soups andamp stews

Red lentils and a duo of beans makes this vegan chili super meaty, and a slew of pantry ingredients impart a ultra-deep, rich flavor.

Recipe: Vegan Chili

olive oil

yellow onion, diced

celery,

jalapeño,

garlic,

cocoa powder

chili powder

cumin

smoked paprika

salt

black pepper

molasses

red lentils

tomatoes

low-sodium vegetable broth

black beans, drained and rinsed

kidney beans, drained and rinsed

avocados,

scallions,

Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.

The Kitchn

Kelli Foster

Step 1

Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion, celery, jalapeño, and garlic, and cook until soft, 6 to 8 minutes. Add the cocoa powder, chili powder, cumin, paprika, salt, and pepper, and stir to combine. Cook for 2 minutes, stirring frequently to ensure the spices don’t burn. Stir in the molasses and lentils and cook for a minute more. 

Step 2

Add the tomatoes, broth, and beans, and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. 

Step 3

Serve topped with avocado, scallions, and jalapeño, if desired.

With the arrival of warmer weather, switch from a heavier baked potato soup to a light and elegant potato leek soup.

Slow Cooker Potato Leek Soup

Yukon gold potatoes, peeled and diced

vegetable broth

unsalted butter

thyme

white or black pepper

sour cream,

Storage: Refrigerate leftovers for up to 4 days. 

Patty Catalano

Place the potatoes, leeks, broth, butter, salt, thyme, and pepper in a 3- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until potatoes are very tender, about 8 hours. 

Blend the soup with an immersion blender until smooth. (Alternatively, transfer the vegetables, in batches, to a stand blender. Blend on low speed until smooth. Return the blended soup to the slow cooker.) Add the sour cream and whisk to combine. Ladle into bowls and serve with an extra swirl of sour cream and a sprinkle of chopped fresh thyme.

This humble Southern stew represents the marriage of cultures, subtleties of tradition, local ingredients, and, above all, community.

Classic Cajun Gumbo

green bell pepper

onion

celery

garlic

parsley (optional)

bay leaves

cayenne pepper,

chicken thighs, or 1 rotisserie chicken

kosher salt,

andouille sausage

neutral cooking oil,

(48 ounces) low-sodium chicken broth,

filé powder (optional, see notes below)

all-purpose flour

scallions

white rice

Crystal hot sauce

Cajun seasoning – If the Cajun seasoning you have is salted, you can still use it! Just reduce the amount of salt you add while tasting at the end. To make your own Cajun seasoning for this recipe, combine 1 1/2  teaspoon paprika, 1 1/2 teaspoon garlic powder, 3/4 teaspoon ground black pepper, 3/4 teaspoon onion powder, 3/4 teaspoon dried oregano, and 3/4 teaspoon dried thyme. Filé powder – Filé powder, also known as gumbo filé, is an herbal powder made of ground-up sassafras leaves, a common herb found in Southern cooking. It has a tea-like, earthy smell that balances out the rich flavors of gumbo while also adding a natural thickener. Filé powder can be found in most spice sections of large grocery stores (most likely Zataran’s brand of gumbo filé). If you can’t find filé powder, no worries. Your gumbo will still be rich with flavor. Shrimp: Seafood is more common to Creole gumbos (which is the French version including tomatoes and butter) but can certainly be added to this classic Cajun recipe. If using shrimp instead of the chicken and sausage, add 1 pound peeled, deveined shrimp during the last 10 minutes of the final simmering stage. If adding to chicken and sausage, use only 8 ounces.Tomatoes: Tomatoes are more common to Creole gumbos (which is a variation of gumbo with richer ingredients like butter and seafood, adapted by the French). I personally love tomatoes in gumbo because it adds a savory umami flavor and a natural thickener that replaces okra. If you’d like to add tomatoes to this recipe, purée 1 (14-ounce) can diced fire-roasted tomatoes and add to the pot at the same time the sausage and chicken are added. No need to reduce the amount of chicken broth.Okra: Okra is often added to gumbo in lieu of chicken and sausage in central and northern parts of Louisiana. Its slimy consistency is a natural thickener for gumbo. If you are a fan of the vegetable, add 8 ounces okra cut crosswise into 1/4-inch pieces to the pot when the garlic mixture is added. Make ahead: Gumbo can definitely be made ahead and even tastes better the day after it’s cooked. Cool then refrigerate the entire pot, covered, for up to 2 days. Reheat over low heat.Storage: Refrigerator leftover gumbo in airtight containers for up to 5 days.

Maria Do

Cut the vegetables: Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper (1 1/2 cups), 1 medium yellow onion (1 3/4 cups), and 3 celery stalks (1 1/2 cups).

