It’s winter, it’s cold, and you’re hungry—you need a hearty stew, stat. Warm up to a big bowl in about 30 minutes with these three quick-cooking blends, all made to serve 4. Speedy Turkey Chili Photo by Carmen Troesser Sauté 1 chopped onion, 1 chopped red bell pepper, 2 minced cloves garlic, and ½ lb ground turkey in pot with 1 Tbsp oil until turkey browns. Add 2 Tbsp chili powder, 1 tsp cumin, ½ tsp dried oregano, and ¼ tsp cayenne. Cook until fragrant. Stir in 1 qt low-sodium broth, 1 rinsed and drained can (15.5 oz) cannellini beans, 1 can (14 oz) crushed tomatoes, and 1 can (4 oz) diced green chiles. Cook 30 minutes. Serve with tortilla chips and avocado. NUTRITION (per serving) 329 cal, 21 g pro, 41 carbs, 12 g fiber, 9 g sugars, 8.5 g fat, 1.5 g sat fat, 707 mg sodium Quick Lentil-and-Chickpea Curry Photo by Carmen Troesser Sauté 1 chopped onion, 1 diced carrot, 1 diced rib celery, and 1 minced clove garlic in pot with 1 Tbsp oil until soft. Add 1 Tbsp curry powder and cook until fragrant. Add 1 qt low-sodium broth; 1 rinsed and drained can (15 oz) each lentils and chickpeas; and 1 bay leaf. Cook 10 minutes. Remove bay leaf and add ¼ cup chopped cilantro. Serve topped with plain yogurt. NUTRITION (per serving) 357 cal, 22 g pro, 58 g carbs, 25 g fiber, 5 g sugars, 4 g fat, 0 g sat fat, 270 mg sodium Kale and Sweet Potato Minestrone Photo by Carmen Troesser Sauté 1 chopped onion and 2 minced cloves garlic in pot with 1 Tbsp oil until softened. Add 3 cups chopped kale, 2 diced sweet potatoes, and 1 qt low-sodium broth. Simmer and cook until kale wilts and sweet potatoes are tender. Stir in 2 cups cooked pasta shells. Sprinkle with crushed red pepper and Parmesan. NUTRITION (per serving) 234 cal, 7 g pro, 41 g carbs, 5 g fiber, 5 g sugars, 4.5 g fat, 0.5 g sat fat, 197 mg sodium MORE: 3 Soups That Fight Cold &Flu
