Need some inspiration for your next meal prep? This hearty green chicken chili recipe is full of savory, spicy flavor 🌶️

Green Chicken Chili (serves 4)

DIETARY: Traditional, Gluten-Free

TOTAL TIME: 45 minutes

2 tablespoons olive oil

1 small yellow onion, minced

1 large poblano pepper, chopped

1 large jalapeno pepper, minced

1 – 4 oz. can diced green chiles

2 tablespoons minced garlic

2 teaspoons ground cumin

1 ½ teaspoons chili powder

1 teaspoon sea salt

1 quart chicken stock

1 -15.5 oz. jar green salsa, such as salsa verde or tomatillo salsa*

1 – 15 ounce can great northern beans, drained and rinsed

1 ½ pounds pulled rotisserie chicken

Optional garnishes

Sour cream

Cilantro

Tortilla chips

Cotija cheese

Sliced avocado

Thinly sliced radishes

1. Heat olive oil in a large soup pot over medium heat. Add onion, peppers, and chiles. Sauté for 3-5 minutes or until tender then add in garlic and cook for an additional 30 seconds.
2. Add cumin, chili powder, salt, chicken stock, and salsa verde. Bring mixture to a gentle simmer and cook for 5 minutes. Stir in chicken and beans.
3. Heat through and serve with toppings of your choice.

*Note that green salsa can vary wildy in their spice level. Be sure to select a salsa the fits your spice preferences.

Savory Onion and Squash Scones (makes 12)

DIETARY: Vegetarian

TOTAL TIME: 45 minutes

3 cups all-purpose flour

¾ cup shredded asiago cheese

1 tablespoon cane sugar

1 tablespoon baking powder

1 teaspoon sea salt

1 stick unsalted butter, cold

1 cup buttermilk, plus 2 tablespoons

1/3 cup squash puree

1 large egg

4 tablespoons chopped chives

Preheat oven to 350° F. Combine flour, cheese, sugar, baking powder, and sea salt in a large mixing bowl.

In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg, and chives.

Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.

Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.

Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk and bake for 25 minutes or until edges are starting to turn golden.

This miso corn chowder is the ultimate cozy meal to welcome fall!

Sweet corn, savory miso, and creamy goodness come together in a bowl that’s warm, comforting, and full of rich flavor.

Miso Corn Chowder (serves 4)

DIETARY: Plant-based

TOTAL TIME: 40 minutes

2 tablespoons olive oil

½ small yellow onion or 1 large shallot, minced

12 ounces red potatoes, ½” inch cubes

3-4 ears corn on the cob or 10 ounces frozen corn

3 cups miso broth*

½ cup canned coconut milk*

½ teaspoon sea salt

¼ teaspoon coarse ground black pepper

Salt and pepper to taste

Sliced chives or green onions, optional

Toasted sesame oil, optional

1. Remove corn kernels from cobs and set aside.
2. In a stock pot, heat oil over medium heat. Add onion and sauté for 3-5 minutes or until translucent.
3. Add potatoes, corn kernels, cobs, and miso broth. Cover and bring to a gentle simmer. Cook until potatoes are tender. Remove cobs and discard.
4. Stir in cream, salt, and black pepper. Carefully blend the soup to the desired texture in the pot with an immersion blender.
5. Serve garnished with chives and a light drizzle of toasted sesame oil.

*If you cannot find miso broth, use vegetable broth or water with 2-3 tablespoons of miso. You can also use heavy cream in equal amounts for a vegetarian version.