Vegetarian Chili

January 27, 2014

Filed Under : Food & Nutrition

this weekend we enjoyed some hearty vegetarian chili. it might be vegetarian…but seriously, don’t let that fool you. this soup is filling. it doesn’t mess around. not only is it a heavy dose of vegetables and fiber, but it is packed full of vitamin c and beta-carotene. and oh my, with this sinus infection that i have going on right now [eww i know], i have been in some serious need of vitamin c.

another note: this soup could feed an army. this recipe makes so if you’re having a dinner party, or if you’re just into eating cheap for a week and having leftover soup every day for dinner [like we are] then this soup is for you.

anywho, if you’re looking for some healthy comfort food on these cold days, then look no further.

vegetarian chili

  • 4 cloves garlic, minced
  • 3 tbsp. extra virgin olive oil
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 1 can low-sodium black beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 cup corn, frozen
  • 1/2 cup quinoa [dried]
  • 1 28-oz. can diced tomatoes
  • 1 15-oz can diced tomatoes and green chiles
  • 4 oz. tomato paste
  • 3 cups low sodium vegetable stock
  • 2 cups water
  • 1 tbsp. cumin
  • 2 tsp. paprika
  • 1 tsp. chili powder
  • 1/2 tsp. cayenne
  • salt and pepper
  • sharp white cheddar cheese, shredded
  • sour cream
  • 1 avocado, diced
first brown the garlic with 2 tbsp. olive oil in a dutch oven on medium low heat. next, add the onions and continue to cook for about 10 minutes – until onions are soft and translucent. then, add the bell pepper, sweet potato, and the rest of the olive oil and cook another 10 minutes, stirring constantly. add all the beans, corn, diced tomatoes, tomatoes and green chiles, and tomato paste. stir together. immediately add the vegetable stock and water. bring to a boil. once the water gets to a boil, add 1/2 cup dried quinoa. reduce to a simmer and cook, covered, 30 minutes. finish it off by adding the spices – cumin, paprika, chili powder, cayenne, salt and pepper.
serve with shredded cheese, sour cream, and top with diced avocado. oh yes…and don’t forget the cornbread!
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