Delicious Recipes for the Fall and Autumn Season | Budget Bytes

Crockpot White Chicken Chili

Beth Moncel — Sun, 20 Apr 2025 13:30:00 +0000

This Slow Cooker White Chicken Chili is the perfect example of why I love slow cookers so much. You literally just dump everything in the slow cooker, give it a quick stir, then turn it on and walk away. When you come back, you have a hearty slow-cooked white bean chicken chili that’s ready for topping with creamy cheese and diving in with some tortilla chips. And when you need a comforting pick-me-up, easy dinners like this are a total lifesaver!

“This recipe was amazing! My husband and I asked “Where has this been all our lives?” We loved this recipe with no modifications. Will definitely make this white chicken chili over and over! Thank you so much.”
Lori

Easy Slow Cooker White Chicken Chili Recipe

My stovetop White Chicken Chili recipe has always been one of my favorites. This Slow Cooker version is a simple, “dump and go” recipe where the slow cooker does all the work, resulting in a hearty, flavorful, and healthy meal. Instead of the usual chili powder and red kidney beans you’d use in red chili, this “white” chili gets its bold, zesty flavor from salsa verde, cumin, and oregano. It’s big flavor, low cost, and has barely any hands-on time…just how I like it. 😉

To keep costs low, I like to stretch this slow-cooked white chicken chili by using two kinds of beans and just one chicken breast. It’s plenty to make the whole pot feel hearty and satisfying while adding a great texture and keeping things budget-friendly (without skimping on comfort!). And since everything simmers together in the crockpot, the flavors get extra cozy with zero fuss on my part.

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Easy Slow Cooker White Chicken Chili

The slow cooker does all the work with this easy, flavorful, and healthy crockpot white chicken chili. This "dump and go" dinner will become a family favorite!

Total Cost $9.63 recipe / $1.60 serving

Prep Time 15

Cook Time 4

Total Time 4 15

Servings 1.5 cups each

Calories 504.63kcal

Author Beth Moncel

Equipment

Slow Cooker

Ingredients

1 yellow onion, small dice (heaping 1 cup, 225g) $0.76
2 cloves garlic, minced $0.12
1 jalapeño, small dice (optional)* $0.33
1 boneless skinless chicken breast (about 3/4 lb.)** $2.00
2 15oz. cans cannellini beans, drained and rinsed $1.88
1 15oz. can pinto beans, drained and rinsed $0.94
1 Tbsp ground cumin $0.30
1 tsp dried oregano $0.10
¼ tsp cayenne pepper* $0.02
¼ tsp freshly ground black pepper $0.02
1 16oz. jar salsa verde $2.92
2 cups chicken broth (16 oz.) $0.24

Instructions

Dice the onion and mince the garlic. Slice the jalapeńo lengthwise, scrape out the seeds with a spoon, then dice. Place the onion, garlic, jalapeño, and chicken breast in the bottom of a slow cooker***.
Drain and rinse the cannellini beans and pinto beans, then add them to the slow cooker, along with the cumin, oregano, cayenne, and freshly ground black pepper. Pour the salsa over top.
Pour two cups of chicken broth over the contents in the cooker and then give everything a brief stir. Place the lid on the slow cooker and cook on high for four hours, or on low for eight hours.
After four hours on high or eight hours on low, remove the crockpot lid and carefully use two forks to shred the chicken meat (you can also remove it, shred it on a cutting board, and then return the meat to the slow cooker). Stir the chili, slightly mashing the beans with the back of the spoon as you stir. The mashed beans will help thicken the chili.
Serve the chili topped with your favorite ingredients, including shredded cheese, fresh cilantro, diced avocado, freshly squeezed lime, or tortilla chips (all optional).

See how we calculate recipe costs here.

Video

Notes

*This chili is a “medium” level spicy. If you want to make the chili more mild, skip the jalapeño and cayenne pepper, and make sure to use a mild salsa verde.

**Boneless, skinless chicken thighs will also work (you can brown it in a skillet first if preferred). If you want to use frozen chicken, I recommend thawing it first, as it can take too long to come up to a safe temperature in the crockpot.

***You can make this in a 3-4 quart slow cooker or double the recipe for a 5-7 qt slow cooker and feed a crowd. I have a 5-quart slow cooker, and the recipe, as listed here, filled it about halfway.

Nutrition

How to Make CROCKPOT White CHICKEN CHILI – Step-by-Step

Gather all of your ingredients.

Prep the veggies: Start by dicing one yellow onion and mincing two cloves of garlic. Then, slice the jalapeño in half, scrape out the seeds (if desired), then dice the remaining pepper. Add the onion, garlic, jalapeño, and chicken breast to the slow cooker.

Make the chili: Drain and rinse two 15oz. cans of cannellini beans and one 15oz. can of pinto beans. Add the drained beans to the slow cooker along with 1 Tbsp cumin, 1 tsp oregano, ¼ tsp cayenne, and ¼ tsp freshly cracked black pepper. Pour one 16oz. jar of salsa verde into the slow cooker (I’ve used many brands for this recipe in the past and they’ve all worked well, so use your favorite).

Pour two cups of chicken broth into the slow cooker.

Cook: Briefly stir the contents of the slow cooker to distribute the spices. Place a lid on top and cook on high for four hours, or low for eight hours.

Shred the chicken: After cooking on high for four hours, or on low for eight hours, remove the chicken breast to a clean cutting board to shred (or you can shred directly in the pot with two forks, as I did).

Shred the chicken using two forks.

Finish and serve: Return the shredded chicken to the slow cooker and stir to combine. Use the back of a spoon to smash some of the beans against the side of the pot. I like to do this because the smashed beans will help thicken the chili.

Top with your favorite ingredients and enjoy!

Slow Cooker White Chili chicken Topping Ideas

I highly suggest topping this chili with something creamy, like Monterey jack cheese, some sour cream, or avocado. The creamy flavor is the perfect contrast to the salsa verde. You can also top with some green onion, sliced jalapeño, cilantro, pico de gallo, crumbled cornbread, or pickled red onions.

Make it vegetarian. Want to try this slow cooker white chicken chili but don’t eat meat? Try swapping the chicken for another can of beans and use vegetable broth!
Sauté for extra flavor. If you’ve got a few extra minutes, sauté the onions, garlic, and jalapeño in a little oil on the stovetop before adding them to the slow cooker. It adds a nice depth of flavor but is totally optional (and does mean one more pan to wash!).
Try it in the Instant Pot. I haven’t tested this myself, but several readers have had great results. Sauté the onion, garlic, and jalapeño right in the Instant Pot (optional), then add the rest of the ingredients. Use the pressure cook setting on high (or the chili setting if your IP has one) for about 25 minutes (or long enough for the chicken to cook through) and let it naturally release. If the chicken isn’t cooked or shredding easily, cook it for a few extra minutes.
Mix up the beans and salsa: You can definitely play with different kinds of beans or even use red salsa instead of salsa verde. Just keep in mind it’ll change the color and flavor a bit. It’ll still be tasty but have a different vibe.

Storage & Reheating

I’m happy to say that this crockpot white chicken chili freezes very well! As always, make sure to chill your chili completely in the refrigerator first, before transferring to the freezer for long-term storage. I prefer to freeze all my leftovers in single portions so they can be reheated one by one whenever I get hungry (either in the microwave or on the stovetop). You can also store leftovers in airtight containers in the fridge for 3-4 days.

Our Slow Cooker White Chicken Chili recipe was originally published 1/2/15. It was retested, reworked, and republished to be better than ever 4/20/25.

The post Crockpot White Chicken Chili appeared first on Budget Bytes.

Glazed Carrots

Marsha McDougal — Thu, 17 Apr 2025 13:30:00 +0000

Easy and inexpensive side dishes like these Glazed Carrots are my go-to during busy weeknights. They’re super simple to make, they have the perfect amount of sweetness, and they pair well with so many different meals. They’re not only great for weeknight dinners, but they’re also perfect for special occasions and holidays like Easter and Thanksgiving. This recipe is a favorite in my household, and the best part is…five ingredients and 20 minutes is all you need!

“These are so good. Perfectly seasoned. I make them at least twice a month, which is really often for me to repeat any food. We all get excited when these are on the menu. Thank you!”
Karis

Easy Recipe for Glazed Carrots

Coming in at under $2 a recipe with only five ingredients, it doesn’t get much easier than these delicious glazed carrots! I start with whole carrots, which I peel and slice on the diagonal so they cook evenly and look extra pretty on the plate. A quick simmer in water softens them just enough before they’re glazed in butter, brown sugar, cinnamon, and a pinch of salt for balance. But if you’re in the mood for something a little more savory, our classic roasted carrots are another easy favorite worth trying!

