This broccoli cheese soup is my idea of comfort in a bowl. It’s thick, creamy, and full of tender broccoli and sharp cheddar flavor. I love how it warms up the whole kitchen on a chilly day. I make this Broccoli Cheese Soup when I want something warm and satisfying without a lot of fuss. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Broccoli Cheese SoupVideo: Watch Us Make This RecipeBroccoli Cheese Soup RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Broccoli Cheese Soup whenever I want comfort food in a bowl. Here’s what makes it special: Rich, Creamy Texture: The mix of half and half, butter, and melted cheddar gives this soup a velvety smoothness that’s pure comfort. Big Cheesy Flavor: Using extra sharp cheddar makes all the difference here. It adds a bold, savory bite that balances perfectly with the tender broccoli and sweet carrots. Quick and Easy: From start to finish, this soup takes about 30 minutes. It’s simple enough for a weeknight but still feels special enough to serve guests. Incredible Texture: I like to blend it just enough to keep a few chunks of broccoli for texture. Perfect for Leftovers: This soup reheats like a dream. The flavors deepen overnight, making tomorrow’s lunch even better than tonight’s dinner. Key Recipe Ingredients Broccoli Florets – The star of the soup. Fresh or frozen both work great; just thaw frozen broccoli first for even cooking. Butter – Adds richness and helps soften the onions and garlic for a flavorful base. Salted butter works best, but unsalted is fine if you prefer more control over seasoning. Tarragon – Gives a light herbal note that brightens the creamy soup. You can swap it for thyme or parsley if that’s what you have. Carrots – Add color and a touch of natural sweetness. Matchstick carrots cook quickly and blend easily into the soup. Half and Half – Creates a creamy texture without being too heavy. You can use heavy cream for a richer soup or milk for a lighter version. Vegetable Broth – Forms the main liquid base and keeps the soup vegetarian. Chicken broth works too if that’s what you have on hand. Bay Leaves – Infuse the soup with subtle, earthy flavor while it simmers. Remember to remove them before blending. Cornstarch Slurry – Thickens the soup to a smooth, velvety consistency. Mix it well with water before adding to avoid lumps. Extra Sharp Cheddar Cheese – Melts into the soup for bold, cheesy flavor. Freshly grated cheese melts better than pre-shredded. Substitutions And Variations Here are some of our favorite substitutions and variations: Cheese Options: I like using extra sharp cheddar for bold flavor, but mild cheddar, Colby Jack, or even a bit of Parmesan can change things up. You can mix cheeses for a deeper, more balanced taste. Protein Add-Ins: Try stirring in cooked chicken, ham, or crispy bacon for a heartier version. It turns this cozy soup into a full meal fast. Veggie Boost: Add cauliflower, spinach, or peas along with the broccoli. They blend right in and make the soup extra colorful and nutritious. Step-By-Step Recipe Instructions Sauté the onions, garlic, carrots, and tarragon in butter until tender and fragrant. Stir in the half and half, broth, and bay leaves, then bring to a gentle boil. Add the cornstarch slurry and stir until the soup thickens slightly. Add broccoli, salt, and pepper, then simmer uncovered for 10 minutes. Pick out and discard the bay leaves to prepare for blending. Carefully blend the soup to your preferred texture, keeping some chunks. Stir in the shredded cheddar just until melted and smooth. Serve hot with extra broccoli or cheese on top. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Veggies: Chop the onion and garlic, and measure out the broccoli and carrots a day in advance. Keep everything in airtight containers in the fridge so you can start cooking right away when you’re ready. Make the Base Early: You can cook the soup up to the point before adding the cheese. Let it cool, store it in the fridge for up to two days, then reheat gently and stir in the cheese just before serving for the best texture. I love how this Broccoli Cheese Soup turns a few basic ingredients into something so comforting. What To Serve with Broccoli Cheese Soup Starches A warm bowl of Broccoli Cheese Soup is even better with something fresh from the oven. We love pairing it with Savory Scones for a buttery, flaky bite that soaks up every drop. For something light and airy, try it with Cheese Popovers Recipe or go