Homemade Extra-Veggie Vegetarian Chili
- Yield 6
- Prep 20 minutes
- Cook 25 minutes
- Total 55 minutes
Homemade Extra-Veggie Vegetarian Chili is a soup recipe on Avoteb. The yield on the card is 6. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 small jalapeño, cored and finely diced
- 4 cloves garlic, minced
- 4 cups vegetable stock
- 8 cups diced vegetables (I used 1 red bell pepper, 1 small sweet potato, 1 small zucchini, half of a small cauliflower and 4 ounces baby bella mushrooms)
- 2 (15-ounce) cans fire-roasted diced tomatoes
- 1 chipotle in adobo sauce, finely chopped (plus 1 teaspoon adobo sauce)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15-ounce) cans beans, rinsed and drained (I used half pinto, half red kidney beans)
- 2 cups finely-chopped kale, loosely packed
- fine sea salt and freshly-ground black pepper
- topping ideas: chopped fresh cilantro, chopped red onions, crumbled tortilla chips, lime wedges, shredded cheese, sliced avocado, and/or sour cream
Method
Cook Warm oil in a large stockpot over medium-a hot burner. Tip in the onion and jalapeño and sauté, stirring occasionally, for 5 minutes. Tip in the garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.
Let it bubble gently. Tip in vegetable stock, diced vegetables, tomatoes, chipotle and adobo sauce, chili powder, cumin, paprika and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Lower heat to medium-low to maintain a low let it bubble gently, cover, and cook for 15-20 minutes or until all of the veggies are cooked.
Tip in beans and kale. Stir in the beans and kale until evenly combined. Taste the soup and season with salt and pepper as needed.
Plate Plate warm, garnished with lots and lots of your favorite toppings.
