Easy Carrot Soup

This is one of those simple soups that you can throw together with bits and pieces that you find in the fridge when you think you don’t have anything to cook. It is versatile, cozy, warm, and packed with produce and nutrients!

The base is carrots, apples, and onion, but then the flavor add-ins really take it over the top. I used a combination of vegetable broth and coconut milk to make it nice and creamy. But then spiced it up with curry powder and paprika, which add SO much amazing flavor! You can always leave those out if you aren’t a fan of spices like that, but I promise it makes a huge difference!

It is pureed until silky smooth, and topped with whatever you want! I like to top mine with a bit of sour cream and parsley, but you can get creative!

Optional toppings:

• parsley or cilantro
• sour cream
• greek yogurt
• sesame seeds
• drizzle of olive oil
• roasted pumpkin seeds
• roasted and chopped almonds
• gluten-free croutons
• roasted chickpeas
• the options are endless!

Ingredients for Carrot Apple Soup

• Carrots – you don’t even have to peel them just make sure you wash them
• Apple– you can use any type of apple you want, I like to use something in the red apple variety
• Onion – yellow or white onion works best
• Garlic – fresh garlic will be the best flavor, but you could also use garliuc powder
• Full-fat coconut milk – this will make the soup rich and creamy while still keeping it dairy-free
• Vegetable broth – you could also use bone broth if you wanted to add protein, but use vegetable if you are wanting to keep it vegetarian
• Curry powder – brings so much flavor!
• Salt & pepper
• Paprika – adds an extra little kick, but is optional

How to Make Coconut Curry Carrot Apple Soup

Step 1

In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft. 

Step 2

When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.

Step 3

Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

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Coconut Curry Carrot Apple Soup

This Coconut Curry Carrot Apple Soup is simple, healthy, and the perfect balance of savory with a hint of sweetness! It is packed with flavor and is the perfect cozy dish for the Fall season!

Servings 6

Ingredients

• 6 large carrots , chopped
• 1 large red apple (I prefer gala apples) cored, and chopped
• 1/2 large onion , chopped
• 3 cloves garlic , chopped
• 1 (15oz) can full-fat coconut milk
• 4 cups vegetable broth
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp curry powder
• 1/2 tsp paprika

Optional toppings

• cilantro
• parsley
• sesame seeds
• roasted chickpeas
• sesame seeds
• GF croutons
• sour cream
• greek yogurt

Instructions

• In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft. 
• When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.
• Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!

Looking for more soup recipes?

• Creamy Chicken & Rice Soup
• Coconut Kale Chickpea Soup
• Roasted Garlic Butternut Squash Soup

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The post Coconut Curry Carrot Apple Soup appeared first on The Wheatless Kitchen.

10 Fall Soup & Chili Recipes

White Bean & Sausage Stew with Kale

This White Bean & Sausage Stew with Kale will be your new go-to when you’re looking for an easy, comforting weeknight dinner. It is packed full of nourishing veggies, has a kick from Italian chicken sausage, and will leave you with plenty of leftovers to eat throughout the week.

get the recipe

Creamy Chicken & Rice Soup

This Creamy Chicken & Rice Soup is a warm and comforting meal that is made with simple ingredients. It is packed with veggies, hearty wild rice, chicken, and is made dairy-free by using coconut milk!

get the recipe

Vegetarian Butternut Squash Chili

This flavor-packed Vegetarian Butternut Squash Chili is hearty, and will feed a crowd! It is loaded with vegetables, sweet butternut squash, and white beans for added protein.

get the recipe

Coconut Kale Chickpea Soup

Coconut Kale Chickpea Soup is an incredibly creamy 1-pot soup with chickpeas, kale, coconut milk, and canned tomatoes. A delicious plant-based meal that comes together so easily!

get the recipe

Slow Cooker Turkey Sweet Potato Chili

A cozy bowl of chili that is packed with sweet potatoes, white beans, and ground turkey. Make it ahead in the slow cooker and dinner is ready in a few hours!

get the recipe

Creamy Butternut Leek Soup

This creamy soup is packed with flavor and only requires a few ingredients! It is perfect paired with a salad or sandwich, but can also stand alone by adding some crunchy pumpkin seeds on top.

get the recipe

One Pot Turkey Chili Verde

This One-Pot Turkey Chili Verde is made with salsa verde, ground turkey, and white beans. It’s simple, healthy, and can even be made in the slow cooker!

