Easy One-Pot Shrimp Boil

A shrimp boil is the ultimate all-in-one meal for feeding a crowd! Potatoes, fresh corn, smoked sausage, and shrimp simmer together in a broth made from Old Bay seasoning, lemon, red onion, and a whole head of garlic until everything is cooked just right. It’s so easy to throw together, but the trick is making sure each ingredient gets the time it needs. Shrimp cook in minutes, potatoes take longer, and corn lands somewhere in between. I’ve tested the cooking order down to the minute, which means you can enjoy this classic summer meal without stress! And don’t worry if it’s not corn season when you make it; frozen cobs work just as well. 😋

Print Add to Collection Go to Collections

Shrimp Boil

This easy Shrimp Boil recipe is full of shrimp, corn, smoked sausage, and potatoes simmered in Old Bay, lemon, red onion, and garlic. A family favorite!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $16.54 recipe / $2.76 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 524kcal

Author Jennie Alley

Equipment

• Stock Pot
• Sheet Pan or Platter
• Small Bowl

Ingredients

Shrimp Boil

• 3 quarts water $0.00
• ⅓ cup Old Bay Seasoning $0.92
• 2 cups red onion cut in wedges, (285g) $0.57
• 1 head of garlic halved horizontally, $0.64
• 2 lemons quartered, (divided) $0.98
• 1½ lb. red potatoes quartered, $1.37
• 1 tsp salt $0.04
• 3 corn cobs halved, $0.99*
• 12 oz. smoked sausage cut in 1” slices, $2.97**
• 1 lb. extra large shrimp shell on and deveined (26-30 per lb.) $6.99***

Seasoned Butter

• 1 stick unsalted butter 8 Tbsp, $0.99
• 2 tsp Cajun seasoning $0.03
• 1 Tbsp fresh parsley minced, $0.05

Instructions

• Gather and prepare all ingredients.
• In a large stockpot, bring 3 quarts of water to a rolling boil with Old Bay seasoning, red onion, garlic, and one quartered lemon.
• Add the potatoes and salt. Cook 8–10 minutes until just fork-tender.
• Add the corn and sausage. Cook for 3 minutes.
• Add the shrimp and cook for 2 minutes, until they are pink and opaque.***
• Drain the water and transfer the shrimp mixture to a large platter or sheet pan.
• Heat the butter in a small bowl in the microwave for 30 seconds to 1 minute, or until melted.**** Stir in Cajun seasoning and parsley.
• Serve immediately with lemon wedges and the seasoned butter for dipping.

See how we calculate recipe costs here.

Notes

*You can use fresh or frozen corn cobs. I recommend thawing frozen corn cobs first to ensure they cook through in the time specified here.

**Any pre-cooked smoked sausage will work, so go with your favorite! Andouille or kielbasa are two popular choices.

***I use extra-large shrimp (26-30 per lb.) that are deveined but still have the shell and tail on. You can use peeled shrimp, but I find that shell-on shrimp gives the broth better flavor. Tail-on shrimp also make it easier to dip them into the seasoned butter sauce. If you are using frozen shrimp, let them thaw in the fridge overnight or run them under cold water in a colander until fully thawed. Never thaw shrimp at room temperature, with hot water, or in the microwave.

***Shrimp cook quickly; avoid overcooking to keep them tender!

****Butter sauce can be warmed gently on the stove if preferred, instead of the microwave.

Nutrition

Serving: 1serving | Calories: 524kcal | Carbohydrates: 40g | Protein: 22g | Fat: 32g | Sodium: 1354mg | Fiber: 5g

how to make Shrimp Boil step-by-step photos

Gather all of your ingredients.

Season the water: Add 3 quarts of water to a large stock pot and bring to a rolling boil. Add ⅓ cup Old Bay seasoning, 2 cups red onion (cut into wedges), 1 head of garlic (halved horizontally), and 1 quartered lemon.

Add the potatoes: Now add 1½ lb. quartered red potatoes and 1 tsp salt. Cook the potatoes for 8-10 minutes, or until they are fork-tender.

Add the corn and sausage: Once the potatoes are fork tender, add 3 halved corn cobs and 12 oz. smoked sausage (cut into 1” slices) and cook for 3 minutes.

Add the shrimp: Finally, add 1 lb. extra large shrimp (26-30 per lb.) and cook for 2 minutes until pink and opaque. Shrimp cook very fast, so be careful not to overcook them! They’re ready the moment they curl slightly and lose their gray, translucent color and turn pink.

Drain the water and pour the shrimp boil mixture onto a large platter or sheet pan.

Make the seasoned butter: Add 1 stick of unsalted butter to a small bowl and microwave it for 30 seconds to 1 minute, or until melted. Then, stir in 2 tsp Cajun seasoning and 1 Tbsp fresh minced parsley until combined. You can also gently melt the butter on the stovetop if you prefer not to use the microwave.

Serve: Serve with the remaining lemon wedges and the seasoned butter on the side of your homemade shrimp boil for dipping. Enjoy!

