This Italian-style kale soup recipe with white beans is full of bold, Mediterranean flavor! It’s healthy, satisfying, and ready in…
This Italian-style kale soup recipe with white beans is full of bold, Mediterranean flavor! It’s healthy, satisfying, and ready in just 30 minutes (a feat for a soup). This one is a fan favorite recipe that readers tell us they make again and again.
Welcome to your new favorite healthy soup that pleases everyone: kale soup! Tuscan kale, white beans and tomatoes float in a tangy broth flavored with oregano and fennel. It’s like all your favorite soup recipes in one bowl: comforting and full of bold Mediterranean flavors.
It comes together in just 30 minutes and makes a huge pot that’s great for leftover lunches. This one ticks all of our boxes: healthy, easy, and tasty. Readers have been telling us they love to make this recipe again and again (music to our ears!).
Featured reader comments
“This soup was amazing! So much flavor and soooo easy to make. It’s definitely making our list for go-to’s!” -Sommers
“Absolutely love this soup. I make this on repeat for my family.” -Kim
Ingredients in this kale soup recipe
As cookbook authors and recipe developers, Alex and I have created dozens of soup recipes. But this kale soup stands the test of time, in our minds! Sip a spoonful, and you’ll be surprised by the pop of tangy flavor. A handful of ingredients work together to make a super flavorful broth that comes together in about 30 minutes. Don’t be tempted to omit any of the spices, since they provide the key flavoring for the dish. Here are the ingredients you’ll need:
Kale: Use either Tuscan or curly kale (we prefer Tuscan)
Canned or cooked white beans: cannellini, Great Northern, navy, butter, or other
Seasonings: fennel seed, oregano, smoked paprika
Types of kale
There are a few main types of kale you can find at the grocery store. We like Tuscan kale in this kale soup, because it has the mildest flavor and is Italian in origin, which matches the Mediterranean-style flavor of this soup. Here are the different types of kale you’ll see:
Tuscan kale has dark green, flat leaves and a mellow flavor. It’s also sometimes called Lacinato or dinosaur kale. It’s common in Italian dishes like Tuscan kale salad or ribollita. It’s our preference in this kale soup.
Curly kale is brighter green and very curly. The flavor is bitter and spicy, which is why we usually prefer Tuscan kale.
Baby kale is kale that’s harvested before it’s mature and sold in boxes in grocery stores and farmer’s markets. Baby kale has a mild flavor and is more tender than standard kale, so you don’t have to cook it as long.
Why to use fire roasted tomatoes
Another flavor secret to this kale soup is fire roasted tomatoes. We often use this type of tomato in our soup and sauce recipes because it has sweet, developed flavor right out of the can.
Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands, and you can find them in the canned tomato section in your local grocery.
Tasted out of the canned, they have a sweet flavor (not bitter). This means you can cook them for less time than standard tomatoes, which is always a pro in our book!
As a substitute, use highest quality canned tomatoes and simmer a few minutes longer. You could also add a pinch of smoked paprika and a pinch of sugar to round out the flavors.
What to serve with kale soup
Want to make it into a meal? This kale soup is an easy 30 minute meal that’s ideal as an easy dinner idea or healthy lunch. Here are a few ways to accessorize it to make a quick meal:
This kale soup saves very well! After you make it, you can refrigerate for up to 3 days or freeze for up to 3 months. The flavor gets even better over time.
Dietary notes
This kale soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
Can I use frozen kale for kale soup?
Yes, frozen kale works well in soup! No need to thaw it first – just add it directly to the pot.
Can you add other ingredients to kale soup?
Try adding sausage or chorizo to make it more filling, swapping out white beans for chickpeas, or finishing with a spritz of fresh lemon juice.
2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
Shredded Parmesan or Pecorino Romano cheese for serving, optional
Instructions
Prepare the onion and carrot as noted above.
In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.
Notes
*If you can’t find fire roasted tomatoes, use the best canned tomatoes you can find. Add another ½ teaspoon smoked paprika and 1 teaspoon sugar, honey or maple syrup to round out the flavors.