get the recipe

Thai Coconut Noodle Bowls

This noodle bowl is packed with flavor, crunchy vegetables, and comforting rice noodles. It has all of the Asian flavors that will warm you up on a chilly day.

get the recipe

White Bean & Chard Soup

This White Bean & Chard Soup is packed with leafy greens, mushrooms, white beans, and comforting broth.

get the recipe

Roasted Carrot & Leek Soup

A simple, creamy, comforting soup that only requires 6 ingredients! Carrots and leeks are roasted to bring out their sweetness, and blended to perfection.

get the recipe

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You will LOVE this Vegetarian Butternut Squash Chili

Butternut is my favorite of all the winter squashes. It is slightly sweet, buttery, and extremely versatile. You can roast, steam, puree, or saute it. You can put it in soups, stews, chili, pasta, risotto, or even mix it with greens to make a warm salad. It can be used in heavier, more comforting dishes, or in lighter recipes. It is NOT hard to get creative with butternut squash.

This chili feels like a cross between being light AND hearty. It doesn’t seem like your typical comforting winter chili. And the addition of the beans makes it a little more filling, without being heavy. They add a nice punch of protein and fiber.

The combination of the sweet butternut squash and the smokiness of the fire roasted tomatoes is something special. I like seeing the little charred bits in the chili. It makes it feel like you slaved in the kitchen to make this, when in reality you threw it in the crockpot and came back 5 hours later to the smell of heaven. Or at least I let my husband think that.

Ingredients You’ll Need

• butternut squash
• carrots
• green bell pepper
• onion
• canned white beans
• canned fire roasted tomatoes
• vegetable stock
• chili powder
• cumin
• salt & pepper
• optional toppings: sour cream & fresh parsley

2 Different Cooking Methods

• SLOW COOKER or INSTANT POT – If you have either of these kitchen appliances, you know how convenient they can be. You can easily combine all of the ingredients into the pot, set it on low, and come back in a few hours. There is no need to pre-cook any of the ingredients since there are no meat products. But if you are going to add ground turkey or beef to the mix, just make sure you brown it in a skillet first, then add it in with the rest of the ingredients.
• STOVETOP – This method takes less time overall, you just have to be around it a little bit more than the slow cooker method. It is so perfect when you aren’t able to make it ahead of time. It is so simple, you would just use your biggest soup pot, combine everything together, and it would only take about 45 minutes to simmer.

What to Serve With Butternut Squash Chili

• Gluten-Free Flatbread with Homemade Hummus
• Zucchini & Sun-Dried Tomato Muffins
• Rosemary Cornbread Muffins
• Paleo Herb Dinner Rolls
• and if you aren’t trying to keep the entire meal vegetarian, then you can serve it up with perfectly roasted chicken, salmon, or your favorite type of protein!

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Vegetarian Butternut Squash Chili

This flavor-packed Vegetarian Butternut Squash Chili is hearty, and will feed a crowd! It is loaded with vegetables, sweet butternut squash, and white beans for added protein.

Servings 6

Ingredients

• 1 medium sized butternut squash (skin removed and chopped into bite sized pieces)
• 3 carrots , chopped
• 1 green bell pepper , chopped
• 1 medium onion , chopped
• 1 (14oz) cans white beans , rinsed and drained
• 1 (14oz) can fire roasted tomatoes
• 4-5 cups vegetable stock (depending on how thick you want it)
• 2 tsp chili powder
• 1 tsp cumin
• 3 cloves garlic , finely diced
• 1/2 tsp salt
• 1/2 tsp black pepper

Optional toppings

• sour cream
• fresh parsley

Instructions

• Slow cooker method: Make sure that you chop all of the vegetables in similar size pieces to ensure even cooking. Combine all of the ingredients into the slow cooker, give it all a good stir. Set it on LOW and let it cook for 4-5 hours.
• Stovetop method: Chop all of the vegetables in similar sizes to ensure even cooking. Preheat a large soup pot over medium heat. Add a drizzle of olive oil to the bottom of the pot, and add the onion, garlic, and butternut squash. Stir frequently, let it cook for 2-3 minutes until the onion starts to become translucent. Next, add in all of the rest of the ingredients and stir. Turn the heat down to medium-low and cover with a lid. Bring it to a gentle simmer and let it simmer for 40-45 minutes.
• Once done cooking, spoon it into bowls, and top with whatever you want. I love to add sour cream and fresh parsley.

