Bean and Bison Chili

Brown the ground bison in a stockpot over medium-high heat. Once cooked, remove the bison into a strainer and place onto a bowl, allowing the fat to drip off.

Add the extra-virgin olive oil to the stockpot. Once the oil is hot, add the onion and peppers and cook until they begin to soften. Add the garlic and cook for another two minutes or until fragrant, stirring frequently with a spatula.

Add the bison back into the stockpot, along with the diced tomatoes, crushed tomatoes, beans, beer, water, smoked paprika, salt, cumin, chili powder, and Worcestershire sauce. Open the can of chipotle peppers in adobo sauce and discard the chipotle peppers, adding the remaining adobo sauce to the stockpot.

Bring the chili to a boil and then reduce to a simmer. Cook uncovered for one hour, stirring frequently.

Nutrition per serving: 360 calories; 7g total fat (2.5g saturated); 760 mg sodium; 46g carbohydrates; 12g dietary fiber; 10g sugar (0g added); 28g protein

Butternut Squash Soup with Feta Drizzle

In a small food processor, combine feta, yogurt, oil, and lemon juice. Process until smooth, about 30 seconds. Pour the drizzle into a container and set aside in the refrigerator.  

In a large pot over medium heat, add oil. Add shallots and cook until translucent, about 4 minutes. Adjust heat to medium-high and add garlic cloves, squash, and ginger to the pot. Cook for another 10-12 minutes until squash is softened, stirring occasionally. Add in curry powder and salt, tossing for with a spatula for 1 minute. Add coconut milk and stir, allowing the milk to reduce slightly, about 3 minutes. Dissolve miso into chicken stock and add the mixture to the pot. Reduce heat to medium and leave pot uncovered, cooking for an additional 10 minutes.  

Remove pot from heat and allow the mixture to cool slightly, about 2 minutes. Pour all contents of the pot into a blender and puree until smooth. Pour contents into two bowls and top each with 1 tablespoon of feta drizzle, basil leaves, and pine nuts.  

Nutrition per serving: 260 calories; 9g total fat (3g saturated); 430mg sodium; 41g carbohydrates; 7g dietary fiber; 11g sugar (0g added sugar); 7g protein 

Italian Wedding Soup

Preheat oven to 425°.

To make the meatballs, in a bowl, add pork, breadcrumbs, egg, oregano, thyme, parsley, garlic powder, salt and pepper and combine. Roll into 1” balls. In a large pot over medium heat, brown meatballs in batches. Remove meatballs and set aside.

To make the soup, in same large pot over medium-high heat, add oil, onion, carrots, celery, and garlic and cook until tender, 5-6 minutes. Add broth, increase heat to high, and bring to a boil.

Add pasta, return to a boil, and cook according to package directions. Reduce heat to low, add meatballs and kale and allow kale to wilt, about 5 minutes. Season with salt and pepper. Divide between soup bowls and top with parmesan cheese and ribbons.

Salmon Chowder

In a heavy large pot over medium-high heat, add pancetta, leeks, celery, and thyme and cook until vegetables are tender, about 5 minutes. Add potatoes and clam juice and bring mixture to a boil. Reduce heat to low, partially cover, and simmer until potatoes are almost tender, about 10 minutes.  

Add half and half and cream and cook just until heated through, about 5 minutes. 

In a small bowl, combine butter and flour to make a paste. Add paste in spoonfuls to soup, stirring until dissolved and mixture reaches desired thickness. Add salmon and simmer until fish is cooked through, about 5 minutes.

Add dill and season with salt and pepper. Ladle chowder into soup bowls or serving bowls and serve with oyster water crackers and dill sprigs for garnish. 

Chicken and Zoodle Noodle Soup

In a heavy, large pot over medium-high heat, add oil and bacon and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels and let drain.

Pour off all but 2 tablespoons fat and reduce heat to medium. Add onion and cook until softened, 8-10 minutes. Add garlic and cook until fragrant, about 1minute. Return bacon to pot and add oregano, thyme, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.

