Aside from being out-of-this-world flavorful and easy to prepare, soups can last for weeks at a time if you make a large batch and freeze the leftovers. Such is the of Self food editor Audrey Bruno. "Most soups are designed to feed a village—cook one recipe and you've got eight meals prepped and ready to go," she writes. With the exception of noodle soups, which can get soggy, "soup stays good in the freezer for months, so you don't have to worry about your leftovers going bad anytime soon."
With that in mind, we fell in love with The Modern Proper's healthier-than-you'd-think to get us through the long winter haul. "One-pot and only 40 minutes from prep to table, makes this dish easily one of the tastiest and simplest you'll make all season," . "The turkey keeps it from being too heavy or greasy, the pumpkin adds a rich, soul-satisfying element, and the rest of the flavors and ingredients make up what you've come to know and love about chili." Simply make a large batch of this, freeze the leftovers, and defrost a serving in the microwave or on the stove whenever you need a warm, satisfying meal. Find the recipe below:
Green bell pepper, diced
Yellow bell pepper, diced
Garlic cloves, minced
Fire-roasted diced, canned tomatoes
Small pumpkin, cubed
Salt and ground black pepper
Black beans, drained and rinsed
Mozzarella cheese, shredded (for garnish)
Sour cream (for garnish)
Cilantro (for garnish)
Avocado (for garnish)
Pepitas (for garnish)
Heat the oil in a large deep soup pot over medium heat. Sauté the onion and bell peppers until tender, about 5 minutes. Add the garlic and sauté 3 minutes longer. Add in the turkey, and cook until evenly brown.
Mix in tomatoes, pumpkin, and chicken stock. Season with adobo sauce, cumin, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes or until pumpkin is tender. If desired, gently smash pumpkin chunks against the side of the pot. This gives the chili a creamier texture.
Head over to for the full recipe.
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