Looking for more soup & chili recipes?

• Creamy Chicken & Rice Soup
• Coconut Kale Chickpea Soup
• White Bean & Sausage Stew with Kale
• Creamy Butternut Leek Soup

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Did you love this recipe?
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Creamy Chicken & Rice Soup

This is truly my favorite soup of all time, I have been making it for a few years now and am just now getting around to sharing the recipe in its rightful permanent place. The recipe came together sort of by accident. I had just given birth to my first daughter, and I needed to make something easy and fast. I had a few random veggies in the fridge, a rotisserie chicken, and rice in the pantry, so I decided to throw them in the Instant Pot to make a soup. It turned out AMAZING, and I have been making it ever since.

This soup is like a warm hug in a bowl. It is packed with nutrients from hearty veggies like carrots, mushrooms, and kale. And it will keep you full with the added protein of rotisserie chicken, and let’s not forget about the chewy brown rice. That just sends it over the top, I love a soup with a grain in it! You can use regular cream or milk, but I made it dairy-free by using full-fat coconut milk, and it is absolutely delicious. The coconut flavor is not overpowering at all, it adds a subtle sweetness and the perfect amount of creaminess.

I used my favorite sprouted brown rice from NOW Foods in this recipe, and they are always my go-to for good quality grains. The rice cooks perfectly, and adds an amazing chewy and creamy texture alongside the crunch of the vegetables. I would recommend either using wild rice or brown rice for this recipe, it holds up much better in the liquid than white rice does.

You can get 20% off your order at NOW Foods if you use the code ‘CANDACE’!

Different Cooking Methods

I have made this soup using several different cooking methods, and it turns out perfectly every single time!

Instant Pot

This is the method I used the first time I ever made this recipe, and it is so simple. You will just throw all of the ingredients (except for the kale) into the Instant Pot, seal the lid, and put it on high pressure for 25 minutes. Then do a quick release of pressure, and remove the lid. At this point, you can add the chopped kale and give it a good stir. Let the kale sit in the hot liquid for about 10 minutes, and then its ready to serve!

Slow Cooker

For this method, you will add all of the ingredients to the slow cooker (except for the kale), put the lid on it, and let it cook on low for 4-5 hours. Right before serving, add the chopped kale and let it cook in the hot liquid for about 10 minutes, then serve!

Stovetop

This method requires a little more work, but takes less time to cook than in the slow cooker. You just saute your chopped veggies for a couple of minutes, add the rest of the ingredients (except for the kale), and then bring it to a simmer. You want to let it simmer for about 30 minutes to make sure the rice is cooked all the way through. And then add the kale at the end right before serving.

You are going to love this cozy soup on cold days when you want something creamy and comforting. It is perfect served alongside a piece of crusty gluten-free bread or crackers.

This post is sponsored by NOW Foods, I genuinely love so many of their products! Thank you for supporting The Wheatless Kitchen.

Looking for more soup recipes?

• Coconut Kale Chickpea Soup
• White Bean & Sausage Stew with Kale
• Roasted Garlic Butternut Squash Soup
• Vegan Jackfruit Taco Soup
• White Bean & Chard Soup

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Creamy Chicken & Rice Soup

Servings 6

Ingredients

• 2 cups shredded rotisserie chicken
• 1 ½ cups mushrooms , quartered
• ¾ cup chopped carrots
• 4 cups chopped kale
• 3 cloves of garlic , finely chopped
• ¾ cup uncooked brown rice (or wild rice)
• 1 (15oz) can white beans , rinsed and drained
• 1 (15oz) can full-fat coconut milk
• 4 cups low sodium chicken broth
• ½ tsp salt
• ½ tsp black pepper
• 2 tsp dried parsley
• 2 tbsp extra virgin olive oil

Instructions

• To make the soup on the stovetop: Preheat a large pot over medium heat, add the olive oil. Then add the carrots, mushrooms, and garlic cloves, stir frequently and let them cook for 3-4 minutes. Then add the chicken, rice, beans, coconut milk, and broth. Season with the salt, pepper, and parsley and give everything a good stir. Cover with a lid and bring it to a simmer. Turn the heat to medium-low and let it simmer for about 30 minutes, until the rice is completely cooked. Remove from the heat and add the kale and let it wilt for about 10 minutes before serving.
• If using the Instant Pot: Add all of the ingredients (except for the kale) to the Instant Pot and seal the lid. Cook at high pressure for 25 minutes, then do a quick release of pressure. Remove the lid and add the kale and let it wilt for about 10 minute before serving.
• If using the slow cooker: Add all of the ingredients (except for the kale) to the slow cooker, put a lid on it, and cook on low for 4-5 hours. Add the kale for the last 10 minutes to let it wilt before serving.

