Hearty Soups, Stews, and Chilis for Cold Weather

Light salads and cold sandwiches lose their appeal when you can see your breath outside. Your body wants something warm, filling, and substantial. Food that gives you energy and keeps you comfortable while the thermometer drops.

Soups, stews, and chilis deliver exactly that. They simmer on the stove while you go about your day, they freeze well for future meals, and they often taste better after a night in the fridge. Most importantly, they turn simple ingredients into something satisfying without complicated techniques or hard-to-find items.

Pick what sounds good to you and get cooking!

Classic Beef Stew

This beef stew hits all the right notes. The meat gets tender after a slow simmer, the vegetables soak up all those rich flavors, and you end up with a dish that tastes even better the next day.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (or additional broth)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 large carrots, cut into chunks
• 4 medium potatoes, cubed
• 2 celery stalks, chopped
• 1 cup frozen peas
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

How to Make

1. Season the beef cubes generously with salt and pepper, then toss them with flour until evenly coated.
2. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, making sure not to crowd the pan. Set the browned meat aside.
3. Add the onion to the same pot and cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
4. Pour in the wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
5. Return the beef to the pot along with the broth, tomato paste, bay leaves, and thyme. Bring everything to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours.
6. Add the carrots, potatoes, and celery. Continue simmering for another 30-40 minutes until the vegetables are tender and the beef falls apart easily.
7. Stir in the frozen peas during the last 5 minutes of cooking. Remove the bay leaves, adjust the seasoning, and garnish with fresh parsley before serving.

Tips: Brown the meat in small batches so it actually sears instead of steaming. If your stew looks too thin, mix a tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking. This reheats beautifully, so make a double batch and freeze half for later.

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White Chicken Chili

This chili takes a different approach with white beans and chicken, but don’t let that fool you. It brings plenty of heat and depth. The green chiles and cumin create layers of flavor that keep you coming back for more.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 (4-ounce) cans diced green chiles
• 1 jalapeño, seeded and minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 4 cups chicken broth
• 3 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 1 cup frozen corn
• 1 cup sour cream
• Juice of 1 lime
• Salt and pepper to taste
• Shredded Monterey Jack cheese, cilantro, and tortilla chips for serving

How to Make

1. Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium heat and cook the chicken for 6-7 minutes per side until cooked through. Remove and shred the chicken once cool enough to handle.
2. Add the remaining oil to the pot and sauté the onion for 5 minutes. Add the garlic, green chiles, and jalapeño, cooking for 2 more minutes.
3. Stir in the cumin, oregano, and cayenne pepper, letting the spices bloom for about 30 seconds.
4. Pour in the chicken broth and add the white beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Return the shredded chicken to the pot along with the corn. Simmer for another 10 minutes.
6. Remove from heat and stir in the sour cream and lime juice. Taste and adjust seasoning as needed.
7. Serve topped with shredded cheese, fresh cilantro, and crushed tortilla chips.

Tips: For a thicker chili, mash about a cup of the beans against the side of the pot before adding the chicken back in. You can swap in rotisserie chicken to save time. Just skip the first cooking step and add the shredded meat when called for. If you want more heat, leave some seeds in the jalapeño or add an extra pinch of cayenne.

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Slow Cooker Minestrone Soup

Minestrone gives you vegetables, beans, and pasta in one bowl. This version uses a slow cooker, which means you can prep it in the morning and come home to dinner already made.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 6 cups vegetable broth
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 2 cups green beans, cut into 1-inch pieces
• 2 zucchini, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 1 cup small pasta (ditalini or elbow)
• 2 cups fresh spinach
• Salt and pepper to taste
• Grated Parmesan cheese for serving

How to Make

1. Heat the olive oil in a skillet over medium heat. Sauté the onion, carrots, and celery for 5 minutes until slightly softened. Add the garlic and cook for 1 minute more.
2. Transfer the sautéed vegetables to your slow cooker. Add the crushed tomatoes, vegetable broth, kidney beans, green beans, zucchini, basil, oregano, red pepper flakes, and bay leaves.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
4. About 20 minutes before serving, cook the pasta separately according to package directions. Drain and set aside.
5. Remove the bay leaves from the soup. Stir in the fresh spinach and let it wilt for a few minutes.
6. Add the cooked pasta to individual bowls (rather than the slow cooker) to prevent it from getting mushy. Ladle the soup over the pasta and top with Parmesan cheese.

Tips: Cook the pasta separately and add it to individual servings so leftovers don’t turn into a thick pasta casserole. You can swap out vegetables based on what you have: cabbage, kale, or butternut squash all work well. A Parmesan rind tossed into the slow cooker adds incredible depth to the broth.

