19 Hearty Chili Soup Recipes for Cozy Nights

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Mmm, there’s nothing quite like a steaming bowl of chili soup on a chilly evening. These 19 hearty recipes are perfect for cozy nights, packed with bold flavors and comforting ingredients. Whether you’re craving classic beef chili or a zesty white chicken version, you’ll find your new favorite here. Grab your ladle and let’s get cooking!

Classic Beef Chili Soup

Don't let the chill get you down—warm up with a bowl of this Classic Beef Chili Soup that's hearty enough to hug you back. Packed with tender beef, creamy kidney beans, and a tomato-licious broth spiked with just the right amount of spice, this is the kind of one-pot wonder that makes weeknights feel like a cozy event.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

2 tablespoons rich extra virgin olive oil
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 large yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder (optional, for heat)
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
4 cups low-sodium beef broth
1 can (15 oz) kidney beans, drained and rinsed
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Optional toppings: shredded cheddar, sour cream, fresh cilantro

Instructions

Heat the rich extra virgin olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
Season the beef cubes with fine sea salt and freshly ground black pepper, then add half to the pot in a single layer. Sear 3-4 minutes per side until deeply browned. Transfer to a plate and repeat with the remaining beef.
Reduce heat to medium. Add the finely diced onion and cook, scraping up any browned bits, for 4-5 minutes until softened and translucent.
Stir in the minced garlic and tomato paste, cooking 1 minute until fragrant and the paste darkens slightly.
Add the ground cumin, smoked paprika, and chipotle powder (if using), stirring constantly for 30 seconds to bloom the spices.
Pour in the fire-roasted diced tomatoes with their juices, beef broth, and return the browned beef to the pot. Add the drained kidney beans, bay leaves, Worcestershire sauce, and brown sugar. Stir well.
Bring the chili to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, until the beef is fork-tender. Pro tip: stir occasionally and skim off any excess fat that rises to the top.
Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. For a thicker chili, uncover and simmer 10-15 more minutes.
Ladle into bowls and serve with optional toppings like shredded cheddar, a dollop of sour cream, or a sprinkle of fresh cilantro.

Here's the magic: the beef gets fall-apart tender while the broth thickens into a rich, smoky-sweet base with just a hint of heat. Serve it with crusty bread for dunking, or ladle it over a baked potato for a game-changing chili cheese potato—either way, it's a bowl of pure comfort.

White Chicken Chili Soup

Ever since I discovered the magic of white chicken chili, my soup game has never been the same. This creamy, tangy version loaded with white beans and green chiles is the ultimate comfort food for when you need a little extra warmth. And the best part? It takes less than an hour to make, so you can satisfy that craving fast!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Protein

1.5 lbs boneless, skinless chicken breasts

Produce

1 medium yellow onion, finely diced
4 cloves garlic, minced
1 can (4 oz) diced green chiles
1/4 cup fresh cilantro, chopped (for garnish)
1 lime (for juice)

Pantry

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
4 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup sour cream
2 tbsp olive oil

Spices

2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

Toppings

shredded Monterey Jack cheese (optional)
extra cilantro
lime wedges

Instructions

In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
Add minced garlic, cumin, oregano, salt, and pepper. Stir and cook for 1 minute until fragrant.
Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender. (Tip: Check internal temp reaches 165°F.)
Remove the chicken from the pot and set aside on a plate. Let it cool slightly, then shred with two forks.
While the chicken cools, add the drained white beans and diced green chiles to the pot. Stir and bring to a gentle simmer.
Stir in the heavy cream and sour cream until fully combined. The soup will become lusciously creamy. (Tip: Don't let it boil after adding cream—just keep at a low simmer.)
Return the shredded chicken to the pot. Stir in the juice of one lime. Taste and adjust seasoning if needed.
Serve hot, topped with shredded Monterey Jack cheese, fresh cilantro, and a squeeze of lime. (Tip: For extra kick, add a dash of hot sauce.)

Kick off your shoes and dig into a bowl of this soul-warming chili. The creamy texture with pops of beans and chicken is pure bliss. I love serving it with crunchy tortilla chips for dipping—scoop up every last drop!

Vegan Black Bean Chili Soup

Vegan? More like V-egan, because this black bean chili soup is a victory for your taste buds! Packed with smoky cumin, sweet corn, and bell peppers, it's a plant-based powerhouse that'll have you licking the bowl clean.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

2 tablespoons rich extra virgin olive oil
1 large yellow onion, finely diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons ground cumin (smoky, toasted)
1 tablespoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional, for heat)
2 cans (15 oz each) black beans, drained and rinsed
1 can (15 oz) fire-roasted diced tomatoes
1 cup frozen sweet corn kernels
3 cups vegetable broth
1 tablespoon lime juice (freshly squeezed)
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Optional toppings: diced avocado, fresh cilantro, tortilla chips

Instructions

Heat the rich extra virgin olive oil in a large pot over medium heat until shimmering.
Add the finely diced yellow onion and diced red and green bell peppers; sauté for 5 minutes until softened and fragrant.
Stir in the minced garlic and cook for 1 minute until golden.
Add the smoky ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using); toast for 30 seconds to release their oils.
Pour in the drained black beans, fire-roasted diced tomatoes (with juices), and frozen sweet corn kernels.
Add the vegetable broth and bring to a boil over high heat, then reduce to a simmer.
Simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened slightly.
Remove from heat and stir in the freshly squeezed lime juice, fine sea salt, and freshly ground black pepper. Adjust seasoning if needed.
For a creamier texture, use an immersion blender to partially blend about 1 cup of the chili, then stir back in.
Serve hot, topped with diced avocado, fresh cilantro, and crunchy tortilla chips.

