Butternut Chili and a Healthy Soup Roundup

Oh the weather outside is frightful, and a bowl of soup is so delightful… Is that how the song goes?

It’s finally feeling like winter here in Phoenix, with nighttime temperatures dipping below freezing.  This time of the year, I always realize I don’t have any real winter clothes in my closet.  A few light sweaters, some scarves and one coat.  There’s not really a point in buying heavier items though because our winter only lasts a few weeks.  Before you know it, we will all be wearing flip-flops again.

Because our cold weather is short-lived, I love getting into the spirit by cuddling under warm blankets with a bowl of piping hot soup.  Last week, I made a vegetarian chili in the slow-cooker inspired by the Gluten-Free Goddess.  The color of this chili is gorgeous, with yellows, reds, and greens.  I used some of the dried beans that I had cooked up the day before, both pinto and black.   
The best part of slow-cooker chili?  You throw everything in when you get up in the morning, and dinner is ready when you are.  So warm your chilly bones (get it? chilly/chili) by giving this recipe a whirl, or try one of the other amazing soups listed below.

Butternut Chili

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Ingredients

  

• 1 Tbsp. olive oil
• 4 cloves garlic
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. powdered ginger
• 1 red onion chopped
• 2 stalks celery chopped
• 1 green bell pepper de-seeded and diced
• 1 red bell pepper de-seeded and diced
• 1 small butternut squash peeled, de-seeded and cubed (save the seeds for
• these
• )
• 3 cups broth
• 1 28- oz. can Muir Glen fire roasted diced tomatoes
• 3 cups black beans
• 1½ cups pinto beans
• 1 Tbsp. white or rice vinegar
• 1 Tbsp. honey
• 2 diced green chiles or 1 diced jalapeno optional
• optional toppings: cilantro cheese, avocado, squeeze of lime

Instructions

 

• Turn slow-cooker onto low and add olive oil. Using garlic press, add 4 cloves garlic. Add in spiced and stir. Add remaining ingredients except toppings and stir. Cook on low for 4-6 hours. Serve with desired toppings.

For more inspiration, here are 10 more healthy soup ideas:

Five-Minute Creamy Mushroom Soup from Andy at Small Bites (a favorite of mine for lunch, especially with added fresh ginger)

Immune-Boosting Soup from Gina at Feed Our Families

Curried Sweet Potato Soup from Lindsay at The Lean Green Bean

Vegetable Pasta Soup from Kat at Eating the Week

Black Bean & Pumpkin Chili and Just Too Easy Tortellini Soup from Rachel at Running Rachel (one of my Mamavation grads)

Curried Carrot Soup from Bianca at Vitality Guide for Women

Salsa Soup from Janel at Eat Well With Janel

Chickpea and Herbed Dumpling Soup from Jesse at The Happy Go Lucky Vegan

Chipotle Sweet Potato Soup from Lisa at The Homesick Texan

If that’s not enough, check out the soups & stews category page at Healthy Aperture. The beautiful photos are sure to inspire you!

What’s your favorite part about winter?