I decided this year I was going to make peace with my slow cooker. I was surprised by how much I didn’t take to it, which I’ve documented here and there. Like bread machines, Instant Pots, Thermomix, and cast irons skillets, someone wrote about the latter on my Facebook page, “It’s just a PAN…” (in all-caps), they certainly have their fans. I do like my…
I decided this year I was going to make peace with my slow cooker. I was surprised by how much I didn’t take to it, which I’ve documented here and there. Like bread machines, Instant Pots, Thermomix, and cast irons skillets, someone wrote about the latter on my Facebook page, “It’s just a PAN…” (in all-caps), they certainly have their fans. I do like my cast iron skillet very much, but my life doesn’t change radically when I reach for mine. Although wouldn’t it be great if that was all it took? 😀
My appliance company gave me the slow cooker after I hounded them for three years to get reimbursed for a dishwasher repair charge they said they’d reimburse me for. I was happy to have finally settled that debt and move on with my life, but am still unclear as to why it took three years for them to tell me they couldn’t send me a check for reimbursement. Since I already had a grille-pain (toaster), a robot (food processor), and a boulloire (hot water kettle), I went with the slow cooker, which I’ve been determined to fall in love with.
With winter in full swing, it’s chili season around here — time for our favorite cold-weather dish. But after recently running out of chili powder, we decided to make our own, and I’m so glad we did.
This homemade chili powder takes just 15 minutes to…
With winter in full swing, it’s chili season around here — time for our favorite cold-weather dish. But after recently running out of chili powder, we decided to make our own, and I’m so glad we did.
This homemade chili powder takes just 15 minutes to make when using whole dried chiles, and just 5 minutes to make if using pre-ground chiles. And we must say, it’s so fresh and much better than store-bought, so there’s no going back!
This easy Turkey Chili is a great way to use up turkey leftovers from Thanksgiving and Christmas! Make it with shredded turkey (dark or white meat), kidney beans, onion, garlic, and tomatoes. Continue reading “Turkey Chili (with Leftover Tu…
This easy Turkey Chili is a great way to use up turkey leftovers from Thanksgiving and Christmas! Make it with shredded turkey (dark or white meat), kidney beans, onion, garlic, and tomatoes.
Oh how I am so in love with this butternut white chicken chili! It feels like it’s been forever since I shared an actual weeknight dinner recipe with you! I dedicated the last two weeks to having the most delicious, classic Thanksgiving ever, whether you’re cooking for yourself or a small group or doing the […]
Oh how I am so in love with this butternut white chicken chili!
It feels like it’s been forever since I shared an actual weeknight dinner recipe with you! I dedicated the last two weeks to having the most delicious, classic Thanksgiving ever, whether you’re cooking for yourself or a small group or doing the virtual partay, and I’m so glad you guys enjoyed it. But here’s the thing – we still need to eat REGULAR dinner too.
I find that this time of year is when I struggle most with dinners. It works out best for us when I plan ahead and stick to our plan. That’s the key!
P.S. head to instagram to watch me make this step-by-step on stories today!
Obsession does not even begin to explain how much I adore this butternut white chicken chili. It’s creamy and hearty and comforting and has a slight hint of sweetness from the squash.
Oh and it comes together pretty quickly too!
It’s perfect all around.
I have a few different white chicken chili recipes in my arsenal. I have one in the Pretty Dish and another quinoa version here (you guys love that!) but this one may take the cake. It’s so satisfying. The flavor is spot on. It’s smoky and delicious. Absolute perfection when topped with a dollop of sour cream and chips!
For the beans in this chili, I go with cannellini beans. They are probably my second fave (after pinto!) but here’s the beauty of this recipe – use what beans you have on hand. This is a great pantry recipe because you can use the beans you have and an actual butternut squash lasts forever. Black, pinto, even chickpeas would work. Whatever you love and have, to make this whole cooking dinner process easier.
I also tend to use a rotisserie chicken for this. It simplifies the process and takes minutes. You can shred or chop the chicken, whichever you prefer. And bonus points if you buy your butternut squash pre-cut. It’s such a great shortcut to take.
Cumin and just a touch of smoked paprika add flavor to this chili. I like to thicken it with sour cream instead of heavy cream or milk. All you have to do is stir that in right before serving and you’re good to go!
This is such a super delicious way to make a crave-worthy seasonal chili! A big old hug in a bowl.
This butternut white chicken chili is super comforting and delicious! Creamy, smoky white chicken chili with hearty butternut squash.
