Tag: canned tomatoes

Crockpot White Chicken Chili For Chilly Nights
This Crockpot white chicken chili is a family-friendly slow cooker meal that is simple to put together and full of comfort. It’s perfect for feeding a crowd or filling the freezer for easy weeknight dinners.
Flavor: Creamy and comforting with tender chicken, hearty beans, sweet corn, and a gentle, smoky spice in every bite.

Skill Level: Made with pantry staples, this easy slow cooker white chicken chili comes together in minutes with minimal prep.

Recommended Tools: This recipe works best in a 6-quart slow cooker so the chili cooks evenly and there’s room to stir in the creamy bean mixture at the end. An immersion blender makes the bean mixture extra smooth and creamy.

Make Ahead: It’s even better the next day when flavors have a chance to meld. This recipe makes about 12 cups of chili, so you can enjoy it all week long!

Freezer-Friendly: Freeze single portions for easy lunches or quick dinners you can reheat anytime.
Crockpot Chili Ingredients
- Chicken: Use boneless, skinless chicken breasts for this recipe. For a slightly richer and more flavorful chili, boneless, skinless chicken thighs can also be used.
- Beans: Add only 2 cans of beans to the slow cooker and reserve the third for blending to boost creaminess. Great Northern beans are classic, but cannellini or navy beans will work.
- Corn: Cream-style corn adds sweetness and helps make the broth thick and creamy. It acts like part of the soup base instead of more broth.
- Cream Cheese: Cream cheese creates a creamy base. I opt for ⅓ less fat cream cheese, but full-fat cream cheese can be used to create a richer, creamier chili.
- Green Chilies: Mild diced green chilies add flavor without too much heat. Use medium or hot green chilies for a spicier chili.
Add Ins and Toppings:
- Creamy & Cheesy: Shredded cheese, a dollop of sour cream or plain Greek yogurt, or a splash of half and half, adds some extra richness.
- Fresh & Bright: Diced avocado, extra cilantro, fresh tomatoes, or green onions can be added before serving.
- Add Some Heat: Extra jalapenos, a pinch of cayenne, hot green chilies, or a drizzle of hot sauce can be added for a spicier bowl.
- Crunchy Toppers: Top each serving with tortilla strips, crushed tortilla chips, crispy fried onions, or roasted corn kernels for a bit of crunch.
How To Make White Chicken Chili in the Slow Cooker

This White Chicken Chili Crockpot recipe is mostly hands-off while still turning out extra creamy.
1. Prep the ingredients for the slow cooker (full recipe below).
2. Cook until the chicken is tender, shred, then return to the slow cooker.
3. Blend the reserved bean mixture and add to the slow cooker.
4. Cook until thick and creamy.
Add your favorite toppings before serving.
Soften the cream cheese to room temperature so it blends smooth and creamy.

Add the bean and cream cheese mixture near the end to keep the chili from overcooking and turning grainy.

If the chili is thicker than you like, add a splash of warm broth or milk. If it is too thin, let it cook uncovered on high for a bit to reduce.

Frozen chicken breasts can be used, but for food safety, they should fully thaw in the refrigerator before going into the slow cooker.

For a faster version, cook everything without the chicken, then stir in shredded rotisserie chicken for the last 30 minutes just to heat through.
Storing Leftovers

Keep leftover white chicken chili in an airtight container in the fridge for up to 4 days. Freeze in labeled, freezer-safe containers or bags for up to 3 months

The chili may thicken slightly once thawed. Add a splash of broth or milk if it has thickened too much. Then reheat gently on the stovetop over medium-low heat, stirring often.

Cozy Fall and Winter Chili Night

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Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

To a 6-quart slow cooker, add chicken, followed by 2 cans of beans (drained and rinsed), chicken broth, onion, green chilies, petite diced tomatoes, creamed corn, jalapeno, and garlic. Season with the crumbled bouillon cube, cumin, chili powder, ancho chili powder, salt, smoked paprika, and dried oregano. Stir to combine.

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.

Remove the chicken to a cutting board, shred it, and return it to the slow cooker. Turn the slow cooker to HIGH (if it had been on LOW).

Add the remaining can of beans, cornstarch, cream cheese, and cilantro to a blender, including 1 cup of broth from the slow cooker. Blend until smooth. Add puree back to the slow cooker and stir to combine. Cook on HIGH for 30 minutes.

Season chili with salt, pepper, and hot sauce to taste. Top individual servings with desired toppings.

Add toppings like cheese, sour cream, tomatoes, avocado, tortilla chips, and cilantro, as desired.
Makes about 12 cups.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.

Serving: 1.5cups | Calories: 392 | Carbohydrates: 54g | Protein: 29g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 857mg | Potassium: 1176mg | Fiber: 14g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 17mg | Calcium: 161mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Slow Cooker, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Jen

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January 11, 2026
Brunswick Stew
This simple and hearty Brunswick stew recipe is comforting goodness in a bowl.

Lima beans, corn, pork, and chicken are simmered in a savory, seasoned, robust BBQ tomato soup base.

It’s been a Southern staple for generations!

What is Brunswick Stew?

Brunswick stew is a century-old recipe that hails from Brunswick, GA, and is sometimes referred to as Camp Stew. It’s a common dish served at community gatherings, events, or reunions.
This stew with a base of onions, butter, and garlic is a savory beginning.

The addition of BBQ sauce makes this a little extra smoky and sweet.

A little Worcestershire and cayenne adds a flavor boost.

Adding both pulled pork and chicken maks this meal hearty and filling.
Ingredients for Brunswick Stew

Meat: This Brunswick stew recipe uses both pork and chicken.

Veggies: Frozen beans and corn don’t need to be thawed for Brunswick stew! Switch out frozen for canned beans or corn if desired.

Broth: The broth is what makes the flavor of this stew so different from beef stew. The broth combines chicken stock, barbecue sauce, and a touch of Worcestershire. Diced tomatoes add a zestly flavor and balance the sweetness from the BBQ sauce.

Variations
- Feel free to use any pre-cooked protein like ground beef, sliced sausage, or even bacon crumbles.
- Add diced potatoes, okra, bell peppers, chunks of zucchini, or peas.
- Add some zesty Cajun seasonings or a shot or two of Tabasco for a little kick of heat.
How to Make Brunswick Stew
1. Cook onion and garlic in a Dutch oven (recipe below).
2. Stir in all ingredients except the pork and chicken and bring to a boil.
3. Add meat and simmer until the stew is thickened.
Storing Brunswick Stew

Keep leftover Brunswick stew in a covered container in the refrigerator for up to 4 days. Reheat portions on the stove or in the microwave. Freeze in zippered bags laid flat so you can store them upright and save freezer space.

Serve Brunswick Stew With…

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Brunswick Stew

This Brunswick Stew is hearty, meaty, and savory.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

In a Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 1 minute more.

Stir in the chicken stock, lima beans, corn kernels, diced tomatoes with juice, barbecue sauce, Worcestershire sauce, celery salt, black pepper, and cayenne pepper.

Bring the mixture to a boil, then reduce the heat to a simmer and let simmer uncovered for 15 minutes. Add the pulled pork and chicken and simmer for an additional 15 to 20 minutes or until the stew is thickened.

Any leftover cooked meat can be used in this recipe. Pork, smoked turkey, leftover chicken, or even browned beef, pork, or chicken.
Optional additions include 2 cups diced potatoes and/or 1 green bell pepper, diced.

Calories: 506 | Carbohydrates: 65g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1491mg | Potassium: 873mg | Fiber: 5g | Sugar: 33g | Vitamin A: 564IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course, Pork, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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October 5, 2024
Slow Cooker Lasagna Soup
With all the flavor and none of the work, this slow-cooker lasagna soup will be in the year-round dinner rotation.

This fully loaded crockpot lasagna soup recipe has seasoned ground beef, tender pasta, and loads of cheese simmered in a veggie-filled marinara sauce.
This recipe has all the meaty, cheesy goodness of homemade baked lasagna.

Easy ingredients and quick prep (that can be done the night before).

No need to boil or layer lasagna noodles. Make extra because this soup freezes beautifully!

The ultimate crowd-pleasing main dish, serve crock pot lasagna soup with a side of cheesy breadsticks to soak up all that delicious tomato broth.
Ingredients for Lasagna Soup

Meat: Ground beef, chicken, turkey, or Italian sausage are perfect proteins for lasagna.

Broth: Three kinds of tomatoes give this soup a rich taste and texture.

Vegetables: Bell peppers, mushrooms, and spinach are lasagna must-haves!

Pasta: Break up lasagna noodles or use medium shells or macaroni, penne, rotini, or bowtie pasta.

Cheese: Gooey, melty cheeses like ricotta and parmesan add a tangy flavor to lasagna soup. Make homemade ricotta with this easy recipe or switch out the ricotta for small-curd cottage cheese for a more budget-friendly dish. Parmesan rinds are leftover sections of parmesan wheels and add loads of flavor to soups and stews. You can ask for them at the deli, or cut the rind off a purchased wedge and keep it in the freezer.

PRO TIP: Cook the pasta to al dente and then add it in Step 3. This keeps the pasta from overcooking in the broth and allows it to soak up the tomato flavor.

