Chipotle Chicken Chili
Do you ever have one of those recipes that seems under-appreciated?
A flavorful comfort food that fails to catch everyone’s attention simply because it sounds too darn healthy.
Well this is one of those recipes. I discovered it on the Food Network when I had a fresh bunch of CSA chard that was begging to be used up on a cool early spring day.
The original recipe comes from Giada De Laurentiis, but Giada was smart – she didn’t put the word “chard” in the title of the recipe. I’ve followed her lead, and left it out of the post title in hopes of luring more of you in, because it truly is a wonderfully delicious and nourishing recipe.
I adapted the chili a bit to suit my own tastes, cooking style, and diet (yes, this dinner is free of gluten AND the top allergens), but stayed true to the key ingredients and amazing blend of herbs and spices. Trust me, this one’s a keeper.
Keep reading for Alisa’s Chipotle Chicken Chili Recipe
Six Tips To Make Delicious, Healthy Soups and a 20 Minute Vegan Cream Of Spinach Soup
We are in the thick of “bug-in-a-rug” soup season! For me, soup is the ultimate comfort food. It nourishes body and soul. Soup also levels the playing field in the kitchen. Soup can be as simple as “chop, simmer, and devour.”
Vegetarian soups make a quick healthy meal, and are a great way to utilize left over vegetables. Soups also freeze really well for last minute meals later, and are relatively inexpensive.
I wanted to share some of my top tips for making quick easy show stopping vegan soups every time!
1. Use good quality vegetable stock / broth.
Not all stocks are created equal. If I don’t make my own veggie stock, I use Massel vegetable stock, which is superior in quality and flavor. Massel stocks are vegan, gluten free, lactose free, kosher, and free of MSG. I prefer Massel stock cubes so I can control the strength. As a general rule, I use 1 stock cube for every 2 cups of filtered water.
2. Create a simple flavor base at the beginning and season to taste at the end.
I start almost all soups with a base of chopped onion or leeks, raw or roasted garlic, olive oil, Celtic sea salt, and fresh or dried herbs. This gives the pot a nice flavor boost that blends with any vegetables that are added. I only add a small amount of salt at the beginning, and season to taste once the flavors have had a chance to infuse.
Keep reading for more tips & Tess’ Creamy Vegan Spinach Soup recipe!
Mighty Minestrone Soup
Never underestimate the power of a humble bowl of vegetable soup.
On bone-chilling winter days, nothing says comfort like a steaming bowl of warm broth and vegetables. A treasure-chest of nutrients, this easy minestrone soup packs loads of vitamins and minerals into every spoonful. If, like me, you’re continually making an effort to incorporate more fresh produce into your diet, than you’ll definitely want to add this nourishing one-pot meal to your arsenal!
With colds and flus spreading like wildfire through our communities this time of year, we have all the more reason to support our immune systems with megawatt nutrition so that our bodies can combat whatever bug comes their way. Vegetables are the foundation of an immune-boosting diet.
Let’s take a look at a few of the vegetables you’ll find in this soup and just what it is that they do for our bodies:
Keep reading for health benefits and Hallie’s recipe!
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