Craving comforting food? This video shares delicious dinner recipes, including a flavorful chili recipe perfect for chilly days and a super healthy sweet potato soup recipe. Don’t miss the bonus recipe at the end!
👉Be sure to check out the original recipe for White Chicken Chili, click here…
👉Be sure to check out the original recipe for Creamy Ravioli Soup, click here…
👉Be sure to check out the original recipe for Sweet Potato Soup, click here…
https://thecleaneatingcouple.com/sweet-potato-soup/
👉Be sure to check out the bonus recipe video that we shared for Cheesy Chicken Chili, click here…
OR…
👉Check out the original recipe for Cheesy Chicken Chili, click here…
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As temperatures are starting to cool down, it’s
a great time to have some warm, comforting food. While in this video, we are sharing three recipes,
plus a little bonus recipe at the end that will be perfect for this chilly weather. Just as
a note before we get started, check below in the description box for the link to the full
recipes, including ingredient amounts. Let’s get started. Tonight for dinner, we are having
white chicken chili. So, I’ve already prepped the uh crock pot with just putting a little oil in the
bottom so everything doesn’t stick. We have well, it’s supposed to be a pound and a half of
chicken, but I put it’s probably more like two, maybe two and a half. I didn’t measure it
out, but that’s probably about right. Um, we’re going to put in some cannellini beans.
You can use like great northern beans, something like that. We that’s what we found was
the cannellini. So uh but you’re looking for white ones um white beans that is you also put in some
frozen corn. Two of these cans of green chilies. You also if you like onion you’re going to put
onion in it. And um if you’re like us and you don’t like onions you’re going to skip that
and you’re just going to put in garlic. I’ll probably put in a little extra garlic because I
don’t use the onion. We don’t like the texture. But if you like the texture, be sure to put that
in. And then you’re just going to add four cups of chicken broth. So just pour that over everything.
Stir it. And then you’re going to put your crock pot on. You’re either going to do low for 6 to
7 hours or high at 3 to four hours. I almost missed something. See, the the person who wrote
this recipe wrote the number one instruction and then the number two instruction, but I thought
that I was thinking the number one and then it was going to do the crock pot. Anyway, I’m
almost missed that you’re supposed to add seasoning to this before uh turning it on. So,
we’re going to quickly add our seasoning in here. We’ve got cumin. Cumin. We’re going to put
just a little bit of salt, little bit of pepper. We’re also going to add a little bit of oregano. Hopefully they’re not you’re not
just c catching my arm in front of your the lens. A little bit of chili powder. And if you like a little heat, put in just a
touch, not a lot, but just a touch of some cayenne pepper. All right. Now, stir that around. and
then set it for the six to seven hours. All right, so this has gone seven hours now. And so, as you
can see, the chicken breast there in the liquid. It is time to take that out. And then we’re going
to just put it on the uh cutting board. That is a cutting board right there, too. Um and uh cut
uh shred it up and then we’re going to return it back to the pot. All right, got all the chicken
shredded up. Now, we’re going to add it back into the pot. All right. So, we have that uh chicken
all back in there. And now it’s time to add some cream cheese. I did leave this sitting out on
the counter for a little while because I want to try to make sure this doesn’t separate. Um
uh I didn’t want it to be like straight out of the refrigerator. That’s what I’m saying. And so
after we get the cream cheese in there, we’re also going to add some s um well, it’s supposed to be
sour cream, but I’m just using Greek yogurt. And uh you want to mix that in. Stir it. Make sure
that you have it all blended and melted well. And as soon as that’s done, your recipe is
ready. All right. So it is Sorry. Okay. So, it is complete now. And we’re going to put some
in a bowl so you can see it all like plated up. Or maybe I should say bowled up. I don’t know.
Bowled up. Bowled up. Let’s do it. All right. So, we’ve got it plated up. This is This is the one
I use for the thumbnail. That one’s mine. I put a little yogurt, a little cheddar cheese, and a
little um tortilla chips. I would have put maybe like some avocado, but we don’t have any, so we
just worked for what we have. You could also put maybe like some little um uh tomatoes or something
like that. Like diced up tomatoes, something like that. But I don’t have that either. Um and this
is Joel’s full of tortilla chips. Yep. And uh Did you put cheese on it? Yeah. Yeah. But not the
yogurt. No. Okay. So, you want to do a taste test? All right. What did you think? Um it’s okay. What’
you think? It’s good, but I think it maybe needs more seasoning. Yeah. Um, which, you know, I
I really like spicy food, so I probably would have put more of the chili powder in it than it
asked for. It called for like half a teaspoon, and that’s seems really low for a whole pot of
chili. What do you think? Yeah. Yeah. So, we may be adding a little bit more uh seasoning to it in
the future. I usually have half a teaspoon on my way to use a teaspoon. Yeah. So, good recipe, but
increase the seasonings if you like it a little hotter. Tonight, we’re making a creamy ravioli
soup. We’re starting with Somebody’s excited. Um, we’re starting with uh 2 tablespoons of olive
oil. It’s already in this pot. And then we’re also adding 1 tbsp of butter. We’re going to heat
that up, melt the butter, and then go to the next step. All right, our next step is going to be
to add some carrots. And we are supposed to add like regular coin side coin shaped like um but
I have this that’s shredded. So I’m just going to use that instead. Saves me time. Yeah. All
right. Uh so also if you’re going to use onions, we don’t like the texture of onions, so we’re
not doing that. But if you do, you would also put that in right now. Now, um it says to cook
this about 3 minutes until the carrots and onions are tender. Um we don’t have onions in there. And
these aren’t the coin sizes, so they’re probably going to cook a lot faster than that. But if you
do it, it’s about 3 minutes. All right. And our next step is to add a pound of ground beef. Now,
actually, this recipe said to use ground turkey or Italian sausage. Um, uh, we didn’t have any ground
turkey. We decided to go with ground beef. And, um, the idea for me to put Italian sausage in
anything is a no because I do not like Italian sausage. So, anyway, we’re going to brown that
ground beef and then we’ll show you next step. All right. Now that we have the ground beef
browned, we did, you know, just try to get a little bit of the grease out of it. We just used
our spoon to dip in there and try to get out some. All right. And um now we’re going to add dried
basil and oregano. We’re also going to add some minced garlic. Cook that for It says 2 minutes.
Um we’ll see. Might have that little too high. Now we’re going to add some crushed tomatoes and chicken broth. Stir that. And then we bring
it up to a boil. The next step we have the broth boiling. So now we’re adding the raviolis in.
And it says to let them go for about 6 minutes, but it says really keep a very close eye on them
when they start floating to the top, which some of them are already doing. Um, which is weird.
Um, but anyway, that’s how you know when they’re ready. Also, you want them to be tender. You just
want to make sure you don’t overcook them cuz if you do, that might cause them to be mushy. So,
we’re going to let that go for a few minutes and just see what happens. cuz we want to be careful
not to overcook them. All right, our next step after that is to add plenty of spinach in there.
We’re going to wilt that down probably for about 2 minutes. All right, so the next step is to add in
either half and half or heavy whipping cream. So, um, we had heavy whipping cream already in the
house, so we’re using the heavy heavy whipping cream. Half. You can use half and half. If you
have heavy whipping cream and milk, you can do a half and half um amount, like half heavy whipping
cream, half regular milk, and it’s half and half. So, so if you want half and half and you don’t
have any in your house, you don’t have to go buy any. All right, our next step is to bring this up
to a simmer. Our next step is to add some Parmesan cheese. Okay, so it’s ready to serve at this
point. Yep. Okay. Pull it in the bowl. All right. So, it’s ready to serve. Let’s uh let’s get that
in a bowl and do a little taste test. All right. We are going to do a taste test. As you can see,
it came out really um it’s pretty creamy. Um and it’ll it’ll firm up as it sits, too. Yeah. Yeah.
So, um we made some uh we got a baguette and we made little uh baguette breads. Toasted it so that
we could have a little bread with it. But I wanted to show you how much this is a stock. This is like
a stock pot, you know. It’s pretty thick. It’s like a big pot. And um it says it’s six servings.
I really don’t think so. I think that’s a lot more than six servings. Um but anyway, um yeah, so
that’s good. We should. Yeah, like he was saying, it’s probably gonna firm up some like so tomorrow
when we have this for leftovers because I feel like we’re probably going to be eating leftovers
of this cuz that’s more than six servings. And for me, I would probably put a little more beef in
it. Um that’s only a pound of ground beef to that big to this big. You can see there’s some beef in
there. You can you can get some on each on each spoonful, but you know, I’m a meat eater, so um
yeah, he is. I would probably put I’d probably put another pound of ground beef in there. He said he
said, “Where’s the beef?” Yeah. Where’s the beef? You get that. Tell me in the comments where that
reference is from. Drop it down in the comments. Um anyway, most of our our um subscribers are
going to be like, “Well, duh.” Um anyway, um not because they’re mean, but because they know. Yeah.
Anyway, uh we do have some Parmesan cheese. We could sprinkle that on there and put a little more
on it. But but um so yeah, Joel approved. So it must be good. It must be good. We recommend. All
right. Our next recipe is a sweet potato soup. And uh you can make this super healthy. You can make
it vegetarian. I think you can probably I think it can probably be vegan as well. Um you know, just
make sure you’re using like vegetable broth in the soup. But this is a going to be a really healthy
recipe even if you don’t make it vegetarian just because it’s mostly just um you know uh u
it’s a simple soup is what I’m saying. It’s not a lot of ingredients um and they’re mostly
vegetables. So let’s get started. We’ve got our olive oil heating up in our pot there on medium
heat. And now we’re going to add in some sweet potatoes that I’ve already peeled and chopped.
Um they’re like a one inch cubes hopefully. Also, um I did see in the comments someone said
that they bought frozen sweet potatoes and saved themselves all that chopping time. So you
could do that. Um, apparently, um, if you wanted to save yourself a little time, then go for that.