Finish each bowl with a squeeze of extra lime and a handful of crushed tortilla chips for crunch. This smoky-sweet chili gets even better the next day, so double the batch and thank yourself later!

Smoky Chipotle Turkey Chili Soup

Alright, folks, gather ’round because this Smoky Chipotle Turkey Chili Soup is about to become your new weeknight hero. It’s lean, mean, and packed with smoky heat that’ll wake up your tastebuds without requiring a fire extinguisher.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Produce & Aromatics

1 large yellow onion, diced
4 cloves garlic, minced
2 jalapeño peppers, seeded and minced
1 red bell pepper, diced

Spices & Seasonings

2 tablespoons rich extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon cayenne pepper (optional, for extra kick)
1 teaspoon finely ground black pepper
1 teaspoon kosher salt

Canned & Pantry

1 (28-ounce) can fire-roasted diced tomatoes
4 cups rich chicken broth
2 tablespoons tomato paste
2 chipotle peppers in adobo sauce, finely chopped
1 tablespoon adobo sauce (from the can)
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed

Protein

1½ pounds lean ground turkey (93/7)

Instructions

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic, jalapeños, and red bell pepper, and cook for 2 more minutes until fragrant.
Add the ground turkey to the pot, breaking it apart with a wooden spoon. Cook until no longer pink and lightly browned, about 6-8 minutes. (Tip: Don’t constantly stir; let it get a nice sear for better flavor.)
Sprinkle the cumin, smoked paprika, oregano, cayenne (if using), black pepper, and salt over the turkey mixture. Stir well and cook for 1 minute to toast the spices.
Add the tomato paste and stir continuously for 30 seconds to deepen its flavor.
Pour in the fire-roasted diced tomatoes with their juices, the chicken broth, chopped chipotle peppers, and adobo sauce. Stir to combine, scraping up any browned bits from the bottom.
Bring the chili to a boil, then reduce heat to low and let it simmer uncovered for 20 minutes, stirring occasionally. (Tip: Simmering uncovered helps thicken the soup and intensify the smoky flavor.)
Stir in the black beans and kidney beans. Continue simmering for another 10 minutes to heat through and meld flavors.
Taste and adjust seasoning with more salt or a splash of lime juice if desired. Serve hot with your favorite toppings like sour cream, shredded cheese, or avocado. (Tip: For a thicker chili, mash a few beans against the side of the pot before serving!)

This chili soup is thick, hearty, and packs a smoky punch that’ll have you coming back for seconds. Serve it with a dollop of cool sour cream and a handful of crunchy tortilla chips to balance the heat.

Tex-Mex Beef Chili Soup

Everyone needs a chili recipe that punches back, and this Tex-Mex Beef Chili Soup is the heavyweight champion of cozy comfort. It's packed with tender beef, creamy pinto beans, and a jalapeño-fueled kick that'll make your taste buds do the two-step.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 75 minutes

Ingredients

Produce

2 tablespoons rich extra virgin olive oil
1 large yellow onion, finely diced
4 cloves garlic, minced
2 fresh jalapeños, seeded and minced (keep seeds for extra heat)

Meat & Beans

2 pounds well-marbled beef chuck, cut into ½-inch cubes
1 (15-ounce) can pinto beans, drained and rinsed

Spices & Seasonings

2 tablespoons chili powder (preferably New Mexico or ancho)
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
½ teaspoon finely ground black pepper

Canned & Liquids

1 (14.5-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can rich tomato sauce
4 cups high-quality beef broth
1 tablespoon Worcestershire sauce

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat until shimmering. Add half of the beef cubes in a single layer and sear for 3–4 minutes per side until deeply browned. Transfer to a plate. Repeat with remaining beef and another tablespoon of oil. (Tip: Don't crowd the pan or the meat will steam instead of brown.)
Step 2: Reduce heat to medium. Add the diced onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add the minced garlic and jalapeños; cook for 1 minute until fragrant.
Step 3: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Toast the spices for 30 seconds, stirring constantly, until aromatic. (Tip: Toasting spices deepens their flavor—don't skip this.)
Step 4: Pour in the fire-roasted tomatoes, scraping up any browned bits from the bottom of the pot. Add the tomato sauce, beef broth, Worcestershire sauce, and the browned beef along with any accumulated juices. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour, stirring occasionally.
Step 5: After 1 hour, stir in the drained pinto beans. Continue simmering uncovered for 15 minutes to thicken slightly. Taste and adjust salt and pepper if needed. (Tip: For a thicker chili, mash some beans against the pot.)
Step 6: Ladle into bowls and serve with your favorite toppings: shredded cheddar, sour cream, diced avocado, fresh cilantro, and a squeeze of lime. The chili will thicken as it cools.

