler pan with my favorite non-stick spray (I love grape seed oil personally) and season my hamburgers (I just use a few shakes of seasoned salt). I place my hamburgers onto the broiler pan and pop them in the oven.


This next part is going to be 100% up to you and your family’s preference on burger doneness. I recommend starting with 2 minutes, then flipping, and putting them in for 2 more minutes. Until you know how fast your broiler cooks the thickness of your burgers, you won’t know exactly how long to cook them. Keep in mind the burgers will continue to cook once you take them out of the oven. You can always use your trusty meat thermometer if in doubt. I like a well-done burger, so I cook mine for 4 minutes on one side, then flip, and then put them in for another 3 minutes.

While your burgers are broiling, pop your hamburger buns in the microwave if they’re still frozen. I microwave 2 buns for 30 seconds. Next, if you want some cheese on your burgers, put them on your bun and pop them into your toaster oven for a quick toasting.

When they’re done and your burgers have gotten to your family’s preferred doneness, you’re ready for toppings and sides!

And dinner is served! (Da da da daaaaa!!!!)

Next, dinner is over. It was yummy, and healthy, and fast, and affordable. You did good, mom.

Now it’s clean up time.

The only beast you have to tackle is the broiler pan. Everything else should be a quick drop in the dishwasher.

I use my scrubbing brush to get all the burger-goo off of both pieces of my pan. (This takes 2 minutes max.) If there are any sticky spots from my spray, I rub those really quickly with my steel wool brush. Then I pop the whole thing in the dishwasher! I have had my broiler pan for 10+ years. My mom gave it to me (it was hers) when I left for college, and she had just gotten a new one. This thing could totally be 20 years old for all I know and has been in COUNTLESS dishwashers. Non-stick spray, scrubber brush, steel wool brush, and the dishwasher = my tips to an easy clean up with the broiler pan.

And there you have it. Easy weeknight burgers. I’m curious to know, do you have any easy dinner dishes that you use your broiler for? I’d love to hear what they are in the comment section!

Happy broiling!


Easy Weeknight Burgers


Hamburger buns

Pre-made burger patties

Burger seasoning (I prefer seasoned salt)

Favorite burger toppings: ketchup, mayo, mustard, pickles, lettuce, tomato, etc.


Place top rack in oven to its highest position. Turn broiler on to HIGH. Defrost hamburgers buns and pre-made burger patties if necessary. Season patties with seasoned salt or preferred burger seasoning.

Place patties on broiler pan after spraying it with non-stick spray. Broil patties for 2 minutes, then flip, and broil for another 2 minutes.

Continue to broil until burgers have reach your desired doneness or have reached desired internal temperature with meat thermometer.

Once cooked, remove patties from broiler pan. Toast hamburger buns in toaster oven (add cheese before inserting into toaster oven if desired). Remove buns and place on a plate. Add patty to one bun and adorn with your favorite toppings.

Enjoy with a simple side such as steamed broccoli, kettle chips, or baked beans.

A Christmas Tradition (Eggnog Recipe)

A Christmas Tradition (Eggnog Recipe)

I’m Lana, a native Oklahoman. Married 17 years to the first boy I ever dated. Mama to two amazing, darling girls. I’m a coffee-drinking, book-reading, home-educating night owl! An accountant in my life B.C. (Before Children), my dream job would be getting paid to read all day.And if you’re into Meyers-Briggs personality tests, I’m an ISTJ. Most important of all, I’m a follower of Christ.

I hate eggnog.

At least, that’s what I’ve always told myself.  It had that weird, tangy whang that left a strange aftertaste in my mouth.  I didn’t understand why my husband liked the stuff, but since he enjoyed it, I dutifully bought a carton every holiday season.  And every year, I’d try the eggnog again, just to see if my tastes had changed.

My taste buds had not changed.  Eggnog was still yucky-tasting to me.

That is, until I discovered this recipe.  Suddenly, eggnog is one of the highlights of our family’s holidays.  No weird flavor here, just a wonderfully creamy drink.  No strange aftertaste, only the delicious spice of cinnamon and nutmeg.