all in with the gooey goodness of Cheesy Bacon Pull-Aparts. If you prefer something crispy, Parmesan Roasted Potatoes make a hearty side that fits right Salads We like to balance this creamy soup with something fresh and crunchy. Broccoli Apple Salad adds a sweet, crisp contrast, while Kale Brussel Sprouts Salad with Honey Mustard Dressing brings a tangy, hearty touch. For something a bit different, Farro Salad adds a nutty, wholesome flavor, and Crunchy Asian Cabbage Ramen Salad gives a refreshing crunch that pairs beautifully with the rich soup. Video: Watch Us Make This Recipe Print Broccoli Cheese Soup This Broccoli Cheese Soup Recipe is supremely flavorful and comforting. It's easily done in 30 minutes, and happens to be gluten-free. Your people will quickly gather around a pot of this cozy soup. Course Dinner, MainCuisine AmerianDiet Gluten FreeMethod Stovetop Prep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutes Servings 8 Calories 379kcal Author Amy Dong Ingredients4 tablespoons butter salted1 whole onion roughly chopped6 cloves garlic chopped1 teaspoon tarragon1 cup carrots matchstick 1 cup half and half or heavy cream4 cup vegetable broth2 large bay leaves4 tablespoons cornstarch dissolved in 4 TB water5 cups broccoli florets fresh or frozen/thawed1 teaspoon kosher salt plus more as needed½ teaspoon freshly ground black pepper plus more as needed4 cups cheddar cheese extra sharp, freshly grated and lightly packed InstructionsIn a large Dutch oven, melt the butter over medium high heat. Add onion and garlic, stirring 2-3 minutes until tender. Add tarragon and carrots, and stir 3-4 minutes. Gently stir in the half & half, vegetable broth, bay leaves, and bring to a boil. Once boiling, immediately stir in the fully dissolved cornstarch and keep stirring until mixture thickens; if you want it even thicker, add another 1-2 TB of fullly dissolved cornstarch.Add broccoli florets, 1 tsp kosher salt, and 1/2 tsp black pepper and bring to a simmer. Simmer 10 minutes uncovered. Pick out bay leaves and carefully set pot in empty sink, for mess-free blendingUsing an immersion blender, carefully blend the soup a little at a time, just until soup reaches desired texture with some chunkiness; go slowly, as soup can quickly turn into puree.Place pot back on stove over medium heat. Add freshly shredded cheese and stir just until melted. Serve with additional broccoli florets and/or cheese for garnish, if desired. Leftovers keep well covered in fridge. Video Notes Use freshly grated cheese. It melts more smoothly than pre-shredded cheese, which often contains anti-caking agents that can make the soup grainy. Don’t overblend. Pulse the immersion blender just enough to break down the broccoli while keeping some texture for a heartier soup. If you don’t have an immersion blender, you can blend soup in a normal blender in batches.  Add the cheese off the heat. Stir it in once the soup is hot but not boiling to prevent separation or curdling. Adjust thickness easily. If the soup feels too thin, stir in a little more dissolved cornstarch. If it’s too thick, add a splash of broth or half and half. Taste before serving. The cheese adds salt, so wait until the end to adjust seasoning. Use frozen broccoli for convenience. Thaw and drain it first so the soup doesn’t become watery. Keep the heat moderate. High heat can cause dairy to scorch or separate, so simmer gently once the cream and cheese are added. This recipe is part of our Soup and Stew Recipes Collection. Pair with crusty bread, crackers, or Savory Scones for a satisfying finish.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 379kcal | Carbohydrates: 16g | Protein: 16g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1225mg | Potassium: 362mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4139IU | Vitamin C: 54mg | Calcium: 478mg | Iron: 1mg Frequently Asked Questions Can I use frozen broccoli instead of fresh? Yes. Frozen broccoli works perfectly in this recipe. Just thaw it first and drain any excess water so the soup doesn’t get too thin. What kind of cheese melts best for this soup? Freshly grated extra sharp cheddar is ideal because it melts smoothly and adds strong flavor. Pre-shredded cheese can sometimes make the soup grainy due to added starches, so I don’t recommend using it. What if I don’t have an immersion blender? No problem. Carefully transfer the soup in batches to a regular blender, leaving the lid slightly open to let steam escape. Blend until it reaches your preferred texture. How can I make the soup thicker? If you prefer a thicker soup, stir in an extra tablespoon or two of dissolved cornstarch while it’s simmering. You can also let it cook a few minutes longer to reduce slightly. How long does it keep? Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat slowly over low heat, stirring often so the cheese stays smooth. Add a splash of broth or half and half if it thickens too much. More to Cook and Eat Best Lentil Soup (Vegan) – Vegan ingredients including fresh veggies, tender lentils, and plenty of flavors to create the best lentil soup recipe! Curry Butternut Squash Soup – This curry butternut squash soup is my idea of autumn in a bowl. It’s rich, smooth, and layered with just the right amount of spice. Roasted Tomato Soup – This Roasted Tomato Soup is full of healthy nutrients and succulent flavors. It’s both light yet rich in flavor. Ham Bone Soup – This Ham Bone Soup is made is super easy, made in the slow cooker or stovetop. Turn your leftover ham into a delicious new meal.

I love this Snickerdoodle bread for its balance of soft crumb and crisp, cinnamon-sugar top. It reheats beautifully. I make this Snickerdoodle Bread when I want something that feels cozy but not complicated. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadSnickerdoodle Bread RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Snickerdoodle Bread whenever I want the cozy flavor of a cookie in a soft, buttery quick bread. Here’s what makes it so special: Warm, Classic Flavor: This bread is packed with cinnamon, nutmeg, and cloves for that familiar snickerdoodle taste. It’s the same comforting spice combo you’ll find in my Snickerdoodle Muffins. Perfect Texture: The inside stays tender and moist thanks to the yogurt, while the top bakes into a crisp, sugary crust. Versatile Treat: It’s just as good for breakfast with coffee as it is for dessert with a scoop of vanilla ice cream or snickerdoodle ice cream. Stays Fresh and Cozy: This loaf keeps beautifully for a couple of days, and a quick reheat brings it right back to that just-baked warmth. Key Recipe Ingredients All-Purpose Flour – Forms the base of the bread and gives it structure while keeping the crumb soft and tender. Baking Powder – Helps the loaf rise evenly and gives it a light, moist texture. Ground Cinnamon – The star spice that gives the bread its signature snickerdoodle flavor. Ground Nutmeg – Adds a subtle warmth and depth that pairs perfectly with cinnamon. Ground Cloves – Brings a hint of spice and richness to round out the flavor profile. Salted Butter – Creates a rich, buttery base and helps the bread stay moist. Unsalted butter works too; just add a small pinch of extra salt. Granulated Sugar – Sweetens the bread and helps create that crisp, crackly top when baked with cinnamon. Large Eggs – Bind the ingredients together and add structure and moisture to the loaf. Whole Plain Yogurt – Keeps the bread tender and adds a slight tang. Whole sour cream can be used instead. Substitutions And Variations Here are some of our favorite substitutions and variations: Cinnamon Chip Version: I like to skip the middle cinnamon-sugar layer and stir in 1½ cups of cinnamon baking chips instead. If you do this, divide the batter into two smaller loaves and bake for about 35–45 minutes. Yogurt Swap: You can use whole sour cream in place of yogurt. It gives the bread the same moist texture with a slightly richer taste. Add-in Nuts: Try folding in a handful of chopped pecans or walnuts for a bit of crunch. They pair nicely with the warm spices. Step-By-Step Recipe Instructions Whisk dry ingredients in a large bowl to evenly combine. Cream softened butter and sugar in a stand mixer until light and fluffy. Add eggs one at a time, then mix in vanilla and yogurt until smooth and fully blended. Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing. In a small bowl, stir together the cinnamon and sugar to make the topping. Spread batter into a greased loaf pan, sprinkle cinnamon sugar on top then bake at 350°F until golden and set. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make Entirely Ahead: Bake the loaf completely, let it cool, and wrap it tightly in plastic wrap or foil. It stays soft and flavorful at room temperature for up to 2 days. This Snickerdoodle bread tastes like the cookie version grew up into something even better. Print Snickerdoodle Bread This snickerdoodle bread is deliciously thick and moist, perfectly spiced. While the inside is tender, the top is crispy with cinnamon sugar. Course Breakfast, brunch, DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 20 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 20 minutes minutes Servings 10 Calories 632kcal Author Amy Dong Ingredients3 cups all-purpose flour2 teaspoons baking powder¼ teaspoon table salt2 teaspoons ground cinnamon½ teaspoon ground nutmeg½ teaspoon ground cloves1 cup salted butter softened to room temp2 ¼ cup granulated sugar4 large eggs room temperature2 teaspoons vanilla extract1 cup plain yogurt wholeFor Topping: 4 tablespoons granulated sugar4 teaspoons ground cinnamon InstructionsPreheat oven to 350F, with rack on lower middle position. Grease a deep 9"x5" loaf pan. Set aside. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.In the bowl of a stand mixer, use paddle attachment to cream together the butter and sugar until mixture becomes light and fluffy, a full 3 minutes, scraping down the sides of bowl and paddle as needed. Add eggs and mix until smooth. Add vanilla and yogurt, mixing to incorporated fully. Gradually add dry flour mixture into the batter, folding with rubber spatula until just combined, taking care not to over-mix. In a small bowl, combine sugar and cinnamon for the topping. Set aside. Fill prepared loaf pan with with half of the batter, evenly spreading it out to corners. Sprinkle evenly with two-thirds of the cinnamon sugar mixture. Evenly spread remaining batter on top. Sprinkle top with remaining cinnamon sugar mixture. Bake 65-75 minutes or until toothpick comes out with few tender crumbs attached. Check loaf after 60 minutes; if top is browning too quickly, cover loosely with foil and continue baking until done. Allow bread to cool in pan until it's reached room temperature. Carefully remove loaf from pan, slice, and serve reheated. Notes Bring all ingredients to room temperature before mixing. This helps the batter blend smoothly and gives the bread a tender crumb. Cream the butter and sugar for a full 3 minutes. Proper creaming traps air, which helps the loaf rise evenly and stay light. I use a rubber spatula or clean, damp fingers to easily spread batter evenly in pan.  This bread has the best texture and flavor when allowed to fully cool and served reheated. I like to cover the slices and reheat 30 seconds in the microwave just before serving.  Check the loaf at 60 minutes. If the top is browning too quickly, tent it loosely with foil so the inside can finish baking without over-browning. Let the bread cool completely before slicing. This keeps the crumb from crumbling and helps the cinnamon-sugar crust stay crisp. Reheat slices before serving. A quick 30 seconds in the microwave brings back the fresh-baked warmth and aroma. This recipe is part of our Sweet Breakfast Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 632kcal | Carbohydrates: 83g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 354mg | Potassium: 195mg | Fiber: 2g | Sugar: 53g | Vitamin A: 711IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 2mg Frequently Asked Questions What if I don’t have a stand mixer? You can use a hand mixer or even mix by hand with a sturdy whisk and spatula. Just make sure to cream the butter and sugar well until light and fluffy before adding the other ingredients. Why is my bread browning too quickly on top? If the top starts to brown before the center is done, loosely cover the loaf with foil and continue baking. This helps the inside bake through without overbrowning the crust. How long does it keep? Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze it for up to 1 month. Reheat slices in the microwave for about 30 seconds to bring back that fresh, warm texture. More to Bake and Eat Pumpkin Bread Pudding – This Pumpkin Bread Pudding is always devoured by friends and family. Perfect for fall holidays, potlucks, brunch, or dessert. Moist Gingerbread with Cream Cheese Frosting – This Moist Gingerbread Loaf with Cream Cheese Frosting loads all your favorite holiday flavors into one delicious bread. Plus divine cream cheese frosting. Sweet Potato Bread – This Sweet Potato Bread makes great use of your holiday leftover sweet potato casserole! Freshly mashed sweet potatoes work, too. Dense, moist, delish! Lemon Almond Poppy Seed Bread – This Lemon Almond Poppy Seed Bread is bursting with refreshing lemon and aromatic almond essence! Perfect springtime breakfast or brunch…or snack!