More soup recipes
We’re all about cozy, comforting soups: anytime, anywhere! Here are a few of our top favorite healthy soup recipes:
This spicy hummus is a spin on the classic dip with a little heat! It comes out ultra creamy and…
This spicy hummus is a spin on the classic dip with a little heat! It comes out ultra creamy and spiced to perfection, a great snack with veggies or pita bread. Add a spicy garnish if you like!
We could eat hummus for breakfast, lunch, and dinner over here. (So could our children!) But sometimes you need a little variation to keep things interesting. Introducing…spicy hummus! Adding a little hot sauce to hummus makes it truly sparkle.
Use your favorite hot sauce to add the heat here: we like Cholula, but Sriracha or Franks are also nice. If you’d like, top with oil from a jar of Calabrian chilis or even chili crisp: the added pop of heat really takes it over the top! Use it for dipping veggies, pita chips, and more.
Tips for this spicy hummus recipe
If you’ve got 5 minutes and a food processor, you can make spicy hummus! It’s fun to whip up this dip at home, knowing that you made it with your bare hands. The best part about spicy hummus is that you can customize the heat level to taste. Here are a few tricks:
Use a food processor. This tool makes the best hummus because the mixture is too thick to make in a blender.
Use aquafaba to make a creamy texture. The liquid from a can of chickpeas is called aquafaba—you can also use it as a vegan replacement for eggs in some recipes. It gives the hummus a creamy, smooth body.
Blend the garlic with the lemon juice first. This helps to mellow the garlic flavor a bit before blending.
Hot sauce ideas
This recipe is a spin on our classic hummus recipe, made with chickpeas, garlic, lemon juice, tahini, cumin and salt. All you have to do is add hot sauce to taste! Each hot sauce adds a different flavor and heat level, since not all hot sauces are created equal. We like using Cholula, but here are a few other choices:
Mexican-style hot sauce: Cholula is our favorite; it has a medium heat and tangy flavor. Or try Valentina, which has smoky notes.
Tabasco: This popular sauce has a sharp, vinegary flavor.
Frank’s hot sauce: This American style hot sauce is known for its use in Buffalo wings, so you could call this Buffalo Hummus if you use Frank’s.
Sriracha: This iconic Thai sauce with a rooster logo has a garlicky, slightly sweet flavor.
Chili garlic sauce: It’s similar to Sriracha but tastes brighter, with a thicker and chunkier texture, made with chilies and lots of garlic.
Sambal oelek: This Indonesian chili sauce is made of chili peppers, garlic, ginger and lime. It has a chunkier texture than Sriracha and little to no sugar.
Gochujang: This Korean fermented chili paste makes a nuanced, funky spicy hummus.
More ways to make spicy hummus
There are a few other ways to make a spicy hummus that are more true to its Mediterranean roots. Here are a few ideas:
Chili peppers: You can add slices of fresh hot pepper to this hummus before blending to make it spicy. Or, you can add jarred Calabrian chilis by the spoonful.
Hot paprika: Sprinkle in hot paprika to taste.
Harissa: This spicy North African chili paste can add a bold body to spicy hummus.
Ways to serve it
This spicy hummus is such a fun party food idea and easy appetizer recipe! You can also use it in other ways for meals, like in bowl meals and sandwiches. Here are a few ideas:
Veggie dip with carrots, celery, cucumber slices, bell pepper, or broccoli, or part of a veggie tray.
Dip for bread or chips like pita bread, pita chips, flatbread, pretzel chips, bagel chips, crackers, or crostini.
Bowl meals like this quick hummus bowl, served with veggies, olives, and rice, orzo or couscous.
Sandwiches or wraps like this hummus sandwich, spread on bread and layered with vegetables.
Storing leftovers
This spicy hummus recipe lasts 5 days refrigerated. You can also freeze hummus: place it in an freezer-safe container and drizzle a little olive oil on top before sealing. Here’s How to Freeze Hummus.
Dietary notes
This spicy hummus recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
This spicy hummus is a spin on the classic dip with a little heat! It comes out ultra creamy and spiced to perfection, a great snack with veggies or pita bread. Add a spicy garnish if you like!