Prepare the remaining aromatics: Prepare the following, placing each in the same small bowl as you complete it: Mince 6 garlic cloves; coarsely chop the leaves from 1/2 bunch fresh parsley, if using, until you have about 1/2 cup; add 2 tablespoons of the salt-free Cajun seasoning, 2 teaspoons dried thyme, 2 bay leaves, and 1/2 teaspoon cayenne pepper; stir to combine.  

Cut the chicken: If using raw chicken, dice 1 pound boneless, skinless chicken thighs into 1-inch pieces. Season with 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons black pepper, and the remaining 1 tablespoon Cajun seasoning. If using rotisserie chicken, pick the meat and shred (about 4 cups); discard the skin and bones. (No need to season the rotisserie chicken meat.)

Step 4

Cook the sausage: Cut 14 ounces andouille sausage crosswise into 1/2-inch-thick rounds. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. Transfer the sausage to a plate.

Step 5

Brown the chicken: If using raw chicken, add 1 tablespoon of the neutral cooking oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage. (Skip this step if using rotisserie chicken.)  

Step 6

Cook the roux: Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add 4 tablespoons unsalted butter, the remaining 1/4 cup neutral oil, and 1/2 cup all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux or it will burn! 

Step 7

Add the aromatics and meat: Increase the heat to medium-high and add bell pepper mixture. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 10 minutes. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes. 

Step 8

Simmer: Add 6 cups low-sodium chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired.

Step 9

Serve: Taste and season with more kosher salt as needed. (You&#x27;ll likely need to add more salt if starting with rotisserie chicken.) The gumbo can be served immediately or the day after (which is when it tastes best). Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and filé powder as desired. Filé powder adds herbal notes and thickens the gumbo a bit. 

This week it is time to shake off the gray coat of winter and welcome spring with a verdant chili from the slow cooker.

How To Make Slow Cooker Chili Verde

pork shoulder,

kosher salt, divided

tomatillos, husks removed, halved

poblano

jalapeños,

chicken broth

cilantro

oregano

Lime wedges,

Storage: Refrigerate leftovers in an airtight container for up to 5 days. To freeze, cool completely before dividing into freezer bags. Freeze flat and for up to 3 months. 

Broil the pork. Arrange a rack in the upper third of the oven and heat the broiler to high. Place the pork on a rimmed baking sheet and season with 1 teaspoon of the salt. Broil until lightly browned, about 2 minutes. Flip the pork and broil for  2 minutes more. Transfer the meat to a 6-quart or larger slow cooker.

Char the vegetables. Arrange the tomatillos, jalapeños, poblanos, and onion skin-side up in a single layer on the same baking sheet. Use the heel of your hand to flatten the jalapeños and poblanos slightly. The vegetables can touch, but should not overlap. You may need to broil in two batches. Broil until slightly charred, 2 to 4 minutes. 

Steam the peppers. Use tongs to transfer the jalapeños and poblanos to a medium bowl. Cover tightly with plastic wrap or aluminum foil. Let sit to ‘steam’ for 10 minutes. Once cool enough to handle, peel off and discard the skin. Transfer the peeled peppers and any accumulated liquid to the slow cooker.

Add charred vegetables, broth, and seasonings to slow cooker and slow-cook. Add the charred onion, tomatillos, and any accumulated liquid to the slow cooker. Add the garlic, broth, cilantro, oregano, and remaining 1 teaspoon salt. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting. 

Shred the pork. Use a slotted spoon or tongs to transfer the pork to a cutting board. Shred into bite-sized pieces with 2 forks.  

Blend the sauce. Purée the sauce directly in the slow cooker with an immersion blender until smooth or to desired consistency. (Alternatively, blend the sauce in a regular blender.) Return the pork to the slow cooker and add the beans. Stir to combine until beans are heated through. Ladle into bowls and serve with chopped cilantro and lime wedges. 

A hearty, nourishing stew with butternut squash, dried apricots, and fragrant saffron.

Moroccan Chickpea and Squash Stew

onions

coriander

cinnamon

ginger

dried split red lentils

saffron strands

granulated sugar

butternut squash

apricots

chickpeas

low-sodium chicken or vegetable broth

Lemon juice

Aleppo pepper or other red pepper flakes,

Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 months.

Yasmin Khan

Finely dice 2 medium yellow onions (2 1/2 cups). Heat 2 tablespoons sunflower oil in a Dutch oven or large pot over medium heat. Add the onions and sauté until softened and browned, stirring occasionally, 12 to 15 minutes. Meanwhile, finely dice 2 medium celery stalks (1/2 cup) and finely chop 4 garlic cloves. Fill a kettle or medium saucepan with at least 3 1/2 cups water and bring to a boil, then take off the heat.

Add the celery, garlic, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger to the pan. Stir well and cook, stirring often, for 2 minutes.

