Soups

Beef Chili Recipe

This easy beef chili recipe is a favorite to make in the fall and winter.

Beef ChiliI almost always have the simple ingredients on hand for this beef chili. In the rare case I don’t have any beef on hand…I just omit it and serve it over rice. This recipe is very simple and quick to make.

Beef Chili

The ingredients include ground beef, kidney beans, chopped tomatoes, onion, garlic, green pepper, chili powder, cayenne pepper, salt, and the two ingredients that I think are absolutely not optional: brown sugar and apple cider vinegar (ACV). Do this: follow the recipe right up until you get to the part where you add the brown sugar and ACV. Before you add those two ingredients, taste the chili. Lacking something, right? Now add the brown sugar and ACV. Let it simmer for a few minutes. Now go back and taste it. See what I mean? You definitely need those two ingredients. You can play around with the amount of each to suit your taste. Sometimes the vinegar really comes through and I might want to tone it down, so I’ll add just a little more sugar. Same goes for the spices…totally up to your taste buds!

chili_collage

Once you’ve added all the ingredients, let it simmer for 30 minutes, at least, if you have the time. Check on it and stir occasionally. You might need to add a bit of water if it gets too thick for you. Totally up to you. Some like it more like a soup; I tend to like it a bit thick and chunky. Garnish with some grated cheddar cheese or a dollop of sour cream. Cornbread or garlic toast on the side is always appreciated, too.

Enjoy!

Beef Chili

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Facebook Group Zesty Recipes

Beef Chili Recipe
 
Prep time
Cook time
Total time
 
Beef Chili Recipe
Author:
Serves: 4 servings
Ingredients
  • ½ lb. ground beef
  • 1 can (or box) chopped tomatoes
  • 1 can (or box) kidney beans; rinsed and drained
  • 1 small sweet onion, chopped
  • 1 green pepper, chopped
  • 2-3 cloves garlic, peeled and chopped
  • 1 Tbsp. chili power
  • ⅛ tsp cayenne pepper (optional)
  • salt, to taste, as needed
  • 2 Tbsp. brown sugar
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp olive oil
Instructions
  1. Heat olive oil in large pot, over medium high heat and brown the beef. Before beef is completely browned, add onion, peppers, garlic and a pinch of salt. Continue to brown until onions are translucent.

  2. Add can of chopped tomatoes and can of kidney beans that have been rinsed and drained. Add chili powder and cayenne pepper. Bring to boil and reduce heat to simmer.

  3. Add brown sugar and apple cider vinegar. Simmer. Taste and add more salt, chili pepper, cayenne, as needed. This is entirely up to your taste buds!

  4. Simmer for 30 minutes, if possible. Otherwise; serve it up and enjoy!

  5. Note: If you like your chili more like soup, feel free to add a bit of water to thin it out.

  6. Optional: garnish with grated cheddar cheese and or sour cream.

  7. This recipe is easily doubled.

DON’T FORGET TO PIN AND SHARE!

Easy Beef ChiliEasy Beef Chili

 

0 comment

Creamy Broccoli Soup

Broccoli is the star of this green, healthy soup. Preparation is quick, so you can have this creamy broccoli soup on the table in about 15 minutes.

Creamy Broccoli Soup

I like to start with a head of organic broccoli. I wash it and cut the florets from the main stalk. I steam the florets for about 5 minutes. (I use a double boiler/steamer like this one.)

While the broccoli is steaming, add 1 cup vegetable broth to your blender. (I use a Vitamix.) I like to use Pacific’s organic broth. Chop 1/4 cup green onion and throw that in the blender, too. If you want a more subtle onion flavor, saute the onion first, or use onion powder instead. Once the broccoli has steamed, carefully add about half it to the blender and process.

Add 1 cup organic half and half and the remainder of the broccoli. Season with salt and pepper. Process. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result. Pour soup into a saucepan and heat on medium-low just until soup is warmed.

Creamy Broccoli Soup

Serve with dollop of organic sour cream.