Serving Suggestions

A shrimp boil BEGS to be shared, so pile it high and serve it with lemon wedges on the side for squeezing. A little extra sprinkle of Old Bay on top never hurts either! This dish is definitely hearty enough to serve as a full meal, but for a bigger spread, try adding hush puppies and cornbread or a bowl of cheesy grits. I also think a classic three bean salad would round out the table nicely.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator within two hours of cooking (or one hour if it’s a hot day with temperatures above 90°F). I like to store the boiled shrimp, sausage, potatoes, and corn together to help preserve their flavor. Enjoy the leftovers within 2 days for the best taste. To reheat, warm everything gently in a skillet or in the microwave on low heat. You can also reheat the shrimp separately to keep them tender, then add them back in just before serving.

More Easy Shrimp Recipes

Grilled Shrimp and Veggie Foil Pack

$12.19 recipe / $2.44 serving

Grilled Shrimp

$6.43 recipe / $2.14 serving

Shrimp Scampi

$11.01 recipe / $2.75 serving

Air Fryer Fried Shrimp

$5.36 recipe / $2.68 serving

The post Shrimp Boil appeared first on Budget Bytes.

Easy Mushroom alla Vodka Stovetop Lasagna Recipe

While this easy stovetop lasagna is technically vegetarian, it’s packed with so much savory, umami flavor that even meat lovers won’t miss a thing. In fact, I recently made this recipe for a big family gathering, and my brother-in-law (who usually won’t go near a mushroom) cleaned his plate and went back for seconds! That was the moment I knew I was onto something. Now, it’s become a staple in our family, and I’ve officially been assigned to make it every year.

But if you really want to, you could totally add about 1/2 lb of ground meat. Just brown it in the pan before the mushrooms (or check out our skillet lasagna with meat sauce for another option!) Because seriously, I think this recipe is perfect as is.

Print Add to Collection Go to Collections

Mushroom alla Vodka Stovetop Lasagna

This mushroom alla vodka Stovetop Lasagna is a one-pan vegetarian pasta that's creamy, comforting, and easy to make with simple ingredients!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American, Italian

Total Cost $9.99 recipe / $2.50 serving

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings (1.5 cups per serving)

Calories 679kcal

Author Jennie Alley

Equipment

• Large Skillet with a Lid

Ingredients

• 1 Tbsp olive oil $0.19
• 2 cups white mushrooms sliced, (227g) $1.88
• 1 cup red onion diced, (150g) $1.07
• 1 Tbsp garlic minced, $0.24
• ¼ tsp crushed red pepper $0.05
• 1 6 oz can tomato paste $0.86
• ¼ cup vodka 2 oz, $0.99*
• 1 cup heavy cream 8 oz, $1.68
• 2 cups water 16 oz $0.00
• 8 lasagna noodles broken up, $0.87
• 1 ¼ tsp salt divided, $0.05
• 1 cup cottage cheese 240g, $0.98
• ¼ cup chopped frozen spinach thawed and squeezed from excess moisture (30g) $0.12
• ¼ tsp garlic powder $0.02
• 1 cup mozzarella cheese shredded, (113g) $0.99

Instructions

• Gather and prep ingredients.
• Heat olive oil in a large skillet over medium heat. Add mushrooms, red onion, garlic, and crushed red pepper to skillet and sauté for 3-4 minutes until soft.
• Add tomato paste into the skillet, stirring well for 1-2 minutes.
• Deglaze by adding vodka, stirring until all is absorbed into the mixture.
• Slowly stir in heavy cream, and add water, pasta, and 1 tsp of salt to the skillet. Cover skillet with a lid and simmer on low heat for 15-20 minutes, stirring pasta periodically to check for sticking.**
• While pasta is cooking, combine cottage cheese, spinach, garlic powder, and ¼ tsp of salt in a bowl.
• When pasta is al dente or to desired doneness, top with dollops of the cheese and spinach mixture and top with shredded mozzarella. Cover the skillet with a lid to allow the cheese to melt for 1-2 minutes.
• Let cool for 5 minutes, and dig in!

See how we calculate recipe costs here.

Notes

*You can use equal parts chicken or vegetable broth in place of the vodka. Water with a squeeze of lemon (to add a slight acidity that you’d miss out on by replacing the vodka) will also work.

**If the sauce becomes too thick and the pasta sticks while cooking, add about a 1/2 cup of water.

Nutrition

Serving: 1serving | Calories: 679kcal | Carbohydrates: 60g | Protein: 25g | Fat: 35g | Sodium: 1443mg | Fiber: 5g

how to make Stovetop Lasagna step-by-step photos

Gather all of your ingredients.

Make the lasagna base: Add 1 Tbsp olive oil to a large skillet over medium heat. Once heated, add 2 cups sliced mushrooms, 1 cup diced red onion, 1 Tbsp minced garlic, and ¼ tsp crushed red pepper to skillet and sauté for 3-4 minutes until soft and fragrant.

Now add one 6 oz. can of tomato paste to the skillet and stir well for 1-2 minutes.

Deglaze the pan with ¼ cup vodka. Stir while scraping up any stuck-on bits for flavor until the vodka is absorbed into the vegetable tomato mix.

Add the pasta: Slowly stir in 1 cup heavy cream, then add 2 cups water, 8 lasagna noodles (broken up), and 1 tsp of salt. Cover the skillet with a lid and let it simmer, not boil, over low heat for 15-20 minutes. Be sure to stir the pasta occasionally to check for sticking. If the pasta is sticking or the sauce is too thick, add an extra 1/2 cup of water.