Did you love this recipe?
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Soups and stews have always been my favorite meals to cook throughout the colder months. They are just so cozy and comforting, but can definitely be packed with lots of nutrients to keep us healthy during this time of year as well.

We need to be feeding our immune systems LOTS of veggies, broths, and fiber to keep our gut happy and healthy. When we are giving ourselves an extra dose of nutrients, we will most likely stay well and ward off those pesky colds.

This hearty stew is made using only one pot (less dishes!), and comes together incredibly quickly. It is packed with tons of vegetables, white beans for that creamy texture, and even has a little kick from sweet Italian chicken sausage.

Is sausage gluten-free?

When it comes to buying pretty much anything that is pre-packaged, you have to be careful if you are truly sensitive to gluten, and this includes sausage. Many types of sausage can potentially contain fillers that are made of wheat, so this can be kind of tricky if you have celiac disease.

Most of the companies that make sausages say they use no gluten ingredients in their sausages. However, those sausages may be made in the same facility as gluten grains or on shared equipment.

Many manufacturers say their products meet FDA standards for “gluten-free.” This means that to stay extra safe, always buy brands that are certified gluten-free on the label. I used Applegate for this recipe, and they are always one of my go-to brands. They are also organic, which I love!

How to Make this one-pot stew ->

All you need to do is brown your sausage first, and set it aside. Next, chop up all of your veggies and saute them in the same pot. Once they are soft, add in your sausage, some white beans, a can of tomatoes, and a ton of broth. Let it all simmer for about 20-30 minutes, then add in your kale. And that’s it!

It really is so simple, and I love that it only requires one pot! Let me warn you though, this makes a BIG pot of soup. You will definitely have leftovers to be able to reheat throughout the week. Less cooking, score! And don’t forget to make a batch of these paleo herb dinner rolls, they go perfectly with basically every single soup, stew, chili, etc.

Looking for more soup recipes?

• Coconut Kale Chickpea Soup
• Vegan Jackfruit Taco Soup
• Chicken & Brown Rice Soup
• Roasted Carrot & Leek Soup
• Creamy Potato & Onion Soup

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White Bean & Sausage Stew with Kale

Ingredients

• 12 oz sweet Italian chicken sausage links (I used Applegate brand)
• 2 (15oz) cans white beans , drained and rinsed
• 1 (15oz) can diced tomatoes
• 1 medium size yellow onion
• 3 stalks of celery
• 2 carrots
• 1½ cups mushrooms
• 3-4 cups kale
• 2 tbsp extra virgin olive oil
• 6 cups low sodium chicken stock
• 2 tsp dried Italian seasoning
• 1 tsp salt
• ½ tsp black pepper

Instructions

• Preheat a large pot or dutch oven over medium heat. Thinly slice your sausage links, and add them to the pot with 1 tbsp of the olive oil. Stir occasionally, and cook for about 5 minutes, until the sausage is lightly brown. Remove from the pot and set aside.
• Chop the onion, and add it to the pot with 1 tbsp of the olive oil. Stir occasionally for 3-4 minutes, until the onion starts to become translucent.
• Next, chop the carrots, celery, and mushrooms into similar size pieces, and add them to the pot. Stir for 3-4 minutes, until the vegetables start to soften. Season with a pinch of salt, pepper, and the Italian seasoning. Stir to combine.
• Pour in the can of diced tomatoes, white beans, and the cooked sausage. Add in all of the chicken broth, and stir. Turn the heat down to medium-low, cover with a lid, and let it come to a simmer. Once simmering, let it cook for 20-30 minutes.
• During the last 2-3 minutes of cooking, add in the finely chopped kale. Stir it in to let it wilt, and serve!

The post White Bean & Sausage Stew with Kale appeared first on The Wheatless Kitchen.

I am a huge fan of eating seasonally, it really is one of the best things you can do for your health year-round. You are going to get SO many more nutrients from the foods that are being grown during the season that you are in.