Ingredients
1 garlic clove
3 tablespoons lemon juice
⅓ cup tahini
1 15-ounce can chickpeas, plus aquafaba (can liquid)
1 teaspoon Cholula or your favorite hot sauce (see Notes), or more to taste
Optional topping: oil from a jar of Calabrian chilis (see Notes)
Instructions
Drain the chickpeas into a liquid measuring cup, saving the aquafaba from the can.
To the bowl of a large food processor, blend the garlic with the lemon juice until fully chopped. Add the tahini and ¼ cup of the aquafaba and blend again.
Add the chickpeas, cumin, salt, and hot sauce and blend. Add a few more tablespoons aquafaba if desired to come to a creamy consistency. Serve immediately or store for up to 5 days refrigerated.
Notes
Ways to make hummus spicy:
Chili peppers: You can add slices of fresh hot pepper to this hummus before blending to make it spicy. Or, you can add jarred Calabrian chilis by the spoonful.
Hot paprika: Sprinkle in hot paprika to taste.
Harissa: This spicy North African chili paste can add a bold body to spicy hummus.
Mexican-style hot sauce: Cholula is our favorite; it has a medium heat and tangy flavor. Or try Valentina, which has smoky notes.
Tabasco: This popular sauce has a sharp, vinegary flavor.
Frank’s hot sauce: This American style hot sauce is known for its use in Buffalo wings, so you could call this Buffalo Hummus if you use Frank’s.
Sriracha: This iconic Thai sauce with a rooster logo has a garlicky, slightly sweet flavor.
Chili garlic sauce: It’s similar to Sriracha but tastes brighter, with a thicker and chunkier texture, made with chilies and lots of garlic.
Sambal oelek: This Indonesian chili sauce is made of chili peppers, garlic, ginger and lime. It has a chunkier texture than Sriracha and little to no sugar.
Gochujang: This Korean fermented chili paste makes a nuanced, funky spicy hummus.
Thyme tea is a restorative herbal tea made with just boiling water and fresh thyme! Just 5 minutes to the…
Thyme tea is a restorative herbal tea made with just boiling water and fresh thyme! Just 5 minutes to the perfect cup of tea.
Did you know you can make herbal tea using fresh herbs? This is the best trick for using up this fresh herb. Try thyme tea: it’s restorative, delicious, and takes just 5 minutes to steep!
When Alex and I tried this for the first time, we were astounded by the flavor. Thyme tea tastes herby, fragrant and satisfying. It’s a fun way to make DIY tea, and makes drinking water much more exciting. Here’s what to do!
How to make thyme tea
Thyme tea requires just two ingredients: fresh thyme and water! You’ll be amazed at the amount of flavor that comes from just two ingredients. Thyme adds an herbaceous flavor that’s cozy and satisfying. This recipe is best to make in the summer when you’ve got lots of herbs in your garden or in pots. Of course, you can still make it in the winter using fresh thyme from the grocery store. Here’s how to make thyme tea:
Boil: Boil a pot of water. We use an electric tea kettle (that we also use for our morning coffee).
Harvest herbs: Add 8 to 10 fresh thyme sprigs to a mug.
Steep: Pour on the water. The exact quantity doesn’t matter: just fill up the mug! Allow to stand for 5 minutes, then enjoy.
Possible thyme tea benefits
Thyme is known to have medicinal benefits such as soothing a sore throat, helping with digestion, and so forth. So, it’s possible thyme tea does the same! We won’t promise that a cup of thyme tea will cure all your ailments, but many people believe in the power of herbal tea. But it can’t be argued that it’s positively soothing to drink a cup! (Here’s more about the benefits of thyme.)
Tips for growing herbs at home
If you’re not growing herbs in pots or garden space, all you need is a few pots and a sunny ledge. Fresh herbs are incredible for your cooking, and you can use them to make herbal teas or even just sprinkle into olive oil as a dip. For tips on how to get started, go to our tutorial, How to Grow Herbs.
Other types of herbal teas
You can make tea with all sorts of herbs! Here are a few more herbal tea recipes to try:
8 to 10 fresh thyme sprigs (standard or lemon thyme)
Boiling water
Instructions
Bring the water to a boil.
