Quick & Easy Dinners; Healthy Soups, Stews & Chili’s for Fall!!

Fall is a perfect time for Soups, Stews and Chili! As much as I hate to see the Summer come to an end, I do love to eat these warm, delicious meals. It’s great to have hearty meals that will warm and fill your belly on those chilly evenings. 

BUT WHO HAS TIME FOR THAT?!?!?!

Here I will share some recipes that we enjoy this time of year and are quick and easy to make! Most are low carb, low calorie friendly!

 1. Sausage Stew

This one is a Italian sausage and bean stew that is served with Parmesan cheese. It can be made in the crock pot or on the stove-top. My kids love it when I throw in those little soup noodles!!! 
In a 1 cup Serving there is approx 198 calories, Carbs 11g, Fat 10g and Protein 11g. Check it out!

Sausage Stew From Kalyn’s Kitchen

2. Chicken Tortellini Soup

This IS my absolute FAVORITE Soup. This recipe is the Ultimate comfort food! It is so easy to make and can be thrown in the crock pot or cooked on the stove-top. When we make this at home, we buy a rotisserie chicken from the deli and use the meat for the soup. 
A 1 cup serving of this soup has approx 193 calories, Carbs 19g, Fat 8g and Protein 13g.

Tortellini Soup from The Recipe Critic

3. Black Bean Chili with Lime and Cilantro

I love this Crock pot (or stove-top) Black Bean Chili with Lime and Cilantro that’s thickened with refried beans, and this tasty chili is gluten-free, dairy-free, low-glycemic, and South Beach Diet Phase One.

A 1 cup serving has approx 172 Calories, Carbs 23g, Fat 4g, and Protein,14g.

Black Bean Chili from Kalyn's Kitchen

4. Taco Soup

This recipe is from my mom. Where she got it from, I have no clue. Every time I make it ,I know I should take a picture but I ALWAYS forget. Let me just tell you that this could be the most easy one to make on the list. This is a hearty soup that has all of the Tex-Mex flavors we love. Serve it with shredded cheese, sour cream and/or green onions and this will be a hit in your family. 
And if you love Tex-Mex Food, Check out this recipe for delicious Black Bean Enchilada Ring HERE   
Instead of using spoons to eat this soup, we use fritos scoops!!! 
A 1 cup serving has approx 218 Calories, Carbs 23, Fat 5g and Protein 20g.

So there you have it! Quick, easy and healthy soups, stews and chili your family will love!

Let me know what you think of these recipes in the comments! What are your Fall Favorites???
Get your home Fall ready with this cute DIY Idea: Mercury Glass Pumpkin DIY

Black Bean Enchilada Ring Recipe

Mexican food is always a favorite in our house. We do a lot with chicken, and this original recipe was a winner. This was a Pampered Chef recipe that I had gotten; you can see the original recipe made with chicken here: Chicken Enchilada Ring

We were getting together for a "fiesta" at my friend's house and I decided to make this dish. My friend is a vegetarian and I didn't want her to miss out on the yumminess! So, I tweaked this recipe to make it vegetarian and it turned out to be a favorite with everyone!

 My version makes one for dinner tonight and another to freeze for later!

So here is my Vegetarian version!

Black Bean Enchilada Ring

1-14.5 oz can of refried black beans

1-14.5 oz can of black beans -Drained

1-14.5 oz can of whole kernel corn- Drained

1/4 cup chopped pitted black olives

1 1/2 cups shredded Monterrey Jack Cheddar Blend Cheese

1-4 oz can chopped green chilies- Undrained

1/2 cup Mayo

1 Tbsp Taco seasoning

1 plum tomato

1 lime

2/3 cup finely crushed tortilla chips

2 packages regular crescent rolls

Sour cream, salsa and shredded lettuce as optional toppings

1.Preheat oven to 375 degrees F.

2. Mix beans, refried beans, corn, olives, cheese, green chilies, mayo and seasoning in a bowl. Mix until well combined.

3. Get a freezer bag and scoop half of the mixture into the bag. Put bag into the freezer to use to make another ring later! Nice! *You must do this before adding the rest of the ingredients.

4. Seed and chop tomato.

5. Slice lime in half and juice one of the halves.

6. Add chopped tomato and lime juice to the remaining bean mixture in the bowl.

7.Add crushed tortilla chips to bean mixture, reserving 2 tsp of chips.

8. Mix well.
9. Sprinkle reserved chips over your pan or stone that you will be baking the bean ring on.

10.Separate dough into triangles and place onto stone to make the ring.

11. Flatten out your shape with a rolling pin.

12. Scoop bean mixture onto dough shape.

13. Fold points over and tuck under.

14. Bake for 20-25 minutes.

15. Serve with optional toppings

Instructions for making the frozen one.
What you will need to add:
1 Seeded and chopped Tomato
Juice of 1 half lime
2/3 cup finely crushed tortilla chips
2 packages regular crescent rolls
Sour cream, salsa and shredded lettuce as optional toppings

Thaw bean mixture in bag. ( overnight in the refrigerator works well for me)
Empty bag into mixing bowl.
Begin from #6. in the above instructions and follow the rest of the steps from there.
Enjoy!