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Glazed Carrots

Five ingredients and 20 minutes is all you need to make these easy & delicious Glazed Carrots. Perfect for busy weeknights or holiday meals!

Course Side Dish

Cuisine American

Total Cost $1.65 recipe / $0.41 serving

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (½ a cup each)

Calories 120kcal

Author Marsha McDougal

Equipment

Large Skillet with a Lid

Ingredients

1 lb. (454 g) whole carrots* $1.08
½ cup (4 oz.) water $0.00
2 Tbsp butter $0.48
2 Tbsp brown sugar** $0.07
½ tsp salt $0.02
¼ tsp ground cinnamon $0.02

Instructions

Wash, peel, and slice the carrots diagonally into ½ inch thick slices.
Add the carrots to a large skillet along with the water. Cover with a lid and cook over medium heat for 5-6 minutes or just until the carrots start to soften.
Remove the lid and add the butter, brown sugar, salt and ground cinnamon. Stir until the butter and brown sugar have melted. Leave the lid off and continue cooking the carrots for 7-8 minutes, stirring occasionally, until most of the liquid has evaporated and a glaze starts to form.***
Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional).

See how we calculate recipe costs here.

Video

Notes

*I use whole carrots for this recipe, but baby carrots (cut in half at a diagonal) will also work. Look for carrots that are fairly even in length and girth so they’ll cook more evenly. You can either scrub or peel the carrots; however, I prefer to peel them.

**I use dark brown sugar for a deeper molasses flavor but feel free to use light brown sugar if that’s what you have on hand.

***More time may be required to form a glaze, depending on the heat of your stove. If the sauce does not thicken as written, turn up the heat to medium-high to create a glaze.

Nutrition

How to Make Glazed Carrots Step-by-Step Photos

Gather all of your ingredients.

Prep the carrots: Start by washing and peeling 1 lb. of carrots. You can also scrub them and leave the skin on if preferred. Slice the carrots diagonally into ½-inch thick slices.

Simmer: Place the sliced carrots into a large skillet and add 1/2 cup of water. Place a lid onto the skillet and cook over medium heat for about 5-6 minutes, just until the carrots begin to soften.

Make the glaze: Take the lid off and add 2 Tbsp butter, 2 Tbsp brown sugar, 1/2 tsp salt, and 1/4 tsp ground cinnamon. Stir until the butter and brown sugar have melted.

Keep the lid off and continue cooking the carrots for 7-8 minutes. Be sure to stir occasionally until most of the liquid has evaporated and a glaze starts to form. If it’s taking longer than 7-8 minutes for your glaze to form, turn the heat up to medium-high.

Once the carrots are tender to your liking, remove the skillet from the heat and season with freshly ground black pepper and fresh chopped parsley (optional). Now, all that’s left to do is enjoy these delicious glazed carrots with your favorite dinner meal!

Recipe Variations

I went with the classic brown sugar-glazed carrots for this recipe, but you can certainly switch things up and experiment with flavors based on what you have in your pantry or spice drawer. Here are a few suggestions:

Savory Carrots: If you’re looking for more savory carrots, skip the brown sugar and cinnamon, and season with just salt, black pepper, and garlic powder.
Sweet & Tangy: If you really want to switch things up, try our roasted carrots with honey balsamic glaze! They’re sweet, tangy, and rich, all at the same time.
Fresh Herbs: Adding fresh herbs like parsley, thyme, or dill before serving adds a pop of color and more flavor to the dish.
Honey or Maple Syrup: Brown sugar is inexpensive and a lot more budget-friendly, but feel free to substitute the sugar with honey or maple syrup. Both taste equally delicious!

What to Serve With Glazed Carrots

These glazed carrots are extremely versatile and can be enjoyed with just about any dinner. I love serving them with my baked chicken breasts and a scoop of mashed potatoes for a well-rounded meal. They also taste great with other dishes like meatloaf, pan-fried pork chops, or glazed ham steaks. If you’re making them for a holiday, try pairing them with baked ham for Easter or my juicy roasted turkey breast for Christmas or Thanksgiving!

Meal Prep It!

These glazed carrots are a great make-ahead option. If you’re planning to reheat them later, I recommend cooking the carrots just until they’re almost tender. This helps prevent them from getting too soft when you warm them back up. They reheat beautifully in the microwave or on the stovetop, so choose whatever works best for you. Meal-prepping these carrots is an easy way to make your Easter table (or Tuesday dinner!) look extra special with minimal effort. They’ll keep in the fridge for 3–4 days, but for the best texture and flavor, I like to use them within a day or two.

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Our Glazed Carrots was originally published 3/04/24. It was retested, reworked, and republished to be better than ever 4/17/25.

The post Glazed Carrots appeared first on Budget Bytes.

Baked Ham

Jess Rice — Tue, 15 Apr 2025 13:30:00 +0000

When the holidays roll around (Hello, Easter!), there’s nothing my family craves more than a sweet and savory baked ham. I know what you’re thinking, ham is expensive, but this baked ham recipe is proof that a typically expensive meat can be budget-friendly. By using a boneless ham, I don’t waste a single dollar on bones, and it comfortably feeds 11 people. That’s a lot of ham! The texture of this ham is perfectly juicy with a great chew to it. The glaze makes the outside nice and crisp but still tender. There’s nothing quite like a beloved holiday tradition!

“This was great! Not too sweet and the ham stayed moist. It was an Easter hit!”
Jennifer

Easy Baked Ham Recipe

While Easter traditionally calls for lamb, ham has become the dominant centerpiece because it’s much less expensive and more readily available, both things we love here at Budget Bytes. This baked ham recipe is a true superstar. Salty, savory ham coated in a sweet and tangy glaze made from brown sugar and pineapple juice is just so good. The glaze is super sticky, extra sweet, and gives a beautiful color to your ham. Adding the pineapple juice to the glaze recipe really makes this glaze shine (literally and figuratively!)

I tested this recipe using a bone-in ham and a boneless ham. Because hams are priced by weight, I found the boneless hams to be cheapest and offered in smaller quantities. I ended up going with a 5.5lb. boneless ham for this recipe. I highly recommend you go for a boneless ham to get the most for your money!
If you do not need this much meat or your budget is stretched because of the cost of the ham, hunt for a smaller ham. Sometimes if you go to the deli counter, they can help you. Hams are sold by weight, so if you plan on 1/2 – 1/3 pound per person, that will help you choose which size ham your family needs!

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Baked Ham

This Baked Ham is sweet, savory, and juicy– the perfect holiday meal. The glaze makes the outside nice and golden but still tender.

Course Main Course

Cuisine American

Total Cost $25.80 recipe / $2.35 serving

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings (about 1/2 lb. each)

Calories 449kcal

Author Jess Rice

Equipment

9×13 roasting pan – You can use whatever size roasting pan the ham will comfortably fit in with room for the added water and drippings that run off.

Ingredients

5.5 lbs. boneless smoked ham* $23.32
1 15oz. can sliced pineapple (packed in juice)** $1.34
1 cup brown sugar, packed $0.48
1 Tbsp Dijon mustard $0.06
1 tsp garlic powder $0.10
1 tsp salt $0.03
1 tsp freshly cracked black pepper $0.17
1 tsp onion powder $0.10
2 tsp pumpkin pie spice $0.20
Water*** $0.00

Instructions

Gather all glaze ingredients and preheat oven to 350°F.
In a saucepan, whisk together pineapple juice (one 15oz can yields about 1 cup of juice), brown sugar, dijon mustard, garlic powder, salt, pepper, onion powder, and pumpkin pie spice.
Cook the glaze down over medium heat until it is reduced by half.
Place the ham cut side down in the roasting pan of your choosing.
Brush the ham with half the glaze mixture and cover it with slices of canned pineapple. Add 1/2 inch of water to the bottom of the roasting pan.
Make a tinfoil tent to cover the entire ham. Place the tinfoil over the ham and bake for 20 minutes per pound of meat, or until the internal temperature reaches 145°F. Baste the ham periodically, using a baster or a large spoon.
Once the ham reaches 145°F, remove the tinfoil tent and baste. Then, brush the ham with all remaining glaze.

See how we calculate recipe costs here.

Video

Notes

*I used a 5.5lb. boneless ham for this recipe.