Unapologetically bold and deeply satisfying, this chili soup is a Tex-Mex hug in a bowl. The beef is fork-tender, the broth is rich with smoky heat, and every spoonful delivers a perfect balance of spice and comfort. It's even better the next day—if there are leftovers.

Green Chile Pork Chili Soup

Finally, a chili that’s as bold as your Saturday plans but way more productive! This Green Chile Pork Chili Soup is a tangy, smoky bowl of comfort that practically begs for a second helping.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

2 lbs boneless pork shoulder, cut into 1-inch cubes
1 tbsp rich extra virgin olive oil, divided
1 large yellow onion, finely diced
4 cloves garlic, minced
1 lb fresh tomatillos, husked, rinsed, and quartered
1 (7 oz) can roasted green chiles, chopped (or 3 fresh Hatch chiles, roasted, peeled, and chopped)
2 tsp ground cumin (toasted briefly in a dry pan for extra depth)
1 tsp dried oregano (Mexican oregano preferred)
4 cups low-sodium chicken broth
1 cup fresh cilantro leaves, roughly chopped
1 tbsp fresh lime juice
1 tsp fine sea salt, plus more as needed
1/2 tsp freshly ground black pepper

Instructions

Pat the pork cubes dry with paper towels and season generously with salt and pepper. This helps achieve a deep sear.
Heat 1/2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork on all sides until golden brown (about 4 minutes per batch). Transfer browned pork to a plate. (Tip: Crowding the pan steams the meat instead of browning it, so take your time!)
Reduce heat to medium. Add remaining 1/2 tbsp olive oil, then the diced onion. Cook, stirring occasionally, until softened and translucent (about 5 minutes). Scrape up any browned bits from the bottom of the pot.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
Add the quartered tomatillos and cook for 3–4 minutes, stirring often, until they begin to break down and release their juices.
Stir in the chopped green chiles, toasted cumin, and oregano. Cook for 1 minute to bloom the spices (this step builds flavor!).
Pour in the chicken broth and bring to a boil. Return the browned pork and any accumulated juices to the pot. Reduce heat to low, cover, and simmer for 1 hour 15 minutes, or until the pork is fork-tender. (Tip: Check the liquid level halfway through; if it reduces too much, add a splash of water or broth.)
Once the pork is tender, use two forks to shred it directly in the pot (or leave chunky if you prefer). Stir in the fresh cilantro and lime juice. Taste and adjust salt and pepper.
Let the soup rest for 5 minutes off the heat to let flavors meld. Serve piping hot.

With every spoonful, you get a burst of tangy tomatillo, smoky chile, and tender pork, all tied together with a pop of fresh cilantro. Ladle it over rice or serve with warm flour tortillas and a dollop of sour cream for the ultimate cozy meal.

Sweet Potato and Beef Chili Soup

There’s nothing quite like a bowl of chili that hugs you from the inside out, and this Sweet Potato and Beef Chili Soup is basically a warm, spicy bear hug for your taste buds. With tender sweet potatoes, hearty black beans, and a secret whisper of cinnamon that makes everything sing, it’s comfort food with a kick—and a side of sass.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

1 tbsp rich extra virgin olive oil
1 lb ground beef (85% lean)
1 large yellow onion, finely diced
3 cloves garlic, minced
2 medium sweet potatoes, peeled and cubed (about 3 cups)
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes, with juices
2 cups low-sodium beef broth
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp Ceylon cinnamon (a hint of this magic spice makes the chili sing)
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
Optional toppings: shredded cheddar, sour cream, sliced jalapeños

Instructions

Heat the rich extra virgin olive oil in a large pot over medium-high heat until shimmering.
Add the ground beef, season with a pinch of salt and pepper, and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. (Tip: Don’t stir too much—let it get a good sear for deeper flavor.)
Using a slotted spoon, transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pot.
Reduce heat to medium and add the finely diced onion. Cook, stirring occasionally, until softened and translucent, about 4 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds. (Tip: Burnt garlic is bitter—keep it quick!)
Add the cubed sweet potatoes, chili powder, ground cumin, Ceylon cinnamon, fine sea salt, and freshly ground black pepper. Stir to coat the veggies in the spices, and cook for 1 minute to bloom the flavors.
Pour in the fire-roasted diced tomatoes with their juices and the low-sodium beef broth. Stir well to combine.
Bring the chili to a boil, then reduce heat to low, cover, and let it simmer for 20 minutes, or until the sweet potatoes are fork-tender.
Stir in the drained black beans and the reserved cooked beef. Increase heat to medium and simmer uncovered for 10 minutes to let the flavors meld. (Tip: Uncovered cooking thickens the broth—perfect for soup consistency.)
Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with your choice of shredded cheddar, a dollop of sour cream, or sliced jalapeños for a little fire.

