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After lots of experimenting, I finally landed on this Easy Cheesy Broccoli Soup recipe, and let me just say—it’s everything I’ve been looking for. It’s creamy without being overly heavy, packed with veggies, and full of real cheesy goodness. I love that it’s made on the stovetop in just 35 minutes, so I can whip it up on a weeknight when I’m craving something cozy. If you’re looking for the best broccoli cheese soup, this is it!

And the best part? This recipe is made with simple, real ingredients—nothing complicated or hard to pronounce. It’s a great option if you’re looking for a healthy broccoli cheese soup that still tastes indulgent.

Check out my other delicious soup recipes like homemade corn chowder, creamy potato or walt Disney’s famous chili!

Why This Homemade Broccoli Cheddar Soup Works

Let’s talk about what makes this version stand out:

• One pot wonder: Everything cooks up in a single pot on the stovetop. Fewer dishes = happier me!
• Sneaky healthy: With a full head of broccoli, grated carrot, and even a diced potato, this soup is packed with veggies while still feeling like comfort food.
• Creamy and dreamy: Thanks to the heavy cream and melted cheddar cheese, you get that velvety texture without needing any flour or roux.
• Quick and easy: This stove top broccoli cheese soup comes together in about 35 minutes from start to finish.

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Ingredients You’ll Need

Here’s what goes into this cozy homemade broccoli cheddar soup:

• 1 head of broccoli, chopped
• 1 carrot, grated
• 1 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (sharp is my favorite!)
• 2 ½ cups vegetable or chicken broth
• 1 potato, diced

Simple pantry and fridge staples that turn into something magical.

How to Make Easy Broccoli Cheese Soup

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 3

Step-by-step:

1. In a large pot, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Stir in the heavy cream and bring it to a gentle simmer.
3. Add the vegetable or chicken broth and continue to simmer.
4. Toss in the chopped broccoli, grated carrot, and diced potato. Cook for 25-30 minutes, or until the veggies are soft and tender.
5. Once everything is cooked through, stir in the shredded cheddar cheese until it’s completely melted and smooth.
6. Season with salt and pepper to taste.
7. Ladle into bowls, top with a little extra shredded cheese if you like, and serve hot!

Tips & Variations

• Want it smoother? Use an immersion blender to partially blend the soup for a creamier texture, leaving a few chunks for heartiness.
• Make it lighter: Swap the heavy cream for half-and-half or whole milk for a lighter option.
• Add protein: Stir in cooked shredded chicken or white beans for a protein boost.

Make It Your Own

This cream of broccoli cheese soup is super flexible. You can use frozen broccoli in a pinch, add extra cheese for a thicker consistency, or mix up the seasonings to suit your taste. I sometimes throw in a dash of paprika or a pinch of nutmeg for warmth. And if you’re cooking for a crowd, this recipe easily doubles.

Final Thoughts

This soup has quickly become a staple in our house. It’s one of those meals that feels special, even though it’s so simple to make. Whether you’re serving it up with crusty bread, a side salad, or just a big spoon, this easy broccoli cheese soup is guaranteed to satisfy.

If you’re like me and have high standards for your broccoli cheddar soup, give this recipe a try—I think you’ll agree it’s the best broccoli cheese soup out there.

Let me know in the comments if you make it, and don’t forget to pin this one to your “comfort food” board. Trust me, you’ll be coming back to it again and again!

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious recipe ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy cooking!