**The pineapple helps keep the ham moist during cooking. Did you know pineapple also contains natural acidic enzymes that help tenderize any meat you cook with it?

***The water turns to steam and helps to heat your ham and keep it moist. The amount varies based on the size of your roasting pan. You will want 1/2 inch of liquid in the bottom of the pan to ensure your ham is nice and juicy.

Nutrition

how to make Baked Ham step-by-step photos

Gather and Prep: Gather all glaze ingredients and preheat oven to 350°F.

Make the glaze: Whisk together pineapple juice (one 15 oz. can yields about 1 cup of juice), 1 cup brown sugar, 1 Tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper, 1 tsp onion powder, and 2 tsp pumpkin pie spice. Cook the glaze down over medium heat until it is reduced by half.

Cook the ham: Place 5.5 lb. boneless smoked ham cut side down in the roasting pan of your choosing. Pour 1/2 inch of water into the bottom of the roasting pan. Brush the ham with half of the glaze mixture and cover it with slices of canned pineapple. Then, make a tinfoil tent to cover the entire ham. You want to cook the ham for approximately 20 minutes per pound, or until the internal temperature reaches 145°F. Baste the ham periodically, using a standard baster or a large spoon.

Baste the ham: Once the ham reaches an internal temperature of 145°F, remove the tinfoil tent and baste the ham with pan drippings and brush the ham with all remaining glaze.

Serve: When your ham is done, it should have an internal temperature of 145°F. Slice, serve, and enjoy! This delicious baked ham will be the star of your holiday table.

Do you bake a ham covered or uncovered?

I found that it’s best to bake this ham tented with foil to seal in moisture. Without the foil, the ham tends to dry out and turn tough. Remove the foil in the last 10 or so minutes of baking to reduce and brown the glaze.

Most hams sold in the U.S. are fully cooked but require several hours of heating in the oven. So, you can pop it in the oven and then focus on the rest of your side dishes!
I know the thought of “pumpkin spice ham” may sound strange, but pumpkin pie spice is a blend of cinnamon, cloves, allspice, ginger, nutmeg, and black pepper… all perfect flavors to compliment a juicy, sweet-but-savory ham!
I only filled the bottom of my roasting dish with 1/2 inch of water. A lot of recipes call for 1 inch, but the drippings are great for basting or using as a gravy, and I found them to be too diluted when I used 1 inch of water.
The pineapples slid off to the side after the glazing at the end, but they did their job keeping the ham moist and tender. The glazing at the end of cooking will make your ham nice and shiny on the outside, so don’t worry about taking your ham in and out of the oven to baste it (unless you want to; it certainly won’t hurt it!) You can always opt to just keep it tented and baste at the end.

Serving Suggestions

This tasty baked ham is truly the star of the show, so I recommend serving it with simple roasted carrots and steamed green beans. Of course, I can never say no to mashed potatoes either. And leftovers are great in this ham and potato casserole the next day.

If you happen to have any ham left over, these easy ham recipes are perfect to make and help reduce waste!

Ham and Potato Casserole

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Ham and Potato Soup

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Ham And Cheese Sliders

$11.09 recipe / $1.84 serving

Our Baked Ham recipe was originally published 3/25/24. It was retested, reworked, and republished to be better than ever 4/15/25.

The post Baked Ham appeared first on Budget Bytes.

Zuppa Toscana

Beth Moncel — Sat, 12 Apr 2025 13:30:00 +0000

Zuppa Toscana is probably one of the richest, most hearty soups out there and is definitely one of my favorites. This creamy soup with tender potatoes and flavorful Italian sausage is modeled after the famous Zuppa Toscana from The Olive Garden restaurant, but I threw in my own personal twist. I’ve added an extra budget-friendly ingredient and lightened it up just a touch so I can slurp up a giant bowl without feeling too full.

“I love this recipe. We make it so often, it is literally taped to the cabinet next to the stove! Works perfect every time. I occasionally swap cannellini beans for the great northern if I cannot find them. Other than that, it’s so perfect!”
Pam

Easy Recipe for Zuppa Toscana

If you’ve never been to Olive Garden or had Zuppa Toscana soup anywhere else, I’d describe it as a creamy potato soup loaded with flavorful Italian sausage, kale, and bacon. The original version uses heavy cream, bacon, and a whole pound of sausage, but I decided to try to lighten it up a bit. I used half and half instead of heavy cream, subbed half the sausage for white beans, used smoked paprika for smokiness instead of bacon, and then loaded up on potatoes and kale. The result? Still totally creamy and chock full of flavor, plus a hefty dose of vegetables. Whenever I make this soup, I know I’m going to eat nothing but this for the next four days straight (it has kale, so it’s okay, right?).

Anytime you add dairy to a homemade soup like this one, there’s a chance it can separate or curdle. To avoid this, I’ve always simmered my soups (and never let it come to a boil!), but I want everyone to enjoy their Zuppa Toscana as intended, so I’ve updated the recipe to include the following information:

Use room temperature half and half, as cold dairy is more likely to curdle than room temperature dairy
Temper the half and half with some of the hot broth before adding it to the soup

These tips (room temperature half and half, tempering the dairy before adding to the pot, and only letting the soup simmer once it’s added) will go a long way in keeping your soup silky-smooth and creamy—not curdled or grainy.

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Zuppa Toscana

Zuppa Toscana is a creamy, filling, and flavorful soup with Italian sausage, potatoes, and kale. Just like The Olive Garden's, but made from scratch!

Course Main Course, Soup

Cuisine Italian

Total Cost $7.51 recipe / $0.94 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings (1.5 cups each)

Calories 300kcal

Author Beth Moncel

Equipment

Dutch Oven
Liquid Measuring Cup
Chef’s Knife

Ingredients

1/2 lb. Italian Sausage, hot or mild* $2.23
1 yellow onion $0.70
2 cloves garlic $0.08
1 15 oz. can Great Northern beans** $0.94
1/2 tsp smoked paprika $0.05
3 cups chicken broth*** $0.39
1 cup water $0.00
1 lb. red potatoes $2.55
1/2 lb. kale, chopped with stems removed $1.50
2 cups half and half, room temperature**** $1.49
1 pinch red pepper flakes, optional $0.02
freshly cracked black pepper, optional $0.05

Instructions

Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It’s okay if a small amount browns on the bottom of the pot.
While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, and one cup water. Place a lid on the pot and let it come up to a simmer over medium heat.
While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin, 1/8-inch thick slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it’s first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender.
Remove some of the hot broth from the pot, transfer it to a separate bowl, and whisk in the room temperature half and half. Now, pour the tempered half and half mixture back into the soup pot with the potatoes and kale. Bring everything to a gentle simmer (don't let it boil!).
Season with red pepper flakes and freshly cracked black pepper if desired.

See how we calculate recipe costs here.

Video

Notes

*You can use hot, mild, or sweet Italian sausage for this soup. Buy loose-ground Italian sausage rather than sausage in casings.

**You can use any type of white bean you want. If you don’t like beans, you can leave them out and add more sausage or potatoes.

***I use Better Than Bouillon brand soup base to make my broth.

****If you’re not from the U.S., “half and half” is like a lighter version of light cream. Be sure to use room temperature half and half. If you don’t have half and half, you can substitute with an equal mix of room temperature whole milk and heavy cream.

Nutrition

How to Make Zuppa Toscana Step-by-Step Photos

Gather all of your ingredients.

Brown the sausage: Add 1/2 lb. Italian sausage to a large soup pot and sauté over medium heat, breaking it into chunks as it cooks. I didn’t use any extra oil because sausage tends to be pretty fatty. It’s okay if a little sticks to the bottom of the pot because it will dissolve in the next steps. While the sausage browns, dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to the pot and continue to sauté until the onions are soft.

Simmer: Drain and rinse one 15oz. can of Great Northern beans, then add them to the pot with 1/2 tsp of smoked paprika, 3 cups of chicken broth, and 1 cup water. The smoked paprika will give that smoky hint that the bacon would have supplied. Sneaky, right? Put a lid on the pot and let it come to a simmer over medium heat.

Prep the potatoes: While the pot is heating up, wash and slice one pound of red potatoes into 1/8-inch thick slices. Slicing them thinly helps them cook faster, plus makes a great texture in the soup.

Add the veggies: Add the potatoes to the pot along with 1/2 lb. of chopped kale. The heat from the liquid will begin to wilt the kale. Give it a stir occasionally to help it come into contact with the hot soup and wilt. After a few minutes, it will have wilted down into the soup nicely. Let the soup simmer over medium heat for about 15 minutes or until the potatoes are tender.