Make the spinach cheese mixture: Meanwhile, combine 1 cup cottage cheese, ¼ cup chopped frozen spinach (thawed and squeezed), ¼ tsp garlic powder, and ¼ tsp of salt in a bowl.

Add the cheese: When the pasta is al dente or done to your desired doneness, top the pasta with dollops of the cottage cheese mixture. Then sprinkle 1 cup shredded mozzarella on top.

Cover the skillet with the lid and let the cheese melt for about 1-2 minutes. Let everything cool for 5 minutes before serving. Enjoy!

Serving Suggestions

When I made this vodka sauce stovetop lasagna for my family, I served it with a simple side salad dressed in a light vinaigrette to cut through the richness and add a nice contrast. I also think roasted broccoli would be a great option. It cooks in the same amount of time as this recipe and is the perfect hands-off side dish. Just toss it with olive oil, salt, and pepper, then roast while the lasagna simmers. And if you want to go all in, some warm garlic bread on the side makes it feel like a real treat!

Storage & Reheating

This recipe is great to make ahead as it reheats like a dream! The sauce remains velvety and luscious even if reheated in the microwave. Let it cool and store it for up to 3-4 days in an airtight container in the fridge. You can also freeze any leftovers you may have. Portion in a freezer-safe container for up to 3 months in the freezer. Let it thaw in the fridge before reheating.

More Easy Lasagna Recipes

Zucchini Lasagna

$18.43 recipe / $1.84 serving

Lasagna Soup

$15.69 recipe / $2.61 serving

White Chicken Lasagna

$17.34 recipe / $1.93 serving

Lasagna Roll Ups

$12.26 recipe / $1.53 serving

The post Stovetop Lasagna appeared first on Budget Bytes.

Easy Recipe for Bruschetta Rigatoni alla Vodka

I love a good pasta and vodka sauce recipe, so as soon as I saw this one from Hungryroot, I knew I had to give it a go (and give it a Budget Bytes twist, of course). To keep things easy, I turned it into a one-pot meal by cooking the pasta right in the sauce with a bit of added water. I also leaned on shelf-stable, pantry-friendly ingredients like garbanzo beans from my Hungryroot box, which helped stretch this dish further while keeping costs down.

But what I like most about my Hungryroot subscription is how it actually makes it super easy to cook wholesome meals without the stress. They send full-sized groceries (plus snacks and breakfast options), and the more I add to my order, the more I save (how many grocery stores can say the same?!) It all started with a quick quiz, and then Hungryroot suggested personalized recommendations based on me and my family. Over time, it’s learned more about what I like and what I actually use, so I waste less, save more, and have way fewer “what’s for dinner?” moments. Yay!

PS: If you want to give Hungryroot a try, we have a great discount for you! Click this link to get 40% off your first box PLUS a free gift. Thanks Hungryroot!

Print Add to Collection Go to Collections

Bruschetta Rigatoni alla Vodka

This one-pan Bruschetta Rigatoni alla Vodka combines veggies, ground chicken, a creamy vodka sauce, and rigatoni. A restaurant quality meal on a budget!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Italian

Total Cost $16.97 total / $2.12 per serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings (2 cups per serving)

Calories 488kcal

Author Melissa Nolan

Equipment

• Medium Sauté Pan

Ingredients

• 1 Tbsp vegetable oil $0.04
• 16 oz ground tomato, basil, and garlic chicken $6.99*
• 2 beefsteak tomatoes chopped, $2.86
• 1 onion small dice, $0.78
• 2 ½ cups vodka sauce $2.40
• 16 oz uncooked rigatoni pasta $0.98
• 1.5-2 cups water $0.00
• 10 oz fresh spinach $1.98
• 13.4 oz organic garbanzo beans drained and rinsed, $0.86
• ¼ tsp salt $0.01
• ¼ tsp freshly cracked black pepper $0.04
• ¼ tsp red pepper flakes $0.03

Instructions

• Gather and prepare all ingredients.
• Heat the oil in a medium sauté pan over medium heat. Add the ground chicken, break it into small pieces, and sauté for 4-5 minutes, until cooked. Then, remove the chicken from the pan and set aside.
• Add the diced tomatoes and onion and cook for 5 minutes, gently scraping the bottom of the pan.
• Add the vodka sauce, uncooked pasta, and 1.5 cups of water to the pan. Bring to a simmer and cover. Simmer for 10 minutes, stirring periodically.
• Add the chicken, spinach, garbanzo beans, salt, pepper, and red pepper flakes. Continue to cook for 8-10 minutes while covered, stirring occasionally, until the pasta is done. If the pasta is not fully cooked, add the last ½ cup of water and continue cooking until the pasta is done.

See how we calculate recipe costs here.

Video

Notes

*If you can’t get Hungryroot’s ground tomato, basil, and garlic chicken you can make a similar style using 16 oz ground chicken, 2 tsp garlic powder, and  2 tsp dried basil.