Wash the thyme thoroughly.
Place the thyme sprigs in a mug, and pour over the boiling water. Allow the thyme to steep for 5 minutes. Remove the thyme and enjoy. (Alternate method: If you prefer, you can also chop the thyme leaves and place them in a tea strainer before steeping.)
More herbal drinks
Here’s a way to use herbs in drinks: in infused water recipes! Here are some of our favorites:
This tasty kale and white bean soup recipe features tender beans, kale, and hearty vegetables in a flavorful broth. It’s…
This tasty kale and white bean soup recipe features tender beans, kale, and hearty vegetables in a flavorful broth. It’s a cozy dinner that’s both vegan and gluten-free. We love serving it with crusty bread or a salad to make it a meal.
We’re in a season of life where Alex and I are craving nourishing, cozy recipes that are veggie-loaded and hearty enough to keep us full. So here’s one we created to do just that: this kale white bean soup! It’s a riff on our standard Italian-style pot of veggies, full of tangy flavor from fire roasted tomatoes that make a thick, hearty broth.
For this soup, you can eat it straight up or make it fancy with a few fun garnishes! Toasted pine nuts take the flavor up a few notches, and you can even drizzle with a little truffle oil and sprinkle with sea salt (all ways of adding flavor while keeping it a vegan soup). We’ve been enjoying leftovers for days and even our toddler can’t stop shoveling in bites.
Ingredient notes for kale white bean soup
Get a big pot of this soup simmering and the wafting garlicky smell is absolutely irresistible! The ingredients are pretty humble, though again you can add some fancy garnishes to take up the flavor a bit. Here are the basic ingredients:
Fennel, carrots, garlic: Using fennel in a soup adds another layer of flavor, though you can substitute white onion if preferred.
White beans: Cannellini beans, Great Northern, or navy beans work well here.
Fire roasted tomatoes (diced and crushed): This type of canned tomatoes is roasted over an open flame, which adds sweet and smoky notes. If you can’t find them, use best quality canned tomatoes, like San Marzano or another brand.
Italian seasoning and smoked paprika: Seeking out smoked paprika is worth it (also labeled as pimentón or Spanish smoked paprika).
Tuscan kale: We typically prefer using Tuscan kale over curly kale; it has a milder, sweeter flavor. But you can substitute curly kale here: it easily takes on the flavor of the soup.
A few garnishes
This kale white bean soup is extremely hearty, making it a satisfying vegan soup that everyone loves. You can eat it without any garnish, but we like adding a little pizzazz. Here are a few ways to step it up:
Olive oil or truffle oil add richness and a unique aroma
Parmesan or Pecorino cheese add savory notes (or use a vegan Parmesan)
Ways to make it a meal
Soup is such a great meal idea because the sides are so simple! Here are a few specific recipes we’d pair with this soup to make this an easy dinner idea:
Leftovers of this soup store very well; they last refrigerated up to 4 days. Reheat gently on the stovetop. You can also freeze the soup for up to 3 months.
Dietary notes
This kale white bean soup recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently asked questions
Can I use a different type of bean in this soup?
Yes! You can experiment with other beans like chickpeas or pinto beans.
Yes, other vegetables that might work well are potatoes (peeled and finely diced), zucchini, or mushrooms, or you could add cooked sausage crumbles for a meaty flair.
This tasty kale and white bean soup recipe features tender beans, kale, and hearty vegetables in a flavorful broth. It’s a cozy dinner that’s both vegan and gluten-free. We love serving it with crusty bread or a salad to make it a meal.
Ingredients
1 bulb fennel, diced (fronds reserved for a garnish)
2 large carrots, diced
5 garlic cloves, minced
2 15-ounce cans white beans (cannellini, navy beans, or Great Northern beans), drained and rinsed
2 tablespoons olive oil
1 28-ounce can fire roasted diced tomatoes, with their liquid
Other optional garnishes: Truffle oil or olive oil drizzle, flaky sea salt
Instructions
Prepare the vegetables, as noted above.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the fennel, carrots, and garlic and cook for 7 to 8 minutes, until the carrots are tender.
