#warmmeal

A hearty and flavorful soup combining the sweetness of roasted butternut squash with the savory goodness of turkey chili. Perfect for a cozy meal on chilly days.

Ingredients: 1 butternut squash, peeled and cubed. 1 pound ground turkey. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 ounces black beans, drained and rinsed. 1 can 14.5 ounces diced tomatoes. 4 cups chicken broth. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 400F 200C. Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground turkey to the pot and cook until browned, breaking it up with a spoon. Stir in the chili powder, cumin, and paprika, and cook for another minute. Add the diced tomatoes, black beans, roasted butternut squash, and chicken broth to the pot. Stir to combine. Bring the soup to a simmer, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with chopped cilantro, shredded cheese, or a dollop of sour cream.

Prep Time: 20 minutes

Cook Time: 50 minutes

This vegan Cincinnati chili made in a slow cooker is a hearty and tasty meal that is great for getting warm on cold days. It's full of beans, tomatoes, and fragrant spices, making it a hearty and filling meal.

Ingredients: 2 cups cooked kidney beans. 1 cup diced tomatoes. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon cayenne pepper. 2 cups vegetable broth. 1 tablespoon tomato paste. Salt and pepper to taste. Cooked spaghetti or rice, for serving. Optional toppings: chopped onion, vegan cheese, avocado slices.

Instructions: In a slow cooker, combine cooked kidney beans, diced tomatoes, chopped onion, minced garlic, chili powder, ground cumin, ground cinnamon, ground cloves, cayenne pepper, vegetable broth, and tomato paste. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until flavors are well combined and chili is heated through. Serve warm over cooked spaghetti or rice. Top with optional toppings like chopped onion, vegan cheese, and avocado slices, if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

A comforting and nutritious chicken and stars soup that's perfect for chilly days or when you need a quick and easy meal.

Ingredients: 2 cups chicken broth. 1 cup water. 1 cup cooked shredded chicken. 1/2 cup small star-shaped pasta. 1/4 cup diced carrots. 1/4 cup diced celery. 1/4 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a pot, bring chicken broth and water to a boil. Add shredded chicken, star-shaped pasta, diced carrots, celery, dried thyme, salt, and pepper. Reduce heat and simmer for 10-12 minutes until pasta is tender. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This slow cooker recipe combines hearty chili with cheesy cornbread for a comforting and satisfying meal. Perfect for chilly days or when you want a fuss-free dinner option.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 cup frozen corn kernels. 2 tbsp chili powder. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1 box cornbread mix. 1/3 cup milk. 1 egg.

Instructions: In a skillet, cook ground beef, onion, and garlic until beef is browned and onion is softened. Transfer cooked beef mixture to the slow cooker. Add kidney beans, black beans, diced tomatoes, tomato sauce, frozen corn, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. In a separate bowl, mix cornbread mix, milk, egg, and shredded cheddar cheese until just combined. Pour the cornbread mixture over the chili in the slow cooker, spreading it evenly. Cover and continue cooking on high for an additional 1 hour, or until cornbread is cooked through. Serve hot, spooning chili and cornbread together into bowls. Enjoy!

Prep Time: 15 minutes

Cook Time: 6 hours 15 minutes

A hearty, tasty, low-carb vegetable soup that is full of healthy foods. Great for a warm meal on a cold day while watching how many carbs you eat.

Ingredients: 2 cups cauliflower florets. 1 cup chopped broccoli. 1 cup sliced zucchini. 1 cup chopped bell peppers. 1/2 cup diced tomatoes. 4 cups vegetable broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Chopped tomatoes, broccoli, zucchini, bell peppers, and cauliflower should all be added to the pot. Add the vegetable broth and mix it in well. Add salt, pepper, dried thyme, and dried basil to taste. Once the soup starts to boil, lower the heat and let it cook slowly for twenty to twenty-five minutes, or until the vegetables are soft. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

This roasted red pepper soup is low in carbs, free of grains and gluten, and good for Trim Healthy Mamas THM S. Great for a warm meal on a cold day!

Ingredients: 4 large red bell peppers, halved and seeded. 2 tablespoons olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Place red bell pepper halves on a baking sheet, cut side down. Roast in the preheated oven until skins are charred, about 25-30 minutes. Remove peppers from oven and let cool slightly. Peel off the charred skins. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened, about 5 minutes. Add roasted red peppers and chicken broth to the pot. Bring to a simmer and cook for 10 minutes. Using an immersion blender or regular blender, blend the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with fresh basil leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

A comforting and flavorful homemade tomato basil soup made with fresh ingredients. Perfect for chilly days or when you're craving a cozy meal.

Ingredients: 6 fresh tomatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 2 cups vegetable broth. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, saut until softened. Add diced tomatoes and cook until they start to break down, about 8-10 minutes. Pour in vegetable broth and bring to a simmer. Let the soup simmer for 15-20 minutes to allow flavors to meld. Stir in chopped basil leaves, then remove from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer soup to a blender in batches and blend until smooth. Season with salt and pepper to taste. Serve hot, garnished with additional fresh basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes