Pasta Fagioli is an Italian soup that always satisfies! It’s a pasta and bean soup that’s bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Stir up more of the best soup recipes like White Bean Soup with Bacon, Italian Meatball Soup and Sausage Orzo Soup.

I’m such a sucker for a good bowl of Pasta e Fagioli. It’s smoky, cheesy, hearty… It’s really got so much to offer in every spoonful!

While there is a pretty lengthy list of ingredients that go into this classic Italian soup, have no fear. It’s still incredibly easy to make and everything listed is inexpensive.

Plus, you can change things up in this soup as you see fit! This versatile soup varies all over Italy as well as New York depending on where you buy it, so you can easily add or take away ingredients as needed.

Why we love it:

• One pot: This pasta fagioli recipe is made in just one pot! That means it’s easy to make and clean up is a breeze.
• Hearty: With bacon (or pancetta), white beans and pasta, this soup is sure to fill you up.
• Veggies: Pasta fazool might just be the recipe you need to sneak some veggies into your little one’s tummy! Carrots, celery, tomatoes and spinach create a great medley of fresh flavors and offer some nutrients to the soup.

Pasta Fagioli Ingredients:

• Vegetables – You’ll need fresh spinach, sliced carrots, sliced celery and a can of diced tomatoes for this pasta e fagioli recipe. Feel free to change these up a little as needed!
• Beans – White kidney beans are my bean of choice. Be sure to thoroughly drain and rinse them before adding them to the soup.
• Pancetta – is traditionally used but bacon is a great swap too! We often use bacon because it’s less expensive and easily available.
• Chicken Broth – Use low-sodium broth if possible! There’s already salty meat in the mix, and you can always sprinkle in as much salt at the end if you’d like.
• Garlic – Measure with your heart, garlic lovers!
• Parmesan – You’ll want to use a block of parmesan for this recipe. Freshly grated parm is always preferred, plus you get to use that rind for even more flavor.
• Tomato Paste – This does a fantastic job at creating the best rich tomato flavor.
• Pasta – Use a small pasta like ditalini.
• Salt and Pepper – Adjust to taste!
• Italian Seasoning – This really solidifies that classic herbaceous Italian flavor we all know and love.

How to make Pasta Fagioli

Check out how quick and easy it is to make pasta fazool! Scroll to the bottom of this page for more detail information.

• Cook the pancetta or bacon (keep the fat! We’ll use that to cook our vegetables).
• Stir in the onions, carrots and celery.

• Stir in the seasonings, garlic and tomato paste.
• Pour in the broth. Then, add the diced tomatoes, beans, bay leaf and parmesan rind. Bring to a simmer before reducing the heat, covering, and cooking for 10 minutes.

• Stir in the pasta and cook until al dente.
• Finish it off with spinach and freshly grated parmesan.

Variations and Substitutions

• Use your favorite pasta. Ditalini is the most common pasta to use in pasta fazool. However, you can really use any small pasta you prefer. Orzo would work perfectly as well!
• Swap the greens. Not a spinach fan? Replace it with chopped kale.
• Use the white beans of your choice. Cannellini beans or great northern beans both work well. Just make sure that no matter what, they’re drained and rinsed well.
• Add some spice. If you’d like to heat things up a bit, add a sprinkle of crushed red pepper flakes along with the other seasonings.

How to Store Pasta Fagioli

Pasta e fagioli will stay fresh in an airtight container in the fridge for 2-3 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

If you prefer your pasta perfectly al dente, you may want to cook it separately in a pot of boiling, salted water and just add some to every bowl when serving. This way it does not become bloated when it is stored.

Can I freeze pasta fagioli?

Yes! Let the soup fully cool to room temperature, then transfer it to a zip-top storage bag. Lay it flat on a baking sheet and freeze for about an hour so it’s nice and flat. This makes it easier to store in your freezer! Date, label, and keep frozen for up to 3 months. Allow it to slowly thaw in the fridge prior to reheating.

Again, for perfectly al dente pasta, cook it separately and do not freeze it with the soup.

What to serve with Pasta e Fagioli:

Bread with soup is a must have over here! We love to serve this Pasta Fagioli with Homemade Breadsticks, No Knead Artisan Bread, or Mom’s Homemade Buns slathered in Garlic Butter (speaking of Garlic Butter, this Garlic Bread is another solid option!).

More Soup Recipes To Try…

Cozy up with more of my favorite filling soups that require no side dishes! Here are just a few recipes that my family can’t get enough of:

• Slow Cooker Zuppa Toscana — with the perfect amount of spice!
• Sausage Tortellini Soup — soup that eats like a meal.
• Italian Wedding Soup — those homemade meatballs are everything!
• Chicken Wild Rice Soup — creamy and satisfying.

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EASY Pasta Fagioli recipe (Pasta Fazool)

Pasta Fagioli is an Italian soup that always satisfies! It's a pasta and bean soup that's bursting with savory flavor from pancetta, garlic, tomato paste, parmesan and more. You can call it pasta fazool if you want – I just call it delicious!

Course Main Course, Soup

Cuisine American, Italian

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 470cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oilive oil
• 100 grams pancetta, chopped (or about 4 slices thick cut bacon)
• 3 large carrots (peeled and chopped)
• 2 ribs celery (finely diced)
• 1 medium onion (finely diced)
• 4 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 5 cups low sodium chicken broth (vegetable for vegetarian)
• 1 can diced tomatoes (14 oz or 398 ml) or crushed
• 2 cans white kidney beans (19 oz or 540 ml) drained and rinsed
• 1 bay leaf
• 1 parm rind
• 1 cup ditalini or other small pasta (uncooked) about 130 grams
• 2 cups freshly chopped spinach or kale
• ¼ cup grated Parmesan cheese

US Customary – Metric

Instructions

• In a large dutch oven or soup pot, heat oil over medium-high heat and add chopped bacon or pancetta. Cook until lightly browned.
• Add carrots, celery and onion and cook until translucent.
• Stir in garlic, tomato paste, Italian seasoning, salt and pepper and cook 1-2 minutes.
• Add broth, diced tomatoes, beans, bay leaf and Parmesan rind. Bring to a simmer over medium-high heat, then reduce heat to medium and cover. Cook for 10 minutes or until vegetables are nearly tender.
• Stir in uncooked pasta, cover and cook until al dente.
• Just before serving, stir in spinach and Parmesan. Taste and adjust seasonings as desired.

Video

Notes

Ingredients and Substitutions:

• Pancetta or Bacon: either works well, and you can omit for a meatless version of this soup.
• Vegetables: There are lots and lots of variations of Pasta e Fagioli, which means that you can make your own rules and no one can tell you it’s wrong! Feel free to add in extra vegetables that you need to get out of the fridge, or ones your guests enjoy. 
• Broth: I always start with low sodium or no salt added broth so that I can control how salty the soup is in the end.
• Pasta: we love ditalini in soup, but any small pasta shape will do. If you are going to be serving it later, you may want to cook the pasta to al dente in a pot of boiling water and just add when serving. This way it won’t get mushy if it sits in the fridge too long.
• Tomatoes: use diced or crushed, or you can swap this for tomato sauce for a thicker soup.
• Beans: I prefer white beans but any kind of beans, even black or red kidney beans will work just as well in here.

 

Nutrition

Serving: 457grams | Calories: 470cal | Carbohydrates: 65g | Protein: 25g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 19mg | Sodium: 556mg | Potassium: 1233mg | Fiber: 12g | Sugar: 6g | Vitamin A: 6275IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 5mg

The post Pasta Fagioli (Pasta Fazool) appeared first on The Recipe Rebel.

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

This Italian Meatball Soup recipe combines the savory goodness of homemade Italian-style meatballs with a flavorful broth and a variety of vegetables.

Soup can be a hard sell to my kids, but a soup that’s loaded with meatballs and pasta is always a win around here!

It’s a nutritious and balanced meal in one pot, perfect for busy weeknights for the whole family.

Whether it’s a cold winter evening or a breezy summer night, this soup is a versatile dish that fits all seasons and occasions.

The combination of beef and pork in these homemade meatballs gives them a depth of flavor and the addition of Parmesan cheese adds a hit of saltiness.

This easy soup recipe is easy to adapt, whether you prefer using leaner meat or want to add a spicy kick to it!

With ingredients like Italian seasoning, marinara sauce, and Parmesan cheese, this soup will bring the flavors of an Italian kitchen to your dining table.

It’s like a little Italian holiday, but without leaving the comfort of your home!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, Italian Wedding Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Below you’ll find all the tips and tricks you need to make the best meatball soup!

Ingredients Needed:

Homemade Meatballs

• Bread: use a slice of soft bread to make fluffy bread crumbs to give the ground meat mixture more substance when making it into meatballs.
• Meat: I’ve used a combination of lean, ground beef and lean, ground pork for these meatballs.
• Cheese: freshly shredded parmesan cheese is best to add a great salty, umami flavor.
• Egg: helps to bind the meatball ingredients. 
• Seasoning: use Italian seasoning with salt and black pepper to bring classic Italian flavors to this dish.

Meatball Soup

• Vegetables: use a classic trio of onion, carrot, and celery to make a great savory base for the soup that’s also packed with essential nutrients.
• Tomatoes: use diced (or crushed) tomatoes as well as tomato paste for a tomato base in this soup that works well with the meatballs.
• Seasoning: fresh garlic cloves, Italian seasoning, salt, red pepper flakes, and a bay leaf will pack a ton of classic Italian flavor into this soup, with a bit of a kick too!
• Broth: I use low-sodium chicken broth to add a great depth of savory flavor, and also to better control the saltiness of the dish.
• Cheese: use a parmesan rind if you can, as it melts wonderfully into the soup, giving it a deep, rich, umami, cheesy flavor. Simply pull it out before serving.
• Pasta: I’ve used uncooked ditalini pasta here as I think it works well with the meatballs. You can use any small pasta that you have!
• Spinach: fresh spinach leaves add color, a fresh flavor, and nutrients to this soup. You can also swap with fresh kale if you have it on hand.
• Marinara Sauce: use your favorite brand of marinara sauce to add even more tomato flavor to the soup.

How to Make Italian Meatball Soup

This recipe takes a bit of time but is worth it all! Full instructions are included in the recipe card below.

Meatballs

1. Make meatball mixture: Combine the bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, and pepper, then let the mixture sit.
2. Make meatballs and sear: Make meatballs, then brown them on both sides. Remove them from the pot and set them aside.

Meatball Soup

1. Sauté veggies: Sauté the onion, carrots, and celery.
2. Add other ingredients: Add the tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf, and cook.

3. Deglaze and add broth, tomatoes, and cheese: Stir the chicken broth, diced tomatoes, and Parmesan rind, then deglaze the pot and cook.
4. Add pasta and meatballs: Stir in the pasta and meatballs, then cover and cook. Stir in spinach and marinara sauce before serving.

Italian Meatball Soup FAQs

Tips and Notes

• Don’t overmix the meatballs. Achieving tender and juicy meatballs is the first step to a successful meatball soup. When combining the meat mixture, avoid overmixing as it can result in dense meatballs. A gentle stir is all you need to bring the ingredients together. 
• Let the flavors meld. Letting the meatball mixture sit for 10-20 minutes before rolling it out into balls allows the flavors to meld, resulting in more flavorful meatballs.
• Adjusting the consistency. You might want your soup to be thicker or thinner. If the soup is too thick, adding a bit more broth can easily make it thinner. If you want it thicker, remove some of the soup, blend it with an immersion blender, and add it back in. Alternatively, use a cornstarch slurry to thicken it.
• Freshen the soup when reheating it. Add a splash of lemon juice, broth or a handful of fresh parsley to rejuvenate the flavors and bring back the vibrancy of this delicious meatball soup when reheating it.

Italian Meatball Soup Variations

• Add some garnishes. Add an extra sprinkle of freshly shredded Parmesan cheese on top of the soup before serving can elevate the dish with a creamy texture and a salty kick. You can also sprinkle some fresh herbs like parsley or basil on top to add a burst of freshness and color to the dish.
• Use a different broth. Chicken, beef, or vegetable broth can be used interchangeably, depending on your preference or dietary restrictions.
• Add more veggies. This recipe is so versatile; you can add almost any of your favorite vegetables to enhance the nutritional value and flavor. Try mushrooms, zucchini, chopped bell peppers, sweetcorn, peas, or whatever seasonal vegetables you have a surplus of!
• Use other kinds of pasta. Small pastas like orzo or mini shells are excellent substitutes for ditalini, while brown rice or quinoa are great gluten-free options.
• Add extra flavor. Add a splash of lemon juice, a dollop of sour cream, some Worcestershire sauce, or additional herbs to add an extra layer of flavor to this already delicious soup.

Serving Suggestions

We always have bread on our dinner table, but it’s a perfect side to any soup. Try my Homemade Breadsticks, a slice of my No Knead Artisan Bread, some classic Garlic Bread, or these Cheddar Bay Biscuits for dipping!

More Easy Meatball Recipes To Try

Dinner

Sweet and Sour Crockpot Meatballs + VIDEO

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Instant Pot Meatballs and Mashed Potatoes + VIDEO

Dinner

Slow Cooker Cranberry Meatballs Recipe + VIDEO

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Meatball Soup

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 428cal

Author Ashley Fehr

Ingredients

Meatballs

• 1 slice soft bread (about ¾ cup fluffed bread crumbs)
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded parmesan cheese (fresh if possible)
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Soup

• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 small onion (finely chopped)
• 2 tablespoons tomato paste
• 3 cloves garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 4 cups low sodium chicken broth
• 1 can diced or crushed tomatoes (28oz/798 ml)
• 1 parmesan rind
• 1 cup ditalini pasta (uncooked)
• 2 cups spinach (roughly chopped)
• ½ cup marinara sauce

US Customary – Metric

Instructions

Meatballs

• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
• In a large bowl, combine bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, pepper — don’t overmix. Let sit for 10-20 minutes.
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large soup pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Remove from the pot and set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Meatball Soup

• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until crisp-tender.
• Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
• Stir in chicken broth, diced tomatoes, and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and marinara sauce. Taste and adjust seasonings as desired. Serve.

Video

Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Ingredients and Substitutions:

• Meatballs: you can use store-bought meatballs to save yourself some time if necessary. Simply throw them in with the pasta near the end of the recipe — no need to brown them first. 
• Ground beef and pork: you can use almost any ground meat for these meatballs — ground chicken or ground turkey would be good, leaner options as well. You can also substitute some or all of the meat for ground Italian sausage for more flavor. 
• Bread crumbs: fresh bread crumbs make meatballs so moist, but you can use dried bread crumbs in a pinch. Use about ⅓ cup dried bread crumbs in place of fresh.
• Egg: a flax egg will work just fine if you would like to make this recipe egg-free.
• Pasta: you can use any kind of short pasta here, or even broken spaghetti noodles. Keep in mind that they may require a different cooking time or absorb more moisture. 

Prep ahead: 

• You can make and bake the meatballs in advance and store them in the fridge for up to 4 days or the freezer for up to 3 months. 
• You can chop all of the vegetables and store them in the fridge for several days before preparing this soup. 
• You can prepare the soup up until the pasta is added, then store it (without the pasta and spinach) for up to 4 days in the fridge. Simply cook the pasta and stir into the soup with the spinach to serve. If you refrigerate with the pasta, it may become bloated and will not have an al dente texture.

Storage

• Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors will meld together, so the leftovers are delicious too! Make sure to allow it to cool to room temperature before putting it in the fridge.
• Freeze: This soup freezes well. Pour the soup once it has cooled to room temperature into airtight containers or freezer bags, and freeze for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat it gently on the stove over medium heat, stirring occasionally. If the soup is too thick, add a little bit of broth or water to reach your desired consistency.

 

Nutrition

Serving: 426grams | Calories: 428cal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 933mg | Potassium: 883mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4797IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 4mg

The post Italian Meatball Soup appeared first on The Recipe Rebel.

This easy Beef Enchiladas recipe is so packed with flavor, it’s always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they’re healthy AND comforting. 