Course Soup
Cuisine American
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Servings 4people
Author How Sweet Eats
Ingredients
2tablespoonsolive oil
1sweet oniondiced
4garlic clovesminced
kosher salt and pepper
2cups cubed butternut squash,(in 1/2 to 1 inch cubes)
2teaspoonsground cumin
¼teaspoonsmoked paprika
pinch crushed red pepper flakes
2cupsshredded chicken breasts
214 ounce cans cannellini beans, drained and rinsed
3 to 4cupschicken stock
1cupsour cream
for topping: fresh cilantrochives, tortilla chips, sour cream
Instructions
Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the cumin, smoked paprika, pepper flakes and stir. Cook for 5 minutes.
Stir in the chicken. Add in the beans and 3 cups of the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
After 10 to 15 minutes, taste and season with more salt and pepper if needed. If you’d like the soup to have more liquid, stir in the additional cup of stock. Stir in the sour cream, stirring completely until it melts in.
Serve the chili immediately, topped with cilantro, chives and tortilla chips. You can add on some cheese if you wish!
Leftovers of this are delicious! You might need to add in a drop of stock or water when reheating.
This easy turkey chili might be the only soup recipe I need all season. It’s going to be your weeknight go-to. It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good! I know, I use way to many “reallys” but it’s worth it. This chili is worth it. Chili is a dish […]
This easy turkey chili might be the only soup recipe I need all season.
It’s going to be your weeknight go-to.
It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good!
I know, I use way to many “reallys” but it’s worth it.
This chili is worth it.
Chili is a dish that I’ll never stop experimenting with. I have so many versions and they are all different but all wonderful, depending on the mood or setting. Of course, I can’t resist trying a new one when fall is just around the corner. And it uses so many of my favorite ingredients! I adore it.
It’s no secret that Eddie is a major carnivore, but over the years he’s cut down on his red meat consumption a lot. It wasn’t for any particular reason – it just seemed to happen! I still may make a dish with beef every other week or so (sometimes less, sometimes more), but most of the time, especially during the week, I use ground turkey.
And I don’t have a turkey-specific chili recipe here on the blog, so here we are!
This does not make an enormous pot of chili. I’d say it makes a pot for a family of four and is easily multiplied if you have more people in the house. It’s also a really nice size if you’re single or in a household of two, because you can freeze an extra portion.
You could also eat chili one night, then make chili dogs, then make chili cheese nachos too. Love.
I mean, just an idea.
Anyway – the chili!
I use one onion, one bell pepper, one pound of turkey and then a whole bunch of spices. Chili powder, cumin and smoked paprika are the main ones. So good! Then one can of fire roasted tomatoes and one can of pinto beans (my fave – but any beans work) – and voila!
The secret is obviously in the maple syrup. I love the addition so, so much, which I first discovered in this game day chili recipe.
Then it’s ready. Seriously the best for a weeknight chili. Goes with everything. Tastes like heaven.
This easy turkey chili is the best! It's super simple and comes together quickly. Loaded with fall flavors and a great dinner staple.
Course Main Course
Cuisine American
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 4people
Author How Sweet Eats
Ingredients
2tablespoonsolive oil
1onion,diced
1red bell pepper,diced
4garlic cloves,minced
½teaspoonsalt
½teaspoonpepper
1poundlean ground turkey
2tablespoonschili powder
2teaspoonssmoked paprika
1teaspoondried oregano
1teaspooncumin
¼teaspooncrushed red pepper flakes
1(14 ounce) can fire roasted tomatoes
1(15-ounce) can pinto beans, drained and rinsed
1 ½cupschicken stock
1/4cuppure maple syrup
Instructions
Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes.
Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin and red pepper flakes. Stir and cook for 2 minutes.
Add in the tomatoes, beans, stock and maple syrup. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili!
Notes
Note: you can easily double this recipe to make it for a crowd. You can also let this simmer, covered, on the stove for a few hours or as long as you need.Note: you can easily make this in a slow cooker! Brown the turkey ahead of time then add everything to the slow cooker and cook on high for 4 hours or low for 6 to 8.
After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.
After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain! This is not a fall recipe, you see.
This pretty little corn peach pizza should be your dinner tonight! It 100% screams HELLO SUMMER as loud as it can. Corn and peaches are one of my favorite combos ever. They basically represent summer on a dish. And I love that with both being sweet and crunchy, they can work in a dessert or […]
This pretty little corn peach pizza should be your dinner tonight!
It 100% screams HELLO SUMMER as loud as it can.
Corn and peaches are one of my favorite combos ever. They basically represent summer on a dish. And I love that with both being sweet and crunchy, they can work in a dessert or a savory meal. Just so good, right?
Peach pizza isn’t a new thing for us here. Years ago I made this peach ricotta pizza that has been a huge fave. And, well, corn on pizza? It’s a must have and another one of my favorite ingredients to throw on top of dough.