Bold, hearty, and just a little unexpected, this chili soup is a meal in a bowl. The sweet potatoes melt into the broth, giving it a silky richness that balances the spicy kick—and that whisper of cinnamon? Pure genius. Serve it with crusty bread for dipping, or eat it straight from the pot (no judgment—we've all been there).

Three-Bean Vegetarian Chili Soup

Zesty, hearty, and downright chili-icious—this Three-Bean Vegetarian Chili Soup is the ultimate weeknight warrior. Packed with kidney, black, and garbanzo beans in a smoky tomato broth, it’s so good you won’t even miss the meat (sorry, carnivores). Grab your spoon; we’re about to get bean-ified!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

2 tablespoons rich extra virgin olive oil
1 large yellow onion, finely diced
3 cloves garlic, minced
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
2 stalks celery, diced
1 jalapeño, seeded and minced (optional for heat)
2 tablespoons tomato paste
1 can (15 oz) fire-roasted diced tomatoes, undrained
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon finely ground black pepper
1/2 teaspoon salt, plus more to taste
1/4 teaspoon cayenne pepper (optional)
2 cups low-sodium vegetable broth
1 cup water
2 bay leaves
For serving: fresh cilantro, diced avocado, lime wedges, shredded cheddar (optional)

Instructions

Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
Add the finely diced yellow onion and cook, stirring occasionally, for 5 minutes, until soft and translucent.
Stir in 3 minced garlic cloves and cook for 30 seconds, until fragrant—don't let it burn!
Add the diced red and green bell peppers, diced celery, and minced jalapeño (if using). Cook for 5 more minutes, stirring occasionally, until vegetables have softened. Pro tip: For a milder chili, remove the jalapeño seeds completely.
Push the vegetables to the sides of the pot, add 2 tablespoons tomato paste to the center, and cook for 1 minute, stirring constantly, until the paste darkens and becomes aromatic.
Pour in the undrained fire-roasted diced tomatoes, scraping up any browned bits from the bottom of the pot for extra flavor.
Add the drained and rinsed kidney beans, black beans, and garbanzo beans. Stir well to combine.
Sprinkle in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon finely ground black pepper, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper (if you like a kick). Stir until all spices coat the veggies and beans.
Pour in 2 cups low-sodium vegetable broth and 1 cup water. Add 2 bay leaves. Pro tip: If you want a thicker chili, use only 1 1/2 cups broth.
Bring the chili to a boil over high heat, then reduce the heat to medium-low and let it simmer uncovered for 25 minutes, stirring occasionally. The chili should thicken slightly and the flavors will meld. Taste and adjust salt if needed.
Remove the bay leaves before serving. Ladle into bowls and top with fresh cilantro, diced avocado, a squeeze of lime, and shredded cheddar if desired. Pro tip: For even deeper flavor, let the chili cool and refrigerate overnight—it tastes even better the next day!

Every spoonful is a smoky, bean-packed hug—bold enough to satisfy a meat-lover, yet entirely plant-powered. Serve it over rice, stuff it into a baked potato, or just dunk a hunk of crusty bread—either way, your belly wins. E-ver-so-satisfying, right?

Spicy Sausage and Lentil Chili Soup

Bold and beefy? No—bold and sausagey. This Spicy Sausage and Lentil Chili Soup brings the heat with fiery Italian links and tender red lentils. It’s a one-pot wonder that’ll have you licking the bowl clean.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Protein & Base

1 tbsp rich extra virgin olive oil
1 lb spicy Italian sausage, casings removed
1 cup finely diced yellow onion
3 cloves garlic, minced

Aromatics & Spices

1 tbsp chili powder
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp dried oregano
1 bay leaf
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tbsp tomato paste

Lentils & Broth

1 cup red lentils, rinsed and picked over
6 cups low-sodium chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes, undrained

Produce & Finish

2 cups chopped kale leaves, stems removed
1 tbsp fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup finely grated Parmesan cheese (optional)

Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add sausage and cook, breaking it up, until browned (about 5 minutes). Tip: Let it sit for a minute without stirring to get a good sear.
Add onion and garlic; cook until softened, about 3 minutes, scraping up browned bits.
Stir in chili powder, smoked paprika, cayenne, cumin, oregano, bay leaf, salt, and pepper. Cook for 1 minute until fragrant.
Add tomato paste and stir for 30 seconds to caramelize.
Add lentils, chicken broth, and fire-roasted tomatoes. Bring to a boil.
Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Tip: Red lentils cook quickly; check to avoid mush.
Stir in kale and cook until wilted, about 5 minutes. Remove bay leaf. Tip: For extra tenderness, massage kale with olive oil before adding.
Stir in lemon juice, adjust seasoning. Serve hot, garnished with cilantro and Parmesan if desired.