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Spicy Turkey Chili

Turkey gives you a leaner option without sacrificing any of the bold chili flavor. The combination of chili powder, chipotle, and cocoa powder creates a complex taste that goes way beyond your average weeknight dinner.

Ingredients

• 2 pounds ground turkey
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle powder
• 1 tablespoon unsweetened cocoa powder
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup chicken broth
• Salt and pepper to taste
• Toppings: shredded cheddar, diced avocado, sour cream, green onions

How to Make

1. Heat the olive oil in a large pot over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through (about 8 minutes). Remove and set aside.
2. In the same pot, add the onion and both bell peppers. Cook for 5-6 minutes until softened.
3. Add the garlic and cook for 1 minute. Stir in the chili powder, cumin, smoked paprika, chipotle powder, and cocoa powder. Let the spices toast for about 30 seconds.
4. Return the turkey to the pot. Add the crushed tomatoes, tomato sauce, both types of beans, and chicken broth.
5. Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 45 minutes to 1 hour, stirring occasionally. The chili should thicken up nicely during this time.
6. Season with salt and pepper to taste. Serve with your favorite toppings.

Tips: The cocoa powder adds richness without making the chili taste like chocolate (don’t skip it). If you find the chili too spicy, stir in a tablespoon of honey or brown sugar to balance the heat. Ground turkey can dry out easily, so avoid overcooking it in the first step.

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French Onion Soup

This soup takes time because you need to caramelize the onions properly, but that’s where all the flavor comes from. The result is a deeply savory broth topped with crusty bread and melted cheese.

Ingredients

• 4 tablespoons butter
• 4 large yellow onions, thinly sliced
• 2 teaspoons sugar
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 6 cups beef broth
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 baguette, sliced 1-inch thick
• 2 cups Gruyere cheese, grated
• 1/2 cup Parmesan cheese, grated

How to Make

1. Melt the butter in a large, heavy-bottomed pot over medium heat. Add the sliced onions and sugar, stirring to coat.
2. Cook the onions, stirring occasionally, for 40-50 minutes. They should turn a deep golden brown. Lower the heat if they start burning.
3. Add the garlic and cook for 1 minute. Pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.
4. Add the beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt and pepper.
5. While the soup simmers, preheat your broiler. Arrange the baguette slices on a baking sheet and toast them under the broiler until golden on both sides.
6. Remove the bay leaves from the soup. Ladle the soup into oven-safe bowls. Place a piece of toasted baguette on top of each bowl and pile on the Gruyere and Parmesan.
7. Place the bowls on a baking sheet and broil for 2-3 minutes until the cheese melts and bubbles. Watch carefully so the cheese doesn’t burn.

Tips: Don’t rush the onions. Proper caramelization takes at least 40 minutes. If they’re browning too fast, lower the heat and add a splash of water. Use oven-safe crocks or bowls for the final broiling step. If you don’t have Gruyere, Swiss cheese works as a substitute.

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Moroccan Lentil Soup

Lentils cook quickly and absorb flavors beautifully. This soup brings warming spices like cumin, coriander, and cinnamon together with hearty vegetables for a meal that satisfies without feeling heavy.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 (28-ounce) can diced tomatoes
• 1.5 cups dried red lentils, rinsed
• 6 cups vegetable broth
• 2 cups fresh spinach or kale, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro for garnish

How to Make

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6-7 minutes until the vegetables begin to soften.
2. Stir in the garlic and ginger, cooking for another minute.
3. Add all the spices (cumin, coriander, turmeric, cinnamon, and cayenne). Stir constantly for 30 seconds to release their aromas.
4. Pour in the diced tomatoes with their juices, the lentils, and the vegetable broth. Bring to a boil.
5. Reduce the heat to medium-low and simmer uncovered for 25-30 minutes until the lentils break down and the soup thickens.
6. Stir in the spinach or kale and let it wilt for 2-3 minutes.
7. Remove from heat and stir in the lemon juice. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Tips: Red lentils cook faster than other varieties and create a thicker, creamier texture as they break down. If the soup gets too thick as it sits, thin it out with additional broth or water. The lemon juice added at the end brightens all the flavors…don’t leave it out.

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Cold but Hearty!

These soups, stews, and chilis work for busy weeknights and lazy weekends alike. They feed a crowd, they pack well for lunches, and they give you something to look forward to when the weather refuses to cooperate.

Make them your own by adjusting spices to match your heat tolerance or swapping vegetables based on what’s in your fridge. The beauty of these dishes lies in their flexibility. They’re forgiving when you need to improvise and rewarding when you follow them to the letter.

Keep a couple of these in rotation throughout the cold months. Your kitchen will smell incredible, your family will actually eat their vegetables, and you’ll have real food ready when you need it most.