So, we’re going to be sautéing this. We want the edges to brown a little bit before we move on
to our next step. Our next step is going to be adding some carrots. It is not a separate step in
the recipe creators blog, but or blog. Um, but, uh, I didn’t have it diced. She called for
it to be diced. I don’t have it diced. Is uh in shreds because I bought it like that.
So, um I didn’t want this to cook too fast. So, I waited a few minutes to add it. So, now I’m
going to let that cook for just a few minutes and then I’m going to add something else. Next step
is going to be adding garlic. Also, if you want onions in your soup, this is where you would add
that. I don’t like the texture of an onion, so I’m not adding it here. But we’re going to let that
go for just a few seconds until it’s translucent or well, with if you do the onions, you’re going
for translucent. If you’re going with just garlic, you just want this when it starts smelling,
that’s when you need to move on to the next thing. And now I’m going to add some chicken
stock. Um, again, if you want to make this all vegetarian, make sure you do vegetable broth.
You also want to add some salt, black pepper, paprika, so it’s sweet potatoes, so you get to
add some cinnamon in there, some turmeric. Um, also optionally you can add some rosemary and
some thyme. Now we need to bring this up to a boil. All right. And now it is boiling. So we
are going to turn this down to a simmer. We’re going to let it cook for about 30 to 40 minutes
and then I’ll show you the next thing to do. Now this next step is actually not in the recipe.
Um, but it does say you could add heavy cream to the recipe to thicken it up a little bit.
So, I’m doing that. I’m adding that’s actually heavy whipping cream and a little milk that I
heated up and added it to the pot. And again, if you want this to be like vegetarian or
vegan, you could use like coconut cream or something like that. Um, so that it is
still vegetarian or vegan. Um, yeah. Uh, there’s a couple of different ideas in the blog.
Again, that will be linked in the description. But now I’m just going to let that heat for a few
minutes and then I’m going to take it over and um use an immersion blender to blend this up. All
right, my bowl of sweet potato soup is finished. Um, it made uh about half of that pot. So, I have
some that I can have for lunches and a couple, you know, for the next couple days. Uh, Joel
won’t eat this. He doesn’t eat sweet potatoes, so he’s out. Uh, so this is something I’m doing
for lunches, but I wanted to include it so that y’all could see it. Um, I added bacon and Greek
yogurt to mine. It says you can add, you know, any kind of toppings. also put some more like
thyme and rosemary on top. But um you can add anything if again if you want it to be vegan or
vegetarian uh use coconut cream or something like that instead of the Greek yogurt. And um and if
you don’t want bacon, then use something like some roasted chickpeas. I think that would be
really good with this because I I love roasted chickpeas and sweet potatoes together. So, that
is just a couple of ideas. I’m going to do a real quick taste test on this. I’m hoping that this
is good cuz I got enough for a couple of days. I wonder also like um if it wouldn’t be really
good if you didn’t have like maybe if you didn’t have the turmeric in it, but instead you added um
more like cinnamon and maybe uh um coconut sugar or something like that and then top it with
some pecans u toasted pecans. That I bet that would be really good. That would almost be like a
dessert dessert soup. Yeah, that’s good. It It It kind of makes me think of like a curry dish. It
doesn’t have any curry in it, but like something that you might get at a restaurant that serves
curry dishes. Um they they might have it like that. Um what was the the ingredient? the um the
turmeric I guess is giving that vibe um to me of a curry. I know it’s not the same thing, but I’m
thinking that is is is giving me those thoughts. But anyway, um yeah, I think it’s a good one.
Um I’m considering adding some not adding some tonight because I don’t have any, but I’m thinking
about roasting some chickpeas for tomorrow and adding that. And um anyway, I think it’s a
really good one. Hang tight. We have a bonus recipe next. All right. Finally, this is just a
little bonus recipe for you. It’s really a bonus recipe for two reasons. One, I forgot to record
actually adding all these ingredients into the slow cooker and so it’s already done. But also, we
have done this recipe on the channel before. So, I’m calling it a bonus recipe because right
here, you know, like up in the eye in the sky, I will link the actual recipe video and you can
go check that out. But this is called cheesy chicken chili. And I know at the beginning
of the video, we did a white chicken chili uh recipe. This one is different. Excuse me. My
voice is trying to give out. This one is different because it’s like black beans and tomatoes and
things like that. So, it has more of a southwest um taste to it. So, uh yeah, it’s it’s really
good. We usually eat these with some tortilla chips. um is a really good chili and uh so uh
again it’s linked up there and I’ll also put it in the description so if you don’t catch the
uh one that was with the eye in the sky you can also check down at the end of the video um down
in the description just click see more and you’ll see the list of recipes right down there. We hope
that you enjoyed today’s recipes and would love to know if you plan to try one or both of them.
If you found value in this video, please consider liking, sharing, and subscribing for more videos
coming in the future. And until the next video, we want to thank you for watching. Remember,
it’s a Long Run. Give yourself a little grace.
6 Comments
I will be at the live chat 😊
We hope that you enjoyed the recipes that we shared with you today. Which one was your favorite?
Looks YummY!!
All sounds delicious 😊
Love me a cozy comfort food dinner
Wonderful 😊