Zounds! This chili soup is a flavor bomb—smoky, spicy, and surprisingly wholesome. Serve with crusty bread for dipping, or top with sour cream to cool things down. It’s even better the next day, so make a double batch.

Cincinnati-Style Chili Soup

Ever wonder what happens when you give Cincinnati’s iconic five-way chili a soup-er makeover? This Greek-spiced beef chili gets a soupy twist, ladled over spaghetti and crowned with mountains of cheese and onions. It’s messy, it’s bold, and it’s ready to steal your Ladle of Fame.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chili

2 tablespoons rich extra virgin olive oil
2 pounds ground beef (85/15 preferred)
1 large sweet onion, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can tomato sauce
4 cups low-sodium beef broth
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar

For Serving

8 ounces dried spaghetti
2 cups sharp yellow cheddar cheese, freshly shredded
1/2 cup finely chopped white onion

Instructions

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add ground beef and cook, breaking it apart with a spoon, until browned in spots, about 6 minutes. Do not stir constantly – let it get crusty for better flavor.
Reduce heat to medium. Add chopped onion and cook until softened, 3-4 minutes, scraping up any browned bits. Stir in garlic and cook 30 seconds until fragrant.
Sprinkle chili powder, cumin, cinnamon, allspice, cloves, salt, and pepper over the beef. Cook, stirring constantly, until spices are toasted and smell incredible, about 1 minute.
Pour in tomato sauce, beef broth, apple cider vinegar, Worcestershire sauce, and brown sugar. Stir well, scraping the bottom of the pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 30 minutes, stirring occasionally, until slightly thickened and flavors meld.
While chili simmers, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente (usually 8-10 minutes). Drain and set aside.
To serve, divide spaghetti among serving bowls. Ladle chili over pasta, ensuring each bowl gets plenty of liquid. Top with a generous handful of shredded cheddar and a sprinkle of chopped onion. Serve immediately.

Kick off the soup-eriority complex with this chunky, aromatic chili that clings to every spaghetti strand. The cinnamon and cloves whisper sweet Greek secrets while the sharp cheddar brings the crunch factor. For extra fun, dollop with sour cream or scatter oyster crackers on top.

Smoked Brisket Chili Soup

Everybody loves a hearty soup, but this smoked brisket chili soup takes it to a whole new level—it's like a warm hug on a cold day, with smoky depth and a kick of ancho chiles. Plus, it's the perfect way to use up leftover brisket without anyone guessing it's not the main event.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

2 tablespoons rich extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
3 dried ancho chiles, stemmed and seeded
1/4 cup tomato paste
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon finely ground black pepper
1 teaspoon kosher salt
4 cups rich beef broth
2 cups water
3 cups shredded smoked brisket (about 1 pound)
2 cans (15 ounces each) black beans, rinsed and drained
Juice of 1 lime
Fresh cilantro for garnish

Instructions

Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the dried ancho chiles and cook for 1 minute, stirring constantly until they soften slightly.
Stir in the tomato paste, cumin, smoked paprika, oregano, black pepper, and salt. Cook for 1 minute to bloom the spices.
Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
Add the shredded smoked brisket and bring the mixture to a boil, then reduce heat to low and simmer uncovered for 1 hour to meld flavors.
After 1 hour, stir in the black beans and continue simmering for 15 minutes until heated through.
Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.
Ladle into bowls and garnish with fresh cilantro.

Ladle this soup into bowls and top with shredded cheese, sour cream, and fresh cilantro. The smoky, spicy broth is absolutely addictive, and the tender brisket makes every spoonful a delight.

Turkey and Quinoa Chili Soup

Hey there, chili lovers! Ready to cozy up with a bowl of something hearty and healthy? This Turkey and Quinoa Chili Soup is like a warm hug for your taste buds, packed with lean protein and a pop of color from bell peppers and corn.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Chili Base

2 tablespoons rich extra virgin olive oil
1 large yellow onion, finely chopped
4 cloves garlic, freshly minced
1 pound lean ground turkey
1 vibrant red bell pepper, diced
1 vibrant green bell pepper, diced
1 cup sweet corn kernels (fresh or frozen, thawed)
1 can (14.5 oz) fire-roasted diced tomatoes, with juices
4 cups low-sodium chicken broth
1 cup white quinoa, rinsed thoroughly
2 teaspoons ground cumin
1 teaspoon smoked chili powder
1 teaspoon sea salt, plus more to taste
½ teaspoon freshly cracked black pepper
Optional toppings: diced avocado, fresh cilantro leaves, lime wedges, Greek yogurt

Instructions

Heat the rich extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the lean ground turkey, breaking it apart with a wooden spoon. Cook for 6-7 minutes until no longer pink. Tip: Let the turkey brown without stirring too much for deeper flavor.
Toss in the diced red and green bell peppers. Sauté for 3-4 minutes until they begin to soften.
Pour in the fire-roasted diced tomatoes (with juices) and the low-sodium chicken broth. Add the rinsed quinoa, ground cumin, smoked chili powder, sea salt, and black pepper. Stir well to combine.
Bring the chili to a boil over high heat, then reduce the heat to low and simmer, covered, for 20 minutes. Tip: Quinoa absorbs liquid, so check the pot occasionally and add a splash of broth if it looks too thick.
Stir in the sweet corn kernels and cook for an additional 5 minutes, until heated through. Taste and adjust seasoning with more salt if needed.
Remove from heat and let the chili rest for 5 minutes. Tip: This resting time allows the flavors to meld beautifully. Serve hot with your choice of toppings like diced avocado, cilantro, a squeeze of lime, or a dollop of Greek yogurt.