Of course, I love my classic Easy Chicken Enchiladas with shredded chicken. 

For a bit of a change, we make these easy ground beef enchiladas, and they always go so quickly!

The sauce I’ve used is based on my Easy Enchilada Sauce, so check that post out for more info and ideas on how to use it for other things, too. 

These beef enchiladas means dinner for the whole family is ready in just one hour, so it’s great for busy weeknights. 

This easy dinner recipe is also great for making ahead, as you can freeze your enchiladas before or after baking.

If you love Mexican food like we do, check out my Chicken Enchilada Casserole, Slow Cooker Three Bean Beef Chili, and this Mexican Shepherd’s Pie. 

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes with no added salt for the base of the sauce. You want smooth crushed tomatoes — not chunky.
• Seasoning: a combination of garlic powder, cumin, onion powder, dried oregano, salt, and chipotle powder (or smoked paprika) is all you need for this enchilada sauce. 
• Brown Sugar: this helps to balance out the spices.
• Beef: use lean ground beef for the best flavor. You can also sub in ground turkey or chicken.
• Veggies: onions and green bell peppers add a great savory flavor to the meat mixture. Feel free to experiment and add in extra if you prefer!
• Black Beans: adds protein and a great texture to the enchilada filling. 
• Tortillas: use flour or corn tortillas, or gluten-free tortillas if you prefer. If you’re using corn tortillas, you may want to warm them before rolling.
• Cheese: Monterey Jack cheese is great in these enchiladas, but you can use your favorite kind.
• Garnish: pico de gallo salsa, sour cream, cilantro, lime wedges, or chopped green onions for garnish as desired.

How to Make Beef Enchiladas

This recipe is easy to make! Full instructions are included in the recipe card below.

1. Make enchilada sauce: Combine tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences, adding some brown sugar if needed.
2. Cook beef and veg: Cook the ground beef until browned, along with the onion and peppers, until the vegetables have softened.
3. Add sauce and beans: Stir in some of the enchilada sauce and the black beans.
4. Assemble enchiladas: Divide the beef mixture and some of the cheese between the tortillas and roll them up tightly.
5. Put in dish: Spread some sauce onto the bottom of the casserole dish. Place the enchiladas in the dish.
6. Add sauce: Top with sauce and remaining cheese and bake.

Beef Enchiladas FAQs

Tips and Notes

• Cheese. Try buying a block of cheese that you can grate yourself for the best flavor. Pre-shredded cheese tends to be coated in a floury substance and doesn’t melt as well.
• Onions. I tend to use a white onion here, but you can use a red onion for a slightly milder flavor if you prefer. 
• Yield. This recipe will make 8 enchiladas, you can increase the yield by adding veggies, rice, or more proteins into the filling, or you can double up the recipe and bake two batches!

Beef Enchiladas Variations

• Mix up the meat. These enchiladas would be delicious with ground pork, ground turkey, or shredded chicken.
• Add protein. Use more meat for each of the enchiladas to get more protein, or add more beans like pinto beans, refried beans, white beans, or even lentils. 
• Vegetarian. Make vegetarian enchiladas by omitting the meat and just using beans, veggies, and rice for the filling. 
• Rice. Make the beef filling go further by adding some cooked rice to it. 
• Spice it up. Add some more spice by using cayenne pepper, hot sauce, red pepper flakes, or diced jalapenos in the enchiladas.

Serving Suggestions

These Beef Enchiladas are a great one-dish meal, filled with protein, nutrients, and great flavor. 

We always like to have a bit of something extra on the side though, so try my Air Fryer Green Beans, Corn on the Cob, or Air Fryer Broccoli for more color and nutrients. 

Serve some rice on the side, if you haven’t added any to the enchiladas. Any rice will work well, like my Instant Pot Brown Rice, Instant Pot Jasmine Rice, or Mexican rice for more flavor. 

More Mexican-Inspired Recipes to Try

Dinner

Easy Taco Soup recipe

Breakfast

Breakfast Taco Bites

Dinner

Slow Cooker Chicken Tacos Recipe

Dinner

Mango Salsa Chicken and Rice

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Beef Enchiladas recipe

This easy Beef Enchiladas recipe is so packed with flavor, they're always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they're healthy AND comforting. 

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 enchiladas

Calories 374cal

Author Ashley Fehr

Ingredients

Enchilada Sauce

• 28 oz canned crushed tomatoes 798 ml, no salt added
• ½ cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder you can substitute smoked paprika
• brown sugar

Beef Enchiladas

• 1 lb lean ground beef
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 1 cup black beans (rinsed and drained)
• 8 medium flour or corn tortillas ( about 7" in diameter)
• 3 cups shredded Monterey Jack cheese
• pico de gallo salsa, sour cream, cilantro, lime wedges for garnish as desired

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13″ baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences. Add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
• Add ground beef, onion and peppers to a large skillet over medium-heat. Cook, stirring often, until beef is browned and vegetables have softened. Stir in ¾ cup enchilada sauce and beans.
• Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
• Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
• Divide the beef mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
• Top with sauce (you may not use it all — use as much as you like!) and remaining cheese.
• Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
• Top with preferred garnishes and serve.

Notes

Ingredients and Substitutions:

• Enchilada sauce: you can substitute the homemade enchilada sauce with roughly 3-4 cups of store-bought sauce.
• Ground beef: if you use regular ground beef, you may want to use a paper towel to absorb some of the fat in the pan before adding the enchilada sauce. You can also swap the beef for ground pork, chicken or turkey if you prefer. 
• Beans: you can omit the beans if you don’t like them, but I find you don’t really notice them once everything is cooked together, and they add a ton of protein and fibre!
• Tortillas: I use flour tortillas but corn tortillas would make this recipe easily gluten-free. 
• Cheese: I love Monterey Jack in enchiladas but you can also use Mozzarella or Cheddar if that’s what you have on hand.

Storage:

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil or in the microwave.
• Freeze: Freeze beef enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

 

Nutrition

Calories: 374cal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 940mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 639IU | Vitamin C: 22mg | Calcium: 413mg | Iron: 4mg

The post Beef Enchiladas recipe appeared first on The Recipe Rebel.

This Easy Chicken Enchiladas recipe is one we’ve used time and time again to make the BEST chicken enchiladas. Made with tender chicken cooked in enchilada sauce with onions and peppers, corn or flour tortillas and plenty of cheese.

These Chicken Enchiladas are a classic Mexican-inspired dish made with shredded chicken and a homemade (no cook!) red enchilada sauce.

This is one of our favorite go-to recipes for an easy weeknight dinner.

You can customize this recipe by spicing it up, with your own meat and vegetable choices, and using any toppings you like. It’s always a hit!

We love Mexican food, and some of our other favorite recipes are this Slow Cooker Three Bean Beef Chili, my Mexican Shepherd’s Pie, and this Dorito Taco Salad. I’ll never claim to recreate authentic Mexican dishes, but I love being inspired by the spices and ingredients and making these dishes my own.

This Chicken Enchilada Casserole is a deconstructed version of these chicken enchiladas you’ll also love! If you prefer beef over chicken, try my Beef Enchiladas recipe.

Check out this list of Easy One Pot Meals You’ll Actually Want To Eat for more weeknight dinner ideas!

Ingredients Needed:

Enchilada Sauce

• Tomatoes: canned crushed tomatoes are perfect for making enchilada sauce, be sure to use ones with no added salt, so you can control the saltiness of the sauce. You’re looking for smooth crushed tomatoes (no chunks) or a plain tomato sauce.
• Seasoning: use garlic powder, cumin, onion powder, dried oregano, kosher salt, and chipotle powder for a flavorful sauce. You can add a pinch of cinnamon if you prefer.
• Sugar: use brown sugar to balance the acidity of the tomatoes in the sauce if needed. You can use honey if you prefer.