Add parsnip, turnip, rutabaga and cook for 7 minutes. Add carrots, zucchini, chicken, and sesame oil and season with salt and pepper. Cook for another 5 minutes. Divide soup among bowls. Garnish each bowl with freshly grated nutmeg and serve with parmesan crisps.

Roasted Corn and Tomato Chowder

Preheat oven to 400°.  Toss corn kernels in 1 teaspoon oil and spread evenly on a baking sheet. Roast 5-10 minutes until lightly roasted.

Meanwhile, in a medium saucepan over medium heat, cook onions in remaining oil, about 4 minutes. Add garlic, smoked paprika, cumin and chile powder and continue to cook until onion is translucent.

Add celery, carrots, potatoes, bay leaf and broth and bring to a simmer.  Cover and cook 20 minutes. Remove bay leaf and puree 2 cups soup in a blender or immersion blender.

Return pureed portion to pot. Stir in tomatoes, corn and milk. Return to heat and cook for 5 minutes. Season to taste with salt and pepper. Garnish with parsley.

Nutrition per serving: 270 calories; 4.5g total fat (1g saturated); 200mg sodium; 49g carbohydrates; 8g dietary fiber; 16g sugar (0g added sugar); 9g protein

Autumn Butternut and Acorn Squash Chowder

Preheat oven to 450°.

Lay squashes cut-side up on a baking sheet and puncture with a fork a few times, in order to ensure steam can release. Roast for 25 minutes. Remove from oven and set aside to cool.

In a heavy pot over medium-high heat, add oil. Add onion, celery, and fennel and cook until translucent but not brown, 12-15 minutes. Add broth, cream, and nutmeg, reduce heat to medium-low and simmer.

Peel squashes and cut into small dice. Add to pot, and let cook, stirring occasionally, until heated through and thickened a bit, about 30 minutes. Season with salt and pepper and stir to combine. In a small bowl, combine sage-frying butter with flour and add to soup, 1 tablespoon at a time, until it reaches desired consistency. Ladle hot soup into warm bowls and garnish with fried sage leaves.

Chunky Pork and Apple Stew

In a large, heavy pot or Dutch oven over medium heat, cook bacon until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Pat pork dry with paper towels and season with salt and pepper. Working in batches, add pork to pot over medium-high heat and sear on all sides, 2-3 minutes per side. Using a slotted spoon, transfer meat to a bowl. Repeat with remaining pork.

Pour off all but 2 tablespoons of fat from pot. Add onion and fennel and cook until softened, about 5 minutes. Add sage, garlic, ginger, mustard, cayenne, and nutmeg and cook until fragrant, stirring continuously, about 1 minute. Add broth and 1 cup cider. Scrape bottom of pot to loosen any browned bits.

Return pork and any juices to pot, increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until pork is fork-tender, about 2 hours. In a small bowl, whisk cornstarch into remaining 1/4 cup cider, vinegar, sage, potatoes, and apples. Bring soup back to a boil, decrease heat to medium and simmer, uncovered, until potatoes are tender, about 15 minutes. Add bacon and liberally season with salt and pepper. Pour into 8 soup bowls and garnish with tendrils from fennel fronds and mustard.

Tortilla Soup

In a Dutch oven over medium-high heat, add oil. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and chile and cook until fragrant, about 30 seconds. Add salsa, cumin, chile powder, oregano, cilantro, and lime juice and cook, about 5 minutes.

Add broth, bring to a boil, reduce heat to medium-low and simmer, about 10 minutes. Add 1/2 cup tortilla chips and stir to combine.

Serve each portion topped with queso fresco, crema, avocado, green onions, remaining tortilla chips, and lime wedges.

Three-Bean and Meat Chili

In a large Dutch oven over medium-high heat, add oil. When oil shimmers, add onion and cook until translucent, about 6 minutes. Add beef, season with salt and pepper, and cook, breaking beef into small pieces, until no longer pink, about 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain off excess fat.

Add tomato sauce, water, chili powder, cumin, oregano, paprika, salt, and pepper. Stir to combine, cover, reduce heat to low and let simmer, stirring occasionally, for 20 minutes. Add beans, stir to combine, and continue to cook, stirring occasionally, another 15 minutes.

Serve with cheese, sour cream, and green onions.