Variations
- Omit the meat and double up on extra veggies. Because this is a soup, it’s also a budget-friendly way to use up extra veggies that bulk up the soup.
- Short on time? Toss in a bag of frozen meatballs in Step 2.
- Omit the pasta for a low-carb dish if desired.
How to Make Slow Cooker Lasagna Soup
1. Cook meat, onions, and garlic and transfer to a crockpot.
2. Add everything (recipe below) except the pasta and spinach. Cover and cook until vegetables are tender.
3. Stir in cooked pasta and spinach.
4. Serve with optional ricotta, parmesan, basil, and parsley.
Storing and Reheating Crockpot Lasagna Soup

Keep leftover crock pot lasagna soup in a covered container in the refrigerator for up to 4 days (the flavors will just continue to get better)! Reheat on the stovetop or in the microwave. Freeze-cooled portions in zippered bags for up to one month. Thaw in the refrigerator and add fresh pasta if desired.

Super Hearty Soups to Savor

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Slow Cooker Lasagna Soup

Slow cooker lasagna soup combines all the flavors of lasagna in a warm, comforting soup, with minimal effort!

Prep Time 20 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 40 minutes

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In a frying pan, brown the beef, onion, and garlic on medium-high until no pink remains; drain any fat. Add beef mixture to a 6QT slow cooker.

Add remaining ingredients, except for spinach and cooked pasta. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours or until mushrooms and peppers are tender.

In a separate pot, cook the pasta al dente following the package directions.

Mix in the pasta and spinach. Cover and cook for 10-15 minutes more. Ladle into individual bowls and add desired toppings.

*Nutrition information calculated without optional toppings.
Parmesan rinds are the outer edges of a parmesan cheese wheel. You can often find them at the deli for a low cost, and they store well in the freezer. If you’re cutting a rind from fresh parmesan, simply freeze it for later use. If rinds aren’t available, a sprinkle of fresh parmesan before serving works just as well.
The recipe makes about 12 cups of soup.

Calories: 313 | Carbohydrates: 34g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 854mg | Potassium: 1223mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1586IU | Vitamin C: 41mg | Calcium: 98mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pasta, Slow Cooker, Soup

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted from Betty Crocker
Holly Nilsson

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September 25, 2024
Tomato Bisque
This tomato bisque recipe is a delicious soup with lots of tomato flavor.

In this simple soup, canned crushed tomatoes are transformed into a creamy silky soup to make the perfect first course or light main dish.
The addition of cream to this easy recipe makes it luxuriously creamy.

Using canned crushed tomatoes gives this soup a fresh tomato flavor.

Rice is added to bisque to thicken it and add body; using instant rice makes it quick and easy.
Got Fresh Tomatoes?

If you’re looking for a tomato soup using fresh tomatoes, I recommend my homemade tomato soup—fresh and delicious.

Ingredients for Tomato Bisque

Tomatoes: Choose a good quality brand of canned crushed tomatoes.

Vegetables: Sweet veggies like onions, celery, and carrots balance the acidic tomatoes and make the soup creamy. Other cooked veggies you can add are red bell peppers, spinach, zucchini, or sweet potatoes.

Base: I prefer the flavor of chicken broth over vegetable broth in this recipe however, if you’d like to keep it vegetarian, you can use veggie broth. Heavy cream adds richness.

Rice: Optional, but adds body to the bisque. Feel free to omit entirely or use chopped-up pieces of leftover bread if desired.

Variations

Add mini meatballs, macaroni, shells, or ditalini pasta to the recipe once blended.

Homemade croutons, chopped fresh basil, thyme, parsley, and parmesan cheese are excellent garnishes on top of tomato bisque.

How to Make Tomato Bisque

This tomato bisque soup recipe is the perfect comfort food.
Saute veggies (recipe below).

Add remaining ingredients (except cream) and simmer.

Blend the soup, add cream, and simmer.

Season and garnish before serving.

To blend the ingredients, use an immersion blender. A regular blender can also be used, but the soup will be hot. Remember to vent the lid.
Storing Tomato Bisque

Leftover tomato soup can be kept in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a little cream if needed. Creamy tomato bisque can be frozen in zippered bags once it’s chilled. Freeze the bags flat on a baking sheet in the freezer and then store them upright to save freezer space. Thaw the bisque overnight in the refrigerator and reheat it on the stove.

Tomato Soup + Grilled Cheese = ❤️

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Tomato Bisque

Tomato bisque is a creamy, rich soup bursting with sweet and tangy flavors of tomatoes.

Prep Time 10 minutes

Cook Time 26 minutes

Total Time 36 minutes

Cook ModePrevent your screen from going dark

In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and cook until tender, about 6 to 7 minutes.

Stir in the broth, crushed tomatoes, rice, dried basil, salt, oregano, and pepper. Bring to a boil over medium-high heat, then reduce to a low simmer. Cook uncovered until the rice and vegetables are tender, about 20 to 25 minutes.