This white bean turkey chili comes together in 30 minutes but tastes like it simmered all day. The mix of green peppers, cumin, and tomatoes with chilies gives it that perfect balance of warmth and freshness. It’s my favorite way to end a chilly day. I love this White Bean Turkey Chili because it’s simple, satisfying, and full of real ingredients I usually have on hand. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with White Bean Turkey ChiliVideo: Watch Us Make This RecipeWhite Bean Turkey Chili RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this White Bean Turkey Chili whenever I want a hearty and healthy 30-minute meal. Here’s why we love it: Comfort in a Bowl: This chili is warm, savory, and full of flavor from the cumin, oregano, and green chilies. It’s the same kind of satisfying comfort you get from our Turkey Chili. Quick and Easy: Everything comes together in one pot in about 30 minutes. It’s perfect for busy nights when you still want something homemade and filling. Light but Filling: Using lean ground turkey keeps this chili lighter than traditional versions, but it’s still packed with protein and flavor. It’s a great balance of comfort and nutrition. Great for Leftovers: This chili tastes even better the next day as the flavors deepen. It reheats beautifully, just like our Lentil Chili With Black Beans, making it perfect for meal prep or easy lunches. Key Recipe Ingredients Ground Turkey – Lean and mild, it keeps the chili hearty but light. You can also use leftover cooked turkey or even ground chicken. Green Bell Peppers – Bring a mild, fresh flavor and a bit of crunch that balances the creamy beans. Red or yellow peppers can be swapped in for a sweeter taste. Diced Tomatoes with Chilies – Provide acidity, spice, and a little tang. For a milder version, use one can with chilies and one can of plain diced tomatoes. Ground Cumin – Adds warm, earthy flavor that’s classic in chili. It ties together the beans, turkey, and tomatoes beautifully. Dried Oregano – Brings a subtle herbal note that rounds out the spice blend. Italian seasoning can be used if that’s what you have. White Beans – Creamy and mild, they thicken the chili naturally. Cannellini or Great Northern beans both work well, and keeping the juices adds extra body. Chicken Broth – Provides the base for the chili and helps everything simmer together. Use low-sodium broth so you can control the salt level. Shredded Cheddar or Monterey Jack Cheese – Melts into the chili for a creamy, comforting finish. Pepper Jack adds a little extra heat if you like things spicy. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I usually make this with lean ground turkey, but leftover roasted turkey or shredded chicken works great too. You can even use ground chicken or pork if that’s what you have. Bean Choices: I like using white beans for their creamy texture, but cannellini, Great Northern, or navy beans all work well. You can also mix in a can of black beans for extra color and heartiness. Veggie Add-Ins: Try adding corn, zucchini, or chopped spinach for more veggies. I sometimes toss in a handful of kale near the end for a little green boost. Step-By-Step Recipe Instructions Brown the ground turkey in olive oil, breaking it up as it cooks. Add onions, peppers, and garlic; sauté until soft and fragrant. Stir in diced tomatoes, cumin, oregano, and a pinch of salt. Add white beans with juices and chicken broth; bring to a boil. Lower heat and simmer for 15 minutes, stirring occasionally. Stir in cheese and serve hot with lime and cilantro. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Cook the Chili in Advance: This chili tastes even better the next day. Make it completely, let it cool, and store it in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. Prep Ingredients Early: You can chop the onion, bell peppers, and garlic a day ahead. Keep them in separate containers in the fridge so they’re ready to toss into the pot when you start cooking. This White Bean Turkey Chili is one of those recipes that proves simple can still be full of flavor. What To Serve with White Bean Turkey Chili Breads We love serving this White Bean Turkey Chili with warm, golden Easy Dinner Rolls or buttery Pull-Apart Rolls straight from the oven. For a sweeter pairing, try it with Sweet Honey Cornbread