Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.

I promise you. This is truly the best meatless vegetarian chili recipe ever. Loaded with so many veggies, two different kinds of beans, and just enough spice to knock your socks off.

Plus, leftovers taste even better the next day, and it freezes so so well.

When ready to serve, top with your favorite toppings: sour cream, diced avocado, diced red onion, cilantro leaves, tortilla chips and/or crusty bread.

So hearty, so so good.

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Homemade Vegetarian Chili

Truly the BEST vegetarian chili! Loaded with sweet potato, zucchini, beans + so much flavor! So hearty, so good.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Ingredients

• 2 tablespoons canola oil
• 1 medium sweet onion diced
• 1 small poblano pepper diced
• 3 cloves garlic minced
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can black beans rinsed and drained
• 1 (15-ounce) can kidney beans rinsed and drained
• 4 cups vegetable stock
• Kosher salt and freshly ground black pepper to taste
• 1 small sweet potato peeled and diced
• 1 medium zucchini diced
• ¼ cup chopped fresh cilantro leaves

Instructions

• Heat canola oil in a large stockpot or Dutch oven over medium heat.
• Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
• Stir in diced tomatoes, black beans, kidney beans and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, partially covered, until flavors have blended, about 15-20 minutes.
• Stir in sweet potato and zucchini, and cook until tender, about 10-15 minutes. Stir in cilantro; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!

It’s cold. It’s snowing. And it’s parka season. Which can only mean one thing. It’s time to stay in with the heartiest, meatiest bolognese sauce tossed in al dente pappardelle pasta, some crusty bread, and a glass of (the leftover) wine.

This sauce is thick and very meaty but if you prefer a thinner consistency, a little bit of beef stock will work beautifully here. I, however, prefer my sauce super thick to coat up all that pasta (and crusty bread, of course).

You can also freeze the leftover sauce as it reheats very very well, making this perfect for your go-to weeknight meals. All you have to do is boil some pasta noodles prior to serving!

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The Best Homemade Bolognese

THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Ingredients

• 1 ½ tablespoons unsalted butter
• 1 medium sweet onion diced
• 1 carrot peeled and diced
• 1 celery rib diced
• ¾ pound ground beef
• ¾ pound ground pork
• 4 ounces pancetta diced
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• 2 teaspoons dried oregano
• ¼ teaspoon crushed red pepper flakes
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cinnamon
• ¾ cups dry red wine
• 1 cup whole milk
• 1 (15-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh parsley leaves
• 1 pound pappardelle pasta

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Add ground beef, ground pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 5-8 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
• Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in milk. Bring to a boil; reduce heat and simmer until reduced, about 5 minutes.
• Stir in crushed tomatoes. Bring to boil; reduce heat and simmer, covered and stirring occasionally, until thickened and flavors have blended, about 20 minutes.
• Stir in parsley; season with salt and pepper, to taste.*
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Serve immediately with bolognese sauce.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

This bowl of chicken stew is a much needed hug-in-a-bowl. A bowl so hearty, so cozy, so darn comforting. And it’s just what you need on a chilly, cold brisk night.

Loaded with the most tender chunks of chicken (thank you, chicken thighs), red potatoes and veggies. All we need is a vessel for dipping. Some crusty bread, biscuits, or even some cornbread. Take your pick.

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One Pot Chicken Stew

So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings 8 servings

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 1 medium sweet onion diced
• 3 carrots peeled and diced
• 2 celery ribs diced
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• ½ cup dry white wine
• 2 ½ cups chicken stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 pound red potatoes cut into 3/4-inch chunks
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add chicken to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the stockpot.
• Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
• Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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The post One Pot Chicken Stew appeared first on Halal Foods.

THE BEST taco soup ever! So hearty, so cozy and incredibly budget-friendly. Makes a big batch too – perfect for freezing!

Fall leaves. Pumpkin-spiced coffee drinks. Chunky sweaters. And taco soup. These are just some of the best parts of fall, right?

Not to mention, the coziest, heartiest taco soup ever, loaded with ground beef, onion, bell peppers and taco seasoning, of course.

This recipe makes a big batch too so its perfect for freezing.

That way you can have taco soup night anytime, anywhere.

When ready to serve, be sure to add in all of your favorite toppings.

Shredded cheese, avocado, and tortilla chips are just a few of my favorites.

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Easy Taco Soup

THE BEST taco soup ever! So hearty, so cozy and incredibly budget-friendly. Makes a big batch too – perfect for freezing!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8 servings

Ingredients

• 1 tablespoon canola oil
• 1 pound lean ground beef
• 1 medium sweet onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• 2 (10-ounce) cans diced tomatoes & green chilies undrained
• 1 (15-ounce) can black beans rinsed and drained
• 1 (15-ounce) can kidney beans rinsed and drained
• 4 cups beef stock
• 2 tablespoons taco seasoning homemade or store-bought
• ¾ cup frozen corn
• ⅓ cup chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper to taste

Instructions

• Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in tomato paste and garlic until fragrant, about 1 minute.
• Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
• Stir in corn until heated through, about 3-5 minutes.
• Remove from heat; stir in cilantro and season with salt and pepper, to taste.*
• Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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The post Easy Taco Soup appeared first on Halal Foods.

Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

I am all for a good shortcut here and there when you are in a pinch. But once you make enchilada sauce from scratch, it’ll be very difficult to go back to store-bought. (Similarly to homemade pasta.)

There are a few steps involved here but I promise, it is well worth it.

Now the recipe does call for New Mexico or California chile peppers as they are on the milder side, but please feel free to use your own combination of peppers if you prefer a bit of a kick.

Either way, this homemade sauce will take your enchiladas to the next level. I use it all the time for these weeknight enchiladas. It’s an absolute game-changer!

Homemade Enchilada Sauce

Yield: 2 1/2 cups

prep time: 20 minutes

cook time: 40 minutes

total time: 1 hour

Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!

4.75 stars (12 ratings)

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entree

Homemade Enchilada Sauce

20 minutes40 minutes

Chungah Rhee

Ingredients:

• 2 ounces dried chile peppers (such as New Mexico or California)
• 1 medium yellow onion, quartered
• 2 Roma tomatoes, halved
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 1/2 cups chicken stock
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons honey
• 2 tablespoons canola oil

Directions:

1. Heat a medium cast iron skillet over medium high heat. Add chiles and cook until toasted and fragrant, about 30-45 seconds per side. Set aside and let cool; remove and discard seeds and stems.
2. Add onion and tomatoes to the skillet and cook until blackened, about 3-5 minutes per side; set aside.
3. Add garlic to the skillet and cook until blackened, about 1 minute per side; set aside.
4. Place chiles into a 3 quart saucepan. Stir in onion, tomatoes, garlic, oregano, cumin and chicken stock; season with salt and pepper, to taste.
5. Bring to boil; reduce heat and simmer until chiles have softened, about 15-20 minutes. Remove from heat; cover and let stand 15 minutes.
6. Combine chili mixture and honey in blender until smooth.
7. Heat canola oil in the saucepan over medium heat. Working carefully, add chili mixture to the saucepan. Bring to boil; reduce heat and simmer until thickened, about 10 minutes; season with salt and pepper, to taste.
8. Transfer to an airtight container and place in the refrigerator for up to 1 week or in the freezer for up to 2 months.

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