Use an immersion blender or hand blender to blend the soup until smooth. Stir in the cream and simmer for 3 minutes more. Taste and season with additional salt, pepper, and a pinch of sugar if needed.

Garnish with fresh herbs if desired.

For a thinner soup, add additional broth. For a thicker soup, cook uncovered for longer until thickened.
To replace instant rice use ¼ cup of white rice and simmer for 30 to 35 minutes or until tender.

If you don’t have an immersion blender, the soup can be blended in a regular blender in batches. When using a regular blender, be sure not to seal the lid or the steam can build up causing it to burst open. Leave the lid open just enough to allow steam to escape.

This recipe makes about 8 cups of soup.
Leftovers will keep in the refrigerator for 4 days.

Calories: 221 | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 1226mg | Potassium: 744mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3284IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Side Dish, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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August 20, 2024
Easy Baked Ziti
Baked ziti is an easy casserole that tastes like you’ve been cooking all day, but it’s surprisingly quick.

Layers of tender ziti noodles with a meaty zesty Italian sausage sauce and a cream creamy ricotta cheese layer.

Top it all with a generous helping of mozzarella cheese and bake until bubbly!
The flavors are similar to a classic lasagna recipe, but it’s easier to make.

It has tons of zesty flavor.

Adding Italian sausage makes a quick sauce taste like it’s been cooking for hours.

This ziti dish is perfect to make ahead, and it reheats and freezes well.
Ingredients for Baked Ziti

Meat: Italian sausage adds great flavor to the sauce. Feel free to replace it with ground beef (or ground turkey).

Sauce: This should be browned before adding to the casserole. Add more seasonings, spices (and some chili flakes for heat), and a tablespoon of olive oil for flavor. To make this dish vegetarian, use finely minced vegetables like mushrooms, eggplant, or zucchini.

Pasta: I use ziti in this recipe however, penne, rigatoni, or other tube-shaped pasta can be used in place.

Cheese: – Ricotta cheese makes the creamy cheese layer in this recipe. Replace it by blending cottage cheese with an egg until smooth. Feel free to add spinach or additional herbs to the cheese mixture.

Topping: – I sprinkle mozzarella cheese overtop for a browned bubbly topping. Just before serving, I love to add freshly grated parmesan cheese and some fresh herbs like parsley or basil.

Variations
- Swap the sausage with turkey sausage or another ground meat of your choice. Add extra seasonings, salt, and a couple of cloves garlic if not using sausage.
- Add 1/2 cup heavy cream to the simmering tomato sauce if desired.
- More fresh herbs can be added to the cheese mixture or on top before serving.
How to Make Baked Ziti
1. Brown the sausage and onion (per the recipe below) in a large sauté pan. Add sauce ingredients and simmer.
2. Cook the pasta in a large pot of salted water.
3. Combine the cheese mixture in a small bowl.
4. In a greased casserole dish, layer sauce, ziti, and the ricotta mixture.
5. Top with the remaining shredded mozzarella and bake.
Tips for a Great Baked Ziti
- Use a large skillet for browning meat so the sauce can simmer in the same pan.
- Cook the pasta al dente (firm) as it will continue to cook as it bakes.
- To make baked ziti ahead of time, prepare as directed, cover with plastic wrap, and refrigerate for up to 48 hours. Remove it from the fridge at least 30 minutes before baking, and add 10 to 15 minutes of baking time.
- If desired, this pasta casserole can be divided into two 9-inch baking dishes, and half can be frozen. Thaw overnight in the fridge and bake until hot and bubbly.
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4.97 from 584 votes↑ Click stars to rate now!
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Easy Baked Ziti

Baked ziti has layers of zesty meat sauce, ricotta cheese, and tender ziti noodles baked until golden. Serve with garlic bread and salad.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 375°F. Grease a 9x13inch baking dish.

In a large skillet, over medium-high heat, brown the sausage and onion, breaking it up with a spoon until the sausage is fairly fine. Drain any fat.

Add the pasta sauce, tomatoes, water, and Italian seasoning. Simmer uncovered for 12 minutes or until thickened, stirring occasionally. Season with salt and pepper to taste,

Meanwhile, boil ziti in a large pot of salted water until al dente. Drain well.

In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.

Add 1 cup of sauce to the bottom of the prepared baking dish. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.

Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.

Bake uncovered for 25-30 minutes or until golden and bubbly.

If replacing the sausage with ground beef or turkey, add 2 cloves of garlic, and 1 teaspoon of Italian seasoning to the meat as it cooks.
½ teaspoon red pepper flakes can be added to the sauce for a little kick if you’d like
To Prepare Ahead of Time: Prepare as directed, storing the 1 cup of cheese for the topping in a separate container. Refrigerate, tightly covered, for up to 48 hours or freeze for up to 4 months. If frozen, thaw in the fridge overnight.
Remove from the fridge at least 30 minutes before baking. Bake for 25 minutes, add the cheese, and bake for an additional 20 to 25 minutes or until hot and bubbly.