Y'all, this chili soup is a total game-changer. The quinoa adds a nutty, hearty texture while the turkey keeps it light but satisfying. Serve it with a creamy swirl of Greek yogurt and a bright squeeze of lime for a zesty finish that'll have you coming back for seconds!

Pumpkin and Black Bean Chili Soup

Oh, you thought chili had to be a meaty showdown? Think again, my friend! This Pumpkin and Black Bean Chili Soup is a cozy, spicy hug in a bowl—perfect for those chilly evenings when your taste buds crave a fiesta. It's vegetarian, yes, but so packed with smoky, earthy flavors that even the most ardent carnivores will be double-dipping.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

2 tablespoons rich extra virgin olive oil
1 large yellow onion, finely diced
4 cloves garlic, minced
1 medium red bell pepper, diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon finely ground black pepper
1 can (15 oz) pumpkin puree (not pie filling)
2 cans (15 oz each) black beans, rinsed and drained
1 can (15 oz) fire-roasted diced tomatoes, undrained
3 cups low-sodium vegetable broth
Optional toppings: sour cream, fresh cilantro, avocado slices, crushed tortilla chips

Instructions

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
Add the diced onion and bell pepper; sauté for 5 minutes, stirring occasionally, until softened and the onion is translucent.
Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant—this bloom step deepens the spices' flavor.
Add the pumpkin puree, black beans, diced tomatoes with their juices, and vegetable broth. Stir well to combine.
Bring the chili to a vigorous boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally. The soup will thicken slightly and the flavors will meld.
Taste and adjust seasoning if needed (another pinch of salt or a dash of hot sauce if you like heat). Remember, the toppings will add extra flavor!
Ladle into bowls and serve with your choice of toppings: a dollop of sour cream for creaminess, fresh cilantro for brightness, avocado slices for richness, or crushed chips for crunch.

Undeniably, this chili soup strikes a perfect balance: velvety from the pumpkin, hearty from the beans, and kissed with smoky warmth. Serve it on a blustery day with a side of cornbread, or spoon it over rice for a bowl that’s both comforting and a little bit sassy.

Lamb and Chickpea Chili Soup

Soup season just got a serious upgrade with this hearty lamb and chickpea chili that’s packed with Moroccan spices and enough warmth to chase away the chilliest evening. It’s like a hug in a bowl, but with more attitude and less awkward silence.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

2 tbsp rich extra virgin olive oil
1 lb ground lamb
1 large yellow onion, finely chopped
4 cloves garlic, minced
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) chickpeas, drained and rinsed
4 cups low-sodium beef broth
1 tsp salt
1/2 tsp finely ground black pepper
Fresh cilantro and lemon wedges for serving (optional)

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the lamb and cook until browned, about 5–7 minutes, breaking it apart with a spoon. Don’t rush this—browning builds deep, savory flavor.
Add the onion and garlic; sauté until softened, about 3 minutes, scraping up any browned bits from the bottom.
Stir in the cumin, smoked paprika, cinnamon, and cayenne. Cook for 1 minute until fragrant—toasting the spices awakens their oils and makes the kitchen smell incredible.
Pour in the fire-roasted diced tomatoes (with juices), chickpeas, and beef broth. Add salt and pepper. Stir to combine.
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Simmering low and slow tenderizes the lamb and melds all the flavors into a cohesive, awesome chili.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and a squeeze of lemon if desired.

Zing! A squeeze of lemon over the top brightens the whole bowl, balancing the rich lamb and earthy chickpeas. This soup is a meal in itself, but a crusty bread for dipping makes it legendary.

Keto-Friendly Beef Chili Soup

Very well, keto warriors and chili enthusiasts, gather 'round! This isn't your grandma's bean-laden chili—it's a low-carb beast that's rich, meaty, and loaded with all the good stuff: cheese, avocado, and a spicy kick that'll wake up your taste buds. Get your soup spoons ready because we're diving into a bowl of pure, unapologetic comfort.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

For the Chili

2 tbsp rich extra virgin olive oil
2 lbs grass-fed ground beef (80/20)
1 large yellow onion, finely diced
4 cloves garlic, minced
2 tbsp smoked paprika
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp cayenne pepper (optional, for heat)
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
1 cup high-quality beef broth
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 bay leaf

For Toppings (optional but essential)