Add the white beans, diced tomatoes, crushed tomatoes, water, Italian seasoning, smoked paprika, and kosher salt. Simmer 12 minutes.
Add the kale and cook 2 to 3 more minutes until wilted. Taste and add additional salt as desired. Serve immediately, garnished with fennel fronds and optional garnishes. The soup stores up to 4 days refrigerated. Leftovers store frozen for up to 3 months.
Notes
If desired, substitute ½ white onion for the fennel.
This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and…
This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut.
Here’s a drink that’s creamy, cool, refreshing and an absolute must for any margarita lover. Alex and I have tasted over 30 fruity and margarita recipes, and this coconut margarita to the top. It’s not like any other margarita spin you’ve tried!
Coconut pairs perfectly with the zing of lime and bite of tequila. The best part? The toasted coconut drink rim gives you a crunchy, tropical infusion to each sip. We love all our margarita recipes, but this one—this one is special.
Ingredients in a coconut margarita
The margarita was invented in Mexico in the 1930’s, and today remains one of the most popular classic cocktails of all time. The Classic Margarita has just 3 ingredients: tequila, triple sec and lime juice. For the coconut spin, add cream of coconut for a creamy, tropical flair. It’s truly magnificent! Here are the ingredients you’ll need for a coconut margarita:
The most important thing about this coconut margarita is getting the right coconut product. Buy cream of coconut, not coconut cream! A rule of thumb: opt for the squeeze bottle, not the can. What’s the difference?
Cream of coconut is a sweetened syrup used for cocktails made with coconut cream and sugar. It’s sold in squeeze bottles to make it easy to add to drinks. Cream of coconut is easy to find online or liquor stores (a popular brand is Coco Real).
Coconut cream is unsweetened: it’s thick with a strong coconut flavor, sold in cans next to the coconut milk. Coconut cream is made from chilling coconut milk and then skimming off the layer of cream that floats to the top.
The best part of this coconut margarita recipe is the toasted coconut rim! Drink rims are more than just visual: they add a crunch and pop of toasty flavor to each sip. Here’s what to know about making this tropical drink rim:
Toast the coconut. Here’s how to toast coconut, which accentuates the coconut flavor. Make sure to keep an eye on it: coconut can burn in a flash!
Use the cream of coconut to adhere the coconut. Alex had a stroke of genius with this drink: he used the cream of coconut to stick the coconut to the glass. It works like a charm!
Dip the rim in cream of coconut, then a plate of toasted coconut. You’ll just want the outer edge of the glass to be covered. It takes a little time, but it’s worth it for the flavor.
Make a pitcher for a crowd
Serving a crowd? Mix up a coconut margarita pitcher instead! A pitcher is more efficient because it makes 8 servings in just 5 minutes! You’ll mix 8 times the ingredients with 3 large handfuls of ice in a pitcher. The ice is important because it dilutes the drink and simulates shaking in a cocktail shaker.
Frequently asked questions
What if you accidentally buy coconut cream?
You can save your coconut margarita if you buy the wrong one. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.
What type of tequila is best for a coconut margarita?
A good quality blanco tequila works best. Blanco tequila has a clean, crisp flavor that lets the other ingredients shine.
Toast the coconut. Remove it from the heat and place it in a single layer on a plate.
Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the glass into it. Then dip the rim into the plate of toasted coconut.
Place the tequila, triple sec, lime juice, and cream of coconut in a cocktail shaker and add one handful ice. Shake until cold. Strain the margarita into the glass with the coconut rim. Fill the glass with ice and serve.
For a pitcher: add 2 cups tequila, ½ cup triple sec, ½ cup lime juice, and 1 cup cream of coconut to a pitcher. Add 3 handfuls ice and stir.
Notes
*You can save your coconut margarita if you accidentally buy coconut cream. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.
This almond milk smoothie is full of sweet flavor, fiber, and nutrients! This dairy free milk is perfect for blending…
This almond milk smoothie is full of sweet flavor, fiber, and nutrients! This dairy free milk is perfect for blending into fruity purees.