Calories: 598 | Carbohydrates: 54g | Protein: 34g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 1257mg | Potassium: 816mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 15mg | Calcium: 485mg | Iron: 3.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course, Pasta

Cuisine Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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June 6, 2024
American Goulash Recipe
This easy American Goulash recipe is full of hearty ingredients that will warm you from the inside out.

While goulash can vary, this version uses ground beef, canned tomatoes, elbow macaroni, and onions to make a hearty one pot meal.

It’s packed with zesty flavor and the perfect way to feed a crowd on a budget.

Goulash Around The Globe

American Goulash is not the same thing as goulash in other parts of the world.

The difference between Hungarian and American Goulash:

Hungarian Goulash is a beef and onion soup seasoned with Hungarian paprika and sometimes containing potatoes and/or carrots (often made without vegetables).

American Goulash is old-fashioned goodness. It’s a simple dish with ground beef and elbow macaroni in tomato sauce. This American comfort food is also called “slumgullion”, Hamburger Goulash, or “American chop suey” among other names!

Goulash is a Childhood Favorite!
- American goulash uses simple ingredients, and it’s budget-friendly.
- This recipe can be stretched to feed a crowd by adding extra pasta and sauce.
- It needs only one pot which means less mess and fewer dishes to wash!
- Double up the batch or freeze leftovers for future meals.
Goulash Ingredients

Ground Beef—Ground beef (or hamburger meat) is browned as the base of this meal, and it’s okay if you use a little bit more or less than called for. You can substitute Italian sausage or use ground turkey if you’d like.

Elbow Macaroni – I use elbows but any small pasta will work. Try small shells, bowties, or ditalini all work well.

Sauce – This goulash recipe has a rich zesty tomato sauce. Use favorite jarred pasta or marinara sauce combined with a can of tomatoes. We add water to cook the pasta but you can use beef broth in place. The sauce is seasoned with tomato paste and Italian Seasoning.

Variations
- Diced celery or red bell pepper can be added to the meat sauce.
- Stir in some Worcestershire sauce and a sprinkle of chili flakes.
- Stretch the meal with extra pasta (and water) or a can of drained beans.
- Stir in some Parmesan cheese, or top it with cheddar cheese or sour cream for serving if desired.
How to Make Goulash

This easy goulash recipe comes together in just one pot.
1. Brown beef, onion, & garlic in a large pot or Dutch oven.
2. Add remaining ingredients except for pasta. Cover and simmer for 15 minutes to thicken.
3. Add pasta and simmer until tender.
Serve goulash with bread or dinner rolls for dipping and dunking.

Leftovers?

Fridge: Leftover American goulash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

Freezer: Freeze chilled portions in zippered bags with the date labeled on the outside for up to 4 weeks. Thaw in the refrigerator before reheating on the stovetop.

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4.97 from 649 votes↑ Click stars to rate now!
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American Goulash

Goulash is a simple skillet dinner with tomatoes, beef, and macaroni noodles in a zesty tomato sauce. It’s a perfect comfort food on a budget!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

In a large skillet with a lid or a Dutch oven, cook the ground beef, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

Add the marinara sauce, broth, diced tomatoes with juices, tomato paste, bell pepper (if using), Italian seasoning, & bay leaves. Bring to a boil over medium-high heat.

Add the elbow macaroni, reduce the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.

Uncover and simmer for an additional 5 to 10 minutes or until the pasta is tender.

Remove & discard the bay leaf. Top with cheese if using, and replace the lid. Let rest for about 5 minutes or until the pasta has thickened and the cheese is melted.

This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted in the print screen).
For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans or chopped vegetables. (diced zucchini, sliced mushrooms, corn, or additional bell peppers). Any ground meat can be substituted for beef.
Start with the amount of broth/water as listed and add extra if needed (depending on pasta shape). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, you may need to add a little bit more liquid. Keep an eye on the dish as it cooks, and add more liquid as needed. The mixture will thicken slightly as it cools.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Serving: 2cups | Calories: 217 | Carbohydrates: 24g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 562mg | Potassium: 812mg | Fiber: 3g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Favorite Cozy Meals
Holly Nilsson

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March 25, 2024
Instant Pot Chili
Instant Pot Chili is the perfect hearty, people-pleasing meal!

A beefy tomato base is filled with beans, bell peppers, and seasonings for an easy family favorite.

Serve it alongside cornbread or 30-minute dinner rolls for the perfect meal!