Our whole family looks forward to having a mug of eggnog while we work on a 1,000-piece puzzle together (another of our Christmas traditions).  We’ve even discovered that this eggnog recipe is as delicious served warm as it is cold!

So whether you’re an eggnog aficionado or an eggnog avoider, add this recipe to your holiday to-do list and you just might find your family has a new Christmas tradition too!

Creamy HomemadeEggnog

Holiday Eggnog

Holiday Eggnog Printable Recipe

(Makes about 2 quarts)

4 cups whole milk, divided

1/2 cup sugar

Pinch of salt

1 tsp each cinnamon and nutmeg (more to taste)

4 egg yolks

2 cups each of heavy whipping cream and whole milk

2 tsp vanilla

  • In a large saucepan, heat 3.5 cups of milk, sugar, salt, and spices until hot.
  • In a separate heatproof bowl, beat the egg yolks with 1/2 cup reserved milk.
  • Very slowly, pour the hot milk mixture into the eggs, whisking constantly. You must do this in small amounts to temper the eggs.  If you add too much of the hot milk at once, it will cook your eggs!
  • Return the egg and milk mixture to the saucepan and bring to a low boil over medium-low heat, stirring frequently.  Remove from heat.
  • Pour custard into a large serving bowl (we use a pitcher for convenience). Whisk in 2 cups cream, 2 cups milk, and 2 tsp vanilla. You may need to add more cinnamon and nutmeg at this point.
  • Chill before serving, or enjoy it while it’s still warm.  It’s delicious either way!

Does your family like eggnog?  

What recipes are on your “must-make” list for the holidays?

Super Soup Series: Quick Vegetarian Chili

Super Soup Series: Quick Vegetarian Chili

I’m Lana, a native Oklahoman. Married 17 years to the first boy I ever dated. Mama to two amazing, darling girls. I’m a coffee-drinking, book-reading, home-educating night owl! An accountant in my life B.C. (Before Children), my dream job would be getting paid to read all day.And if you’re into Meyers-Briggs personality tests, I’m an ISTJ. Most important of all, I’m a follower of Christ.

This time of year, it seems like life is even busier than usual.  From kids’ school programs to office holiday parties to church activities, it can feel like the family is on the go nonstop! When we spend our time shuttling from one event to the next, the fast-food drive-thru can be a huge temptation, especially when you feel like there’s not enough time to prepare a good home-cooked meal.

Well, I’m here to give you a solution! This family-friendly vegetarian chili is easy on the budget and comes together in minimal time. You can even put it in the crockpot and let it simmer all day long. What could be better than coming home to dinner already waiting for you?

As written, this recipe is vegetarian (even better, it’s actually vegan, if you omit the optional cheese and sour cream toppings). Of course, you can also use vegan versions of the cheese and sour cream if that suits your family’s preferences.  Or if you prefer, you can add some browned ground beef. My family likes this chili served with hot buttered cornbread.

No matter which way you serve it, your family is sure to enjoy this vegetarian chili! And you’ll appreciate how quickly dinner can be served when you’re under the time crunch of the holidays.

Quick Vegetarian Chili

  • 1 can (28 oz.) crushed tomatoes
  • 2 cans (15 oz. each) pinto beans, undrained
  • 1 can (15 oz.) red kidney beans, undrained
  • 2 cans (14 oz. each) hominy, drained
  • 1 can (6 oz.) tomato paste
  • 1 can (4 oz.) diced green chilies
  • 2 medium onions, chopped
  • 1-2 Tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp garlic powder
  • 1/2 tsp sugar
  • 2 medium zucchini, diced (optional)

Additional optional ingredients to top each bowl:

  • Sour cream
  • Fresh cilantro, chopped
  • Shredded Monterey Jack cheese

In a large pot, combine all ingredients. Heat to boiling, then reduce heat and cover. Simmer for 30 minutes or until hot all the way through. Remove from heat and add cheese if desired, stirring until melted. Top with sour cream and cilantro as desired.


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