The combo also really shines in salads or salsas – if you’ve ever made the corn peach salsa from The Pretty Dish, then you know what I’m talking about!
I threw this pizza on the grill, much like last year’s steakhouse pizza. I love doing pizza on the grill and we also have an ooni oven which is incredible.
The only issue with grilling this is that the cheese may not get super bubbly and brown on top, in which case you can throw it under the broiler for a minute or two. If you head over to instagram today, I’ll show you exactly how I make this, step by step, in instagram stories. You’ll want to eat your screen!
So the toppings!
It allllll starts with some chili garlic oil. Sort of like this garlic sauce pasta, or the chili oil that I make for my white clam pizza – but combined! I’m warning you – this is addictive and you will want to dip and entire loaf of sourdough directly in it. It’s fab. Super garlicky with a hint of heat.
The oil sizzles with six cloves of garlic and a bunch of red pepper flakes. Then it’s the base for our pizza. On top we have thinly sliced peach, corn straight from the cob and a bunch of fresh mozzarella. I happened to use marinated fresh mozzarella and that is amazing too. Adds a little extra flavor, but it’s not totally necessary. Regular fresh mozzarella works too!
After the pizza is cooked and super bubbly and cheese, I like to top it with a few handfuls of microgreens and then lots of fresh basil. Or whatever herbs you have on hand. I also like to do one more extra drizzle of chili garlic oil on top.
And of course, feel free to throw on some parmesan!
This corn peach pizza is summer on a dish! Made with fresh mozzarella, basil and herbs and chili garlic sauce, it's incredible!
Course Main Course
Cuisine American
Prep Time 2hours
Cook Time 2days25minutes
Total Time 2days2hours25minutes
Servings 4people
Author How Sweet Eats
Ingredients
dough
1cupwarm water
3teaspoonsactive dry yeast
1tablespoonhoney
1tablespoonolive oil
2 1/2cupsall-purpose flour
1teaspoonsalt
flour and coarse cornmeal for dusting
toppings
½cupolive oil
6garlic cloves,finely minced
½teaspooncrushed red pepper flakes
2peaches,thinly sliced
2ears of corn,kernels cut from the cob
8ouncesprovolone cheese,freshly grated
8ouncesfresh mozzarella cheese,sliced or in balls
Instructions
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
Make the garlic oil. In a small saucepan, combine the oil, garlic and pepper flakes. Cook over low heat, stirring often, just until the garlic is slightly golden and sizzling.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape Place the towel back over the dough to rest.
Preheat the grill to high heat for 10 to 15 minutes - you want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
Now comes the time when you need to be prepared! Have your corn and peaches sliced. Have your cheese out and ready to go. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Spoon the garlic oil all over top of the top, brushing it around the edges. Top with the cheeses, then the corn and peaches.
Quickly and gently use a spatula or additional pizza peel to slice your pizza directly on to the grill grates. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it.
Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with the micro greens and basil and slice it to serve. Enjoy!
Wow, is this the BEST vegan chili! It’s bursting with flavor and is totally plant based. Dollop with vegan sour cream and load with toppings! Looking for delicious, filling plant based recipes? This vegan chili is for you. Yep, this one is our best chili recipe yet and it’s totally plant based! Alex and I love finding ways to make vegetables delicious that go over well no matter what your personality or diet choices. And this chili is that: it’s hard to find someone who will turn it down! It’s full of savory flavor starring beans, quinoa, and a hint of adobo sauce for complexity. Top it with our vegan sour cream and some pickled jalapenos and well: it’s out of this world good. What are the secrets to the best vegan chili? Good question. Alex and I have been making vegan chili recipes for quite a while. Actually, many of the chili recipes on this website are vegan, though they don’t say it! Our Vegetarian Chili is vegan, but we like to top it with cheese. Our Sweet Potato Chili and Mango Black Bean Chili, and even our Quinoa Chili are also vegan. But we wanted to create a […]
Wow, is this the BEST vegan chili! It’s bursting with flavor and is totally plant based. Dollop with vegan sour cream and load with toppings!
Looking for delicious, filling plant based recipes? This vegan chili is for you. Yep, this one is our best chili recipe yet and it’s totally plant based! Alex and I love finding ways to make vegetables delicious that go over well no matter what your personality or diet choices. And this chili is that: it’s hard to find someone who will turn it down! It’s full of savory flavor starring beans, quinoa, and a hint of adobo sauce for complexity. Top it with our vegan sour cream and some pickled jalapenos and well: it’s out of this world good.
What are the secrets to the best vegan chili?