Add 3 cups of the boiled water and 3/4 cup dried split red lentils, and stir to combine. Cover and cook until softened and all the liquid is absorbed, 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.

Grind 1/4 teaspoon crumbled saffron strands in a mortar and pestle or spice grinder, or crumble finely with your fingers. Transfer to a small bowl, add 2 tablespoons of the boiled water and 1 pinch granulated sugar, and smash together with the back of a spoon; set aside to steep. Peel 12 ounces butternut squash and cut into 3/4-inch pieces (2 1/2 cups). Halve 8 dried apricots. Drain and rinse 1 (about 15-ounce) can chickpeas.

Add the saffron liquid, squash, chickpeas, apricots, 2 1/2 cups low-sodium vegetable or chicken broth, 1 (15-ounce) can tomatoes and their juices, 1/4 cup uncooked white rice, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Stir to combine and bring to a simmer.

Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the squash is completely soft and beginning to melt into the stew, 25 to 30 minutes. Add more broth 1/4 cup at a time as needed if the stew is dry. Meanwhile, finely chop 1/4 medium bunch fresh cilantro leaves and tender stems until you have about 1/4 cup.

Reserve 1 tablespoon of the cilantro for garnish. Add the remaining cilantro and 3 tablespoons olive oil to the stew and stir to combine. Taste and season as needed with more kosher salt, black pepper, or lemon juice. Serve garnished with the reserved cilantro and Aleppo pepper or other red pepper flakes if desired.

The easiest, quickest green curry: cook green curry paste with coconut milk, chicken, and seasonings. 

The Easiest Thai Green Curry with Chicken

Thai green curry paste,

coconut milk,

chicken breasts

balls,

zucchini,

Fish sauce

sugar

Tamari or soy sauce

rice noodles,

On heat: For a fully tongue-tingling experience, use the full 4-ounce can. If you have a lower tolerance for heat, use half the can.More vegetables: The last time I made this I took a tip from Andrea&#x27;s recent series and seared some baby bok choy and red peppers and added them to the curry just before serving. This added a nice extra serving of vegetables, not to mention color and crunch. But again, optional.Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Faith Durand

Heat the oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat until shimmering. Add the curry paste. Be cautious, as it will sputter. Fry the paste for 2 minutes, stirring frequently. This will be quite pungent, so turn on the fan or vent!

Scoop the thickened coconut solids out of both cans of coconut milk, leaving the watery milk below, and add to the pot. Fry these solids for about 2 minutes along with the curry paste, until the oil starts to separate out, forming beads on top of the curry paste. Add the chicken and stir to combine.

Add the remaining coconut milk and the cuttlefish balls if desired. Reduce the heat to medium-low and simmer until the chicken is cooked through and the fish balls are warm, about 20 minutes.

Add the zucchini and simmer just until tender. Taste and adjust seasonings with fish sauce, sugar, and tamari soy sauce until it is balanced enough for your tastes. Serve over rice or rice noodles. 

https://cdn.jwplayer.com/previews/IbeuJdnB

Thai food was my gateway to cooking. I was traveling to Los Angeles frequently for work and discovering the pleasures of wildly spicy and tangy laap, the pan-fried noodle flavors of pad kee mow, and the sweet relief of creamy Thai tea. The flavors sang, intense and heightened — all new to this Midwestern girl.

See full recipe post [HERE](https://www.thekitchn.com/recipe-easiest-thai-green-coconut-chicken-curry-recipes-from-the-kitchn-15663)

The Easiest Thai Green Coconut Curry

This easy, cheesy chili mac comes together in just one pan. 

The Easiest Skillet Chili Mac

Kosher salt

(11 cheese

chili

cheddar cheese

Amelia Rampe

Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, bring about 5 cups heavily salted water to a boil in a cast-iron skillet over medium-high heat.

Add the macaroni from a box of deluxe macaroni and cheese to the boiling water and cook for the minimum amount of time on the package directions. Reserve 1/2 cup of the pasta water. Drain the macaroni, then return to the skillet.

Add the cheese sauce and 2 tablespoons pasta water, and stir until the macaroni is evenly coated. Add 1 can chili and stir to combine. If the sauce is too thick, add more pasta water a little at a time as needed. Sprinkle with 1 cup shredded cheddar cheese.

Bake until heated through, about 5 minutes. Turn the oven to broil and broil until the cheese on top is browned in spots, 1 to 2 minutes.

A step-by-step recipe for making the versatile homemade beef broth. 