Creamy Broccoli Soup

Creamy Broccoli Soup
 
Prep time
Cook time
Total time
 
Creamy Broccoli Soup
Author:
Serves: 2 servings
Ingredients
  • 1 head organic broccoli
  • 1 cup organic vegetable broth
  • 1 cup organic half and half
  • ¼ cup green onion
  • Salt and pepper
  • Garnish:
  • Dollop organic sour cream
Instructions
  1. Wash head of organic broccoli. Cut the florets from the main stalk. Steam the florets for about 5 minutes.

  2. Add vegetable broth, onion, and half of the steamed broccoli to blender and process.

  3. Add half and half and the remainder of the broccoli to blender. Season with salt and pepper. Process. If soup is too thick, add more a little more broth OR half and half and process again. Repeat until you get desired result.

  4. Pour soup into a saucepan and heat on medium-low just until soup is warmed.

  5. Served with a dollop of sour cream.

 

1 Comment

Roasted Cauliflower Soup

Here’s a creamy and elegant roasted cauliflower soup recipe that works well paired with a sandwich or a salad.

Roasted Cauliflower Soup

Roasting the cauliflower adds another dimension to the flavor of the soup. Here’s how I make it:

Roast a head of cauliflower in the oven by cutting the cauliflower into large chunks, drizzling with olive oil and seasoning with salt and pepper. While the cauliflower is in the oven, chop and saute some onion and garlic. This is optional; you can also use onion powder and garlic powder if you prefer. Here, I used green onion and saved a little for garnish on the soup when ready to serve.

Since I puree the soup in a blender (I use my trusty Vitamix), go ahead and pour 1 cup of vegetable broth, the onion, garlic and 1/2 cup of half and half in the blender.

Roasted Cauliflower Soup Collage 1

Here’s another option: add some cheddar cheese to your soup, either as a garnish or melt it into the soup, as I’ve done here. Again, this is optional depending if you like your soup cheesy. Sometimes I add it, other times I prefer to have more cauliflower flavor come through.

If you opt for it, grate about 1 cup of cheddar cheese and set aside.

Grated cheddar cheese

Once the cauliflower is roasted, add about half the chunks into the blender and lightly puree. Taste it and decide you need to add more seasoning. Instead of more salt and pepper, sometimes I like to use a blend called Herbamare. Season if needed, and add in the remainder of the cauliflower; puree again. If needed, add a splash more of half and half, or water, if the soup needs to be thinned out.

Roasted Cauliflower Soup Collage 2

Pour the soup into a large saucepan on the stove and heat over medium heat. Add about half the grated cheese to the soup and stir until melted. Continue to taste the soup and season as needed. Once the soup is warm enough and the cheese is melted, serve it with a garnish of cheese and green onion.

Roasted Cauliflower Soup

Roasted Cauliflower Soup
 
Prep time
Cook time
Total time
 
Roasted Cauliflower Soup
Author:
Serves: 2 servings
Ingredients
  • 1 head cauliflower
  • 1 small onion (sweet, white, yellow or green) OR onion powder
  • 1-2 cloves garlic OR garlic powder
  • 1 cup vegetable broth
  • ½ cup half and half
  • 1 cup grated cheddar cheese
  • Salt and pepper, to taste
  • Olive oil
  • Optional garnish: grated cheddar cheese and chopped green onions
Instructions
  1. Remove stem and leaves from cauliflower head. Wash cauliflower, chop into large chunks and spread on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in a 350 oven for 25 minutes.

  2. While roasting cauliflower, chop onion and garlic and lightly saute. (Omit this step if using onion and garlic powder.)

  3. Grate cheese and set aside.

  4. Add the vegetable broth, half and half, onion and garlic to blender. Carefully add half of the roasted cauliflower to the blender and lightly puree.

  5. Taste; add more seasoning and half and half or water if needed. Add remaining cauliflower chunks and blend again.

  6. Pour soup into saucepan and simmer on stove.

  7. Add in cheddar cheese, stirring to melt. Reserve a small amount of cheddar cheese for garnish, if desired.

  8. When cheese has melted, pour into bowls, garnish with cheese and/or green onions and serve.

 

1 Comment