Chicken Enchiladas

• Oil: use olive oil, canola oil, or vegetable oil to sauté the vegetables.
• Onion: adds a great savory flavor base for this dish.
• Pepper: a green bell pepper will add some color and a burst of freshness to these enchiladas, but you can use a yellow or red pepper if you prefer.
• Chicken: use boneless chicken breast to make the shredded chicken. Boneless, skinless chicken thighs also work well!
• Tortillas: we normally use flour tortillas because we prefer them, but corn tortillas are a more traditional choice. Make sure they’re about 7″ in diameter, or that they fit well in the pan you are using.
• Cheese: use a block of Monterey Jack cheese that you shred yourself for the best flavor (and stretchy cheese!). You can swap this for Mozzarella in a pinch.
• Garnish: use pico de gallo salsa, sour cream, chopped green onions, fresh cilantro, or freshly cut lime wedges for garnish.

How to Make Chicken Enchiladas

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Sauté: Sauté onion and peppers until softened.
2. Add chicken and sauce: Add chicken breasts and enchilada sauce, and cook.
3. Shred chicken: Remove chicken from pan and shred it, then stir it back into the skillet.
4. Assemble enchiladas: Make up the tortillas with chicken and cheese.
5. Add to dish: Roll the enchiladas up and put them into the dish with sauce at the bottom.
6. Add sauce and cook: Top with sauce and remaining cheese, cook and serve with your favorite toppings!

Chicken Enchilada Recipe FAQs

Tips and Notes

• Tortillas. Yellow corn tortillas or flour tortillas will work great, although corn tortillas tend to be a little more finicky to work with.
• Sauce: This recipe makes 4 cups of enchilada sauce. To save time you can also use about 4 cups of prepared enchilada sauce.

Chicken Enchiladas Variations

• Meat. Try using a different meat for enchiladas, like my Instant Pot Pulled Pork.
• Vegetables. Swap the bell peppers and onions with other vegetables you enjoy, or add to them. Simply saute whatever you would like to use in the pan before adding the sauce and chicken. This is a great time to add beans as well!
• Beans. Refried beans and black beans are a great way to add more protein to these enchiladas.
• Chicken. Boneless, skinless chicken thighs work great as well. You can also substitute this for prepared Shredded Chicken or Crockpot Shredded Chicken if you have some on hand!
• Cheese. Use cheddar cheese, Colby Jack, or a Mexican cheese blend for different flavors.
• Add heat. Make these enchiladas to your preferred spice level, by adding in some cayenne pepper, green chilis, jalapenos, red pepper flakes, or hot sauce to the chicken when cooking it, or to the wraps as you assemble them.

Serving Suggestions

These Chicken Enchiladas are filling and delicious all on their own but served with some sides they can go a bit further and add some variety.

Serve with some vegetable side dishes for added nutrients, like Air Fryer Broccoli, Corn on the Cob, or Air Fryer Green Beans.

You can also serve enchiladas with carby sides like Instant Pot Brown Rice, Garlic Bread, or even Homemade Crescent Rolls.

More Mexican-Inspired Dinner Ideas

Dinner

Easy Taco Soup recipe

Dinner

Slow Cooker Chicken Tacos Recipe

Dinner

Mango Salsa Chicken and Rice

Dinner

Taco Casserole — 9 ingredients & 30 minutes!

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Easy Chicken Enchiladas

This Easy Chicken Enchiladas recipe has been a long time coming to this blog, but it's one we've used time and time again to make the BEST chicken enchiladas. Our whole family loves them, we never have leftovers, and they're also super easy to make.

Course Main Course

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 681cal

Author Ashley Fehr

Ingredients

Enchilada Sauce*

• 28 oz canned crushed tomatoes 798 ml, no salt added
• 1 cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder you can substitute smoked paprika
• brown sugar

Chicken Enchiladas

• 1 tablespoon oil
• 1 medium onion diced
• 1 green bell pepper diced
• 2 boneless skinless chicken breasts about 1 lb
• 8 medium flour or corn tortillas about 7" in diameter
• 3 cups shredded Monterey Jack cheese
• Garnish pico de gallo salsa, sour cream, cilantro, lime wedges

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13″ baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
• Heat a little oil in a medium skillet over medium-high heat.
• Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup of enchilada sauce.
• Cover, reduce heat to medium-low, and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
• Remove chicken from pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.
• Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
• Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
• Divide the chicken mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
• Top with sauce (you may not use it all — use as much as you like!) and remaining cheese.
• Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
• Top with preferred garnishes and serve.

Video

Notes

*Sauce: This recipe makes 4 cups of enchilada sauce. To save time you can also use about 4 cups of prepared enchilada sauce.

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil, or in the microwave.
• Freeze: Freeze chicken enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

 

Nutrition

Serving: 381grams | Calories: 681cal | Carbohydrates: 50g | Protein: 42g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 1869mg | Potassium: 1052mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1295IU | Vitamin C: 45mg | Calcium: 817mg | Iron: 6mg

The post Easy Chicken Enchiladas appeared first on The Recipe Rebel.

This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

This is our favorite homemade enchilada sauce recipe, and it’s way better than the canned stuff!

We make all sorts of enchiladas around here. We love beef enchiladas but sometimes make them with pulled pork or shredded chicken too (like these tasty Easy Chicken Enchiladas!).

Whatever meat or filling you choose, you can’t beat a homemade sauce made with basic pantry staples.

This is a bit different from other from-scratch recipes as there is no cooking involved at all. It’s an easy recipe – simply put all the ingredients in a bowl and stir!

The sauce will cook through when it is heated in the dish, melding the flavors together and saving you time and energy!

If you love Mexican food, try some of our other favorite recipes like this Classic Three Bean Chili, this Easy Taco Soup, and my delicious Sheet Pan Fajitas.

We also like Cordon Bleu Chicken Enchiladas, which are made with Alfredo sauce instead of tomato sauce for a creamy enchilada dinner.

Finish it off with my Strawberry S’mores Enchiladas for dessert!

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes for this sauce, with no added salt. Plain, unseasoned tomato sauce will work as well.
• Water: simply thins out our sauce to our desired consistency. You could swap for chicken or vegetable broth for added flavor.
• Seasonings: garlic powder, onion powder, dried oregano, and kosher salt will make a flavorful enchilada sauce.
• Spices: use cumin and chipotle powder (or smoked paprika), as well as ground cinnamon for an added warm flavor. Add in some cayenne pepper too for a spicy sauce.
• Sugar: brown sugar will help to balance the acidity of the tomatoes if needed.

How to Make Enchilada Sauce

This easy red enchilada sauce is quick to make. You’ll find the full recipe in the recipe card below.

• Combine ingredients: Add the following ingredients to a bowl and stir: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle chili powder.
• Add sugar: Add brown sugar to taste. Add additional spices here if wanting.
• Use: Use sauce straight away, or store it for later.

Enchilada Sauce FAQs

Tips and Notes

• Simmer the sauce on the stove to bring the flavors together before using it if you prefer.
• As this sauce doesn’t require any cooking, I tend to make it as and when I need it. It is a super simple recipe to double or triple for a big batch, and it will last up to 2 weeks in the fridge!

Enchilada Sauce Variations

• Make a green enchilada sauce. Use chopped green chilis and jalapeños instead of canned tomatoes as the base and adjust seasonings to taste.
• Spices and seasonings: Make this recipe your own by adjusting the seasonings to your preference. You can taste as you go.
• Add some heat. Adding red pepper flakes, chili powder, or finely chopped jalapeños depending on your desired spice level.
• Fresh ingredients. Use fresh garlic that you have minced yourself if you prefer.
• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. Use 3 tablespoons of tomato puree paste and 2 additional cups of water or low-sodium vegetable broth. Add a cornstarch slurry to the mix, and cook it on the stovetop or in the microwave to thicken it.

Serving Suggestions

Use this red enchilada sauce in your enchilada recipes using any meat. You can also use it in recipes that call for a tomato salsa sauce, like my delicious Stuffed Pepper Casserole, this Chicken Taco Soup, or my Crockpot Salsa Chicken.