Homemade Beef Broth

beef

canola oil

carrots

celery (about 6 ounces total)

tomato paste

parsley

black peppercorns

red wine vinegar

soy sauce (optional)

ice cubes

Red wine vinegar substitute: Apple cider vinegar can be substituted for the red wine vinegar, although red wine vinegar has more acidity and pairs well with the beef.Pressure cooker alternative: Make sure the bones are cut into pieces no longer than 4 inches. Place the roasted bones, vegetables, and herb bundle with enough cold water to just cover the solids in a pressure cooker. Pressure cook on HIGH for 1 to 3 hours (the longer the time, the richer the stock). Let the pressure naturally release before straining.Storage:The broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 4 months.

Tara Holland

Arrange a rack in the middle of the oven and heat the oven to 450°F.

Rinse 4 pounds beef bones thoroughly under cold water and pat dry with paper towels. Place on a large rimmed baking sheet. Drizzle with 2 tablespoons canola oil and rub onto the bones to coat. Arrange into an even layer and roast until lightly browned, about 30 minutes.

Meanwhile, cut 3 medium carrots and 3 medium celery stalks into rough 3-inch pieces. Peel and quarter 2 medium yellow onions. Smash and peel 3 large garlic cloves.

Remove the baking sheet from the oven. Flip the bones. Nestle the carrots, celery, onions, and garlic around the bones, tossing to coat in the rendered fat. Dollop 2 tablespoons tomato paste in small spoonfuls into the rendered fat on the baking sheet (you do not need to spread the paste as it will distribute during the simmering).

Return the baking sheet to the oven. Roast until the vegetables are caramelized in spots, the bones are a deeper brown, and the tomato paste has caramelized and is slightly darker in color, about 30 minutes.

Meanwhile, trim the bottom 3-inches of stems from 1/2 bunch fresh parsley; reserve the tops for another use. Place the parsley stems, 8 fresh thyme sprigs, 3 dried bay leaves, and 1 tablespoon whole black peppercorns in the center of 8-inch-square piece of cheesecloth (do a double layer of cheesecloth if the weave is large) or inside a coffee filter. Fold up the sides of the cloth or filter and roll to create a parcel; tie tightly closed with kitchen twine.

Bring a kettle or a small saucepan filled with about 1 cup water to a boil over medium heat. Meanwhile, transfer the roasted bones and vegetables to a large, deep stock pot with tongs or a slotted spoon. Carefully pour off the fat into a heatproof bowl (if you want to save it for another use, pour through a fine-mesh strainer and refrigerate).

Pour the hot water onto the baking sheet and scrape up any browned bits from the bottom with a wooden spoon. Pour the pan juices and browned bits into the stockpot.

Add enough cold water to the stockpot to just cover the bones and vegetables, about 3 quarts. Add 1/4 cup red wine vinegar and the herb bundle. Bring to a boil over high heat. Reduce the heat to low and gently simmer uncovered, skimming the surface as needed to remove any scum from the surface (no need to skim off the fat, as this is removed once chilled), until it has developed a rich color and body, at least 4 hours and up to 12 hours. Top up with water for only the first couple of hours to ensure that bones and vegetables are submerged. The longer it simmers, the deeper the flavor and color.

Step 10

Remove any large visible bones and the herb bundle with tongs or a spider (if you used meaty bones, you can pick off the meat for another use) and discard.

Step 11

Line a large fine-mesh strainer with a double layer of cheesecloth or a layer of opened-out coffee filters and fit over a large liquid measuring cup or large bowl. Strain the broth in batches, letting it strain naturally without pressing the solids. It is ok to stir gently, but be patient if you can! It will take longer to strain through coffee filters.

Step 12

Discard the contents of the strainer. Taste and season the broth with kosher salt as needed. If you want a deeper color, add 1 to 3 teaspoons soy sauce.

Step 13

To cool safely, add 1 cup ice cubes to the broth (it won’t weaken the flavor if you’ve simmered for a sufficient amount of time). Let cool for 30 minutes, then refrigerate for at least 3 hours or up to overnight. Once chilled, you can easily pick off the layer of solidified fat; discard or add to the rendered fat you already saved.

Cheese tortellini and fresh veggies highlight the delicate flavor of the no-waste lemon peel broth in this comforting soup.

The Last Thing You Should Do Before Throwing Away Spent Lemons

celery stalks, including leaves

garlic bulbs, sliced in half horizontally

lemons

sea salt

water

store-bought tortellini

Lemon Peel Broth

spinach

peas,

lemon juice

basil leaves

Extra-virgin olive oil, for drizzling

red pepper flakes (optional)

Sea salt and black pepper

To store broth: Allow it to cool to room temperature after cooking. Transfer it to airtight containers and refrigerate for up to 1 week or freeze for up to 3 months.Reprinted with permission from Love &amp; Lemons Simple Feel Good Food © 2023 by Jeanine Donofrio. Excerpted by permission of Avery, an imprint of Penguin Random House LLC. Photography by Jeanine Donofrio. All rights reserved.

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