Winter squashes are always one of the very first things I reach for when the fall/winter months roll around. Butternut squash is my all-time favorite squash because it is so versatile. You can make it savory, you can make it sweet, it’s creamy texture is the best, and it is packed with tons of vitamins and nutrients.

The flavors in this soup are insanely delicious, and so simple at the same time. I wanted to let the butternut shine, so I didn’t want to throw any other veggies in there with it. I just amped up the flavor with roasted garlic.

Have you ever had roasted garlic? If not, you’re missing out! When you roast a whole head of garlic, it sort of caramelizes and gets kind of sweet. It isn’t bitter at all, and blends beautifully with the butternut.

Then top the creamy dreamy soup off with some crunchy roasted pepitas, and you have yourself a bowl of cozy goodness to curl up on the couch with.

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Roasted Garlic Butternut Squash Soup

Ingredients

• 1 medium sized butternut squash
• 1 whole head of garlic
• 2 tbsp extra virgin olive oil
• 1½ cups vegetable stock
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• Preheat the oven to 400 degrees. You will start by roasting the garlic first. Peel away the outer layers of the garlic bulb skin, but leave the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. 
• Drizzle a couple teaspoons of olive oil over the entire head, make sure the garlic head is well coated. Wrap in aluminum foil and bake for 30-35 minutes, or until the cloves are starting to turn brown and feel soft when pressed.
• While the garlic is roasting, prepare your butternut squash. Remove the skin and seeds, then chop into bite size pieces. Place on a baking sheet, toss with a tbsp of olive oil, season with salt and pepper, and roast for 20-25 minutes, until soft. 
• When the squash and garlic are done roasting, let cool slightly. Squeeze the garlic cloves out of the head, and place the garlic, butternut squash and vegetable stock into a blender. Blend until smooth and creamy. *see notes
• Transfer to bowls and top with roasted pepitas and parsley.

Notes

• you can decide how many garlic cloves you want to use after roasting, but I recommend using at least 3-4 in this soup. Remember, roasted garlic is sweet, not bitter, so you are able to use much more than you would with raw garlic.

Looking for more butternut squash recipes?

• Maple Roasted Butternut & Quinoa Breakfast Bowl
• Roasted Butternut Risotto
• Maple Roasted Butternut Squash
• Warm Kale, Butternut & Quinoa Salad
• Stuffed Butternut Squash with Quinoa, Butternut & Cranberries

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My go-to simple vegan soup

Chickpeas are one of my favorite plant-based proteins to cook with. They’re SO versatile, you can use them in everything from salads, soups, stir-frys, and even in baked goods! This soup is one of my go-to recipes in the colder months because it is so easy and uses mostly ingredients that I bet you have on hand right now. You only need a couple of fresh produce ingredients, and the rest are things that you can keep right in your pantry.

One-Pan Dinner!

I actually think the BEST part of this dish is that it only requires 1 pan. Less dishes, hallelujah! You can make it on the stovetop like I did, or just throw it all into your crockpot and let it cook on low for about 3-4 hours.

It has big flavor from the tomatoes and kale, and is super creamy from the coconut milk. I love using coconut milk to make creamy soups while keeping them dairy-free! The chickpeas give it a really nice texture, and then the onions, garlic, and cumin amp up flavor even more!

Ingredients You’ll Need

• Canned chickpeas – The star of the show in this soup! They give you the protein and fiber you need to feel satisfied.
• Canned fire roasted tomatoes – I prefer fire roasted for this recipe, but you can also use regular canned tomatoes. They give a fantastic combined with the coconut milk.
• Canned coconut milk – The coconut milk gives the soup an amazing creamy texture without any actual cream.
• Kale – The kale wilts perfectly into the soup, but still holds up and doesn’t become mushy.
• Green Onions – They give great onion-y flavor without overpowering.
• Fresh Garlic – You need this depth of flavor to pair with all of the vegetables!
• Extra virgin olive oil – You can use any type of oil you want, but just keep it neutral.
• Cumin – This gives a subtle smoky flavor without being to over the top.
• Salt & pepper – Of course we have to bring out all of the amazing flavors!

Looking for more gluten-free soup recipes?