Now, remove some of the hot broth and add it to a separate jug or bowl.

Temper the half and half: Pour 2 cups room-temperature half and half into the reserved broth, stirring gently to combine. This helps temper the dairy so it blends smoothly into the hot soup without curdling.

Simmer: Pour the tempered half and half into the pot and bring it up to a gentle simmer. DO NOT let it come to a boil at any point now!

Season to taste: I like my soup spicy (and had used mild Italian sausage), so I seasoned it with a pinch of red pepper flakes. A little freshly cracked black pepper is also nice. Depending on what type of broth you use, you may need to add a little salt (I did not add any).

Serve, and enjoy!

Absolutely deserving of all the internet hype. SO. GOOD.

The sausage in this copycat Zuppa Toscana recipe is responsible for adding a lot of flavor to this soup, so if you plan to skip the sausage to make this recipe vegetarian, you’ll need to ramp up the seasoning. I suggest adding a tablespoon or so of Italian seasoning blend to make up for the spices that are found in the Italian sausage. You may also want to add an extra can of beans to bulk up the soup a bit. Be sure to use a vegetarian broth, too!

Serving suggestions

This is truly a meal in a bowl with the starchy potatoes, protein-filled Italian sausage and beans, and veggilicious kale, but if you want something on the side, I’ve got you covered. Garlic bread would probably be my first pick, or you can do something simple like no-knead bread or soda bread. Or maybe you want to go a little lighter and add a simple side salad to really make you feel like you’re at The Olive Garden!

Storage & Reheating

If you’re lucky enough to have leftovers, you can store them in the fridge for up to 3-4 days. I like to portion it out into individual airtight containers to make reheating easier. To reheat, you can either use the microwave or the stovetop, stirring occasionally until fully heated through. Some readers have also successfully frozen this soup and said it thaws and reheats well! I’d freeze it for up to 3 months. If you do decide to freeze it, just keep in mind that dairy-based soups can sometimes separate after thawing, and potatoes can become a bit mushy.

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Cabbage Soup

$8.65 recipe / $1.44 serving

Our Zuppa Toscana recipe was originally published 1/31/15. It was retested, reworked, and republished to be better than ever 4/12/25.

The post Zuppa Toscana appeared first on Budget Bytes.

Easy American Goulash

Beth Moncel — Sat, 05 Apr 2025 13:30:00 +0000

Oh my goulash, you guys. It’s not often that I use wine in my cooking because it can be pretty pricey, but something magical happens when you add red wine to beef, and it’s something that I just can not resist. Luckily, I live near an Aldi store now, so I can get a bottle of wine for about $5 that is not only good to cook with but good enough that I’ll happily drink the rest of the bottle with my meal. This One Pot American Goulash is the ultimate comfort food with the richest, most yummiest red sauce ever, thanks to a splash of red wine. Seriously, you’ve got to try this one.

“Very easy and tasty. Another ground beef recipe to add to the rotation. Everyone loved it. Will make again.”
Kathleen R

Easy American Goulash Recipe

This recipe for American goulash is made from ground beef and macaroni in a delicious red wine and tomato sauce. It’s totally different than Hungarian goulash, which has chunks of beef that has been slowly simmered in a paprika sauce. This one is straight up American comfort food! The beef is browned until it’s perfectly savory, the macaroni soaks up all that rich, tomatoey goodness, and the red wine adds just the right depth of flavor to make it taste like it’s been simmering all day…even though it comes together in MUCH less time. Trust me, once you take that first bite, you’ll wonder where this recipe has been all your life!

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Easy American Goulash

This easy one pot version of American Goulash cooks the pasta and beef in the same pot with a homemade red wine tomato sauce for extra flavor.

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $12.30 recipe / $2.05 serving

Prep Time 10

Cook Time 1

Total Time 1 10

Servings About 1.5 cups each

Calories 467kcal

Author Beth Moncel

Equipment

Dutch Oven
Measuring Cups Spoons

Ingredients

1 Tbsp olive oil $0.22
1 yellow onion $0.70
4 cloves garlic $0.16
2 bell peppers $1.72
1 lb ground beef see notes, $4.98
1/2 cup red wine see notes, $0.72
1 28oz. can diced tomatoes $1.63
1 15oz. can tomato sauce $1.06
2 Tbsp soy sauce $0.05
2 whole bay leaves optional, $0.30
1/2 tsp dried oregano $0.05
1/2 tsp dried basil $0.05
1/4 tsp crushed red pepper $0.02
1/2 cup water $0.00
2 cups elbow macaroni about 1/2 lb. see notes, $0.59
salt to taste $0.05

Instructions

Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice the bell peppers, then add them to the pot and continue to sauté for about two minutes more.
Add the ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
After the sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).
Once the pasta is tender, taste the goulash and add salt to taste. Remove the bay leaves, then serve.

See how we calculate recipe costs here.

Video

Notes

*Ground beef is the traditional choice for this recipe, but you could try ground turkey or ground pork instead.

**The type of red wine is flexible; just stay away from very sweet varieties. I used Cabernet Sauvignon. The red wine really makes this sauce the best it can be, but you can use beef broth if preferred.

***I use elbow macaroni, but you can use any small shaped pasta, like small shells or ditalini. Be sure to simmer until the pasta is tender.

Nutrition

How to Make American Goulash Step-By-Step Photos

Gather all of your ingredients.

Sauté the veggies: Begin by dicing one yellow onion and mincing four cloves of garlic. Add them to a soup pot along with 1 Tbsp olive oil and sauté over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice two bell peppers, then add them to the pot and continue to sauté for about two minutes more.

Brown the meat: Add one pound of ground beef to the pot and continue to sauté over medium heat until the beef is no longer pink. If the ground beef you use releases a lot of fat, you can drain some away. I personally like a little fat in there to make the sauce richer, but it’s up to you!

Make the sauce: Then, add 1/2 cup red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.

Add one 28oz. can diced tomatoes (with the juices), one 15oz. can tomato sauce, 2 Tbsp soy sauce, 2 bay leaves, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp crushed red pepper, and 1/2 cup water.

Simmer: Stir everything to combine, place a lid on the pot, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low, and let it simmer for 30 minutes. Keep the lid on as it simmers, lifting it only occasionally to stir.

Add the pasta: Once the sauce has simmered for 30 minutes (OMG it’s already smelling good), add 2 cups macaroni (that’s about 1/2 lb.). Stir to combine the macaroni with the sauce, place the lid back on top, and let it continue to simmer to cook the noodles for about 10-12 minutes, or until the macaroni is tender. Stir occasionally as the pasta simmers to keep it from sticking, returning the lid after each stir.

Serve: Once the macaroni is tender, give it a taste and add salt if needed. Remove the pot from the heat, fish out the bay leaves, then serve that one pot goodness!

Do I NEED to use red wine? If you want this dish to be as scrumptious as humanly possible, yes. But if you can’t use red wine, you can substitute beef broth in its place. You’ll still have a pretty rockin’ red sauce, but it just won’t be like “make me weak in the knees” good.
Add some cheese. A common twist on this old-fashioned goulash recipe is added cheese. I would choose medium or sharp cheddar and simply sprinkle it over top of each bowl or stir it into the pot to give an overall cheesy flavor, similar to my Cheesy Vegetarian Chili Mac.
Use a large, heavy-duty soup pot. For “one-pot pastas,” you really need cookware that is thick and heavy so the contents heat evenly. Thin cookware will create hot spots and cold spots and cause the pasta to cook unevenly. I used an enamel-coated cast iron Dutch Oven for this recipe.
Simmer before adding the pasta. I simmer the meat, veggies, and sauce together to intensify the flavors (and cook down the acidity of the tomatoes) before adding the pasta. This stops the pasta from getting too mushy while the sauce continues to simmer and thicken.
Make it your own. This dish is very versatile, so feel free to add in more vegetables, such as mushrooms or spinach. You can also add more or less seasonings to taste!

Serving Suggestions

I would consider this a “one pot meal,” which means this one dish covers everything you need in a meal: carbs, proteins, and vegetables. If anything, you might want some crusty bread to sop up that delicious gravy, or maybe a Greek salad on the side for added crunch and extra vegetables.

Can You Freeze Goulash?