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Easy Broccoli cheese Soup

This Easy Cheesy Broccoli Soup is creamy, comforting, and made with simple ingredients in just 35 minutes! Packed with tender broccoli, shredded carrot, diced potato, and sharp cheddar cheese, it’s a cozy, flavorful meal the whole family will love. Perfect for a chilly night or a quick weeknight dinner, this stove top broccoli cheese soup is hearty, healthy, and totally satisfying.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 1 head of broccoli, chopped
• 1 large carrot, grated
• 1 cup heavy cream
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 2⅓ cups vegetable or chicken broth
• 1 potato, diced
• salt and pepper to taste

Instructions

• In a large pot, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
• Stir in the heavy cream and bring it to a gentle simmer.
• Add the vegetable or chicken broth and continue to simmer.
• Toss in the chopped broccoli, grated carrot, and diced potato. Cook for 25-30 minutes, or until the veggies are soft and tender.
• Once everything is cooked through, stir in the shredded cheddar cheese until it’s completely melted and smooth.
• Season with salt and pepper to taste.
• Ladle into bowls, top with a little extra shredded cheese if you like, and serve hot!

Why You’ll Love This Potato Soup Recipe

• Simple Ingredients: Made with pantry staples you likely already have on hand.
• Quick & Easy: Ready in about 30 minutes!
• Super Creamy: Blended potatoes and a touch of sour cream make it irresistibly smooth.
• Customizable: Add toppings like cheese, bacon, or green onions to make it your own.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.

Ingredients

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups milk (whole milk or half & half for extra creaminess)
• 2 tbsp butter
• 1/2 cup sour cream (optional, for extra richness)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, for a hint of warmth)

Optional Toppings:

• Shredded cheddar cheese
• Cooked and crumbled bacon
• Chopped green onions
• Extra sour cream
• Crackers or croutons for added crunch

Instructions

Step 1: Sauté the Onion & Garlic

In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft (about 3 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Cook the Potatoes

Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the potatoes are fork-tender.

Step 3: Blend for Creaminess

Use an immersion blender to blend the soup until smooth (or leave some chunks for texture). If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.

Step 4: Add Milk & Seasonings

Stir in the milk, salt, pepper, and paprika. Let it simmer for another 5 minutes, stirring occasionally.

Step 5: Finish with Sour Cream

Remove from heat and stir in the sour cream for extra creaminess. Taste and adjust seasonings as needed.

Step 6: Serve & Enjoy!

Ladle the soup into bowls and top with your favorite toppings like shredded cheese, crispy bacon, and green onions.

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Tips for the Best Potato Soup

• For a thicker soup, mash some of the potatoes before blending.
• Want it extra rich? Substitute part of the milk with heavy cream.
• Make it vegetarian by using vegetable broth instead of chicken broth.
• This soup reheats beautifully—store leftovers in the fridge for up to 3 days!
• For a heartier meal, serve with crusty bread or a side salad.

More Cozy Soup Recipes

Looking for more easy soup recipes? Try these next:

• Chicken Pot Pie Soup – A creamy, comforting soup with all the flavors of a classic pot pie.
• Walt Disney’s Chili – A classic, hearty chili recipe inspired by Walt Disney himself.
• Creamy Corn Chowder – Sweet, savory, and ultra-creamy, this chowder is a must-try.

I hope you love this Easy Creamy Potato Soup as much as I do! If you try it, let me know in the comments how it turned out. Enjoy!

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious recipe ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy baking!

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Easy Potato Soup Recipe

Ingredients

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups milk (whole milk or half & half for extra creaminess)
• 2 Tbsp butter
• 1/2 cup sour cream (optional, for extra richness)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, for a hint of warmth)

Optional Toppings

• Shredded cheddar cheese
• Cooked and crumbled bacon
• Chopped green onions
• Extra sour cream
• Crackers or croutons for added crunch

Instructions

• Sauté the Onion & Garlic

  In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft (about 3 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.
• Cook the Potatoes

  Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the potatoes are fork-tender.
• Blend for Creaminess

  Use an immersion blender to blend the soup until smooth (or leave some chunks for texture). If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.
• Add Milk & Seasonings

  Stir in the milk, salt, pepper, and paprika. Let it simmer for another 5 minutes, stirring occasionally.
• Finish with Sour Cream

  Remove from heat and stir in the sour cream for extra creaminess. Taste and adjust seasonings as needed.
• Serve & Enjoy!

