Whether it's cold outside or inside, comfort food is always a tasty option. If you're looking for robust chili or a hearty vegetable stew along with a batch of warm cornbread, continue reading!

***Substitute chicken or ground turkey in the recipes below for a low calorie option, and all store brand ingredients is fine.***

Red and Black Bean Chili

Prep Time: 30 minutes. Total: 1 hour and 30 minutes.

Ingredients:

- 2 lbs ground chuck

- 1 can black beans (drained and rinsed)

- 1 can light red kidney beans (drained and rinsed)

- 1 large sweet onion chopped finely

- 2 tbsp extra virgin olive oil

- 2 qts tomato juice

- 1 large can of diced tomatoes

- 1 tsp of kosher salt

- 1 tsp coarsely ground pepper

- 3 tbsp chili powder divided

- 1/8 box of angel hair pasta

Tools:

- preferably Dutch Oven or large heavy-bottomed kettle

- skillet

Steps:

1.) Put extra virgin olive oil and finely chopped onions in kette over medium heat and sauté until translucent, approximately 5 minutes.

2.) Simultaneously in a separate skillet, start sautéing ground beef and add in salt and pepper and 1 tbsp of chili powder until fully cooked. Drain grease and set aside.

3.) When onions become translucent, add in black and light red kidney beans, diced tomatoes, tomato juice, and remaining chili power into kettle.

4.) Break pasta into small pieces and add to the kettle.

5.) Let simmer for 10-15 minutes, and then add in the ground beef.

6.) Simmer on low for 15-20 minutes, and serve with cornbread (see below) or crackers as desired.

Hearty Vegetable Soup

Prep Time: 30 minutes. Total: 1 hour 30 minutes

Ingredients:

- 2 lbs ground chuck

- 1 can of corn (drained and rinsed)

- 1 can of green beans (drained and rinsed)

- 1 can of carrots (drained and rinsed)

- 1 can of potatoes (drained and rinsed)

- 1 large can of diced tomatoes

- 2 qts tomato juice

- 1 large sweet onion chopped finely

- 2 tbsp extra virgin olive oil

- 1 tsp of kosher salt

- 1 tsp coarsely ground pepper

Tools:

- preferably Dutch Oven or large heavy-bottomed kettle

- skillet

Steps:

1.) Put extra virgin olive oil and finely chopped onions in kette over medium heat and sauté until translucent, approximately 5 minutes.

2.) Simultaneously in a separate skillet, start sautéing ground beef and add in salt and pepper until fully cooked. Drain grease and set aside.

3.) When onions become translucent, add in corn, green beans, carrots, potatoes, diced tomatoes, and tomato juice into kettle.

4.) Let simmer for 10-15 minutes and then add in the ground beef.

5.) Simmer on low for 15-20 minutes, and serve with cornbread (see below) or crackers as desired.

Cornbread

Prep Time: 5 minutes. Total: 15 minutes

Ingredients:

- 2 cups of self rising buttermilk corn meal

- 1/2 cup self rising flour

- 2 eggs

- 1 1/2 cup of milk

- 1 stick butter

- Optional: 1/4 cups of sugar if you want to make it sweet

Tools:

- bowl

- spoon

- preferably cast iron skillet or pottery bowl, but a 9 x 13 baking pan will work also.

- toothpicks

Steps:

1.) Preheat oven to 400 degrees. If using cast iron skillet or pottery bowl, place in oven will preheating to bring up to temperature.

2.) In a bowl, mix together cornmeal and flour. Add in eggs, sugar if desired, and milk and mix thoroughly.

3.) Once oven has come to temperature, add butter to warm pan until melted and then add cornmeal mixture to pan. Stir gently until blended (Caution: Pan will be extremely hot).

4.) Place in oven and bake for 10-15 minutes. Insert toothpick in intervals until it comes out clean. Broil if necessary until desired brownness is achieved.