Yes! This one pot American goulash recipe is very freezer-friendly. Just make sure to cool it completely in the refrigerator first, then transfer to the freezer for long term storage. I suggest freezing it for three months maximum. And remember, label and date everything that goes in your freezer!

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

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Beef Stroganoff

$5.54 recipe / $1.39 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

Our Easy American Goulash recipe was originally published 10/8/10. It was retested, reworked, and republished to be better than ever 4/5/25.

The post Easy American Goulash appeared first on Budget Bytes.

Classic Homemade Chili

Beth Moncel — Sun, 23 Mar 2025 13:30:00 +0000

While I have several chili recipes on the website already, this Classic Homemade Beef Chili recipe is my absolute favorite. Like, it’s so good that I can’t stop going back for spoonfuls. Not only is this classic chili recipe super flavorful and easy, but it can be customized in a number of ways to make it your very own. With over 150 five-star reviews, this recipe has been a favorite among my readers for over 10 years, and with good reason. It’s a truly classic recipe that I still make all the time.

“I’ve tried a lot of chili recipes, but I always return to this one! The flavors are so good and meld so well. 10/10 recipe for me!”
Amity

best ever chili

You can never go wrong with a hearty, warming bowl of chili! My recipe is just as good as it gets, and it’s made with simple ingredients such as ground beef, two types of beans, canned diced tomatoes, and chili seasoning. So delicious, yet so easy!

Customizing my bowl of chili is my favorite part. I can eat the chili all week and no two bowls will be the same! Here are some ideas from myself and our readers on what to put in and on top of a bowl of chili:

Use a different protein: Vegan meat crumbles, cooked lentils, more beans, chorizo, ground pork, ground bison, ground chicken, or ground turkey would all be delicious.
Add other liquids: Instead of using water to make the gravy, try using vegetable juice (like V8), dark beer, or beef broth for even more flavor. Add a dash of soy sauce, Worcestershire sauce, red wine, hot sauce, apple cider vinegar, or chipotle chilis in adobo sauce to amp things up.
Customize the spices: Try using chipotle powder or smoked paprika for a smokier flavor. Add a little cocoa or some instant coffee crystals for a richer, earthier flavor, or a dash of cinnamon for warmth. For a change of pace, try a little tarragon or some curry powder.
Add extra veggies: If you’re looking to add more flavor, color, and nutrients, try adding zucchini, bell pepper, poblano peppers, jalapeños, mushrooms, corn, sweet potato, or butternut squash.
Get creative with toppings: Browse your pantry, fridge, or freezer for any fun toppings you might have, like:
- Cheddar or Monterey Jack cheese
- Sour Cream or cottage cheese
- Green onions, cilantro, or diced red onion
- Diced avocado
- Crushed tortilla chips or Saltine crackers
- Pickled Jalapeños

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Homemade Chili Recipe

This is the BEST homemade chili recipe is the ultimate comfort food and is made with simple ingredients like ground beef, beans, and tomatoes.

Course Dinner, Main Course

Cuisine American

Total Cost $9.28 recipe / $1.55 serving

Prep Time 5

Cook Time 45

Total Time 50

Servings 1 cup each

Calories 398kcal

Ingredients

2 Tbsp olive oil $0.32
1 yellow onion $0.49
2 cloves garlic $0.32
1 lb. ground beef $4.79
1 15oz. can kidney beans $1.09
1 15oz. can black beans $0.89
1 15oz. can diced tomatoes with juices, $0.50
1 6oz. can tomato paste $0.55
1 cup water $0.00

Chili Seasoning

1 Tbsp chili powder $0.30
1 tsp ground cumin $0.10
1/4 tsp cayenne powder $0.02
1/4 tsp garlic powder $0.02
1/2 tsp onion powder $0.03
1/2 Tbsp brown sugar $0.02
1 tsp salt $0.05
1/2 tsp black pepper freshly cracked, $0.03

Instructions

Dice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until they are soft and translucent.
Add the ground beef to the pot and continue to sauté until the beef is fully browned.
Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup water, and all of the ingredients for the chili seasoning. Stir until well combined.
Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally (the flavor gets better the longer it simmers).
Give the chili one final taste, adjust the salt or seasonings if needed, then serve hot with your favorite toppings.

See how we calculate recipe costs here.

Video

Notes

*I love a slightly higher fat content beef for chili because it makes the pot extra rich and it’s more affordable than lean ground beef, but feel free to use the type of ground beef that you like the best.

**If you don’t like chunks of tomato, you can substitute with crushed tomatoes, which have a much finer texture.

***The chili powder used is a mild blend of dried chilies and other spices. It is not spicy or hot. Click here for an example. You could also use my homemade chili seasoning.

Nutrition

How to Make Homemade Chili Step-by-Step Photos

Dice onions and garlic: Start by dicing one onion and mincing two cloves of garlic. Cook the onions and garlic with 2 Tbsp of olive oil in a large pot over medium heat until they are soft and transparent.

Add one pound of ground beef and continue to cook until it is fully browned.

Add beans: Drain a 15oz. can each of black beans and kidney beans and add them to the pot along with a 15oz. can diced tomatoes, a 6oz. can of tomato paste, and one cup of water. Stir that all together until the tomato paste is well incorporated. Doesn’t look like much yet, but just wait…

Add the chili spices to the pot of chili: I used my recipe for Homemade Chili Seasoning, plus a little brown sugar. 1 Tbsp chili powder, 1 tsp cumin, 1/4 tsp cayenne, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp pepper, and 1/2 Tbsp brown sugar. If you don’t have all the ingredients to make your own chili seasoning, you can add a store bought packet of chili seasoning at this point.

Simmer chili: Let the pot simmer for at least 30 minutes over low heat with a lid on top to allow the flavors to blend and for the natural sugars in the tomatoes to caramelize, which reduces the acidity. If you have time, let it simmer longer. Now your “basic” chili is done!

Chili is one of those dishes that tastes better the longer it cooks (to a point). You’ll want to let this chili simmer for a minimum of 30 minutes, but it’s something that you can leave simmering gently for up to a couple of hours. If you do plan to let your chili simmer for a longer period of time, make sure to put a lid on it so it doesn’t dry out. Check it occasionally to see if it is becoming dry, and if so, add a little water.

How easy was that? Now go crazy with the toppings. Look in your fridge for leftovers and see what fun things you can use to top your basic chili to make it not so basic anymore.

Serving Suggestions

My favorite thing to serve with this homemade chili is my jalapeño cheddar cornbread. If that sounds too spicy, try this homestyle cornbread or some beer bread instead. A few readers have mentioned that they love this recipe with cheddar drop biscuits, too. Any way you slice it, I highly recommend making something to wipe out your bowl with.

Storage Instructions

Chili is the ultimate meal prep food because the recipe makes a big batch, the leftovers taste better the next day, and it’s extremely freezer-friendly! I recommend dividing the chili into single-serving portions before refrigerating or freezing to make easy grab-and-go reheatable meals for the rest of the week.

Store leftovers in the refrigerator for up to 5 days or, after chilling overnight, in the freezer for up to 3 months. Reheat in the microwave in one-minute intervals, stirring between each, until heated through. You can also reheat this chili on the stovetop over medium-low heat, stirring often. You may need to add a little water when reheating on the stovetop if it gets too thick.

Creamy White Chicken Chili

$11.66 recipe / $1.46 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

Slow Cooker Vegetarian Lentil Chili

$4.64 recipe / $0.77 serving

Black Bean Chili

$8.93 recipe / $1.48 serving

Our Classic Homemade Chili recipe was originally published 12/23/13. It was retested, reworked, and republished to be better than ever 3/23/25.

The post Classic Homemade Chili appeared first on Budget Bytes.

Louisiana Style Red Beans and Rice

Beth Moncel — Thu, 13 Mar 2025 13:30:00 +0000

Ahhh, red beans and rice. This classic dish has been filling hungry bellies on a dime for centuries. In fact, this particular recipe has been a reader favorite for almost 15 years, proving that good food never goes out of style! It’s rich, flavorful, has a TON of fiber and protein, makes a ton of freezer-friendly leftovers, and is basically a budget cook’s dream. But these classic Louisiana Red Beans and Rice do take a little time to cook, so plan this one for a Saturday or Sunday afternoon when you’ll be chillin’ at home. Your house will smell amazing, and you’ll have food for the whole week!