More Sauce and Condiment Recipes You’ll Love

Condiments and Sauces

Easy Homemade Cheese Sauce recipe

Condiments and Sauces

Pineapple Brown Sugar BBQ Sauce

Condiments and Sauces

Mango Salsa

Appetizers

Homemade Salsa Recipe

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Easy Enchilada Sauce Recipe

This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

Course Sauces and Condiments

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 38cal

Author Ashley Fehr

Ingredients

• 28 oz canned crushed tomatoes 798 ml no salt added
• 1 cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder or smoked paprika
• 1 pinch ground cinnamon optional
• 1 pinch cayenne pepper optional – if you prefer it spicy
• 1 teaspoon brown sugar optional – to balance flavors

US Customary – Metric

Instructions

• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder.
• Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed. Feel free to add additional spices to suit your tastes.
• *You can simmer this sauce on the stove on medium heat to bring the flavors together if you prefer — I simply add it to whatever dish I'm cooking and it heats through during the cooking process.

Notes

Ingredient substitutions:

• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. If you don’t have canned crushed tomatoes, you can use 3 tablespoons of tomato paste and 2 additional cups of water or vegetable broth. You will also need to add a cornstarch slurry and cook it on the stovetop or in the microwave to thicken it.
• Spices and seasonings: this recipe is an easy one to make your own! Feel free to adjust the amounts of the seasonings to suit your tastes. You can taste as you go.

Storage:

• Store: Store enchilada sauce in an airtight container in the refrigerator for up to 2 weeks.
• Freeze: Freeze this sauce for up to 6 months in a freezer-safe container. If freezing it in bags, lie the bags flat to save space – it will also thaw quicker this way.

 

Nutrition

Calories: 38cal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 426mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg

The post Easy Enchilada Sauce appeared first on The Recipe Rebel.

This delicious Chicken Enchilada Casserole is made by layering juicy shredded chicken, homemade red enchilada sauce, corn tortillas, and loads of melty cheese!

With this quick and easy recipe, you can have dinner on the table for the whole family in less than an hour!

See more of my favorite Chicken Casserole Recipes here!

Chicken Enchilada Casserole is the ultimate easy one-dish recipe when you’re craving chicken enchiladas. Our family is always up for Mexican dishes, and this is one of our favorites.

You can customize this recipe by adding some heat or choosing your favorite toppings. It’s a great recipe for adding more veggies to meals for the kids!

Casserole recipes are so great for making a filling meal on a busy weeknight or for prepping meals ahead of time. This easy chicken enchilada casserole also freezes well AND you can make it ahead of time, so it really ticks all my boxes!

If you prefer them rolled traditionally, check out my Easy Chicken Enchiladas recipe!

For other easy Mexican one-dish recipes check out my Taco Casserole, my Mexican Shepherd’s Pie, this super quick Dorito Taco Salad, and my Classic Three Bean Chili!

Ingredients Needed:

Homemade Enchilada Sauce

• Canned tomatoes: they will make the base of the red enchilada sauce, I use canned tomatoes with no added salt.
• Seasoning: garlic powder and onion powder add depth of flavor, while cumin, dried oregano, salt, and chipotle powder bring the Mexican flavors. You can use smoked paprika instead of chipotle powder if you have it on hand instead.
• Sugar: brown sugar will balance out the acidity of the tomatoes

Chicken Enchilada Casserole

• Oil: you’ll need some to lightly grease the casserole dish, and some to sauté the vegetables. You can use canola oil, olive oil, or vegetable oil.
• Yellow onion and green bell pepper: onion and bell peppers are staples in my Mexican cooking, feel free to use red onions or red bell peppers if you prefer. This is also a great place to bump up the veggies! Feel free to add in whatever you’ve got in the fridge.
• Chicken: I use boneless, skinless, chicken breasts here as they are the easiest to shred without having bones in the way – you can use leftover shredded chicken or turkey if you have it!
• Tortillas: flour or corn tortillas will work well, use whichever you prefer.
• Cheese: I use shredded Monterey Jack cheese, but you could also use a Mexican cheese mix or even mozzarella.
• Garnish: pico de gallo, salsa, sour cream, fresh cilantro, fresh parsley, chopped green onions, lime wedges, etc. for garnish as desired.

How to Make Chicken Enchilada Casserole

This Chicken Enchilada Casserole is easy to make! Full instructions are included in the recipe card below.

1. Make red enchilada sauce: Stir together the ingredients for enchilada sauce. Season to taste, and add brown sugar to balance the acidity of the tomatoes if needed.
2. Sauté vegetables and cook chicken: Cook vegetables in oil until softened, then add chicken and enchilada sauce and simmer until cooked through. This adds tons of flavor to the chicken!
3. Shred chicken: Remove chicken from the pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.
4. Assemble the casserole: Start with some sauce at the bottom of the baking dish. Layer tortillas, sauce, chicken, cheese.
5. Finish layers. Repeat this layering 3 times, finishing with the last chicken layer. Top with any remaining cheese.
6. Bake and serve: Bake for 20-25 minutes. Broil if desired, and garnish before serving if desired.

Chicken Enchilada Casserole FAQs

Tips and Notes

• Use leftover meat. This recipe is great for leftover shredded chicken or turkey. Simply cook the sauce with the vegetables for a few minutes, then add the meat to heat through and continue with the recipe as normal. Check out some more shredded chicken recipes here.
• Make this casserole ahead of time. This recipe is so great for making ahead. You can make the casserole up until the baking point and store it in the refrigerator for up to 1 day. Simply take it out of the fridge and have it at room temperature for 30 minutes before baking it as per the instructions below.
• Saving time. Use store bought red enchilada sauce, or pre-shredded cooked chicken if you prefer.

Chicken Enchilada Casserole Variations

• Add more veggies. Casseroles are a great way to add more veggies to mealtimes. Add sweet corn, extra peppers, spinach, celery, or zucchini to make it even more filling and nutritious.
• Add protein. You can add protein to this casserole by adding black beans or red kidney beans.
• Use different flavored tomatoes. I use canned tomatoes with no added salt, but you could use tomatoes with green chiles, or tomatoes with lime juice and cilantro for an added citrus flavor.
• Add heat. Spice it up by adding in some diced jalapenos, chili powder, or hot sauce.

Serving Suggestions

While chicken enchilada casserole is quite filling, you can make it into a fuller meal or make it go further by adding some side dishes. Tortilla chips are always a great side to Mexican dishes. Serve your tortilla chips with my Homemade Salsa Recipe or even in this fresh Taco Dip!

Bread is a great side dish for casseroles too. Try my Garlic Bread, Garlic & Herb Dinner Rolls, or these Homemade Breadsticks.

Alternatively, you can make Loaded Enchilada Fries, by adding spoons of this casserole on top of my Air Fryer French Fries! If you love loaded fries, then try my Loaded Nacho Fries too!

More One-Pot Dinner Recipes To Try

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

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Chicken Enchilada Casserole

This delicious Chicken Enchilada Casserole is made by layering juicy shredded chicken, homemade red enchilada sauce, corn tortillas, and loads of melty cheese!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 433cal

Author Ashley Fehr

Ingredients

Enchilada Sauce*

• 28 oz canned crushed tomatoes (798 ml) no salt added
• 1 cup water
• 1 tabelspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder (you can sub smoked paprika)
• brown sugar

Chicken Enchilada Casserole

• 1 tablespoon oil
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 3 boneless skinless chicken breasts (about 1.5-2 lb)
• 10 medium flour or corn tortillas
• 4 cups shredded Monterey Jack cheese
• pico de gallo, salsa, sour cream, cilantro, lime wedges, etc for garnish as desired

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt and chipotle powder. Taste and adjust to your preferences add 1 teaspoon brown sugar to balance the acidity of the tomatoes if needed.
• Heat oil in a medium skillet over medium-high heat.
• Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup enchilada sauce.
• Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
• Remove chicken from pan and shred with two forks. Stir chicken back into the skillet with the vegetables.
• Assemble the casserole: Spread ½ cup sauce in the bottom of the baking dish.
• Cut tortillas in half and lay in baking dish so that they cover the bottom (I used 3 on the first layer, and 4 on the next two layers. Do what works for you!).
• Top with ⅓ of the sauce, ⅓ of the chicken, and 1⅓ cup of cheese. Repeat 3 times, using enough tortillas to create a complete layer and topping with ⅓ of the sauce, ⅓ of the chicken and 1⅓ cup of cheese until finished.
• Bake for 20-25 minutes or until heated through. Broil if desired to brown the cheese further.
• Serve with optional garnishes as desired.