  Ladle the soup into bowls and top with your favorite toppings like shredded cheese, crispy bacon, and green onions.

Imagine indulging in a bowl of corn chowder that balances creaminess with bursts of flavor. Whether you’re a seasoned chef or just getting started in the kitchen, this easy corn chowder will have you feeling like a pro in no time. Plus, it’s made with simple ingredients you likely already have on hand!

Check out my other delicious soup recipes! Soup is a staple at my house during the winter and my family can’t get enough of it!

Comfort in a Bowl

A steaming bowl of creamy corn chowder is the perfect way to embrace cozy evenings. This easy corn chowder brings together sweet corn kernels and tender potatoes, creating a harmonious blend of flavors. With its rich and creamy base, every bite feels like a warm hug, making it an ideal dish for family gatherings or relaxing nights in.

Ingredients to Inspire

The simplicity of this dish shines through its ingredients. Fresh or frozen corn kernels form the backbone of the chowder, while diced potatoes add heartiness.

The inclusion of sautéed onion and garlic enhances the flavor profile, while a touch of bacon can bring a smoky depth, elevating the overall experience.

Preparation Made Simple

Getting ready to whip up this chowder is straightforward. Start by prepping the ingredients, ensuring you have everything within reach.

Sautéing the onion and garlic until fragrant sets the stage for the other ingredients. Stir in the corn and potatoes, and let them mingle in the pot.

A Creamy Finish

The moment of transformation comes when you blend part of the chowder. This step provides a delightful creaminess that ties all the flavors together.

Finishing with heavy cream adds richness, while seasoning to taste ensures every spoonful is just right.

Serving Suggestions

Ladle the chowder into bowls, and don’t forget the garnishes! Crumbled bacon and chopped green onions add a pop of color and crunch.

Pair this comforting dish with a slice of crusty bread, perfect for dipping and savoring every drop of the chowder.

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Nutritional Benefits

This creamy corn chowder not only satisfies the palate but also offers nourishment. Each serving provides a balance of carbohydrates, protein, and essential fats.

With approximately 250 calories per bowl, it makes for a wholesome meal choice that warms the soul without overwhelming the diet.

Delicious and Hearty Corn Chowder

This creamy corn chowder is a satisfying dish featuring sweet corn, diced potatoes, and a hint of smoky bacon. It’s smooth and thick, with a touch of cream that makes every spoonful a delight. This chowder is perfect as a meal on its own or served alongside a fresh salad.

Ingredients

• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 slices cooked bacon, crumbled (optional)
• 2 tablespoons butter
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• Chopped green onions or parsley for garnish

Instructions

1. Prep the Ingredients: Peel and dice the potatoes, chop the onion, and mince the garlic.
2. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 2-3 minutes).
3. Add Corn and Potatoes: Stir in the corn and diced potatoes. Pour in the broth and bring to a boil.
4. Simmer: Reduce heat to medium-low and let simmer for 15-20 minutes, or until the potatoes are tender.
5. Blend for Creaminess: For a smoother texture, use an immersion blender to puree part of the chowder. You can also transfer half to a blender and then return it to the pot.
6. Finish with Cream: Stir in the heavy cream and season with salt, pepper, and smoked paprika if using. Heat gently without boiling.
7. Serve: Ladle the chowder into bowls and top with crumbled bacon and chopped green onions or parsley. Enjoy with crusty bread!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 250kcal
• Fat: 12g
• Protein: 6g
• Carbohydrates: 32g

Thanks so much for stopping by! I hope you love this recipe as much as I do. If you give it a try, be sure to share your creations on Instagram and tag me @mixinsomemagic—I’d love to see them!

Looking for more fun recipes? Don’t miss my collection of Disney Copycat Recipes and other delicious recipe ideas to bring a little magic to your kitchen. From sweet treats to savory favorites, there’s something for everyone. Happy cooking!

