{"id":2492,"date":"2016-11-01T01:50:51","date_gmt":"2016-11-01T05:50:51","guid":{"rendered":"https:\/\/healthyzesty.com\/?p=2492"},"modified":"2024-09-19T19:56:59","modified_gmt":"2024-09-19T23:56:59","slug":"healthy-zesty-vegetarian-chili-soup","status":"publish","type":"post","link":"https:\/\/healthyzesty.com\/healthy-zesty-vegetarian-chili-soup\/","title":{"rendered":"Healthy-Zesty Vegetarian Chili Soup"},"content":{"rendered":"

This is my favorite dish to savor on a chilly day! And what is great is that you don\u2019t even need another course than just this for dinner, as it\u2019s so filling and nutritious.<\/h4>\n

But my favorite part is that cooking this dish is a breeze! So easy and yet rewarding! Even my 12 years old loves it, although it\u2019s packed with so many veggies, which picky kids tend to disapprove \u2026 And the texture is so rich; you won\u2019t even miss the meat. My husband, who is a meat eater (still), could swear there was meat in there. But in my opinion, this is way better than any meaty chili. And to be honest, I never liked chili soup until I became vegetarian and started making my own home cooked vegetarian chili for a change.<\/h5>\n

What you need:<\/strong><\/span><\/h4>\n
\u2665<\/span> 2 cans cooked beans (any types you like, but I like mixing 2 different kinds for variety in color)<\/h5>\n
\u2665<\/span>\u00a02 cans diced tomatoes in juice<\/h5>\n
\u2665<\/span>\u00a02 celery sticks chopped<\/h5>\n
\u2665<\/span>\u00a04 medium size carrots sliced in rounds<\/h5>\n
\u2665<\/span>\u00a01 yellow onion chopped in cubes<\/h5>\n
\u2665<\/span>\u00a04 garlic cloves diced<\/h5>\n
\u2665<\/span>\u00a01 bell pepper (any color you prefer)<\/h5>\n
\u2665<\/span>\u00a02 cups vegetable broth (or just water)<\/h5>\n
\u2665<\/span>\u00a02 bay leaves<\/h5>\n
\u2665<\/span>\u00a01 tbs. cumin<\/h5>\n
\u2665<\/span>\u00a01 tsp. paprika<\/h5>\n
\u2665<\/span>\u00a01 tsp. poblano pepper chopped<\/h5>\n
\u2665<\/span>\u00a0\u00a01 tsp sugar to neutralize the acidity in tomatoes<\/h5>\n
\u2665<\/span>\u00a0Salt and pepper to taste<\/h5>\n
\u2665<\/span>\u00a01 tbs. olive oil (or grape-seed oil)<\/h5>\n

Preparation<\/strong><\/span><\/h4>\n
Add the oil in a skillet and sot\u00e9 the onions and garlic until fragrant (about 2 minutes). Add the carrots, celery, bell pepper, poblano pepper and bay leaves and simmer for another 3 to 5 minutes. Pour the entire content in a slow cooker and add the diced tomatoes and rinsed beans. Mix and add the sugar, condiments and the 2 cups of vegetable broth. Cover and cook on high for 3 to 4 hours.<\/h5>\n
This recipe can be made on the stove as well, with just as good results (and quicker), but I personally prefer the slow cooker.<\/h5>\n
When serving the chili soup pour it into bowls and top it generously with chopped cilantro and a few slices of fresh avocado. Add crushed corn tortilla chips if desired, for added consistency and crunchiness. The aroma of all these ingredients will come to life and combine deliciously in your mouth, leaving your taste buds completely satisfied! Yum!<\/h5>\n
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