Soup/Stew

Slow-cooking and chili-making are a match made in heaven.

Here’s a lean, green chili that still packs some spicy heat!

With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.

There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

This weeknight-friendly soup inspired by the Mexican classic, sopa de tortilla, is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.