Want to make a dairy free smoothie recipe? Almond milk is perfect for vegan smoothies: it’s lightly creamy and brings fruity purees together into the ideal texture.
Here we’ve created a strawberry banana spin on our popular strawberry smoothie that is fully plant-based and stars almond milk! Here’s exactly how to make this berry almond milk smoothie: and a little more about using almond milk for blending up healthy drinks.
Why use almond milk in smoothies?
Almond milk is a dairy free, plant based milk made with almonds and water. It’s great for using in smoothies because it’s a dairy free liquid that helps to achieve a creamy texture.
Can you taste almond milk in smoothies? Not really! Most almond milk has a very neutral flavor, so it’s virtually imperceptible in a smoothie.
Does almond milk make smoothies thicker? No. Almond milk is a good liquid that helps smoothies blend, but its texture is closer to water than milk. By itself, it does not lend creaminess to a smoothie. But with other ingredients, it helps to form the right smoothie texture.
Ingredients in this almond milk smoothie
There are lots of different ways to make an almond milk smoothie. This one’s our favorite: you can’t go wrong with strawberry banana! Our kids absolutely love this smoothie, which makes us confident you will too. Here’s what you need to make this smoothie with almond milk:
Frozen strawberries: Frozen strawberries add just the right texture. They’re easy to find at the store and great to store for making on demand smoothies. Substitute any frozen fruit: blueberries, mangos, pineapple, mixed berries, etc.
Fresh banana: We always have bananas at our house, but we don’t always remember to freeze them. So we like using room temperature bananas in our smoothie recipes!
Almond milk: Use plain or unflavored almond milk. Vanilla also works, but we like using almond milk with no artificial flavors.
Ice: Ice adds just the right frozen texture to this fruity puree.
Amp up the protein
Here’s the thing: almond milk itself is not a great source of protein. If you’re drinking this almond milk smoothie to get a boost of protein, here’s what to do:
Almond butter: Mix in 1 tablespoon of almond butter to this smoothie (or up to 2 total). It does add an almond flavor and dulls the color of the smoothie a bit.
Greek yogurt: If you can eat it, yogurt adds quite a bit of protein! Try blending in ¼ cup to ½ cup, to taste.
Variations
You can use this almond milk smoothie recipe as a template for making other flavors! Here are a few ideas for how to swap out the 2 cups frozen strawberries:
You can use almond milk in many smoothie recipes! If you don’t want to make the recipe below, here are a few more ideas! They’re all Vegan Smoothie Recipes.
This pumpkin chili recipe is hearty and cozy: the perfect fall dinner! Pumpkin adds a creamy body this easy dinner…
This pumpkin chili recipe is hearty and cozy: the perfect fall dinner! Pumpkin adds a creamy body this easy dinner idea, and it’s filled with sweet potatoes, beans, and savory spices. This one is a family favorite every fall!
Maybe you already knew this secret, but did you know adding pumpkin puree to chili adds an intensely creamy, flavorful body to this classic dish? We’re not sure how we went so long without with this tip, and we present to you: our favorite pumpkin chili.
It’s hearty and healthy, packed with spices, sweet potato and beans. Load it up with all your favorite chili toppings, and it’s a satisfying fall dinner recipe that’s ideal for weeknights or dinner parties. Everyone in our family raves over this one.
Ingredient notes for pumpkin chili
Adding pumpkin puree to chili is a stroke of genius: it adds a hearty, creamy texture and works in both meaty or vegetarian chili recipes. While this recipe is vegetarian, it’s easy to transform into a meaty chili by adding ground beef. Here are a few ingredient notes:
Butter or olive oil: Use olive oil for a vegan chili. Butter adds a nice richness.
Yellow onion, garlic, green pepper, and sweet potato: You can substitute butternut squash for sweet potato, or use any color bell pepper.
Pumpkin puree: Make sure to avoid pumpkin pie filling, which has extra spices.
Diced tomatoes and tomato sauce: Using a combination of both chunky and pureed tomatoes is helpful.
Kidney and pinto beans: You can use any types of beans you like, but these are our favorites.