Good question. Alex and I have been making vegan chili recipes for quite a while. Actually, many of the chili recipes on this website are vegan, though they don’t say it! Our Vegetarian Chili is vegan, but we like to top it with cheese. Our Sweet Potato Chili and Mango Black Bean Chili, and even our Quinoa Chili are also vegan. But we wanted to create a Classic BEST EVER Vegan Chili that would outshine them all. And then load it up with all the vegan chili toppings.
Here are the secrets to this best vegan chili:
Secret veggie blend. You’ll blend together tomatoes with parsley, carrot, vegan Worcestershire sauce, and adobo sauce to create the body for this sauce. Oddly enough, it was inspired by a chili we had once with V8 in it. But we wanted to make an all-natural version!
Adobo sauce! Adobo sauce adds smoky, tangy complexity to this chili that cannot be substituted! See the section below for more on this magic sauce.
Vegan sour cream. It’s just a topping, but it truly makes for that classic chili experience.
What is adobo sauce?
Adobo sauce is our secret weapon to add meaty, smoky flavor to our vegetarian and vegan recipes. Chipotles in adobo sauce are sold in most major grocery stores here in the US, available in the Mexican products section. The can includes two things:
Chipotle chiles: smoked and dried jalapeños that then are rehydrated and canned
Adobo sauce, a puree of tomato, vinegar, garlic, and some other spices.
Most of our recipes use only a small amount of the adobo sauce because the chiles are super potent! You can freeze the remainder of the chipotle chiles and adobo sauce for future use.
Serve with vegan sour cream!
Sour cream is our favorite chili topping. So for this vegan chili, we went the extra mile and created a Vegan Sour Cream for dolloping! Oddly enough, it has a texture and richness just like the real thing! It’s impossibly creamy, but only has a few ingredients: cashews, tofu, lemon juice, vinegar, and salt. Blend them up, and it comes together into something so sour-cream like, you’ll want to dollop it on everything!
Pickled jalapenos add a zing! (Or use pickled onions.)
The other topping that’s key here is the pickled jalapenos! Our Homemade Pickled Jalapeños are perfect, and only take 10 minutes to make. Or, you can use store-bought. Why are they important They add just the right tangy flavor and back-end heat. If you can’t handle spicy foods, no problem! Our Quick Pickled Onions also add that signature tang without the heat. They’re quick to make, too. That said…let’s talk toppings!
10 best vegan chili toppings
One of the best things about chili is the toppings, right? With a vegan chili, you have to get creative without the use cheese and sour cream. Here are all the best ways to top a vegan chili:
Vegan Sour Cream It’s rich and creamy, with just the right texture! A must make.
Diced avocado: Brings richness and makes it more filling
Cilantro: Adds a bright green color and freshness
Crushed tortilla chips: For a crunch!
What to serve with vegan chili
There’s one side dish that everyone thinks of when it comes to chili! (Yep, it’s our number one too.) But there are many more sidesthat go with chili. Here’s what we’d accessorize with it, vegan style:
Easy Vegan Cornbread You may not have thought cornbread was life changing…until now. This tender, moist vegan cornbread tastes the Jiffy box, but 100 times tastier.
Fennel Orange Salad Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.
This vegan chili recipe is…
Vegetarian, vegan, plant based, dairy free and gluten free.
In a blender, blend the one can of diced tomatoes, carrot (peeled and chopped into a few pieces), parsley, Worcestershire sauce, and adobo sauce until fully combined.
Dice the onion and green pepper. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and green pepper and sauté for about 6 to 7 minutes until tender.
Carefully add the blended vegetables, the second can of diced tomatoes, the crushed tomatoes, drained beans, quinoa, spices, kosher salt, and 1/2 cup water. Simmer gently for 25 to 30 minutes until the quinoa is tender and cooked through, stirring occasionally. Taste and add additional salt and adobo sauce as desired (we added 1 teaspoon adobo sauce and 1/4 teaspoon kosher salt).
This healthy and hearty vegetarian chili recipe is a family favorite! It is packed with vegetables, beans, spices, and lots of flavor! Even meat eaters will enjoy this vegetarian chili, it is sure to satisfy everyone! Vegetarian Chili When it’s c…
This healthy and hearty vegetarian chili recipe is a family favorite! It is packed with vegetables, beans, spices, and lots of flavor! Even meat eaters will enjoy this vegetarian chili, it is sure to satisfy everyone! Vegetarian Chili When it’s cold outside, I love making a big pot of chili with cornbread on the side.…
This easy White Chicken Chili is like a milder, calmer cousin to Texas beef chili. Make it with canned or dry beans, and add extra chili peppers for more heat if you like! Keeps well and freezes well. Continue reading “White Chicken Chili”…
This easy White Chicken Chili is like a milder, calmer cousin to Texas beef chili. Make it with canned or dry beans, and add extra chili peppers for more heat if you like! Keeps well and freezes well.
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