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Best Homemade Corn Chowder

This creamy corn chowder is a satisfying dish featuring sweet corn, diced potatoes, and a hint of smoky bacon. It's smooth and thick, with a touch of cream that makes every spoonful a delight. This chowder is perfect as a meal on its own or served alongside a fresh salad.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 bowls

Calories 250kcal

Ingredients

• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 slices cooked bacon, crumbled (optional)
• 2 Tbls butter
• 1 tsp  salt, adjust to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• Chopped green onions or parsley for garnish

Instructions

• Prep the Ingredients: Peel and dice the potatoes, chop the onion, and mince the garlic.
• Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 2-3 minutes).
• Add Corn and Potatoes: Stir in the corn and diced potatoes. Pour in the broth and bring to a boil.
• Simmer: Reduce heat to medium-low and let simmer for 15-20 minutes, or until the potatoes are tender.
• Blend for Creaminess: For a smoother texture, use an immersion blender to puree part of the chowder. You can also transfer half to a blender and then return it to the pot.
• Finish with Cream: Stir in the heavy cream and season with salt, pepper, and smoked paprika if using. Heat gently without boiling.
• Serve: Ladle the chowder into bowls and top with crumbled bacon and chopped green onions or parsley. Enjoy with crusty bread!

If you love cozy soups and hearty meals, you’ve got to check out my delicious chili recipe! Packed with bold flavors, tender beans, and just the right amount of spice, it’s the perfect dish to warm you up on a cold day. Whether you’re hosting a game day party or just craving a comforting dinner, my chili recipe is a must-try. Serve it with cornbread or your favorite toppings for a meal that’ll have everyone asking for seconds. Be sure to save that recipe for later—it’s a crowd-pleaser!

Why You’ll Love Chicken Pot Pie Soup

• Easy to Make: No need to fuss with pastry—this soup delivers all the flavors of a chicken pot pie with less effort.
• Packed with Flavor: Aromatic veggies, tender chicken, and a creamy broth make this soup irresistible.
• Perfect for Leftovers: Got leftover chicken or turkey? This is the perfect way to transform it into something amazing.

Ingredients You’ll Need For Chicken Pot Pie Soup

Here’s what you’ll need to whip up a pot of this comforting chicken pot pie soup:

• 1 tablespoon olive oil: For sautéing the veggies.
• 1 onion, finely chopped: Adds a sweet and savory base flavor.
• 2 carrots, diced: For a touch of natural sweetness.
• 2 ribs celery, diced: Adds crunch and depth to the soup.
• 1 pound potatoes, diced: I recommend Yukon Gold for their creamy texture.
• 1 teaspoon dried thyme leaves: A classic herb that enhances the cozy flavors.
• 1 bay leaf: Don’t skip this! It adds so much flavor and depth to the soup.
• 4 cups chicken broth: The base for your soup—use low-sodium if preferred.
• 4 tablespoons butter: For the roux that thickens the soup.
• 4 tablespoons unbleached all-purpose flour: Combines with butter to make a smooth roux.
• 2 cups diced cooked chicken: Rotisserie chicken works great here!
• 1 cup frozen peas: No need to thaw; they’ll cook perfectly in the soup.
• 1/2 cup heavy cream: Adds richness and a velvety finish.
• Salt and freshly ground black pepper: To taste.
• Optional: Puff pastry: Serve alongside the soup for a fun “crust” experience.