1 cup shredded sharp cheddar cheese
2 ripe avocados, diced
1/4 cup sour cream
2 tbsp fresh cilantro, chopped
1 lime, cut into wedges

Instructions

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a wooden spoon, until deeply browned in spots, about 8 minutes. Do not overcrowd; work in batches if needed. Transfer beef to a plate, leaving 2 tablespoons of drippings in the pot.
Reduce heat to medium. Add diced onion to the pot and sauté until translucent, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more.
Sprinkle smoked paprika, cumin, oregano, and cayenne over the onions. Stir constantly for 30 seconds to bloom the spices and release their oils—this builds massive flavor.
Return the browned beef to the pot. Add fire-roasted tomatoes (with juices), beef broth, tomato paste, apple cider vinegar, salt, pepper, and bay leaf. Stir to combine, scraping up any browned bits from the bottom.
Bring the chili to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly. Taste and adjust seasoning if needed; the chili should be deeply savory with a gentle heat.
While the chili simmers, prepare toppings: shred the cheddar cheese, dice the avocados, chop the cilantro, and cut the lime into wedges. Keep them handy for serving.
Remove the bay leaf. Ladle the chili into bowls and top with cheddar, avocado, a dollop of sour cream, and a sprinkle of cilantro. Squeeze a lime wedge over each bowl for a bright finish.

Really, this chili is a bowl of pure, hearty comfort that doesn't mess with your macros. The beef is fork-tender, the broth is velvety with a smoky punch, and each spoonful delivers a creamy, cheesy, tangy bite. Serve it with a side of keto cornbread or pile it over zucchini noodles for an extra-fun twist. Your taste buds will thank you—your carbs won't even notice.

Gluten-Free Red Lentil Chili Soup

Just when you thought chili couldn't get any cozier (or funnier), here comes a gluten-free red lentil soup that's basically a warm hug in a bowl—minus the gluten and plus a smoky paprika kick that'll make your taste buds do a happy dance.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

2 tablespoons rich extra virgin olive oil
1 large yellow onion, finely chopped
3 cloves garlic, minced
2 large carrots, peeled and diced into 1/2-inch cubes
2 celery stalks, diced into 1/2-inch cubes
1 teaspoon smoked paprika (the kind that smells like a campfire)
1 teaspoon ground cumin
1/2 teaspoon chili powder (or more if you're feeling spicy)
1/4 teaspoon cayenne pepper (optional, for heat)
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 cup dried red lentils, rinsed and picked over
4 cups low-sodium vegetable broth
1 cup water
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice (from about 1 lime)
1/4 cup chopped fresh cilantro (plus more for garnish)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until softened and translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 3–4 minutes, letting the veggies sweat and get fragrant.
Sprinkle in the smoked paprika, cumin, chili powder, and cayenne (if using). Stir constantly for 30 seconds until the spices are toasted and smell amazing—don't burn them!
Pour in the fire-roasted tomatoes (with their juices), scraping up any browned bits from the bottom of the pot. Add the rinsed red lentils, vegetable broth, and water. Give everything a good stir.
Bring the chili soup to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 20–25 minutes, until the lentils are tender and starting to fall apart. Stir occasionally to prevent sticking.
Pro tip: If you want a creamier texture, use an immersion blender to partially blend the soup after it's done cooking. Just pulse a few times—leave some chunky bits for texture.
Remove the pot from heat. Stir in the salt, pepper, lime juice, and chopped cilantro. Taste and adjust seasoning if needed—maybe a pinch more salt or a squeeze more lime.
Ladle into bowls and garnish with extra cilantro. For a fun twist, serve with gluten-free cornbread or crispy tortilla strips on top.

Hearty, smoky, and just a tiny bit tangy from the lime, this soup is like the life of the party—except it stays in your bowl. Serve it with a dollop of avocado cream or a handful of crunchy pumpkin seeds to really win at dinner.

Creamy Chicken Tortilla Chili Soup

Buckle up, soup lovers, because this Creamy Chicken Tortilla Chili is about to become your new weeknight obsession. It's like your favorite chicken tortilla soup and a hearty chili had a saucy, delicious baby—topped with crunchy chips, creamy avocado, and a zesty lime crema that'll make your taste buds do a happy dance.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

2 tablespoons rich extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
4 cups low-sodium chicken broth
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (4-ounce) can diced green chiles
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3 cups shredded cooked chicken (from a rotisserie chicken works great)
1/2 cup heavy cream
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
For serving: crispy tortilla strips, diced avocado, and lime crema (1/2 cup sour cream mixed with 1 tablespoon fresh lime juice and a pinch of salt)

Instructions

Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring, until softened and translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, chili powder, and dried oregano. Cook until fragrant, about 1 minute—this toasts the spices and wakes up their flavors.
Pour in the chicken broth, fire-roasted diced tomatoes (with their juices), diced green chiles, black beans, and frozen corn. No need to thaw the corn—it'll warm through in the pot.
Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 15 minutes. This melds all the flavors together. Tip: Don't rush this step—simmering is key for depth.
Add the shredded cooked chicken, heavy cream, fresh lime juice, salt, and black pepper. Stir well and let it simmer for another 5 minutes, just until the chicken is heated through. Don't let it boil after adding cream or it might curdle.
Taste and adjust seasoning with more salt or lime if needed. Ladle the soup into bowls and top each with crunchy tortilla strips, diced avocado, and a generous drizzle of lime crema.