Nutrition

Serving: 1serving | Calories: 488kcal | Carbohydrates: 66g | Protein: 24g | Fat: 15g | Sodium: 628mg | Fiber: 9g

how to make Bruschetta Rigatoni alla Vodka step-by-step photos

Gather all of your ingredients.

Cook the ground chicken: Set a medium sauté pan over medium heat. Add 1 Tbsp vegetable oil, and once heated, add 16 oz ground tomato, basil, and garlic chicken to the pan. Break it into small pieces and sauté in the hot oil for 4-5 minutes until cooked through. Remove the chicken from the pan and set it aside for now.

Sauté the veggies: Add 2 diced beefsteak tomatoes and 1 diced onion to the same pan you cooked the chicken in. Cook for 5 minutes while gently scraping the bottom of the pan to pick up any stuck-on-ground chicken (which will add even more flavor!).

Add the pasta and sauce: Once you’ve sauteed the tomatoes and onion for 1 minute, add 2.5 cups vodka sauce, 16 oz uncooked rigatoni pasta, and 1.5 cups of water. Bring the pot to a simmer and cover with a lid. Let the pasta and sauce simmer for 10 minutes, stirring periodically.

Add the remaining ingredients: Now, return the cooked ground chicken to the skillet along with 10 oz fresh spinach, 13.4 oz organic garbanzo beans, ¼ tsp salt, ¼ tsp freshly cracked black pepper, and ¼ tsp red pepper flakes. Cook while covered for a further 8-10 minutes until the pasta is done. Be sure to stir the pasta occasionally. If you find that your pasta isn’t fully cooked at this point, add the last ½ cup of water and keep cooking until the pasta is finished.

Serve: Plate up your homemade bruschetta rigatoni alla vodka, and enjoy!

I’m 100% ordering these ingredients again in my next Hungryroot box…this pasta is too good NOT to! 😉

Serving Suggestions

If you ordered some shredded sharp cheddar cheese in your Hungryroot box, sprinkle some over each bowl for an extra tasty finish. I love serving this with a slice of garlic bread for dipping, but you could even add a piece of fresh bruschetta on the side if you’re craving more of that tomato-basil flavor!

Storage & Reheating

Let your rigatoni alla vodka with chicken cool completely before storing. It’ll keep well in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave or warm it gently on the stove with a splash of water to loosen the sauce. The pasta will soak up some of the sauce as it sits and may get a bit softer during storage, but it’ll still taste amazing. I usually don’t recommend freezing pasta dishes like this since the noodles can turn mushy when thawed (but you can try if you don’t mind the texture change!)

More Easy One-Pot Pasta Recipes

Broccoli Cheddar Orzo

$7.48 recipe / $1.49 serving

Easy American Goulash

$12.30 recipe / $2.05 serving

Spaghetti Aglio e Olio

$5.35 recipe / $0.66 serving

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

The post Bruschetta Rigatoni alla Vodka appeared first on Budget Bytes.

Easy Recipe for Broccoli Cheddar Orzo

This cheesy broccoli orzo reminds me of our broccoli cheese casserole, except it’s a lot quicker to make on the stovetop. That dish is a family favorite, but this orzo version is my weeknight go-to. Everything cooks in one pan, from the sautéed onion and garlic to the tender broccoli and creamy cheddar sauce, and it comes together in under 30 minutes. Honestly, it’s the kind of dish that makes me feel like I’ve got it all together…even when I don’t. 😉

Print Add to Collection Go to Collections

Broccoli Cheddar Orzo Recipe

Creamy, cheesy, and packed with broccoli, this one pot Broccoli Cheddar Orzo is a quick and cozy weeknight favorite that comes together in under 30 minutes.

Course Dinner, Main Course

Cuisine American

Total Cost $7.48 recipe / $1.49 serving

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 5 servings (1 cup each)

Calories 384kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 3 cups chopped broccoli florets* $2.74
• 1 small onion, diced $0.47
• 2 cloves of garlic, minced $0.08
• 1 Tbsp olive oil $0.22
• 1 Tbsp butter $0.12
• 1 cup uncooked orzo pasta $1.49
• 2 cups chicken broth** $0.26
• ½ cup heavy cream, room temperature $0.59
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.04
• ⅛ tsp cayenne pepper $0.03
• 1 ¼ cup shredded sharp cheddar cheese $1.42

Instructions

• Chop the broccoli florets into small pieces, dice the onion, and mince the garlic cloves.
• Heat a large deep skillet over medium heat. Add the olive oil and butter. Once the skillet is hot and the butter is melted, add the diced onion. Sauté the onion for 3-4 minutes until it is translucent. Add the minced garlic and sauté an additional 30 seconds.
• Add in the orzo pasta. Stir and cook the orzo with the onion for 1 minute.
• Now pour in the chicken broth and room temperature heavy cream, along with the seasoning (salt, pepper, and cayenne pepper). Stir everything together well. Bring the skillet up to a light boil. As soon as it starts to boil reduce the heat to medium low and let the orzo simmer uncovered for 5 minutes, stirring occasionally.
• After 5 minutes add the chopped broccoli to the skillet and stir to combine with the orzo. Let the broccoli and orzo continue to cook for another 5-6 minutes until the orzo is tender.
• Once the orzo is tender, stir in the shredded cheese. Turn off the heat. The cheese will continue to melt with the residual heat from the broccoli and orzo. Serve hot and enjoy!