How to Make Chicken Pot Pie Soup

This chicken pot pie soup is as simple as it is delicious. Here’s a general overview of how to make it:

1. Start with the Veggies: Sauté onion, carrots, and celery in olive oil until softened and fragrant. Add the diced potatoes and dried thyme and bay leaf, then pour in the chicken broth. Let everything simmer until the potatoes are tender.
2. Make the Roux: In a separate saucepan, melt the butter and whisk in the flour. Cook for a minute to eliminate the raw flour taste, then slowly whisk in some of the broth from the soup to create a thick, smooth mixture. Stir this back into the pot to thicken the soup.
3. Add the Good Stuff: Stir in the cooked chicken, frozen peas, and heavy cream. Simmer until everything is heated through. Season with salt and freshly ground black pepper to taste.
4. Cook the Puff Pastry: If using puff pastry, cut it into squares or circles and bake according to the package instructions until golden and flaky. Serve alongside the soup for dipping or place it on top for a “crust” effect.
5. Serve and Enjoy: Ladle the soup into bowls and pair it with the puff pastry for the ultimate comfort meal.

Tips for Success

• Customize It: Swap out the chicken for turkey or add extra veggies like corn or mushrooms for a twist.
• Storage: This soup keeps well in the fridge for up to three days. Reheat gently to maintain its creamy texture.
• Make It Lighter: Substitute half-and-half for the heavy cream if you’d like a lighter version.
• Make It Extra Special: If you’re feeling fancy, sprinkle the puff pastry with a little grated Parmesan or herbs before baking for added flavor.

This chicken pot pie soup is everything you love about the classic dish, made simple and satisfying. Whether it’s a chilly evening or you’re just craving something cozy, this recipe will warm you from the inside out. Don’t forget the puff pastry for an extra touch of pot pie magic!

Craving More Delicious Recipes?

If you enjoyed this chicken pot pie soup, you’ll love exploring my other recipes! From hearty soups to mouthwatering comfort food classics, there’s something for everyone. Don’t miss my old fashioned red velvet cake, easy microwave caramel corn, or my famous rice krispie treats. Plus, I have a whole collection of Disney copycat recipes that bring the magic of the parks right into your kitchen! Each recipe is simple to make and guaranteed to bring joy to your table. Head over to my recipe collection and find your next favorite dish!

Happy cooking! Let me know how it turns out in the comments below!

Follow Along

If you happen to love Disney, make sure to check out my YouTube videos for helpful info and my podcast for lots of Disney planning information! You can find it on Apple Podcasts, Spotify, or wherever you listen to podcasts. Just search for “Mix In Some Magic” Follow me on Instagram or Facebook for lots of Disney tips and fun and make sure you join my Disney planning Facebook group! It’s a great place to ask all your Disneyland planning questions and get expert help.

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Cozy Chicken Pot Pie Soup Recipe

Warm up with this cozy chicken pot pie soup! Creamy, hearty, and easy to make, it's the ultimate comfort food.

Servings 4 people

Calories 385kcal

Ingredients

• 1 Tbls olive oil
• 1 onion finely chopped
• 2 2 carrots diced
• 2 2 ribs celery diced
• 1 pound potatoes diced
• 1 tsp dried thyme leaves
• 1 bay leaf
• 4 cups chicken broth
• 4 Tbps butter
• 4 Tbps all-purpose flour
• 2 cups cooked chicken(diced)
• 1 cup frozen peas
• 1/2 cup heavy cream
• salt and black pepper

Instructions

• Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion becomes translucent. Stir occasionally to prevent burning.
• Add the diced potatoes and dried thyme leaves and bay leaf to the pot. Stir everything together, then pour in the 4 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
• While the vegetables are simmering, melt 4 tablespoons of butter in a separate saucepan over medium heat. Once melted, whisk in the 4 tablespoons of flour. Stir constantly for 1-2 minutes to create a smooth, bubbly paste. This is your roux. Slowly add about 1 cup of the hot broth from the soup into the roux, whisking continuously to prevent lumps. Once combined, stir this roux mixture back into the soup pot.
• Stir in the 2 cups of diced cooked chicken and 1 cup of frozen peas. Continue to cook the soup for an additional 5-7 minutes, allowing the peas to heat through and the soup to thicken.
• Reduce the heat to low and slowly add the 1/2 cup of heavy cream to the soup. Stir well to combine. Taste and adjust the seasoning with salt and freshly ground black pepper to your liking. Remove the bay leaf before serving.
• If serving with puff pastry, preheat your oven and bake according to package instructions until golden and flaky. You can cut the pastry into squares or circles to serve alongside the soup, or place it on top of the soup for a "crust" effect.
• Ladle the soup into bowls, top with a piece of puff pastry, and enjoy! This comforting soup is perfect for cozy dinners and will be sure to warm you up on chilly days.