Let this bowl of pure comfort warm you from the inside out—don't forget extra lime crema! The creamy broth, tender chicken, and fresh toppings make every spoonful a fiesta.

Spicy Thai Curry Chili Soup

Calling all chili lovers and Thai food fanatics! This Spicy Thai Curry Chili Soup is a flavor explosion that'll make your taste buds break into a happy dance—creamy coconut milk meets fiery red curry and savory ground pork for a bowl of pure, unapologetic comfort.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 lb ground pork (preferably organic, not too lean)
2 tbsp red curry paste (like Thai Kitchen)
1 can (13.5 oz) full-fat coconut milk
3 cups low-sodium chicken broth
1 cup chopped Thai basil leaves
1 tbsp coconut oil (or any neutral oil)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, diced
2 tbsp fish sauce (or soy sauce for vegetarian)
1 tbsp brown sugar
1 tsp ground turmeric
1 lime, juiced
Salt and freshly ground black pepper to taste

Instructions

Heat 1 tablespoon coconut oil in a large pot over medium-high heat until shimmering.
Add the finely diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
Add the ground pork and cook, breaking it apart with a spoon, until no longer pink, about 5–6 minutes. Season with a pinch of salt and pepper.
Push the pork to one side of the pot, add the red curry paste to the open space, and cook for 1 minute, stirring constantly, to bloom the paste. (Tip: Blooming intensifies the curry flavor.)
Stir in the diced red bell pepper, ground turmeric, and brown sugar; cook for 2 minutes, stirring frequently.
Pour in the chicken broth and bring to a boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
Stir in the full-fat coconut milk and fish sauce; simmer gently for 5 minutes—do not boil, as high heat can cause the coconut milk to separate. (Tip: Keep the heat low for a creamy texture.)
Remove from heat and stir in the fresh lime juice and chopped Thai basil. (Tip: Add basil at the end to preserve its bright, peppery flavor.)
Taste and adjust seasoning with additional salt, pepper, or lime juice as desired. Serve hot.

Kick back with a bowl of this spicy, creamy soup and let the bold flavors transport you to a Thai street market. The velvety coconut milk tames the curry's kick, while the fragrant basil and lime add a fresh finish. Pair it with crusty bread or steamed jasmine rice for the ultimate comfort meal that's anything but ordinary.

Harvest Apple and Pork Chili Soup

Venture into the coziest corner of fall with this Harvest Apple and Pork Chili Soup – it's like a warm hug in a bowl with a cheeky kick! Sweet apples and butternut squash meet savory pork and a whisper of cinnamon, proving that chili can be both rugged and refined.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

2 tablespoons rich extra virgin olive oil
1 large yellow onion, diced small
3 cloves garlic, minced
1 pound ground pork (preferably pasture-raised)
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon finely ground black pepper
2 cups peeled and cubed butternut squash (½-inch dice)
2 cups peeled and diced Honeycrisp apples (½-inch dice)
1 can (15 ounces) fire-roasted diced tomatoes, with juices
1 can (15 ounces) dark red kidney beans, drained and rinsed
4 cups low-sodium chicken broth
1 tablespoon apple cider vinegar
¼ cup chopped fresh cilantro (for garnish)

Instructions

In a large heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. (Tip: A heavy pot ensures even browning and prevents scorching.)
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the ground pork, breaking it up with a spoon, and cook until browned and no longer pink, about 6 minutes. (Tip: Let the pork sit undisturbed for a minute to develop a nice crust before stirring.)
Sprinkle the smoked paprika, cumin, cinnamon, salt, and pepper over the meat. Stir to coat and cook for 1 minute until spices bloom.
Toss in the butternut squash and apple cubes, stirring to combine with the meat mixture for 2 minutes.
Pour in the fire-roasted tomatoes (with juices), kidney beans, and chicken broth. Stir well, scraping up any browned bits from the bottom.
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the squash is tender when pierced with a fork.
Remove from heat and stir in the apple cider vinegar. Taste and adjust seasoning if desired.
Ladle into bowls and garnish with fresh cilantro. (Tip: For a smoky finish, add a pinch of chipotle powder at the end.)

Crazy good? You bet. The texture is a hearty medley – tender pork, silky squash, and apple chunks that melt into sweet pockets. Serve with crusty bread for dipping or a cool swirl of sour cream to balance the gentle heat.

Conclusion

Cozy up with these 19 hearty chili soup recipes that promise warmth and flavor for cold nights. Pick your favorite, give it a try, and let us know in the comments which one you loved most! And please share this roundup on Pinterest to spread the coziness.

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