“This was delicious!!! I made it and the wife went for seconds and thirds. It’s a keeper. Thank you for sharing.”
Juan

Easy authentic recipe

There’s something incredibly comforting about a big pot of New Orleans-style red beans and rice; it’s the kind of meal that feels like a warm hug! My recipe keeps things simple with budget-friendly staples like smoky Andouille sausage, creamy red beans, and the “holy trinity” of Cajun cooking: onion, bell pepper, and celery. Add a few pantry spices, some fresh herbs, and a pot of fluffy white rice, and you’ve got a meal that’s packed with flavor without breaking the bank.

Do I have to soak the beans overnight? No, there are other options. There are two other “quick soak” methods, but both still take an hour or more. To read more about other methods of soaking your beans, read How to Soak Your Beans from Camellia Beans. If you’re looking for a recipe for red beans and rice using canned beans, check out my “Quickie” Red Beans and Rice.
Use a different sausage. Traditionally, this recipe is made with Andouille sausage, which is a smoked pork sausage originating from France, but also popular in Louisiana. If you can’t find Andouille sausage, you can use any type of smoked pork or beef sausage that is available to you.
Control the spiciness. The heat level in this recipe will depend on the type of sausage you use and how much cayenne pepper you add. The Andouille sausage I used had a “medium” spice level, and I used 1/4 tsp cayenne pepper, so my red beans were moderately spicy. Use a mild sausage and no cayenne pepper to make your red beans mild.
Make it vegetarian and vegan friendly. I have successfully made a very delicious pot of red beans and rice without the smoked sausage. To see how it’s done, make sure to visit my recipe for Vegan Red Beans and Rice. (It’s automatically vegan because the only animal product in the recipe is the sausage.)
Season to taste. Feel free to add more or less seasoning, depending on your preferences. This recipe is really easy to customize and make your own!

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Louisiana Style Red Beans and Rice with Sausage

Classic Louisiana style red beans and rice are a naturally budget friendly meal that will give you leftovers for days! Freezer friendly!

Course Dinner, Main Course

Cuisine American, Southern

Total Cost $9.75 recipe / $1.63 serving

Prep Time 15

Cook Time 2

Soaking time 8

Total Time 10 15

Servings 1.5 cups red beans each

Calories 702kcal

Author Beth Moncel

Equipment

Dutch Oven
Chef’s Knife
White Cutting Boards

Ingredients

1 lb. dry red beans $1.96
2 Tbsp cooking oil $0.08
14 oz. Andouille sausage* $3.47
1 yellow onion $0.70
1 green bell pepper $0.86
3 ribs celery $0.56
4 cloves garlic $0.16
2 tsp smoked paprika $0.20
1 tsp dried oregano $0.10
1 tsp dried thyme $0.10
1/2 tsp garlic powder $0.05
1/2 tsp onion powder $0.05
1/4 tsp cayenne pepper $0.03
1/4 tsp freshly cracked black pepper $0.04
2 bay leaves $0.20
6 cups water $0.00
1/4 cup chopped parsley $0.20
1 Tbsp salt, or to taste $0.09
1.5 cups long grain white rice, uncooked** $0.72
3 green onions $0.30

Instructions

The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
When you’re ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.
While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. You can drain the fat before adding the veggies, if preferred, but I don't! Sauté the vegetables over medium heat until the onions are soft, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.
Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.
Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).
Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.

See how we calculate recipe costs here.

Video

Notes

*Andouille sausage is the traditional choice for this recipe. I used a medium spice-level sausage, but you can use mild if you don’t like spice. Any Andouille sausage between 12-16oz. will work. Your favorite smoked pork or beef sausage will work in its place if you can’t get Andouille sausage where you live.

**You can swap out the white rice for brown rice if desired. Just keep in mind that brown rice takes longer to cook and requires more water than white rice, so be sure to follow the package instructions on your brown rice.

Nutrition

How to Make Red Beans and Rice Step-By-Step Photos

Prep your ingredients: Gather all of your ingredients. Depending on where you live, you may find small red beans or kidney beans (dark or light). You can use either type for this recipe. You’ll need one pound of dry beans for this recipe.

Soak the beans: Soak the beans in water (make sure to use twice as much water as beans) overnight. If you forgot to soak your beans, use one of the other methods described in this article. (this photo is after the beans have been soaking overnight)

Cook the sausage: Slice the sausage into rounds and add them to a large pot with 2 Tbsp cooking oil. Cook over medium heat until the sausage is well browned. Remove the sausage with a slotted spoon to a clean bowl and place it in the refrigerator while you prepare the rest of the recipe. If you want to reduce the fat in your red beans, you can drain off most of the fat left behind by the sausage. I left the fat in, though, because it’s super flavorful!

Dice the veggies: While the sausage is cooking, dice one onion, one green bell pepper, and about three ribs of celery. This trio of flavors (onion, bell pepper, celery) is called “holy trinity.” But I also like to add four cloves of garlic, so mince those up as well.

Sauté the veggies: Add the onion, celery, bell pepper, and garlic to the pot after removing the sausage. Sauté the vegetables over medium until the onions are soft. Use the moisture from the vegetables to dissolve the browned bits of meat off the bottom of the pot as you stir.

Add the seasonings: Once the vegetables have softened, add the Cajun seasoning (2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and about 1/4 tsp freshly cracked black pepper) and two bay leaves. Cook and stir for about a minute more.

Cook the beans and veggies: Drain and rinse the soaked red beans, then add them to the pot with 6 cups of fresh water.

Give the pot a brief stir to distribute the spices and other ingredients. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a full boil. Once boiling, turn the heat down to medium-low and let the beans simmer for one hour, stirring occasionally.

Smash the beans: After boiling the beans for one hour, the beans should be tender but the pot as a whole will still look pretty watery. To thicken the pot, begin smashing the red beans against the side of the pot with your spoon. Smash the red beans and let it continue to simmer without a lid for an extra 30 minutes. I stood and smashed my beans for about 10 minutes, and let it keep simmering for an extra 20 (30 minutes total).

Cook the rice: While the red beans are in their final 30 minute simmer, cook your rice. Add 1.5 cups long grain white rice to a saucepot with 3 cups water. Place a lid on top, turn the heat up to high, and allow it to come up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest for an additional 5 minutes without removing the lid. Fluff the rice with a fork just before serving.

After smashing and simmering for a bit longer, the red beans will have thickened quite a bit. They’ll continue to thicken even more as they cool a bit.

Finish and serve: Finally, add the cooked Andouille sausage back to the pot along with about 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. You will need at least SOME salt to make the flavors come out in this dish. I added 1 Tbsp for the whole pot, but I suggest starting with 1 tsp and adding more to your liking.

Serve the red beans with a scoop of cooked rice, and sliced green onion sprinkled over top!

Are Red Beans and Kidney Beans the Same Thing?

Nope! They’re both red, but they are two different beans, but you can use either one in this recipe. Here’s a photo of red beans and kidney beans side by side for reference:

How to Freeze Red Beans and Rice

As with any food, you want to chill your cooked red beans and rice as quickly as possible after cooking to avoid food safety issues. I recommend dividing it into single portions before refrigerating. This will make it cool down faster, and you’ll already have single portions that can be reheated quickly in the microwave straight from the refrigerator, or freezer. Once the beans and rice are completely cool, you can transfer them to the fridge for 3-4 days or the freezer for long term storage (about 3 months).

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Our Louisiana Style Red Beans and Rice recipe was originally published on 3/14/10. It was retested, reworked, and republished to be better than ever 3/13/25.

The post Louisiana Style Red Beans and Rice appeared first on Budget Bytes.

Easy Vegetable Beef Soup

Beth Moncel — Mon, 10 Mar 2025 13:30:00 +0000

One of the first things I learned when I embarked on my budget-food journey is just how easy, filling, and inexpensive soup is. Homemade soups are a breeze to throw together and they’re always so much tastier than store-bought canned soup. This Vegetable Beef Soup is a great example. It’s chock-full of colorful veggies, filling ground beef, and the most delicious broth ever. I like to serve it up with a nice crusty bread for dipping. Lunch is served!

“This soup is so good! We made it with chuck roast and added some fresh diced tomatoes to use them up. We paired it with your hot honey cornbread and it was amazing! So easy, flavorful, and filling.”
samantha

Easy Vegetable Beef Soup Recipe

This classic soup combines ground beef, potatoes, tomatoes, peas, corn, carrots, and green beans in a flavorful broth. To make this soup a bit easier, I’ve used a frozen vegetable mix to cut down on the amount of peeling and chopping needed to prepare the soup. That makes this homemade vegetable beef soup extra fast and easy. 😊 To give the soup even more flavor, I’ve also added a healthy dose of Italian seasoning and some Worcestershire sauce to the broth for extra depth. This recipe is a great budget-friendly alternative to our beef stew.

