Vegetarian Chili

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Yep, another soup recipe. We really do eat other things, it’s just so cozy to have soup when we refuse to turn on the electric heat since the 200 euro electric bill we got last month!

Preparation: 25 minutes

Total cook time: 1 hour

Servings: 8

What you need:

3 tbsp olive oil or vegetable oil
2 onions, diced
3 garlic cloves, crushed
1 red pepper, diced
1 green pepper, diced
1 green or red chili pepper (we’re just happy to find any here), cut into tiny bits
1 tsp chili powder
2 carrots, cut into 1/4″ rounds
1 zucchini, cut into 1/4″ rounds
1 tbsp tomato paste
3 cups tomato puree
1-2 cups red kidney beans (pre-cooked or canned)
1-2 cups white navy beans (pre-cooked or canned)
1 cup canned corn (not the creamed stuff, please)

What to do

Heat the oil in a large soup pot over medium-high heat. It’s ready when you splash a drop of water into it and it sizzles. Add the onions and garlic and cook until soft, about 5 minutes. Add the peppers and chili powder and cook another 5 minutes. Then add the carrots and zuchini and cook for about 10 minutes, until the zuchinni begins to take on some color from the oil. Add the tomato paste and puree and bring to a boil. Once boiling, add the beans. Reduce heat to low and simmer about 30-40 minutes, until the carrots are soft. Add the corn and cook until it’s hot and mixed in, about 5 minutes.

Serve with grated cheese (I prefer Guyere or Emmenthal) and sour cream (or creme fraiche if sour cream is not available). Don’t forget the hearty whole-grain bread.

Optional add-ins: quinoa grains (cooked seperately first, then added) or couscous (which you can add right to the pot after the beans).

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