or even Pumpkin Cornbread. Side Dishes A warm bowl of this chili pairs perfectly with a hearty side like Brown Sugar Baked Beans with Bacon for a comforting, crowd-pleasing meal. For something lighter, we love serving it with Roasted Brussels Sprouts and Butternut Squash or Cinnamon Roasted Butternut Squash for a touch of sweetness alongside the savory chili. Appetizers Start your meal with a creamy dip like White Bean Dip or the zesty Black Bean Dip (with Avocado) for a fun appetizer spread. We also like to serve Sun Dried Tomato Hummus or the quick 5-Minute Avocado Bean Dip with tortilla chips while the chili simmers on the stove. Video: Watch Us Make This Recipe Print White Bean Turkey Chili This 30-Minute White Bean Turkey Chili is easy, fast, and satisfying on any busy weeknight! We use ground turkey, but feel free to use up your holiday turkey in this easily adaptable recipe! Course Dinner, MainCuisine AmericanDiet Gluten Free, Low LactoseMethod Stovetop Prep Time 10 minutes minutesCook Time 18 minutes minutesTotal Time 28 minutes minutes Servings 8 Calories 379kcal Author Amy Dong Ingredients3 tablespoons olive oil1 pounds ground turkey 90-95% lean1 whole onion chopped2 whole green bell peppers seeded and chopped6 cloves garlic minced20 ounces diced tomatoes with chilies with juices3 teaspoons ground cumin2 teaspoons dried oregano31 ounces white beans from can, with juices3 cups chicken broth1 ½ cups cheddar cheese freshly shredded, or Monterey jack cheeseOptional Garnisheslime wedges to servecilantro chopped InstructionsIn a large Dutch oven or heavy pot, heat 3 TB oil over medium high heat until hot. Add turkey and 1/8 tsp kosher salt, stirring and breaking up the ground meat until cooked through. Do not drain. Add onion, bell peppers, garlic, diced tomatoes with chilies and all the juices, cumin, and oregano. Stir often over medium high heat until onions are tender, 3-4 min.Stir in the white beans with juices and chicken broth; bring to a boil. Immediately reduce to medium heat and continue cooking and stirring occasionally, about 15 minutes. Taste and add salt/pepper as desired. Stir in cheese and serve with your choices of garnish. Video Notes If you’d like a milder chili, use 1 can of tomatoes with chilies and 1 can of tomatoes without chilies. Keep the bean liquid when adding to the pot. It helps thicken the chili naturally without extra starch or cream. For a thicker chili, simmer a few minutes longer uncovered to let some of the liquid reduce. Taste as you go and adjust the salt and spices near the end. The flavors deepen as it simmers. Make it ahead for even better flavor. The chili thickens and tastes richer the next day. This recipe is part of our Healthy 30-Minute Dinner Recipes. Serve with toppings like chopped cilantro, diced avocado, or crushed tortilla chips for extra texture and freshness.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 379kcal | Carbohydrates: 33g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 522mg | Potassium: 1028mg | Fiber: 7g | Sugar: 5g | Vitamin A: 463IU | Vitamin C: 36mg | Calcium: 297mg | Iron: 7mg Frequently Asked Questions Can I use leftover cooked turkey instead of ground turkey? Yes. Leftover roasted or shredded turkey works perfectly in this recipe. Just add it in after the vegetables have softened and let it simmer with the beans and broth so it stays tender. How can I make this chili spicier? Add a chopped jalapeño or a pinch of cayenne pepper when you sauté the vegetables. You can also use extra diced tomatoes with chilies for more heat. How long does it keep? Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave until warmed through. More to Cook and Eat Turkey Tetrazzini – This Turkey Tetrazzini is leveled-up comfort food that’s a complete all-in-one meal and a great way to use up leftover holiday turkey. BBQ Turkey Meatloaf – This BBQ Turkey Meatloaf is huge on flavor and low in fat. Healthy, delicious, and amazingly fork-tender. The BBQ sauce is fabulous. Chicken White Bean Soup – This Chicken White Bean Soup is incredibly easy and delicious. Chock full of nutritious ingredients to keep your eaters happy. Smoked Spatchcock Turkey – This Smoked Turkey recipe lives up to all our expectations of the perfect Thanksgiving bird. We’ve never had a more juicy and flavorful turkey!