• Creamy Potato & Onion Soup
• Roasted Carrot & Leek Soup
• Vegan Jackfruit Taco Soup
• Chicken & Brown Rice Soup
• Roasted Garlic Butternut Squash Soup

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Coconut Kale Chickpea Soup

This Coconut Kale Chickpea Soup is a cozy, one-pot meal packed with flavor and nourishing ingredients. Creamy coconut milk perfectly balances the earthy kale, hearty chickpeas, and tomatoes. It’s completely dairy-free and vegan—made only with simple, wholesome pantry staples. Light yet satisfying, this soup is perfect for an easy weeknight dinner or a comforting bowl on a chilly day.

Servings 4

Ingredients

• 2 (15oz) cans chickpeas , drained and rinsed
• 1 (15oz) can fire roasted diced tomatoes
• 1 (15oz) can full-fat coconut milk
• 3-4 cups kale , chopped
• 1 bunch green onions , finely sliced
• 2 cloves garlic , finely chopped
• 2 tbsp extra virgin olive oil
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

• Preheat a large soup pot over medium heat. Add the olive oil, then add the garlic and green onions. Stir frequently for 1-2 minutes, until the onions just start to soften a bit.
• Next, add the canned tomatoes, the can of coconut milk, and the chickpeas to the pot.
• Season with salt, pepper, and cumin. Stir everything together to combine evenly. Cover with a lid and let it come to a simmer. Once it comes to a simmer, turn the heat down to medium-low, and let it cook for about 15 minutes.
• During the last couple of minutes, add the kale and stir it in to let it wilt. Serve immediately to preserve the bright green color of the kale.

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post Coconut Kale Chickpea Soup appeared first on The Wheatless Kitchen.

‘Tis the season to get our chili and cornbread game ready.

The time of year when you can always have a pot of soup or chili on the stovetop is just so comforting to me. I’m not really a cold weather fan, but I can appreciate the cold if I’m able to curl up on my couch with a nice warm bowl of chili.

Also, I have a SERIOUS QUESTION for you…

-> Are you team BEANS, or NO BEANS in chili? <-

I’m definitely on team BEANS. I’ve found that this can be pretty controversial, and people tend to have strong opinions about whether or not they want beans in their chili. I love the texture and flavor that beans lend in a soup or chili, and they are perfect in this chili verde.

Ingredients in a one-pot turkey chili verde ->

• SALSA VERDE – This is really the star of the show! You can make your own salsa verde (I’ve used this recipe before), or you can totally go with the shortcut and use store-bought salsa verde to make your life easier. Some salsa verde can be pretty spicy, so make sure you get a mild version if you are buying it.
• WHITE BEANS – one of my favorite beans of all! I love using white beans in this chili because they are nice and creamy, and you are able to keep it more like a ‘white chili’ this way, rather than going traditional.
• GROUND TURKEY – you can decide how lean you want your turkey to be, and feel free to use ground chicken instead!
• BROTH – you can use any type of broth you want, but I recommend either turkey or chicken broth for obvious reasons. Using broth instead of water really deepens the flavor of the chili.

And then of course, a few other ingredients like onion and spices…

What could be better than a warm cozy bowl of turkey chili verde while curled up on the couch watching football?

How to make Turkey Chili Verde in the slow cooker ->

You can make this chili in a large pot on the stove, or even in a slow cooker! Just brown the meat in a skillet, and then add all of the ingredients (except the cilantro) into the slow cooker. You can cook it on low for 4-6 hours, and voila, dinner is ready!

Just make sure that you reduce the amount of broth you use by about 1 cup because the slow cooker creates some condensation as the chili cooks.

Don’t forget to top it with a dollop of (dairy-free) sour cream and cilantro. OH, and maybe even some crushed tortilla chips because DUH. We all need a little crunch with our chili.

Looking for more soup & chili recipes?

• Slow Cooker Turkey Sweet Potato Chili
• Vegan Jackfruit Taco Soup
• Creamy Butternut Leek Soup
• Roasted Carrot & Leek Soup
• Vegetarian 3-Bean Chili

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Turkey Chili Verde

Ingredients

• 1 lb lean ground turkey
• 1 medium onion (chopped)
• 2 (15oz) cans white beans (drained and rinsed)
• 3-4 cloves of garlic (finely chopped)
• 2 cups salsa verde
• 3 cups chicken broth
• pinch of black pepper
• 1/4 tsp salt
• 2 tbsp extra virgin olive oil
• cilantro for garnish
• sour cream for topping (I used Tofutti dairy-free sour cream)