Spices: The secret spices are a combination of chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon
Brown sugar, maple syrup or honey: Sweetener is optional, but we like adding a bit of sweetness to balance the acidity of the tomatoes.
Variation: add ground beef (or plant-based)
It’s easy to mix up this pumpkin chili to add ground beef or plant-based crumbles. You’ll need to add just 5 minutes to the cook time. Here’s what to do:
Use 1 pound ground beef or plant-based meat crumbles. Some popular plant-based brands are Impossible or Beyond, but there are many great options out there.
After sauteing the vegetables, add the ground beef and sauté until the meat is browned, about 5 to 7 minutes. The proceed with the remainder of the recipe.
Pumpkin chili toppings
A great chili is all about the toppings, in our opinion! Here’s what we’d recommend for this pumpkin chili recipe, and a few more ideas for getting creative:
Sour cream and shredded cheese: For vegan, omit the cheese and use Cashew Cream or Vegan Queso.
Green onion or pickled red onion: Making a batch of pickled red onions for chili adds a tangy flavor and pop of color.
Tortilla chips: We love adding crushed chips to our chili: it adds just the right crunch!
Cilantro: Cilantro adds a fresh, inviting flavor.
Hot sauce: Our favorite is a Mexican-style hot sauce like Cholula.
Pumpkin seeds (pepitas): Crunchy salted pepitas are perfect to fit the pumpkin theme.
Storing leftovers
This pumpkin chili recipe stores well and works great as leftovers! Here are a few notes on how to store leftover chili:
Refrigerate for up to 3 days. It can become very thick, so you may need to add a splash of water when reheating or broth when reheating.
Freeze for up to 3 months. This recipe stores well in a freezer-safe container.
A few side dish ideas
To make it into a meal, here are a few tasty sides to serve with chili we’d serve with this pumpkin chili. Let us know if you have other ideas in the comments: we love to hear what you’re making!
This pumpkin chili is vegetarian and gluten-free. For vegan, use olive oil instead of butter and for the toppings, use Cashew Cream or Vegan Queso. Serve with Vegan Cornbread for a full meal.
This pumpkin chili recipe is hearty and cozy: the perfect fall dinner! Pumpkin adds a creamy body this easy dinner idea, and it’s filled with sweet potatoes, beans, and savory spices. This one is a family favorite every fall!
1 tablespoon sugar, maple syrup or honey (optional**)
For serving: shredded cheese, sour cream, green onions, pickled red onion, crushed tortilla chips, etc
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, green pepper and sweet potato and cook for 6 to 8 minutes until the onion is translucent and the sweet potatoes are almost tender.*
Add the pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon, kosher salt, and sugar.
Bring to a simmer, then simmer for 15 to 20 minutes until the sweet potato is tender. If the chili seems very thick, add another ¼ cup water (and a bit more if necessary to come to the desired consistency).
Taste and add a few pinches kosher salt if desired. Serve warm, garnished with your favorite chili toppings.
Notes
*Meat variation: After Step 1, add 1 pound ground beef or plant-based beef crumbles. Saute until the meat is browned, about 5 to 7 minutes. Then proceed to Step 2.
**You can omit this if desired, but the sugar balances the acid of the tomatoes. If you’d like, you can add to taste at the end of simmering.
Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and…
Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and we’ve made this recipe more times than we can count.
Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until caramelized and the outside layers flake off into darkened crunchy chips.
Then, they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone at the table will be asking how you did it! This is one of our top Brussels sprouts recipes we pull out when we find them at the store or market.
How to cook Brussels sprouts
Sure, you can fry Brussels sprouts: it’s delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy.There are a few tricks to getting that perfect charred caramelization. Here’s what to know:
Roast at high heat, in a single layer cut side down. Our favorite temperature for roasting vegetables is 450°F. Place all those sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
Use parchment paper to line your baking sheet: not a silicone mat/ Parchment paper makes them the crispiest; silicone mats make them soggy.
Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
Don’t stir. That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Add a maple glaze
These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.
For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.
More flavor variations
Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:
Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
Hoisin: Brussels pair well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.
How to make a larger serving
Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.
How to roast more than 1 ½ pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 ½ pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.
More ways to cook Brussels sprouts
This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:
1 teaspoon soy sauce (or tamari or coconut aminos)
Instructions
Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
Roast for 25 minutes until very browned and tender (don’t stir!).
While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 ½ tablespoons glaze).
When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.
Notes
*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.
The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for…
The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for brunch or happy hour!
Want a citrus cocktail with a salted rim that’s not a margarita? Enter, the Salty Dog! This cocktail’s got a unique name and a beautiful pale pink color. It’s tangy and refreshing, perfect as a brunch drink or for happy hour.
As cocktail experts, we find the Salty Dog is a true winner: it’s unique, simple, and it’s always fun to say the name (ha!). It’s got a light summery vibe, but it works in winter when citrus abounds. Really, it works anytime!
Ingredients in a Salty Dog
The Salty Dog cocktail is believed to originate in the 1920’s. It’s similar to a Greyhound cocktail, which is essentially the same ingredients, without the salty rim! Here are the ingredients you need to make a Salty Dog (for exact quantities see the recipe below):
Gin
Grapefruit juice
Salt for the rim
Simple syrup or maple syrup (optional)
Lime wedge (optional)
So why is it served with salt?
Why the salt? According to some sources, during and after Prohibition, cocktails were often served with a sugar or salt rim to make up for the fact the liquor was sub-par. So, the crappy gin was covered up with a salty rim!
What’s the point of serving with salt today? Salt intensifies the sweet and sour flavors in the drink. It makes the sour seem brighter, which makes the overall drink experience more pleasurable.
How to make a Salty Dog: basic steps
After making the salt rim, the Salty Dog is shaken in a cocktail shaker until cold, then served over ice! Here’s what to do:
Rim the glass with salt. It doesn’t just look cute! The salt enhances the overall flavor of the drink. How to make the perfect salt rim? See below.
Shake in a cocktail shaker. Take that gin and grapefruit juice and shake it together in a cocktail shaker with 4 ice cubes. We like adding 1 dash simple syrup or maple syrup, which rounds out the flavor (otherwise it’s very tart).
Strain into a glass and add ice. Strain the drink into the glass and add ice. Garnish with a grapefruit wedge and you’re done!
Tips for the salt rim
For salt rims on cocktails, we like to use flaky sea salt. You can also use kosher salt if you have it, which has large grains. Avoid iodized salt: it is too concentrated of a flavor and can add a metallic taste! Here are a few tips to making a salt rim:
Spread the salt on a plate in an even layer.
Take a lime wedge and cut a notch in the middle: then slide it around the rim of the glass. This moistens the glass rim without having to use your fingers.
To rim the glass, the salt should be on the outside rim the glass only, not the inside where it can fall into the drink. To do this, tilt the glass and gently turn so the outside edge goes into the salt. Shake off any loose salt into the sink.
Best gin for a Salty Dog
For this Salty Dog, you’ll want to use the high quality gin! The better the gin, the better the drink.Try to invest in a mid-price range gin: the drink will only taste as good as the gin you invest in! Also, be on the lookout for local gin, if you have distilleries in your area.
Every bottle of gin tastes a little different and has different botanical flavors. Experiment to find your favorite!
We like Malfy gin for a martini, so it’s our choice for a Gibson.
Steer away from Tanqueray gin: in our personal opinion, it gives a strong floral quality to the martini. It’s better used in a gin and tonic or Negroni.
Sweetener is optional
Officially the Salty Dog cocktail does not include sugar. However, it’s so tart without it that bartenders often add a dash of simple syrup. Here are two ways to sweeten this drink:
Maple syrup: To keep things naturally sweet, we like using pure maple syrup to sweeten our cocktails. Not only does it provide a gentle sweetness, it gives a nuanced undertone (it doesn’t taste like maple).
Simple syrup: Or if you prefer, head to How to Make Simple Syrup to make it in 5 minutes! You’ll only need a dash in this recipe.
Master the basics with this guide on knife skills for beginners – including the knives you need in your kitchen, how to use them, and the must-know knife cuts!
Master the basics with this guide on knife skills for beginners – including the knives you need in your kitchen, how to use them, and the must-know knife cuts!
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