Winter has arrived, which means many of us would rather spend our time cozied up instead of toiling over the stove for hours preparing an intricate meal.

Few foods warm your bones like soup or chili, and the right recipe requires less of your time to be spent on cooking. Whether you prefer a hearty vegetable soup or a spicy beef chili, these no-fuss recipes will have you in and out of the kitchen in a hurry.

That way, you’re free to relax next to the fireplace or retreat to the couch to bundle up with your favorite blanket and a hot meal.

Kale, Chickpea and Barley Soup

2 tablespoons cumin
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
½ teaspoon oregano
⅛ teaspoon ground black pepper
4 carrots, sliced
2 tomatoes, diced
8 cups water
14-ounce can low-sodium chickpeas, drained and rinsed
⅓ cup barley
6 low-sodium chicken bouillon cubes
2 cups kale, torn

Toast the cumin in a pot over medium heat for 1 minute, stirring. Add olive oil, and let it get hot.

Add onion, garlic, oregano and pepper. Cook until the onion and garlic become translucent, about 2-3 minutes.

Add carrots and tomatoes, and cook until they begin to get soft, about 5 minutes.

Add water, chickpeas, barley and bouillon cubes. Bring to a boil, then reduce to simmer. Let simmer 20-25 minutes until barley is tender.

Add kale during the last 5-10 minutes of cooking. Kale should wilt during this time.

Serve hot.

Source: Eat Smart, Move More Virginia


Simple Beef and Brew Chili

1 pound 96% lean ground beef
1 medium green or red bell pepper, chopped
15-ounce can reduced-sodium or regular black beans, rinsed and drained
14½-ounce can diced tomatoes with green chilies, drained
12-ounce bottle of light beer or 1½ cups reduced-sodium beef broth
1 packet chili seasoning mix
Toppings (optional)
jalapeno or serrano peppers, sliced
green onions, sliced
lime wedges

Heat large nonstick skillet over medium heat until hot.

Add beef and bell pepper, and cook 8-10 minutes, breaking beef into ¾-inch crumbles, and stirring occasionally. Beef should be cooked to an internal temperature of 160º.

Stir in beans, tomatoes, beer and chili seasoning, and bring to a boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with toppings as desired.

Source: Virginia Beef Council