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Vegetable Beef Soup Recipe

This super easy Vegetable Beef Soup is a filling and flavorful option for lunch, dinner, or your weekly meal prep!

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Total Cost $10.63 recipe / $1.77 serving

Prep Time 15

Cook Time 35

Total Time 50

Servings 1.5 cups each

Calories 363kcal

Author Beth Moncel

Equipment

Soup Pot

Ingredients

1 yellow onion $0.70
2 cloves garlic $0.08
2 Tbsp olive oil $0.22
1 lb. ground beef* $4.98
1 russet potato (about ¾ lb.) $0.71
1 28 oz. can diced tomatoes $1.63
1.5 tsp Italian seasoning $0.15
1/4 tsp freshly cracked black pepper $0.04
4 cups beef broth** $0.52
2 Tbsp Worcestershire sauce $0.14
12 oz. frozen vegetables (corn, peas, carrots, green beans)*** $1.08
salt to taste $0.05

Instructions

Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.

See how we calculate recipe costs here.

Video

Notes

*I used ground beef in my vegetable beef soup because it was the least expensive and the easiest to use. If you use higher-fat ground beef, you have the option to drain the fat off after browning or leave it in for extra flavor and richness.

If you have room in your budget and would rather have chunks of beef in your soup, choose a chuck roast or bottom round roast, cut into 1-inch pieces. Simply brown the beef in the pot before adding the rest of the ingredients. No need to cook through during the browning stage, as it will cook through while the soup is simmered. Some readers have also swapped the beef with ground turkey and said it turned out great!

**Make sure you’re using a full-flavored beef broth for maximum deliciousness. I like to use Better Than Bouillon to make flavorful broth for my soups.

***I used a bag of mixed frozen veggies, but you can use any frozen vegetables you like.

Nutrition

How to Make Vegetable Beef Soup Step-by-Step Photos

Gather all of your ingredients.

Sauté the aromatics: Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to a soup pot along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.

Brown the beef: Add 1 lb. ground beef and continue to sauté until the beef is cooked through. If you’re using a higher fat content ground beef you can drain off the excess fat, if preferred.

Assemble the soup: While the beef is browning, peel and dice one russet potato (about ¾ lb.) into ½-inch pieces. Add the diced potatoes to the pot with one 28oz. can diced tomatoes (with juices), 1.5 tsp Italian seasoning, ¼ tsp freshly cracked black pepper, 4 cups beef broth, and 2 Tbsp Worcestershire sauce. Stir to combine.

Simmer: Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let it continue to simmer for about 10 minutes, or until the potatoes are fork-tender.

Add the frozen veggies: Add a 12oz. bag of frozen vegetables (corn, carrots, green beans), stir to combine and allow it to come back up to a simmer. Simmer the vegetables in the soup for about five more minutes.

Season and serve: Finally, taste the soup and add salt to your liking. The amount of salt needed will depend on the salt content of the broth you used, but you’ll likely need at least a little to help the flavors pop.

I garnished with a little chopped parsley for color, but it’s not needed for flavor. I do tend to put a little freshly cracked pepper in each bowl for a little extra pop, though!

What Else Can I Add?

This is my favorite part of any recipe. What else can you add to vegetable beef soup to make it your own? Try adding some of these ingredients:

Barley (you’ll need to add more broth to cook the barley, see my vegetable barley soup recipe for reference!)
Chopped cabbage
Celery
Cauliflower florets
Parsnips
Crushed red pepper
Finely chopped kale

Storage and Reheating

Let any leftovers cool completely before storing them in airtight containers in the fridge for up to 3-4 days. You can also freeze this soup for up to 3 months. Just keep in mind the veggies will likely be much softer after being frozen and thawed. To reheat, let it thaw overnight in the fridge (if frozen) and either reheat in the microwave or on the stovetop over medium-low heat, stirring often.

Ground Beef Fajitas

$12.75 recipe / $3.18 serving

Beef Stroganoff

$5.54 recipe / $1.39 serving

Beef and Cabbage Soup

$9.63 recipe / $1.61 serving

Stuffed Shells With Ground Beef

$17.13 recipe / $2.85 serving

Our Easy Vegetable Beef Soup recipe was originally published 4/18/22. It was retested, reworked, and republished to be better than ever 3/10/25.

The post Easy Vegetable Beef Soup appeared first on Budget Bytes.

Creamy White Chicken Chili

Beth Moncel — Fri, 07 Mar 2025 14:30:00 +0000

I’m all about cozy soups and stews this time of year, and my crockpot white chicken chili has always been one of my favorites. But I decided to change it up by making a faster stovetop version with no jarred salsa and a super creamy finish. The result is an extra cozy, lush, and creamy White Chicken Chili that is easy enough for a weeknight. It’s so good; I think you’re going to want to make it all season long!

“This was by far one of the easiest and best chili recipes I have ever made. My family couldn’t get enough of it. I had only chicken breasts and browned them in a little oil and garlic before continuing the process. Delicious!!!”
Donna

Easy White Chicken Chili Recipe

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious. But my favorite part? This recipe is really easy to make, hot OR mild, depending on your spice preferences! I’ve shared exactly how to do that in the recipe card notes below.

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Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!

Course Dinner, Lunch, Main Course

Cuisine American, Southwest

Total Cost $12.81 recipe / $1.60 serving

Prep Time 10

Cook Time 50

Total Time 1

Servings 1.25 cups each

Calories 403kcal

Author Beth Moncel

Equipment

Dutch Oven

Ingredients

1 yellow onion $0.70
4 cloves garlic $0.16
1 jalapeño $0.24
1 Tbsp olive oil $0.22
1.5 lbs. boneless, skinless chicken thighs* $3.48
2 15 oz. cans cannellini beans (drained) $1.88
1 15 oz. can pinto beans (drained) $0.94
1 7 oz. can diced green chiles $0.97
1 Tbsp ground cumin $0.30
1 tsp dried oregano $0.10
1/4 tsp smoked paprika $0.02
1/4 tsp cayenne pepper $0.02
1/4 tsp garlic powder $0.02
1/4 tsp freshly cracked black pepper $0.02
3 cups chicken broth $0.39
1 cup frozen corn $0.78
4 oz. cream cheese $0.93
½ cup sour cream $0.49

Instructions

Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!**

See how we calculate recipe costs here.

Video

Notes

*I use boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

**My favorite part of this chili is the toppings. Sure, you can eat (and enjoy) a bowl of this chili plain, but I love to pile on the toppings to make my bowl my own. Some of my favorites are sour cream, Monterey Jack or Pepper Jack Cheese, green onions, fresh cilantro, tortilla chips, hot Sauce, fresh or pickled jalapeños, avocado, or lime!

A Note on the Spice Level: You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper. If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!

Nutrition

How to Make White Chicken Chili

Gather all of your ingredients.

Sauté the veggies: Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Assemble the chili: Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Simmer: Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

Shred the chicken: After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Add the corn: Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Make it creamy: Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

Finish and serve: To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking. Serve it hot with your favorite toppings!

Use pre-cooked chicken. Got some leftover rotisserie chicken or a stash of shredded chicken in the fridge? Use it here! I’d add the cooked chicken in with the frozen corn to warm it through.
Make it vegetarian. If you’re avoiding meat, you can skip the chicken and chicken broth (use veggie broth instead) and add an extra can of beans! The flavor will be slightly different, but it will still be super tasty.
Want to cook it in a slow cooker? This recipe comes together in about an hour on the stovetop, but I also have a slow cooker white chili chicken recipe that you can set and forget! The ingredients are slightly different, but it’s just as delicious and perfect for those busy days.

Storage and Reheating

This white chicken chili is amazing as leftovers because the flavors continue to develop as it sits. You can store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or on the stove, stirring occasionally until warmed through. As this recipe contains cream cheese and sour cream, I wouldn’t recommend freezing it as the texture may change upon thawing and reheating. If you really want to freeze this recipe, you can try making the chili, but leave out the dairy until you’re ready to reheat and serve it. Just add the cream cheese and sour cream in at that point, stirring until melted and incorporated.

Classic Homemade Chili

$9.28 recipe / $1.55 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

Black Bean Chili

$8.93 recipe / $1.48 serving

Turkey Chili

$12.66 recipe / $2.11 serving

Our Creamy White Chicken Chili recipe was originally published 11/28/22. It was retested, reworked, and republished to be better than ever 3/7/25.