See how we calculate recipe costs here.

Notes

*I prefer the texture of fresh broccoli in this recipe. Frozen and thawed broccoli can work in a pinch, but fresh gives the best bite and flavor.

**We almost exclusively use Better Than Bouillon to make broth here at Budget Bytes! It adds great flavor and is super convenient to keep on hand.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 30g | Protein: 14g | Fat: 24g | Sodium: 811mg | Fiber: 3g

how to make Broccoli Cheddar Orzo step-by-step photos

Gather all of your ingredients.

Prep the vegetables: Chop any large broccoli florets into smaller pieces. You need about 3 cups of florets (I used 2 broccoli crowns). Now, dice 1 small onion and mince 2 cloves of garlic cloves if you haven’t already.

Sauté the onion: Add 1 Tbsp olive oil and 1 Tbsp butter to a large deep skillet and heat over medium heat. Once the butter is melted and skillet is hot, add in the diced onion. Sauté the onion until translucent, about 3-4 minutes.

Add the orzo: Pour in 1 cup of uncooked orzo pasta and stir to combine. Cook the orzo along with the onion for 1 minute.

Make the creamy sauce: Pour 2 cups chicken broth and ½ cup room temperature heavy cream into the skillet. Add ½ tsp salt, ¼ tsp black pepper, and ⅛ tsp cayenne pepper and stir well. Bring the skillet up to a light boil, then immediately reduce the heat to medium-low to maintain a simmer. Let the orzo simmer uncovered for 5 minutes, stirring occasionally.

Add the broccoli: Once the orzo has cooked for 5 minutes, add the chopped broccoli and stir to combine with the orzo. Let the broccoli cook in the sauce for 5-6 minutes or until the orzo is tender.

Add the cheese: When the orzo and broccoli are tender, add in 1 ¼ cup shredded sharp cheddar. Stir to combine and turn the heat off (the heat from the sauce will melt the cheese).

Serve: Plate up your cheesy broccoli cheddar orzo, serve, and enjoy!

Serving Suggestions

If I have a little extra shredded cheddar in the fridge, I usually sprinkle some over each serving of this cheesy broccoli orzo for an extra cheesy finish. Grilled BBQ chicken or baked chicken drumsticks are some of my favorite mains to serve with this pasta. Or, if I want to bulk this dish up and I have precooked shredded chicken to hand, I just stir it in at the end. Want to add another veggie side? Air fryer asparagus cooks up in just three minutes, or go for something hearty and colorful like succotash.

Storage & Reheating

Leftovers keep well in the fridge for 3-4 days in an airtight container. The sauce will thicken as it sits, so when you’re reheating, add a splash of milk, water, or broth to loosen it up and bring back the creamy texture. I wouldn’t recommend freezing this one since cream sauces can separate, and pasta tends to get a little mushy after thawing. This recipe for broccoli cheddar orzo is definitely best enjoyed fresh or within a few days.

More easy orzo recipes

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Tuscan Orzo

$7.46 recipe / $1.86 serving

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Creamy Chicken And Orzo Skillet

$9.45 recipe / $2.36 serving

The post Broccoli Cheddar Orzo appeared first on Budget Bytes.

“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

Print Add to Collection Go to Collections

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 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 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

Serving: 1.5cups | Calories: 504.63kcal | Carbohydrates: 67g | Protein: 39.42g | Fat: 9.6g | Sodium: 1575.87mg | Fiber: 16.32g

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.

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.

More Slow Cooker Chicken Recipes

Crock Pot Salsa Chicken

$9.60 recipe / $1.60 serving

Slow Cooker Chicken Noodle Soup

$9.22 recipe / $1.15 serving

Slow Cooker BBQ Chicken

$8.34 recipe / $2.09 serving

Slow Cooker Buffalo Chicken

$8.25 recipe / $1.03 serving

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

Easy Slow Cooker Steel Cut Oatmeal Recipe

Print Add to Collection Go to Collections

Slow Cooker Steel Cut Oatmeal Recipe

Make meal-prep a breeze with this easy Slow Cooker Steel Cut Oatmeal recipe. It's a hearty, fiber-packed breakfast that will keep you full until lunchtime!

Course Breakfast

Cuisine General

Total Cost ($1.73 recipe / $0.43 serving)

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 4 servings

Calories 230kcal

Author Marsha McDougal

Equipment

• 4-6 Quart Slow Cooker

Ingredients

• 1 cup steel cut oats* $0.99
• 3 cups water $0.00
• 1 cup milk $0.21
• ¾ tsp salt $0.03
• ½ tsp ground cinnamon $0.05
• 1 tsp vanilla $0.30
• 2 Tbsp brown sugar $0.08
• ½ Tbsp butter (for greasing) $0.07

Instructions

• Gather all of the ingredients together. Grease the bottom and sides of a 4-6 quart slow cooker with butter.**
• Add the steel cut oats, water, milk, salt, cinnamon, vanilla, and brown sugar to the slow cooker. Stir everything together until combined and sugar is dissolved.
• Cover and cook on high for 2.5 to 3 hours or on low for 5 to 6 hours. Stir the oatmeal halfway through and quickly return the top to finish cooking. Serve immediately with maple syrup and your favorite toppings***.

