5 hearty soup, stew and chili recipes for cooler nights

• 1 Tbsp olive oil
• 2 green bell peppers, washed, seeded and diced
• ½ onion, diced
• 1 lb lean ground turkey
• 15-oz can low-sodium black beans, rinsed and drained
• 15-oz can low-sodium corn, rinsed and drained
• 14 1/2-oz can low-sodium diced tomatoes
• 4-oz can diced green chiles
• 2 tsp low-sodium taco seasoning
• 1 Tbsp chili powder
• 1 cup low-sodium chicken or vegetable broth
• 1 cup shredded reduced-fat cheddar-jack cheese
• Salt and black pepper, to taste
• ½ cup fresh cilantro, chopped (or 2 tablespoons coriander)

Optional toppings:

• Greek yogurt
• Low-fat sour cream
• Guacamole
• Sliced avocado
• Hot sauce

• 1 bunch fresh collard greens (about 3 cups)
• 2 tsp olive oil
• 2 medium onions, sliced
• 4 cups low-sodium chicken broth
• 2 ½ cups water
• 5 slices smoked turkey bacon, diced
• 6 large carrots, peeled and cut into 1/4-inch slices
• 1 bay leaf
• ¼ tsp dried thyme
• ¼ tsp black pepper
• 3 ½ cups red potatoes, coarsely chopped

• 1 Tbsp olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 medium sweet potato, peeled and chopped (about 1 1/2 cups)
• 2 cups butternut squash, peeled and chopped
• 2 cups cauliflower florets, chopped
• 2 cups sliced cabbage
• 28-oz can low-sodium diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp black pepper
• ½ tsp salt
• 2 Tbsp freshly chopped parsley (or 2 tsp dried parsley)

• 15-oz can reduced-sodium vegetarian chili
• 1 ½ cups frozen broccoli
• 3 Tbsp shredded cheddar cheese
• ½ cup crushed corn chips

• 1 ½ cups (or 15-oz can) reduced-sodium butternut squash soup
• 1 Tbsp balsami vinegar
• 1 tsp olive oil
• 1 whole grain roll