Ingredient Notes
- Beans – Replace kidney beans with other varieties, such as pinto beans or black beans.
- Beef – Replace lean beef with ground turkey if desired.
- Tomatoes – I find that whole tomatoes are slightly thicker than other varieties of canned tomatoes. Diced tomatoes can be used if it’s what you have on hand.
How to Make Instant Pot Chili

Instant Pot chili is ready in about an hour – start to finish.
1. Brown Beef: Use the Instant Pot sautÃ© function and brown the ground beef according to the recipe below.
2. Deglaze Instant Pot: Add beer and beef broth and scrape up any brown bits in the bottom of the pan.
  This is important to avoid getting a “burn” message on the Instant Pot.
3. Add Sauce Ingredients: Layer each ingredient in order, to prevent them from burning and then set it and forget it.
Depending on the model you have, use the chili setting for 20 minutes and let the Instant Pot naturally release when the cycle is done. (You can release it sooner if you’re in a hurry, the natural release allows the flavors to blend).

How to Thicken Instant Pot Chili

This easy Instant Pot chili has some broth which allows it to cook without burning. With a stovetop chili recipe, much of the liquid evaporates while simmering, however, when pressure cooking, the liquid is contained and may need thickening.
- Thicken with Cornstarch (2 minutes):Â Make a slurry by combining equal parts water and cornstarch. When the cook cycle is done, and the pressure has been released, turn the IP on to saute and bring to a boil. Stir in the slurry a little bit at a time to reach the desired consistency.
- Thicken by Simmering (20 minutes):Â If time allows, I prefer this method. Simmer the Instant Pot chili uncovered using the sautee function until thickened, about 20 minutes.
Serving Suggestions

Set out toppings including cheese, sour cream, jalapenos, cheese, cilantro, green onions, and avocado. We also love to add tortilla chips or corn chips for serving.

Storing Leftover Chili

Keep Instant Pot chili in the fridge for up to 3 days and reheat on the stovetop or in the microwave. Freeze for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stovetop.

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Instant Pot Chili

This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.

Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.

Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).

Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.

Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.

Stir the chili which will likely need thickening.

To Thicken the Chili:

Remove lid, set to SAUTE and allow to simmer 20 minutes or so until thickened

OR, create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.

To avoid a burn notice be sure to scrape any brown bits from the bottom of the pot and add the ingredients layered in order.
For a little bit of heat, add a finely diced jalapeÃ±o with the diced bell pepper.Â

Calories: 389 | Carbohydrates: 42g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 383mg | Potassium: 1400mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1064IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Entree, Main Course

Cuisine American

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Instant Pot Favorites
Holly Nilsson

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February 26, 2024
Vegetable Beef Soup
This recipe for homemade vegetable beef soup is hearty with tender chunks of beef and all of our favorite veggies!

Jam-packed with flavor, this meal is slowly cooked on the stovetop until the beef is extra tender! It’s easy to make ahead and reheats and freezes beautifully.

Homemade & Hearty

We just love recipes where you can toss everything in the pot and let it simmer away!
- This recipe is easy with tender beef.
- There is some prep involved but most of the time is hands-off as the soup simmers.
- This soup can be adapted to whatever veggies you have on hand.
- This soup reheats and freezes well.
Ingredients for Vegetable Beef Soup

Meat – Just like a beef stew, chuck is our first choice because it is so tender. Use a chuck roast and cut it yourself. You can also use beef stew meat, skirt steak, or even brisket. If substituting ground beef, it won’t need to simmer for a long time to tenderize.

Vegetables – The vegetables in this soup let you eat the rainbow. If you’d like to use frozen vegetables, they can be added along with the corn and beans.

Seasonings – Onion and garlic, Italian seasoning, salt, & pepper keep this beef soup savory with a simple and hearty flavor. This recipe uses dry spices. If adding fresh herbs, stir them in with the beans and corn.

How to Make Vegetable Beef Soup
1. Brown beef in small batches and soften onion per the recipe below.
2. Add broth, tomatoes (with juices), & seasonings per the recipe below and simmer until the beef is tender.
3. Add vegetables and simmer until cooked.
We love to serve this hearty soup with crusty artisan bread for dunking or sopping up any sauce in the bottom of the bowl!

If you’d prefer, you can make this into a slow cooker vegetable beef soup or cook it in the Instant Pot. For the Instant Pot, follow the same cooking times as our beef stew recipe.

Tips for the BEST Soup
- Browning adds flavor. Brown in small batches – if the pan is crowded, the beef will steam instead of brown.
- When adding broth, scrape up any brown bits in the bottom for extra flavor.
- Ensure the beef should is fork-tender before adding the veggies. If the beef is not tender, it likely needsÂ more time, cover and cook it 20 minutes more and check it.
- To thicken the broth a little bit, mix a tablespoon or so of cornstarch with an equal amount of water. Stir it into the simmering soup and let it cook for at least 1 minute.
More Beefy Soup Recipes

A hearty bowl of soup is the perfect belly warming meal and this vegetable beef soup recipe is just one of our favorites!