The original Disney recipe for this chili dates back to around 1958, with several variations found in the Walt Disney Archives. Over the years, Disney chefs have refined and elevated this beloved dish, adding a subtle, spicy kick that wasn’t part of the original. Today, you can recreate this nostalgic dish at home with this copycat recipe straight from Disneyland. Just don’t forget to serve it with saltine crackers—just the way Walt liked it! Or, you can serve it with a crusty loaf of bread, just the way I like it!

Pin this so you can find it later!

Check out my other Disney Copycat Recipes for more delicious Disney at home!

I also have a delicious chicken pot pie soup that’s a favorite at my house!

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Get exclusive discount on your Disney Vacations! Click the image below or call my travel partners at 855-GET-AWAY to book! Tell them Mix In Some Magic sent you for the best rates!

Walt’s Chili and Beans – A Classic Disneyland Recipe

Special Equipment Needed:

To make Walt’s Chili and Beans, you’ll need some basic kitchen tools:

• Dutch Oven or Large Heavy Pot: Essential for browning the meat and simmering the chili slowly to develop rich flavors.
• Wooden Spoon or Spatula: Helpful for breaking up the ground beef and stirring the ingredients.
• Measuring Spoons and Cups: To accurately measure spices, liquids, and ingredients.
• Sharp Knife and Cutting Board: For chopping the vegetables like onions, green peppers, and tomatoes.

Now that you’ve got everything ready, let’s dive into the recipe!

Walt’s Chili and Beans – Copycat Recipe from Carnation Café at Disneyland Park

Enjoy a taste of Disneyland at home with this delicious copycat recipe for Walt’s Chili and Beans, served at the famous Carnation Café. Perfect for a hearty family meal or a nostalgic Disney-inspired dinner.

Serves: 6 to 8

Ingredients Walt’s Chili and Beans:

• 1/4 cup olive oil, divided
• 3/4 pounds beef stew meat
• 1 small onion, diced
• 1 medium green pepper, diced
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 tablespoon ground cumin
• 1 1/2 tablespoons chili powder
• 1 tablespoon onion powder
• 3/4 teaspoon cayenne pepper
• 3 tablespoons tomato paste
• 2 plum tomatoes, diced
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons beef base
• 1 1/2 cups water
• 1 (14.5 ounce) can pinto beans, rinsed and drained
• Coarse salt, to taste

For Garnish:

• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 2 small tomatoes, diced

Directions Walt’s Chili and Bean:

1. Brown the Stew Meat:
   Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat for about 5 minutes. Add the stew meat and sauté for 10 minutes, or until the meat is browned on all sides. Remove the stew meat and set aside.
2. Sauté Vegetables:
   Add the remaining 2 tablespoons of olive oil to the Dutch oven and heat for 3 minutes over medium heat. Add the diced onions and green pepper, sautéing for 8 to 10 minutes until softened. Stir in the minced garlic and cook for 1 additional minute, until fragrant.
3. Cook the Ground Beef:
   Add the ground beef to the pot. Cook, breaking up large chunks with a spoon, for 10 to 12 minutes or until the beef is fully browned. Drain excess fat.
4. Combine Ingredients:
   Return the browned stew meat to the Dutch oven. Stir in the ground cumin, chili powder, onion powder, cayenne pepper, tomato paste, fresh diced plum tomatoes, canned diced tomatoes, beef base, and water.
5. Simmer:
   Bring the chili to a gentle simmer. Cover the pot and let it simmer over low heat for 3 hours, allowing the stew meat to become tender and flavorful.
6. Add Beans:
   Stir in the pinto beans and let the chili simmer for an additional 10 minutes, just until the beans are warmed through. Season with salt to taste.
7. Serve and Garnish:
   Ladle the chili into bowls and garnish with sour cream, shredded cheddar cheese, and diced tomatoes. Serve hot and enjoy!