See how we calculate recipe costs here.

Notes

*Steel cut oats require a lot more liquid than regular old-fashioned oats to cook. I used a combination of water and milk to give the oatmeal a creamy texture. For this reason, I don’t recommend swapping the steel cut oats for any other kind of oat in this recipe. Quick-cook or old-fashioned (rolled) oats are much softer and can become mushy in the crockpot.

**It’s important to grease your crockpot well. Otherwise, the steel cut oats can stick during cooking.

***Top with any of your favorite toppings! I love maple syrup and an extra sprinkle of cinnamon, but diced apples and chopped walnuts are a close second. Some other topping ideas include bananas, berries (fresh or frozen and thawed), strawberry jam, pumpkin butter, slivered almonds, dried cherries or cranberries, granola, or sunflower seeds.

• You can easily double this recipe if you’re making it for a larger family or to meal prep your breakfast for the week.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 35g | Protein: 8g | Fat: 6g | Sodium: 481mg | Fiber: 5g

how to make Slow Cooker Steel Cut Oatmeal step-by-step photos

Prep your slow cooker: Gather all of your ingredients. Using ½ Tbsp butter, grease the bottom and the sides of a 4-6 quart slow cooker. This will help avoid any sticking as the oatmeal cooks.

Add the ingredients: Pour 1 cup steel cut oats, 3 cups water, 1 cup milk, ¾ tsp salt, ½ tsp cinnamon, 1 tsp vanilla, and 2 Tbsp brown sugar into your greased slow cooker

Mix to combine: Give everything a stir until the sugar dissolves and the ingredients are evenly combined.

Cover and cook: Add the slow cooker lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 5 to 6 hours. I recommend stirring the oatmeal halfway, before quickly returning the lid to finish cooking. Once ready, serve it with all your favorite toppings!

How to Store & Reheat

I always double-batch this crockpot steel cut oatmeal recipe as it reheats well and lasts for about 4-5 days (more than enough time for my whole family to enjoy it!). Store your steel cut oatmeal in individual, airtight containers in the fridge. For reheating, I pop it in the microwave for a minute or two, stirring occasionally to evenly distribute the heat, and add a splash of milk or water if needed. You can also reheat it on the stovetop, adding a little bit of liquid and stirring until heated through.

More Oat Breakfast recipes

Homemade Muesli Oats

$4.09 recipe / $0.51 serving

Overnight Oats

$0.42 serving

Breakfast Cookies

$5.32 recipe / $0.35 serving

Savory Oatmeal

$1.51 recipe

The post Slow Cooker Steel Cut Oatmeal appeared first on Budget Bytes.

Easy One Pan Salmon Dinner Recipe

Ever since I shared my one pan mushroom steak dinner here, I’ve been looking for more ways to work sheet pan meals into my weekly rotation. They’re just so practical! For this sheet pan salmon dinner, I make a quick glaze using soy sauce, toasted sesame oil, simple seasonings, and a little brown sugar, which I coat the salmon and green beans in before baking. I’ve also got the timing nailed down, so everything cooks together perfectly. My secret? I wrap the salmon in parchment paper while it bakes. It steams gently in all that flavorful glaze and stays so moist and tender.

Print Add to Collection Go to Collections

One Pan Salmon Dinner

This One Pan Salmon Dinner is a family-approved weeknight meal with flaky salmon, crispy potatoes, and glazed green beans all baked on a single sheet pan.

Course Dinner, Main Course

Cuisine American

Total Cost $9.82 recipe / $2.45 serving

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 318kcal

Author Jess Rice

Equipment

• 2 Pieces of Parchment
• Baking Sheet

Ingredients

• 1 lb. salmon (2 large filets)* $5.24
• 2 Yukon gold potatoes $1.04
• 1 tsp salt, divided $0.01
• ⅛ tsp freshly cracked black pepper $0.02
• 1 Tbsp olive oil $0.19
• ½ tsp ginger powder $0.12
• 1 tsp garlic powder $0.05
• 2 Tbsp brown sugar, packed $0.10
• 1 Tbsp soy sauce $0.03
• 1 tsp toasted sesame oil $0.13
• ½ a lemon $0.35
• 2 cups green beans** $2.47
• ½ tsp sesame seeds $0.07