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Islam has been crowned the fastest-growing religion in the United States—officially, according to the latest data dump from the Pew Research Center. But hold onto your Constitution, folks, because this isn’t some organic awakening. This [...] The post Islam Officially Overtakes Christianity as America’s Fastest Growing Religion – The Great Replacement Just Went Into Overdrive appeared first on The People's Voice.

Oxford is about to undergo some serious changes

When you’re on Team MS NOW, you think there’s nothing funny going on when Jim Acosta starts lecturing about civility in press briefings. During his time at CNN, Jim Acosta may have been the rudest White House reporter in modern history, but only with one president. On Saturday’s Velshi, substitute host Charles Coleman welcomed in Acosta and fellow White House screamer April Ryan. Coleman asked for Acosta’s reaction to how White House press secretary Karoline Leavitt excused Trump trying to silence a rude reporter with a “Quiet, Piggy.” Typically, the liberal journalists think you can exhibit maximum rudeness to Trump – like calling him Hitler – but he is now allowed to be rude in return. But his strategy in response – for the anti-Trump press to stop covering Trump until he behaves – would be a huge win for the White House. Acosta insisted that any boss in any newsroom would be fired for being this rude to a female reporter. ACOSTA: And imagine if this were your daughter, or your sister, or your mother being spoken to in this fashion. And that's why you know, I strongly believe and I there are people who disagree with me on this, that other folks in the press in the room should speak up in that moment and say, ‘Mr. President, that is not appropriate,' And, you know, double down on the questions that were asked. ‘Why didn’t you answer that question? Why are you resorting to personal attacks? Why can’t you take the heat? What’s going on here?'” But what this snit fit reveals is: the media can't "take the heat," and they can't help "resorting to personal attacks." If the public were the referee of civility, they might punish both sides. But the media think civility is a one-way street. Here's how Acosta pushed his boycott idea:  ACOSTA: I think the only solution to all of this is collective action. We need to see the networks get together, perhaps with some of the major newspapers. Send a letter to the white house, send it to Caroline Leavitt and say, ‘listen, if the president does not stop these attacks, we're not coming into your oval office. We're not going to ride with you on air force one. You can have fox and all these other sycophantic outlets covering you, but we're just not going to do it. We're going to take a break for a while until you clean up your act. That's what I think they should do. During Trump's first term, the White House temporarily pulled Acosta's White House pass (but none of the other CNN White House reporters). The entire leftist media establishment battled for Acosta to get back in, so he could scream some more. Why couldn't he have tried the boycott then? It seems obvious that since he's not the Chief White House Showboat any more, he doesn't have any skin in the game. 

Pete Hegseth Posts a Fake Children's Book to Troll the Leftists Crying Over Dead Narco-Terrorists and LOL

College Football Highlights From Week 14, the Conference Championships Schedules, and the New AP Top 25

Deals promoted as some of the best of the holiday season are expected to keep people across the United States glued to their computers and smartphones as the post-Thanksgiving shopping marathon wraps up on Cyber Monday.