Homemade Veggie Chili is one of my favorites. It is my go to soup probably once every two weeks, because most of the ingredients I have readily on hand. It also makes a bunch so we have left overs to last us a couple of days and it is perfect to send along for lunch. Don’t let the long ingredient list overwhelm you, just go ahead and pull everything out before you start.
Typically I use minced garlic, just to make life easier than mincing my own. I purchased an electric can opener after about a year of our new way of eating. My wrist was so sore after preparing Christmas the first year that an electric one was the only way to go. I go through and open all the canned items while my fresh veggies are cooking. Get started draining and rinsing the beans. This is important, not only will it have an effect on the color of your soup but I have heard it can elevate some of the gas that sometimes comes with beans. Once rinsed and drained, put all the beans in a large bowl while they wait their turn to go into the soup. I use a small bowl and get all my seasonings ready ahead of time as well. I’m all about making things easy. Enjoy!
Homemade Veggie Chili
A Heartie soup, packed with fresh colorful veggies
Ingredients
- 4 tsp. minced garlic
- 1 large onion, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 3 cups vegetable broth
- 1 14 ounce can tomato sauce
- 1 14.5 ounce can diced tomatoes with chiles
- 1/2 tsp. salt
- 1 tsp ground oregano
- 1 tsp ground cumin
- 1 Tbsp. chili powder
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 zucchini diced
- 1/4 cup cornmeal
- 1/2 cup warm water
Directions
- In a large pot add garlic, onion, all three of the peppers, carrots, and celery, cook, stirring occasionally for 5 minutes, until the vegetables begin to soften and give up their juices.
- Add the oregano, cumin, chili powder, and salt. Cook and stir for a few more minutes.
- Pour in the broth, tomato sauce, and the tomatoes with chiles. Stir and bring to a boil, reduce the heat to low and simmer for 30 minutes.
- Add the beans and the zucchini to the pot. Cover and simmer for 30 more minutes.
- In a small bowl whisk together the cornmeal and the warm water, add to the pot and cook for 15 more minutes.
- Enjoy!
theheartie.kitchen
The Heartie Kitchen 