Being back in MN for the holidays is wonderful. Still getting pampered. But, sometimes I have to help out as well :) The family is so wonderful about my desire to eat vegetarian. Who knows how long this "project" will last, but I really enjoy not having meat in my diet. Anyhow. Mom asked me to make dinner for my dad and Nathan while she was at Grandma's. Mom suggested veggie chili. I was only half listening when she was doling out instructions :) so I agreed to cook something that I have never actually made. Ooops. The final product was quite tasty. Although, I certainly wouldn't call it chili. Chili in my mind will always give you gas and must be consumed with large amounts of cheese. This soup, except maybe for those not accustomed to large amounts of fiber, will not give you gas. And, it didn't pair well with cheese. Definitely not chili. It did however, pair nicely with corn bread. The recipe is adapted from a few recipes I found online. Here's my best recollection of what I made. Wish I had pictures...
Veggie Chili/Soup
2 or 3 tablespoons olive oil
1 medium onion (mine was yellow), diced
1 tablespoons jarred garlic – probably 3 cloves of fresh
2 tablespoons chili powder
1 ½ teaspoons cumin
1 teaspoon salt
1 tablespoon dried oregano
2 carrots, chopped
1 red pepper, chopped
1 zucchini, chopped
1 28 oz can diced tomatoes including the liquid
2 cups water
2 cups vegetable broth
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
Directions
1.
Heat oil in a large pot over medium heat.
2.
Add onions. Cook until soft.
3.
Add spices and cooked until fragrant.
4.
Add the rest of the vegetables. Cook until beginning
to soften. (I like vegetables in soups to be a little hard still, you could
probably increase this cooking time if you like softer veggies in soup).
5.
Add tomatoes, water, and vegetable broth.
6.
Simmer for 45 minutes.
7.
Bring soup to a boil.
8.
Add beans.
9.
Reduce heat and simmer for 30 more minutes.