Instructions

• Preheat a large soup pot over medium-high heat. Add the oil, then add the turkey.
• Use a wooden spoon to break up the turkey as it cooks. Season with a pinch of salt and pepper, and continue to stir occasionally to brown the turkey on all sides (for about 5-7 minutes). You may have to drain off some of the liquid if it is not browning.
• Once the turkey is almost cooked through, add the chopped onion and garlic. Stir occasionally for another 2-3 minutes.
• Next, add the beans, salsa verde, and broth. Give it all a good stir and put a lid on the pot. Turn the heat down to medium-low and let it simmer for 30-35 minutes.
• When ready to serve, spoon the chili into bowls and top with sour cream, cilantro, and any other desired toppings.

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The Jackfruit Company has so many different types of meals, I was so impressed! They have everything from full meals that you just have to heat up, to marinated jackfruit that you can use in your own recipes. For this taco soup recipe, I used that tex-mex flavor, and it is SUH GOOD.

Before trying it, Kenny was a little skeptical, but he is always up for trying new things. So when he actually tasted the soup, his exact words were “whoa, this is actually good. This is a fruit?!”

Why yes, yes it is. And it actually makes you think that you are eating chicken in this taco soup! Let me tell you a little about jackfruit, it’s pretty cool…

• it is nutritionally dense and high in fiber
• it has a meaty, firm texture that shreds like pulled pork
• the jackfruit tree is hardy, easy to grow, and resistant to drought and heat. So it is easily adaptable to changing climates.
• the flavor of young jackfruit is subtle, so it absorbs the flavor of spices and seasonings it is cooked with
• as a jackfruit matures, it softens, sweetens, and its flavor becomes more distinctly tropical

I have learned so much about jackfruit through this company! I had no idea how versatile it was. I can’t wait to try more of their products, but for now I’m loving the tex-mex flavor in this taco soup!

It has all the components of a traditional taco soup, except we subbed chicken for jackfruit! This is the perfect soup to keep you warm throughout the rest of this cold winter.

Print

Vegan Jackfruit Taco Soup

Servings 4

Ingredients

• 1 (10oz) package of tex-mex flavored jackfruit
• 1 (15oz) can black beans (rinsed and drained)
• 1/2 large yellow onion (chopped)
• 1 cup frozen corn
• 1/2 cup chopped roma tomatoes
• 3 cups vegetable broth (or bone broth if you don't need it to be vegan)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Toppings

• 3-4 corn tortillas
• dollop of vegan sour cream
• avocado
• cilantro

Instructions

• In a large pot, add the jackfruit, onion, black beans, corn, tomatoes, broth, and all spices. Give it a stir to combine.
  
• Cover and cook over medium-high heat until the liquid comes to a boil.
  
• Once boiling, turn the heat down to low and let it simmer for 30 minutes.
  
• While the soup simmers, make the tortilla strips. Cut the corn tortillas into thin strips. Spray some olive oil cooking spray into a skillet, over medium-high heat. Add the tortilla strips and stir frequently. Cook them for 5-10 minutes, or until they are as brown and crispy as you would like.
  
• To serve, spoon the soup into bowls, and top with sour cream, avocado, cilantro, and a handful of the crispy tortilla strips.
  

*The Jackfuit Company generously sent me free product to try, but all opinions are my own.

They have even offered you guys a coupon to try jackfruit for yourself, just use this link!

Facebook: https://www.facebook.com/thejackfruitco/
Instagram: https://www.instagram.com/thejackfruitco/
Twitter: https://twitter.com/thejackfruitco

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IT’S CHILI SEASON, Y’ALL!

Oh my, that sounded SO Texan, I apologize. I just can’t help it.

I LOVE when the temperatures start to drop and I get to start pulling out my crock pot to make chili, soup, and stew for Fall. Crock pot meals are so great because you can throw everything together in the morning, turn it on, and come back a few hours later to a healthy, delicious dinner. Anybody can make a great chili, it is not rocket science, thank goodness. Just throw all of your favorite ingredients together with some broth and VOILA. You are a suddenly a rock star who can make a delicious chili.

This recipe has ground turkey, sweet potatoes, onion, and white beans. You just can’t go wrong with this combo. Add in garlic, chili powder, and bone broth and OMG you are well on your way to the perfect Fall day. Now if we could just get the temps out of the 80s here in Lubbock, that would be great.

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