The post Creamy White Chicken Chili appeared first on Budget Bytes.

Instant Pot Beef Stew

Beth Moncel — Thu, 13 Feb 2025 14:30:00 +0000

I know stew meat has a reputation for being tough, chewy, and time-consuming to cook, but this Instant Pot Beef Stew proves that doesn’t have to be the case! I take this inexpensive cut of beef, mix it with seasonal veggies, and pressure cook them to create a warming and satisfying beef stew. It’s got all that delicious slow-cooked flavor but is ready in a FRACTION of the time. This Instant Pot beef stew recipe is the only one I reach for on those busy weeknights when I don’t have the time (or patience!) to wait for my slow cooker.

“I’ve made this a few times and it always turns out delicious, warm, thick and cozy!!! I tend to add whatever veggies I have in the house (carrots, celery, mushrooms, peas, zucchini) and fresh herbs (if I have them). Such a delicious dish!”
Bethany

Our stovetop beef stew and crockpot beef stew recipes are pretty hard to beat, but I really like this Instant Pot recipe because A) it’s a lot faster and B) I can do all the steps, including browning the beef, in one pot which means a lot less dishes to clean. YAY!

This recipe starts similarly to my crockpot recipe, but I played around with the vegetable mix, using less potatoes and adding in mushrooms and pearl onions. I also skipped the Dijon and added just a little tomato paste for a more traditional beef stew flavor. This Instant Pot beef stew always turns out tender and amazing, so much so that when I first made it, my boyfriend said, “Is this healthy? Because I could eat this every day.” 😊

The vegetables WILL be soft when you follow the recipe as written. I like my veggies to be soft because they break down and help thicken the stew. But, if you like a bit more bite, you could cook the stew as written (without the veggies) for 20 minutes, do a quick release, add your prepared vegetables, and cook for 15 minutes on high pressure. The meat must be cooked for the full 35 minutes to make sure it turns out tender. But you can definitely adjust the cooking time to your preference for the vegetables.
Avoid the ‘Instant Pot burn warning.’ Some Instant Pot models are sensitive and can sometimes display a ‘burn’ warning, even when there’s enough liquid in the pot. To avoid this, make sure to deglaze the bottom of the pot with broth after browning the beef. Also, scrape up any browned bits and mix them into the liquid before adding the remaining ingredients. This will help prevent any burnt spots that could trigger the warning. Another tip some readers suggested is to add the tomato paste, but don’t mix it in until AFTER pressure cooking (tomato paste is apparently a common culprit for triggering the warning in any recipe, not just this one!).
Double the recipe. One question often asked about this Instant Pot beef stew recipe is if it can be doubled. While I haven’t tried this, I don’t see why not! The cook time will remain the same, but it’ll likely take more time to come up to pressure and then to naturally release. Just be very careful not to fill your Instant Pot past the max fill line.

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Instant Pot Beef Stew Recipe

This Instant Pot Beef Stew recipe is incredibly fast and easy, but is packed with slow-cooked flavor. Perfect for those busy weeknights!

Course Main Course

Cuisine American

Total Cost $11.91 recipe / $1.99 serving

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings (10 cups total)

Calories 278kcal

Author Beth Moncel

Equipment

6 Quart Instant Pot

Ingredients

1 lb beef stew meat, cubed $8.96
salt and pepper $0.10
2 Tbsp all-purpose flour $0.02
2 Tbsp butter $0.25
2 cups beef broth* $0.18
1 Tbsp Worcestershire sauce $0.06
1 Tbsp soy sauce $0.05
½ Tbsp brown sugar $0.02
2 cloves garlic, minced $0.08
2 Tbsp tomato paste $0.18
1 tsp dried rosemary $0.10
1 tsp dried thyme $0.10
14 oz bag frozen pearl onions** $2.12
8 oz mushrooms $1.97
1 lb carrots $0.98
0.75 lb potatoes $0.70

Instructions

Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
Place the butter*** in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
Close the lid on the Instant Pot and close the steam valve. Press the “meat/stew” button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon to make my broth. If using a different type of broth you may need to adjust the salt in the stew after cooking.

**I love pearl onions in this recipe because they’re small, sweet, and don’t need to be chopped. However, you can swap them for a regular chopped yellow onion if you’d like (you can either sauté this with the meat or add them in as you would the pearl onions).

***You can also use cooking oil if you prefer.

Nutrition

How to Make Beef Stew in an Instant Pot — Step by Step Photos

Gather all of your ingredients.

Place one pound of stew meat in a bowl and season with a pinch of salt and pepper. Add 2 Tbsp flour and stir until the meat is coated in the flour.

Add 2 Tbsp butter to the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat (and any leftover flour from the bowl).

Brown the meat on all sides. Be sure not to stir the meat too often because this can prevent it from forming a nice brown crust. You do not need to cook the beef pieces completely through at this point. Just get a nice brown color on the outside.

Add 2 cups beef broth and stir to dissolve all of the browned bits from the bottom of the pot.

Once everything is dissolved off the bottom, add 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, 2 cloves of minced garlic, 2 Tbsp tomato paste, 1 tsp dried rosemary, and 1 tsp dried thyme.

Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, then cut into one-inch cubes. Add the frozen pearl onions, mushrooms, carrots, and potatoes to the pot.

Give everything a brief stir to combine.

Close the lid on the Instant Pot, close the steam valve, then press the “meat/stew” button. This will set the cooker to 35 minutes of high pressure. It takes about 10-15 minutes to get up to pressure, then natural pressure release will take another 15 minutes or so.

After the pressure naturally releases, open the steam valve then carefully open the lid. Give it a good stir, and then it will look more like beef stew! It may seem a bit watery at first, but as the temperature comes down from “molten” to just “really hot” it will thicken a bit.

It’s always a good idea to give the stew a final taste and adjust the salt if needed. I added a touch of parsley for color, but the flavor of the stew is just fine on its own!

No, you don’t have to use a name-brand Instant Pot to enjoy this delicious stew. You can use any other cooker that has both a sauté and a pressure cooking feature, or just use a plain old pressure cooker and do the browning through deglazing steps in a skillet before transferring everything to the pressure cooker. Just make sure whatever pressure cooker you use is big enough to fit all the ingredients. I use a 6-quart Instant Pot.

Serving Suggestions

I highly recommend a good crusty bread to go along with your bowl of stew. A cheap loaf of fresh French bread from the bakery department at your grocery store would be perfect. I sometimes make my no-knead bread when I have the time because it’s so worth it. I also like to serve this beef stew over mashed potatoes, with a side of egg noodles, or with some creamy polenta.

Storage and Reheating

Let any leftovers cool before portioning them into airtight containers and storing them in the fridge for 3-4 days. This pressure cooker beef stew also freezes great, but the vegetables do get softer after thawing and reheating. Freeze it for up to 3 months and thaw overnight in the fridge. I’d reheat in the microwave or on the stovetop over medium-low, stirring often.

Chicken Stew

$12.22 recipe / $2.04 serving

Vegan Peanut Stew

$6.38 recipe / $1.06 serving

Pollo Guisado (Puerto Rican Chicken Stew)

$10.16 recipe / $2.54 serving

Brunswick Stew

$13.05 recipe / $2.18 serving

Our Instant Pot Beef Stew was originally published 1/18/17. It was retested, reworked, and republished to be better than ever 2/13/25.

The post Instant Pot Beef Stew appeared first on Budget Bytes.

Delicious Recipes for the Fall and Autumn Season | Budget Bytes

Crockpot White Chicken Chili

Easy Slow Cooker White Chicken Chili Recipe

Easy Slow Cooker White Chicken Chili

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

How to Make CROCKPOT White CHICKEN CHILI – Step-by-Step

Slow Cooker White Chili chicken Topping Ideas

Recipe Tips & Variations

Storage & Reheating

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Easy Recipe for Glazed Carrots

Glazed Carrots

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Instructions

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Nutrition

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Easy Baked Ham Recipe

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Baked Ham

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Instructions

Video

Notes

Nutrition

how to make Baked Ham step-by-step photos

Do you bake a ham covered or uncovered?

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Serving Suggestions

Got leftover ham?

Ham and Potato Casserole

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Zuppa Toscana

Easy Recipe for Zuppa Toscana

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Zuppa Toscana

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Ingredients

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Nutrition

How to Make Zuppa Toscana Step-by-Step Photos

make it vegetarian

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