Conclusion

This Disney-inspired recipe is more than just a bowl of chili—it’s a taste of history, a comforting reminder of Walt Disney’s love for hearty, simple meals. Whether you’re a fan of Disneyland food or just love Disney recipes in general, this dish is the perfect way to enjoy a piece of Disney magic at home.

It’s a classic recipe with a little extra kick, giving you the chance to experience one of Walt’s favorite dishes in your own kitchen. Walt’s Chili is going to make you feel like you’re back at Disneyland enjoying a little slice of history!

So the next time you’re looking to enjoy a bit of Disney-inspired food, whip up this warm and filling bowl of Walt’s Chili and Beans. You’ll be recreating a classic piece of Disney history—one bite at a time!

Follow Me

Make sure to check out my YouTube videos for helpful info and my podcast for lots of Disney planning information! You can find it on Apple Podcasts, Spotify, or wherever you listen to podcasts. Just search for “Mix In Some Magic” Follow me on Instagram or Facebook for lots of Disney tips and fun and make sure you join my Disney planning Facebook group! It’s a great place to ask all your Disneyland planning questions and get expert help.

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Walt’s Chili and Beans – A Classic Disneyland Recipe

Walt Disney's Favorite! Straight from Carnation Cafe at Disneyland.

Ingredients

• ¼ Cup Olive oil, divided
• ¾ Pounds Beef stew meat
• 1 Small Onion, diced
• 1 Medium Green pepper, diced
• 4 Cloves Garlic, minced
• 1 pound Ground beef
• 1 Tablespoon Ground cumin
• 1½ Tablespoons Chili powder
• 1 Tablespoon Onion powder
• ¾ teaspoon Cayenne pepper optional
• 3 Tablespoons Tomato paste
• 2 Plum tomatoes, diced
• 1 28(ounce) Can diced tomatoes
• 2 Tablespoons Beef base
• 1½ Cups Water
• 1 14.5 ounce Can pinto beans, rinsed and drained
• Coarse salt, to taste

For Garnish

• Sour cream
• Shredded cheese
• Diced tomatoes

Instructions

• Brown the Stew Meat: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat for about 5 minutes. Add the stew meat and sauté for 10 minutes, or until the meat is browned on all sides. Remove the stew meat and set aside.
• Sauté Vegetables: Add the remaining 2 tablespoons of olive oil to the Dutch oven and heat for 3 minutes over medium heat. Add the diced onions and green pepper, sautéing for 8 to 10 minutes until softened. Stir in the minced garlic and cook for 1 additional minute, until fragrant.
• Cook the Ground Beef: Add the ground beef to the pot. Cook, breaking up large chunks with a spoon, for 10 to 12 minutes or until the beef is fully browned. Drain excess fat.
• Combine Ingredients: Return the browned stew meat to the Dutch oven. Stir in the ground cumin, chili powder, onion powder, cayenne pepper, tomato paste, fresh diced plum tomatoes, canned diced tomatoes, beef base, and water.
• Simmer: Bring the chili to a gentle simmer. Cover the pot and let it simmer over low heat for 3 hours, allowing the stew meat to become tender and flavorful.
• Add Beans: Stir in the pinto beans and let the chili simmer for an additional 10 minutes, just until the beans are warmed through. Season with salt to taste.
• Serve and Garnish: Ladle the chili into bowls and garnish with sour cream, shredded cheddar cheese, and diced tomatoes. Serve hot and enjoy!