Instructions

• Gather ingredients. Thaw the salmon following the package directions (I thawed mine in the fridge overnight, but you can also thaw it in cold water), and preheat oven to 375℉.
• Slice potatoes into 1/4-inch thick slices and sprinkle with ¼ tsp salt, pepper and oil.
• Lay potatoes out flat on about 1/3 of a parchment-lined baking sheet. It’s ok if there’s some overlap. Bake the potatoes in the preheated oven for 15 minutes.
• Mix ½ tsp salt, ginger powder, garlic powder, brown sugar, soy sauce, and toasted sesame oil in the same bowl used to toss the sliced potatoes.
• Place salmon filets in the center of a large piece of clean parchment paper and brush the salmon with the sauce. Slice the lemon into rounds, and then top each salmon filet with a slice or two of fresh lemon.
• Fold the parchment paper with the salmon shut. This will help steam the fish and keep it nice and moist on your sheet pan. Set aside.
• Next, toss green beans in the same bowl as the salmon marinade, using up every drop of that yummy marinade! Sprinkle with remaining salt (1/4 tsp) and the sesame seeds.
• When your timer for 15 minutes goes off, flip the potatoes, and add the salmon in the parchment paper and the green beans.
• Bake everything together for 10-15 minutes more or until the fish is cooked to 145 degrees. (If your fish is cut thinner and seems to be cooking faster than the veggies, it’s handy to have it wrapped up so you can remove it from the pan when it reaches 145℉ while you give the veggies an extra 5 minutes in the oven, if needed. No need to remove paper to temp it— just insert the thermometer through the paper or the top of the fold.) Adjust seasonings as needed and enjoy!

See how we calculate recipe costs here.

Notes

*To maximize my budget, I buy bags of frozen wild-caught salmon at the grocery store. The 2 lb. bag of salmon from Walmart usually has 4-5 big filets inside.

**Frozen green beans became mushy when I tested them with this recipe, but you can always substitute the fresh green beans for another tender fresh vegetable you may have on hand, like asparagus, small broccoli florets, or snow peas.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 27g | Protein: 26g | Fat: 12g | Sodium: 894mg | Fiber: 4g

How to make One Pan Salmon Dinner step-by-step photos

Gather your ingredients: Thaw 1 lb. of salmon (2 large filets) following the package instructions. I like to thaw mine overnight in the fridge, but you can also place the filets (in their vacuum-sealed packs) into a bowl of cold water. Change the water every 30 minutes or so until the fish is thawed. Now, preheat your oven to 375℉.

Prep the potatoes: Cut 2 Yukon gold potatoes into ¼-inch thick slices and add them to a bowl. Sprinkle the potato slices with ¼ tsp salt, ⅛ tsp black pepper, and 1 Tbsp olive oil. Mix to coat the potatoes with the seasonings and oil.

Bake the potatoes: Line a baking sheet with a piece of parchment paper. Lay the potato slices out flat over 1/3 of the baking sheet, as shown here. It’s okay if there’s some overlap. Bake the potatoes in the preheated oven for 15 minutes.

Make the glaze: Meanwhile, add ½ tsp salt, ½ tsp ginger powder, 1 tsp garlic powder, 2 Tbsp brown sugar, 1 Tbsp soy sauce, and 1 tsp toasted sesame oil to the same bowl you seasoned the potatoes in (no need to wash it first!). Mix to combine.

Glaze the salmon: Place a piece of parchment paper onto your work surface and add the two salmon filets, skin side down, to the center. Brush the salmon with some of the soy sauce glaze (you won’t use it all here). Slice ½ a lemon into rounds and top each filet with 1-2 slices of fresh lemon.

Wrap the salmon: Fold the parchment paper over the salmon and then fold the sides shut to create a parcel. I like to do this as the fish will steam and stay nice and moist rather than dry out on the sheet pan. Set the salmon parcel to one side for now.

Coat the green beans: Now add 2 cups green beans to the remaining salmon marinade. Sprinkle with ¼ tsp salt and ½ tsp sesame seeds.

Bake: Once your timer for the potatoes goes off after 15 minutes, remove the baking sheet from the oven and flip the potatoes. Now, add the salmon parcel and the marinaded green beans to the baking sheet.

Bake everything together for 10-15 minutes more or until the salmon is cooked to 145℉ (I use an instant read thermometer to check the internal temperature of my fish. No need to remove the paper to check it—just insert the thermometer through the paper or the top of the fold!). If your fish is cut thinner or is cooking faster than the veggies, remove the salmon parcel from the baking sheet when it reaches 145℉ and give the veggies an extra 5 minutes in the oven, if needed.

Serve: Adjust the seasonings as needed. Serve, and enjoy your salmon sheet pan dinner!

Storage & Reheating

More One Pan Meals to Try

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

One Pot Chicken and Rice

$6.18 recipe / $1.54 serving

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Barbecue Meatloaf Dinner

$6.87 recipe / $3.43 serving

The post One Pan Salmon Dinner appeared first on Budget Bytes.

“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!

Print Add to Collection Go to Collections

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 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 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

Serving: 1.5Cups | Calories: 467kcal | Carbohydrates: 50g | Protein: 22g | Fat: 19g | Sodium: 920mg | Fiber: 5g

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!

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!

More One Pot Pasta Recipes

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

Beef Stroganoff

$5.54 recipe / $1.39 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

The post Easy American Goulash appeared first on Budget Bytes.

“This was SO GOOD! Easily a new favorite. I made this with your Everyday Cornbread recipe in muffin form and the combination was delicious (:”

Mackenzie

Easy Chorizo Sweet Potato Chili Recipe

This recipe for sweet potato and chorizo chili comes together in no time (in less than an hour!), but it tastes like you’ve been cooking it for hours. It’s the perfect alternative to classic chili when I’m craving something a little different. The chorizo does all the heavy lifting, so I only add a little chili powder, cumin, and oregano for added oomph. The canned beans keep costs down while adding protein and fiber, and the sweet potatoes become perfectly tender and soak up all the delicious flavors in the pot. I just love it!