Video

Notes

*This recipe makes 4 cups enchilada sauce. To save time you can also use about 4 cups prepared enchilada sauce

Nutrition

Serving: 271grams | Calories: 433cal | Carbohydrates: 29g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1091mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 23mg | Calcium: 526mg | Iron: 4mg

The post Chicken Enchilada Casserole appeared first on The Recipe Rebel.

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Chili is the ultimate comfort food in the cooler months, and it’s a great recipe to meal prep and make ahead too!

This easy vegetarian chili recipe is packed full of vegetables and beans (it’s a great way to get the whole family to eat more veggies!).

We haven’t always eaten a lot of meatless meals, but with grocery prices rising adding more beans and legumes to our diet is such a great way to spread those dollars and they pack in a ton of nutrition and fibre.

This easy recipe is made from simple pantry staples and is one of those healthy recipes that always gets compliments.

I promise, even the meat eaters will love this plant-based meal! I love to serve it with Garlic Bread or Homemade Breadsticks for dunking.

For more delicious vegetarian dinners, try my Feta Pasta with Dill, these Veggie Bean-Filled Burritos, or this Cheesy-But-Healthy Baked Mac and Cheese!

Ingredients Needed:

• Oil: use oil to saute the vegetables – canola oil or another neutral-flavored oil is fine.
• Vegetables: we’ll be using onions, carrots, red bell pepper, zucchini, crushed tomatoes, and corn, but you can throw in almost anything you have in the fridge! Try mushrooms, sweet potatoes or spinach, too.
• Beans: for this chili, I have chosen red kidney beans and black beans, but you really can use any beans.
• Tomato Paste: this will thicken the veggie chili and add a great depth of flavor.
• Garlic: freshly minced garlic will give the best taste, but you can use garlic powder in a pinch.
• Seasonings: chili powder, cumin, and salt are classic Mexican chili flavors.
• Broth: vegetable broth will thin the chili out a bit and flavor the vegetables while they cook.
• BBQ Sauce: for an added smoky flavor that is delicious with all the mixed veggies.
• Toppings: shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired.

How to Make Vegetarian Chili

Here are a few step by step photos to guide you! See the detailed recipe down in the recipe card.

1. Saute vegetables: Saute the chopped onion, carrot, red pepper, and zucchini until softened.
2. Add seasoning: Add tomato paste, minced garlic, chili powder, cumin, and salt. Stir and cook for 1 minute.
3. Add remaining ingredients: Add the crushed tomatoes, beans, corn, broth, and BBQ sauce.
4. Cook and serve: Stir and cover. Simmer on medium heat until vegetables are tender. Garnish and serve.

Vegetarian Chili FAQs

Tips and Notes

• I have used canned beans that have been rinsed and drained. To use dry beans, follow the directions on the package to cook them first.
• Chop your veggies relatively small for this chili so that the flavors blend together better.

Vegetarian Chili Variations

• Swap the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste. Use red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Serving Suggestions

• Serve with Brown Rice or baked potatoes for a more substantial meal.
• Add to wraps with salad for vegetarian burritos.
• Serve along side Garlic Bread, Homemade Bread Sticks or this Cornbread with Creamed Corn for a fuller meal.
• Serve with other veggies like these Crispy Green Beans or with this Taco Dip for some added texture.
• Garnish with fresh cilantro, finely chopped green onions, slices of avocado, tortilla chips, sour cream or greek yogurt, shredded cheese, etc.
• Add a teaspoon of lime juice to the chili in the pot, or squeeze some lime juice on top of the chili when you serve it, for a dash of sharp citrus.

More Vegetarian Dishes You’ll Love

Dinner

Garlic Parmesan Orzo Pasta recipe

Side Dishes

Scalloped Potatoes

Appetizers

Pizza Toast

Dinner

Sun Dried Tomato and Spinach Orzo recipe

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Vegetarian Chili

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 333cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (chopped)
• 1 carrot (chopped)
• 1 red pepper (chopped)
• 1 small zucchini (chopped)
• 2 tablespoons tomato paste
• 1 tablespoon garlic minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 can crushed tomatoes (798 ml/28 ounces)
• 1 can kidney beans (540 ml/18 ounces) drained and rinsed
• 1 can black beans (540ml/18 ounces) drained and rinsed
• 1 cup corn frozen
• 1 cup vegetable broth
• 2 tablespoons bbq sauce
• shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired

US Customary – Metric

Instructions

• Place a large pot on medium-high heat, and add the oil.
• Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
• Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
• Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
• Garnish and serve with your favorite toppings.

Video

Notes

Vegetarian Chili Variations:

• Change the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste, like using red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to the mix to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Storage:

• Store: Put leftovers in an airtight container in the refrigerator for up to 4 days. Let the chili cool completely before storing it.
• Freeze: Once it has completely cooled, put it in an airtight and freezer-safe container, and freeze it for up to 3 months! Thaw completely and reheat it in the microwave or on the stovetop until piping hot.

Nutrition

Serving: 409grams | Calories: 333cal | Carbohydrates: 57g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 540mg | Potassium: 1291mg | Fiber: 17g | Sugar: 13g | Vitamin A: 3649IU | Vitamin C: 50mg | Calcium: 118mg | Iron: 6mg

The post Easy Vegetarian Chili appeared first on The Recipe Rebel.

This Tomato Tortellini Soup is made in just one pot! This 30 minute meal is packed with cheese tortellini, spinach and Parmesan in a creamy tomato broth.

There are two things that most people know about me:

1. I love soup.
2. I love one-pot recipes.

So I’m sure you can imagine by excitement when I can make a one pot soup recipe. This Tomato Tortellini Soup is just that!

Not only is this recipe made in just one pot, it’s loaded with so many flavorful ingredients: caramelized onion, sweet tomato, cheesy tortellini, and salty parmesan.

I love serving this recipe with a side of Garlic Bread for dunking — I think I could eat this every day of the winter!

Love tortellini soups? Try my Chicken Tortellini Soup, Sausage Tortellini Soup, or Instant Pot Chicken Tortellini Soup!

Ingredients Needed:

• Oil: use a neutral flavored oil to sauté the aromatics — I use canola oil but olive oil would work as well.
• Aromatics: onion and garlic create the perfect flavor base for the soup.
• Tomato Paste: adds a rich tomato flavor.
• Seasonings: we’re seasoning the soup with a blend of dried basil, dried oregano, salt, black pepper, and red pepper flakes. Feel free to add in some herbs you enjoy!
• Chicken Broth: I prefer to use low sodium chicken broth so that I can control the saltiness. If all you have is regular, start with less salt when you add the seasonings, then adjust to taste before serving.
• Crushed Tomatoes: a can of crushed tomatoes adds loads of tomato flavor to our broth.
• Tortellini: I use cheese tortellini, but feel free to use whatever kind you like. Fresh or frozen will work just fine!
• Granulated Sugar: helps offset the acidity in the tomatoes — add more to taste if needed before serving.
• Heavy Cream: use full-fat heavy cream for the creamiest texture and richest flavor. You can also substitute with evaporated milk but I don’t recommend low fat milk or cream because it can curdle when added to the hot soup.
• Spinach: we’re wilting chopped spinach into the soup at the end to boost the nutrition and add some color. You can also stir in some frozen spinach in the last few minutes of the cook time.
• Parmesan Cheese: a sprinkle of salty parmesan is the perfect way to round out the flavors in this Tomato Tortellini Soup.

How to Make Tomato Tortellini Soup

This simple Tomato Tortellini Soup is ready in a total of 30 minutes! Full instructions can be found in the recipe card below.

1. Sauté onion: In a large pot or dutch oven, heat oil, then add in onion and cook until softened. We don’t want any crunchy bits of onion here!
2. Add the seasonings and toast for a minute or two — this helps to wake up the flavor of dried herbs!
3. Combine soup ingredients: Add chicken broth, tomatoes, tortellini, and sugar. Stir to combine and simmer until tender.
4. Finish and serve: Finish with a splash of heavy cream, spinach, and parmesan, then serve.