Did your family love this Vegetable Beef Soup? Be sure to leave a comment and a rating below!
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Vegetable Beef Soup

Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Author Holly Nilsson

Season beef with salt & pepper.

Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.

Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.

Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.

Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).

Season with salt & pepper to taste and serve.

Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.

Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.

When adding liquid, scrape up the brown bits for more flavor in the soup.

The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needsÂ more time, cover and cook 20 minutes more and check it.

If substituting ground beef, it won’t need to simmer for a long time to tenderize.

This recipe uses dry spices, if adding fresh herbs, stir them in with the beans and corn.

If you’d like to use frozen vegetables, they can be added along with the corn and beans.

To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute

Serving: 2cups | Calories: 229 | Carbohydrates: 11g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 636mg | Potassium: 964mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4064IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Lunch, Side Dish, Soup

Cuisine American

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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February 18, 2024
Black Bean Soup
You will be amazed at how much hearty flavor this black bean soup recipe has.

Black beans are slowly simmered in broth with veggies and bold Southwest spices. Crumbled bacon is added for a layer of smoky richness.
- Hearty and filling, this black bean soup recipe is easy to cook.
- This recipe is budget friendly, can be doubled and leftovers freeze well.
- If you’re feeding a family on a budget, you’ll love how this black bean soup recipe will stretch a dollar.
Ingredients for Black Bean Soup

Black Beans – Canned black beans make quick prep. If using dried beans, they will need to be simmered (per the notes in the recipe) before preparing this soup.

Bacon – Use any smoke-cured bacon and cook it crispy for serving. Reserve the fat for cooking vegetables. If you have a ham bone or a meaty ham hock, add it to the simmering soup for extra smoky goodness.

Vegetables – Onion, garlic, celery, and green/red bell pepper are sauteed in the bacon drippings for lots of flavor. Feel free to add other veggies like carrots, mushrooms, potatoes, corn, or diced tomatoes. Anything goes in black bean soup!

Seasonings – I use cumin, chili powder, and smoked paprika. They can be replaced with taco seasoning if you’d prefer. For some heat add cayenne pepper to taste.

Broth – Chicken broth adds great flavor to this soup. Use bouillon if you wish, and reduce the added salt. For vegetarians, try vegetable broth or bouillon cubes, and leave out the bacon.

How to Make Black Bean Soup

This easy soup is perfect for the stovetop, slow cooker, or Instant Pot!
1. Cook the bacon in a Dutch oven or large saucepan.
2. Cook the onion in the bacon fat according to the recipe below.
3. Stir in the canned beans and remaining ingredients and simmer for 20 minutes.
4. Blend or mash some of the soup to thicken, garnish and serve!
Add-Ins, Toppings, & Serving Suggestions

A bowl of black bean soup is perfect for mix-ins and toppings! Add a side of cornbread, biscuits, or croutons.
- Shredded cheddar cheese or crumbled Cotija cheese
- Tortilla chips or strips
- Avocado slices, fresh lime juice, sliced jalapenos, fresh cilantro
- Salsa and a dollop sour cream or Greek yogurt
Storing Leftovers

Store leftover soup in the fridge for up to 4 days. This soup can be frozen for up to 4 months. Reheat from frozen in the microwave or covered on the stovetop on low.

More Hearty Bean Soups

Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below!
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Black Bean Soup

Tasty black bean soup is full of warming and hearty flavors!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)

Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.

Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.

Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.

Serve with sour cream, cilantro, and green onions if desired.

If you don’t have an immersion blender, mash some of the beans with a potato masher to thicken the soup.
To Use Dried Beans: Place ½ pound dried black beans in a large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce the heat to a simmer and cover. Cook for 90 minutes or until beans are tender, adding more water as needed. Drain and follow the recipe as directed.
To Cook in a Slow Cooker: Saute the onions as directed and add with the remaining ingredients to the slow cooker. Cook on high for 3-4 hours or on low for 5-6 hours.

Calories: 272 | Carbohydrates: 44g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 994mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 89mg | Calcium: 112mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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January 5, 2024
Easy Crock Pot Chili Recipe
A nice hearty chili recipe served with a chunk of cornbread is a family favorite meal.

This crockpot chili recipe combines ground beef, tomatoes, and beans in a hearty seasoned broth.

A crock pot makes this dish almost effortless and it reheats and freezes well for meals throughout the week.