Print Add to Collection Go to Collections

Chorizo Sweet Potato Chili

This Chorizo Sweet Potato Chili is the perfect mix of spicy sausage and sweet, creamy sweet potatoes. Easy, filling, and delicious! 

Course Main Course

Cuisine American, Mexican

Total Cost $8.63 recipe / $1.44 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 8 cups total

Calories 313kcal

Author Beth Moncel

Ingredients

• 3 links Mexican chorizo (about ¾ lb.), $2.63
• 1 yellow onion $0.70
• 2 cloves garlic $0.08
• 1 lb. sweet potato $1.88
• 1 15 oz. can diced tomatoes $1.06
• 1 15 oz. can kidney beans $0.94
• 1 15 oz. can black beans $0.94
• 1 6 oz. can tomato paste $0.94
• 1 Tbsp chili powder $0.30
• 1/2 tsp ground cumin $0.05
• 1/2 tsp dried oregano $0.05
• 2 cups water $0.00
• 1 bunch green onions $0.96

Instructions

• Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
• While the chorizo is browning, dice the onion and mince the garlic.
• Add the diced onion and minced garlic to the pot after draining the fat. Continue to stir and cook.
• Peel the sweet potato and cut it into 1/2 inch cubes. Add the diced sweet potato to the pot and continue to stir and cook.
• Rinse and drain the canned kidney and black beans in a colander. Add the beans to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water.
• Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let it simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened.
• Serve hot, topped with sliced green onions.

See how we calculate recipe costs here.

Notes

*The chorizo is an important part of the flavor profile in this recipe. I use Mexican pork chorizo, but you can also use beef or vegetarian chorizo. I wouldn’t really recommend swapping the chorizo with any other meat (e.g., ground beef) because it would lose a lot of flavor. You’d need to add a lot of extra spices to make up for the spices in the chorizo.

**Chili powder in the United States is not the same as cayenne or red pepper, which are both very hot. This chili powder is a blend of mild chiles and other spices. If you don’t have this, you can sub all of the spices for one packet/envelope of chili seasoning.

Optional toppings: Cheese, tortilla chips, or sour cream.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Sodium: 849mg | Fiber: 14g

how to make Sweet Potato Chili WITH CHORIZO

This is the Mexican chorizo that I used. Mexican chorizo is different than Spanish chorizo. Mexican chorizo is a fresh meat product and the links are soft, whereas Spanish chorizo is a hard, cured meat like salami. I used three links, or about 3/4 lb. The other two links will be frozen for later use.

Brown the chorizo: Squeeze the chorizo out of the casings and into a large pot. Cook over medium heat, breaking it up into pieces as you go. Cook until it is fully browned. It’s fairly fatty, so you can drain the fat off after it is fully browned if you’d like.

Add the onion and garlic: While the chorizo is browning, dice 1 yellow onion and mince 2 cloves of garlic. After draining the fat from the chorizo, add the onion and garlic and continue to cook over medium heat.

Prep the sweet potatoes: While the onions and garlic continue to cook, start dicing 1 lb. of sweet potato. First, peel it, then cut it into medallions. Stack a few of the medallions at a time and cut them into strips. Then, cut across the strips into small cubes. You want the sweet potato to be in fairly small pieces (1/2 inch cubes) so that they’ll cook quickly, and so there won’t be huge chunks in the chili.

Assemble the chili: Add the diced sweet potatoes to the pot and continue cooking.

Add a 15 oz. can diced tomatoes (with juices) to the pot. Rinse and drain a 15 oz. can kidney beans and 15 oz. can black beans in a colander, then add them to the pot. Also, add a 6 oz. can of tomato paste.

Now add 1 Tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 2 cups of water. 

Simmer: Stir it all together until the tomato paste has fully incorporated. Put a lid on the pot and let it come up to a simmer. Let the pot simmer for 30 minutes, stirring occasionally. After 30 minutes, the sweet potatoes should be soft. Now it’s ready to serve!

Serve: Slice the bunch of green onions and sprinkle over each serving. You can also add a little cheddar cheese or sour cream…YUM.

Serving Suggestions

I’m all about the toppings whenever I make this chorizo sweet potato chili. I usually go for shredded cheddar cheese and sliced green onions, but if I’ve got some avocado, sour cream, or pickled red onions in my fridge, I’ll add them, too. Then, my favorite way to enjoy it is by scooping it up with some tortilla chips! You could also serve it with white rice or cornbread on the side.

Storage & Reheating

More Easy Chili recipes

Turkey Chili

$12.66 recipe / $2.11 serving

Creamy White Chicken Chili

$11.66 recipe / $1.46 serving

Black Bean Chili

$8.93 recipe / $1.48 serving

Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

The post Sweet Potato Chili appeared first on Budget Bytes.

“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!

Print Add to Collection Go to Collections

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 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6 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

Serving: 1Cup | Calories: 398kcal | Carbohydrates: 30g | Protein: 23g | Fat: 21g | Sodium: 468mg | Fiber: 10g

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.

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.

More Delicious Chili Recipes

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

The post Classic Homemade Chili appeared first on Budget Bytes.