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a month of soup: vegetarian chili

February 23, 2009

zora naki

okay, so technically my month of soups will probably stretch over the course of a year, and chili isn’t really soup (unless you add a lot of water), and this isn’t really chili at all, if you’re any sort of purist, what with the lack of meat and all the veggies and stuff, but this is my blog, so there you have it.

vegetarian chili

this is tangy! zesty! quick to make, once you get past the chopping, and very kid-friendly, without being bland. i served it over some mashed roasted butternut squash, and topped with shredded cheddar, to go with the whole red/orange theme i had working. For those of you keeping tabs on grow-your-own, i incorporated my overwintered carrots (a bit meh raw) and some persistent thyme from the garden.

vegetarian chili

3 onions, chopped
1 head of garlic, chopped
3 stalks of celery, diced
3 carrots, peeled & diced
1 small zucchini, chopped
1/2 yellow pepper, diced
1/2 green pepper, diced
1 cup frozen corn
a pinch of crushed chilies (more if you like to bring the spice)
1 1/2 Tbsp cumin
1 1/2 Tbsp chili powder
1/2 tsp cinnamon
1 28 oz can crushed tomatoes
1/4 cup chili sauce
1 orange, zested and juiced
1 19 oz can mixed beans, rinsed and drained
1 Tbsp fresh thyme
salt & pepper to taste

splash some olive oil in a large skillet and cook the onion/garlic/celery over medium heat.

throw in the carrots/zucchini/peppers and saute until tender. add the corn.

stir in the chilies, cumin and chili powder (i probably would have used coriander as well if i’d had any).

add the tomatoes, chili sauce, orange (zest the outside first and then juice it straight into the skillet), beans and thyme. add a cup or two of water and then cook over medium-low heat, stirring occasionally for about 15 minutes (or until you’re ready to eat). Add salt/pepper to taste and serve.

Made enough for dinner (2 adults, 3 kids) with leftovers for lunch the next day.

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5 Comments

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  1. ourfriendben #
    February 23, 2009

    Yum, Zora, how totally yummy!!! Can’t wait to try it—and to see your other soups!!! Keep ‘em coming, please!!! (Kind of ironic that I incorporated pureed pumpkin into my chili, and you served yours over mashed winter squash, don’t you think? But clearly great minds were thinking alike here! When I saw the word “mashed,” I instantly had a vision of your chili over mashed ‘Yukon Gold’ potatoes… hmmmm… )

    That sounds great. I’m also thinking of trying some bulgar next time – there’s a recipe on epicurious that has 1/2 cup in the chili.

  2. February 23, 2009

    That looks perfect for a cold day! Our thyme is still going, too, as well as the sage and parsley. Looking forward to warmer days and getting the garden going again. Thanks for the post for Grow Your Own!

  3. February 28, 2009

    I made this for dinner last night and it was a hit! Maybe it was me cooking dinner that took them off guard though? Thanks for sharing.

    awesome.

  4. March 1, 2009

    Just passing by.Btw, you website have great content!

  5. LnddMiles #
    July 22, 2009

    Great post! I’ll subscribe right now wth my feedreader software!

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