Tortellini Soup FAQs

Tips and Notes

• If the taste is too acidic, you can add more sugar. I recommend 1 teaspoon at a time until it’s just right.
• Add a protein. Make your soup more filling by browning Italian sausage or bacon with the onion, add in cooked shredded chicken, or dump in a can of white beans.
• Make it vegetarian. Just swap the chicken broth out for veggie broth.
• Add other veggies. Feel free to sauté other veggies along with the onion. Bell pepper, green beans, kale, carrots, celery, you name it.

Serving Suggestions

Tomato Tortellini Soup can be served as an entree or side dish!

Serve it as a main topped with croutons or alongside Roasted Green Beans, Garlic Bread, a simple salad, Dinner Rolls, or a chunk of crusty bread.

OR serve it as a side dish alongside Creamy Garlic Chicken, Instant Pot Pork Tenderloin with Garlic Herb Rub, or Air Fryer Meatloaf.

More Noodle Soups You’ll Love

Dinner

Creamy Italian Slow Cooker Chicken Noodle Soup

Dinner

Easy Minestrone Soup

Soup

White Lasagna Soup

Dinner

Italian Sausage Soup

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Tomato Tortellini Soup

This Tomato Tortellini Soup is made in just one pot! This 30 minute meal is packed with cheese tortellini and so much flavor!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 medium onion (diced)
• 2 tablespoons tomato paste
• 3 cloves garlic (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pinch red pepper flakes (1/8-1/16 teaspoon)
• 2½ cups low sodium chicken broth (or swap vegetable broth)
• 28 oz canned crushed tomatoes (798 ml)
• 350 grams cheese tortellini (fresh or frozen) about ¾ pound
• 1 teaspoon granulated sugar
• ¾ cup heavy cream
• 1 cup roughly chopped spinach
• 3 tablespoons freshly grated Parmesan cheese (or a hard cheese of choice)

US Customary – Metric

Instructions

• In a large soup pot or dutch oven, heat oil over medium-high heat.
• Add onion and cook until softened.
• Add tomato paste, garlic, basil, oregano, salt, pepper and pepper flakes. Cook and stir 1 minute.
• Add chicken broth, tomatoes, tortellini and sugar. Stir to combine.
• Cover and simmer over medium-low heat, stirring often, until tortellini is cooked through, about 3-5 minutes.
• Stir in cream, spinach and Parmesan. Taste and adjust seasonings before serving.

Video

Notes

*If the soup tastes too acidic to you, add additional sugar, one teaspoon at a time, to taste.

Nutrition

Serving: 388grams | Calories: 493cal | Carbohydrates: 50g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 896mg | Potassium: 752mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1565IU | Vitamin C: 20mg | Calcium: 245mg | Iron: 5mg

The post Tomato Tortellini Soup appeared first on The Recipe Rebel.

Tomato Macaroni Soup is one of my all time favorites (and I have a lot of favorite soup recipes!).

It’s hearty, healthy, and packed with protein, veggies and whole grain pasta. It’s a soup that eats like a meal!

It is at the top of our list when the first chilly days come, along with this Chicken Tortellini Soup, this Cabbage Soup and this Sausage Tortellini Soup!

Just don’t forget to make a batch of Mom’s Homemade Buns to dunk in all that delicious broth

Tomato Macaroni Soup ingredients and substitutions:

• Canola Oil: used to cook the veggies, beef, and seasonings together before adding the other soup ingredients.
• Carrot, Onion, and Celery: the veggie trio, called a mirepoix, that’s often used in soups to add flavor, texture, and color.
• Italian Seasoning, Salt, Paprika, Black Pepper, and Red Pepper Flakes: an earthy, sweet, slightly spicy seasoning blend.
• Minced Garlic: gives the soup a kick of nutty flavor.
• Ground Beef: I recommend using lean ground beef so the soup isn’t overly oily. If you are using a fattier ground beef, you’ll want to drain the grease after you cook the meat.
• Beef Broth: I use a low sodium beef broth. If you’re using regular beef broth, you may want to adjust the amount of salt you use in the seasoning blend.
• Canned Diced Tomatoes: don’t drain the liquid. It works into the soup as part of the broth!
• Macaroni Pasta: I use whole wheat macaroni pasta but regular macaroni pasta will work as well. Whatever you use, cook it al dente according to package directions. It will continue to cook in the hot broth even after you turn off the heat.
• Tomato Sauce: helps to thicken the broth and add more tomato flavor.

How to make Tomato Macaroni Soup

This one-pot, hearty dinner comes together in under 30 minutes!

1. Heat a large pot over medium-high heat, add in canola oil, heat, then add in carrots, onion, and celery. Cook until the veggies are softened slightly. Add Italian seasoning, garlic, salt, paprika, pepper, and pepper flakes, and cook for 1 minute.
2. Mix in ground beef, stirring to crumble, and cook until lightly browned.
3. Add in broth and tomatoes, then bring to a boil. Cover and cook until the carrots have softened.
4. Stir in pasta and tomato sauce, then cover and cook until the pasta is al dente, stirring often.

Can you cook macaroni in soup?

Yes! No need to cook it first. The macaroni cooks directly in the soup!

Tips and tricks for making Tomato Macaroni Soup

• Don’t drain the canned tomato. The liquid is used as part of the base for the soup.
• Play around with consistency. I’ll admit, my version of tomato macaroni soup is more like stoup, but if you prefer a thinner soup, simply add more beef broth to thin it out.
• If you prefer another pasta shape, feel free to use a different one—although it will no longer be tomato macaroni soup. Any short pasta shape will work!
• Increase the nutritional value of the soup by mixing in other veggies. Frozen mixed veggies work great!
• To make this vegetarian, swap the beef out for a meatless variety or for cooked beans. Try black beans, northern beans, kidney beans, etc.
• Try this with another meat like ground turkey or chicken, if preferred.

Serving suggestions

I recommend serving this beef and tomato macaroni soup right away for the best pasta texture.

Feel free to also bulk your meal up with a simple green salad, some of our favorite Easy Broccoli Salad or a few homemade breadsticks.

How to store

Leftover tomato macaroni soup will last in an airtight container in the fridge for 3-5 days.

To reheat, simply microwave or warm on the stove until heated through. If the soup has thickened too much, add a splash of beef broth to thin it out.

Can I freeze Tomato Macaroni Soup?

You can freeze this soup, but I recommend doing so without the pasta added. To do this, prepare as directed but leave the pasta out. Instead, cool completely, place in an airtight container or freezer-safe bag, then freeze for up to 3 months.

When you’re ready to enjoy, thaw the soup in the fridge overnight, then bring to a boil on the stove, add the pasta, and cook al dente.

Looking for more ground beef recipes?

Dinner

Shepherd’s Pie

Dinner

Dorito Taco Salad

Dinner

One Pot American Goulash

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One Pot Beef and Tomato Macaroni Soup

This One Pot Beef and Tomato Macaroni Soup is a classic! It’s a healthy, one pot meal made in 30 minutes or less and loaded with vegetables.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 5 servings

Calories 377cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 large carrots peeled and finely chopped
• 1 medium onion finely chopped
• 1 rib celery finely chopped
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 pinch red pepper flakes
• 1 lb lean ground beef
• 5 cups low sodium beef broth
• 798 ml canned diced tomatoes (28 oz) 1 large can
• 1 1/2 cups whole wheat macaroni pasta, uncooked
• 1 cup tomato sauce

US Customary – Metric

Instructions

• Heat a large pot over medium high heat and add canola oil. When oil is hot, add carrots, onion, and celery, cook and stir until vegetables have softened slightly, about 3-4 minutes.
• Add Italian seasoning, garlic, salt, paprika, pepper and pepper flakes and cook 1 minute.
• Add ground beef, stirring to crumble, and cook until lightly browned, about 2-3 minutes.
• Add broth and tomatoes and bring to a boil. Cover and cook for 5-10 minutes until carrots have softened.
• Stir in pasta and tomato sauce. Cover and cook, stirring often (be careful because the macaroni can stick to the bottom!) until pasta is al dente, about 7-8 minutes. Serve.