No Fuss CrockPot Chili

This is a very simple beef chili recipe made in the Crockpot without a lot of extras; just beef, onions, seasoning, and flavor.
- Chili is a hearty meal with lots of lean beef, veggies, and beans.
- It’s budget-friendly and simple to prepare.
- Perfect for big gatherings or planned leftovers, this recipe makes a big batch.
- Ideal for busy days; let the Crockpot work its magic and come home to a meal that’s ready when you are!
Ingredients for CrockPot Chili

While I a classic stovetop chili recipe, this slow cooker chili is perfect for when you’re out and about.

Meat – Ground beef is ideal for this recipe; use lean ground beef (80/20) with just a bit of fat for flavor. Ground turkey or chicken work well too.

Veggies – This recipe keeps the veggies simple. Onion and bell pepper add flavor, feel free to sneak in extra vegetables like mushrooms or shredded zucchini.

Beans – I love kidney beans as they hold up well in the crock pot. You can replace kidney beans with black beans, pinto beans, garbanzo beans, or white beans. Rinse canned beans in cold water before using.

Sauce – Canned tomatoes add texture while tomato sauce gives this recipe just the right consistency. A little bit of beer is one of my secret ingredients, and while it doesn’t make the chili taste like beer, it adds really great flavor.

Seasoning – This chili is well seasoned with chili powder, cumin, and smoked paprika for a deep, savory flavor. The seasoning mix is doubled and some is added into the meat before cooking.

Spice it up a bit with jalapenos, extra chili powder, or a pinch of cayenne pepper.

How to Make Crock Pot Chili

Crockpot chili is as easy as 1, 2, 3.
1. Brown seasoned beef with onions and garlic in a skillet.
2. Drain excess grease, add beer, and simmer until almost evaporated.
3. Place cooked beef and all remaining ingredients in a slow cooker and cook per the recipe below.
No Beer?! No problem! While you can’t taste the beer in the recipe (and the alcohol cooks off), it really does add an amazing layer of flavor to this recipe. Replace beer with beef broth or try an alcohol-free beer if you prefer.

Tips for a Great Slow Cooker Chili
- Add half the seasoning mix to the beef before cooking for extra flavor and don’t skip the beer.
- To thicken crockpot chili, leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry and slowly stir it into the chili (you might not need all of it).
- This recipe is perfect for doubling – ensure your slow cooker isn’t more than 3/4 full.
Serving Suggestions

Set out small bowls of your favorite chili toppings so everyone can DIY! Fave toppings include black olives, jalapenos, sour cream, green onions, tortilla chips, or corn chips like Fritos. For the not-so-faint-at-heart, set out a bottle of hot sauce.

Storing Leftovers

Keep leftover Crockpot chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags with the date labeled on the outside for up to 4 months.

Reheat on the stove top or in the microwave. To stretch leftovers even further, spoon them over a baked potato or hot dog to make chili dogs.

Did you make this Crockpot Chili Recipe? Be sure to leave a rating and a comment below!
4.96 from 105 votes↑ Click stars to rate now!
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Easy Crock Pot Chili

This Easy Crockpot Chili recipe is loaded with ground beef, seasonings, & tons of flavor!

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Combine half the seasoning mixture with ground beef and mix until well combined.

Brown ground beef*, onions, and garlic until no pink remains. Drain any fat. Add beer and simmer until most of the liquid has evaporated.

Combine beef mixture and all remaining ingredients, including remaining seasoning, in a slow cooker. If desired slightly mash the whole tomatoes.

Cook on high for 4 hours or low 7-8 hours. Once cooked, remove the lid and let cool slightly before serving.

*This recipe can be made with 2lbs of ground beef if desired and the beans can be doubled.
Ground beef may need to be browned in batches depending on the size of your pan.
The chili will be very hot after cooking and will thicken as it cools. I allow it to cool at least 30 minutes with the lid off stirring occasionally (and it is still very hot).
This chili has a fairly mild flavor. Add one finely diced jalapeno or a pinch of cayenne pepper to add a little bit of heat.
Beer is recommended, but if needed, you can replace it with beef broth. I often use a light beer (such as Budweiser), but use your favorite.
You can add vegetables to this crockpot chili recipe. Diced bell peppers, zucchini, and mushrooms contain water so precook them or leave the lid off the slow cooker for the last hour of cooking.
To thicken leave the lid off the Crockpot and let some of the liquid evaporate. Or make a slurry of equal amounts of water and corn starch in a jar. Shake the jar until the slurry is blended then slowly stir it into the chili (you might not need all of it).
If doubling this recipe, ensure the slow cooker isn’t more than ¾ full.

Calories: 293 | Carbohydrates: 21g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 470mg | Potassium: 1112mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1365IU | Vitamin C: 16.3mg | Calcium: 93mg | Iron: 7.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Slow Cooker

Cuisine American, Tex Mex

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Chili Favorites
Holly Nilsson

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October 22, 2023