Video

Notes

This recipe makes approximately 5 1.5 cup servings.

 

Leftovers:

Leftover tomato macaroni soup will last in an airtight container in the fridge for 3-5 days. You can freeze this soup, but I recommend doing so without the pasta added. To do this, prepare as directed but leave the pasta out. Instead, cool completely, place in an airtight container or freezer-safe bag, then freeze for up to 3 months.

To reheat, thaw if frozen, then microwave or warm on the stove until heated through. If the soup has thickened too much, add a splash of beef broth to thin it out.

Tips:

• Don’t drain the canned tomato. The liquid is used as part of the base for the soup.
• Play around with consistency. I’ll admit, my version of tomato macaroni soup is more like stoup, but if you prefer a thinner soup, simply add more beef broth to thin it out.
• If you prefer another pasta shape, feel free to use a different one—although it will no longer be tomato macaroni soup. Any short pasta shape will work!

 

Nutrition

Calories: 377cal | Carbohydrates: 47g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1481mg | Potassium: 1516mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6587IU | Vitamin C: 22mg | Calcium: 114mg | Iron: 6mg

The post One Pot Beef and Tomato Macaroni Soup appeared first on The Recipe Rebel.

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

See the step by step recipe video down in the recipe card.

This post is sponsored by Canola Eat Well and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

Chili is one of our favorite meals, and we enjoy it in all seasons!

On a burger or a hot dog (in a homemade hot dog bun, of course!), in a bowl with loads of tortilla chips, over a baked potato, or on nachos!

I confess, it took me a while to try making chili in the Instant Pot.

I’d heard too many stories of getting the burn message, because chili is thick and tomato-based — two things that often don’t go well under pressure.

But I’m glad I did, because this Instant Pot Chili is now a family favorite! I love that it cooks quickly and is mostly hands off.

Ingredients and Substitutions:

• Canola oil: Canola oil is our oil of choice! It is made in Canada by Canadian farmers, and provides more good fats than most other popular plant oils. It is a good source of Omega-3 and monounsaturated fatty acids. It’s also inexpensive, neutral-tasting and can handle high cooking temperatures. In our books, it’s a no-brainer!
• Onions: You can use any type of onion for this recipe, but I usually opt for yellow or red. If you don’t have any, a small amount of onion powder (½ teaspoon or so) can be substituted.
• Peppers: Bell peppers add such great flavor and nutrition to this chili, and you can use any color of bell pepper. For extra kick, add in a chopped jalapeno pepper (leave the seeds in for even more spice!).
• Lean Ground Beef: I use lean or extra lean ground beef in this recipe, because that’s usually what we have on hand. I like to brown it with the vegetables (the canola oil the vegetables are cooked in ensures that our lean meat doesn’t stick!) before adding the seasoning and the rest of the ingredients.
• Seasoning: the seasoning in this chili is on the mild side, since we have a range of spice tolerances in this family, and spice is easy to add in to individual bowls with a splash of hot sauce or sriracha. If you want extra spice, you can easily adjust this to your tastes!
• Beef broth: I use low sodium options whenever possible so that I can adjust the salt to our tastes. If you are using regular beef broth, you may want to omit the salt and adjust the seasoning after the cook time.
• Crushed Tomatoes: I’ve made this recipe with diced tomatoes and crushed tomatoes, but I prefer crushed tomatoes as it helps to thicken the chili once it is stirred in. You could substitute for tomato sauce if you don’t have crushed tomatoes on hand.
• Beans: I use a combination of red kidney beans and black beans in this recipe. Any canned beans (not dry) will work, or you can omit them if necessary.

Tips and Tricks for making Instant Pot Chili:

1. Turn your Instant Pot to saute and wait until it says “hot”. Then add your canola oil and let it heat for a minute or two before adding your vegetables.
2. Saute your vegetables for a few minutes until crisp-tender, but they will continue to cook under pressure so they don’t need to be softened completely.
3. Add your ground beef and allow to brown with your vegetables. Again, it doesn’t need to be cooked completely since it will easily cook while under pressure.
4. Stir in dry seasonings before adding liquid: this helps to “wake up” the spices after a long time in the cupboard.
5. Add the broth and beans and stir well, scraping the button to remove any stuck on bits on the bottom of the Instant Pot.
6. Add the tomato paste and crushed tomatoes on top, but do not stir. This will help to prevent a burn message during pressure cooking!
7. After the cook time is up, allow at least 10 minutes for the pressure to release on its own. If you open it too soon, you may end up with your chili splattered all over your kitchen cupboards!

What if I get a burn message on my Instant Pot?

A burn message can be common when cooking chili because of the thickness of the recipe and the acid from the tomatoes.

To prevent a burn message, be sure to scrape the bottom well with a wooden or metal spoon to remove any bits before pressure cooking.

Also make sure you do not stir in the tomato sauce — we want thin liquid on the bottom of the pot.

If you do get a burn message, turn the Instant Pot off and gradually release the pressure.

You can try to scrape the bottom and add a little more liquid, but if there are burnt bits on the bottom you may not want to do that.

The best option might be to pour the chili into a large pot and simmer on the stove for 15-20 minutes.

Optional chili toppings:

Chili toppings are half the fun of making chili! Here are some of our favorites:

• sour cream
• sliced green onions
• tortilla chips or tortilla strips
• crackers
• shredded cheese
• sliced jalapenos
• fresh diced tomatoes
• fresh cilantro

How to freeze leftover chili:

Instant Pot Chili is the perfect recipe to make ahead and freeze for later! Small bags or containers are great for individual servings, topping potatoes or stirring into pasta.

Simply divide chili between freezer-safe containers or freezer bags, seal and freeze up to 3 months.

To serve, let thaw overnight in the refrigerator or, if using a freezer bag, you can place in a small amount of cool water for 30 minutes to thaw.

More Instant Pot recipes you’ll love!

• Instant Pot Chicken and Dumplings
• Instant Pot Pulled Pork
• Instant Pot Goulash – another ground beef dinner!
• Instant Pot Brown Rice

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Instant Pot Chili

This Instant Pot Chili is a hearty meal made in one pot, with lean ground beef, beans, tomatoes and chili spices. An easy make ahead and freezer friendly meal!

Course Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pressure building and releasing: 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 493cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (finely diced)
• 1 red pepper (finely chopped)
• 2 lbs lean ground beef
• 2 ½ tablespoons chili powder
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 2 teaspoons salt
• 1 ½ cups low sodium beef broth
• 540 ml canned black beans (rinsed and drained)
• 540 ml canned red kidney beans (rinsed and drained)
• 798 ml canned crushed tomatoes (28 oz)
• 2 tablespoons tomato paste
• 1/3 cup ketchup or barbecue sauce

Instructions

• Turn the Instant Pot to saute. When it reads "Hot", add the oil and let heat for 1-2 minutes.
• Add the onion and pepper and cook for 2-3 minutes, until slightly softened. Add the ground beef and cook, crumbling, until mostly browned.
• Stir in chili powder, garlic, oregano, cumin, and salt and cook for 1 minute.
• Add beef broth and scrape the bottom with a wooden spoon to remove any stuck on bits. Stir in black beans and kidney beans.
• Turn the Instant Pot off. Add the crushed tomatoes and tomato paste but DO NOT stir.
• Place the lid on the Instant Pot and turn the valve to sealing. Select Manual or Pressure Cook, and set the cook time to high pressure for 10 minutes. It will take about 10 minutes to come to pressure and begin counting down.
• When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes, then open the valve to release the remaining pressure.
• Stir the chili well and add ketchup or barbecue sauce (a little acidity at the end of the cook time really bumps up the flavor!). Taste and adjust seasonings to your preferences, adding additional spice if needed.

Video

Notes

*1 serving is roughly 1 2/3 cups

Nutrition

Calories: 493cal | Carbohydrates: 47g | Protein: 47g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1558mg | Potassium: 1774mg | Fiber: 16g | Sugar: 13g | Vitamin A: 1861IU | Vitamin C: 44mg | Calcium: 145mg | Iron: 9mg

The post Instant Pot Chili appeared first on The Recipe Rebel.