This chunky chili is pretty chunky. I have a feeling you won’t miss the meat.
Ingredients
- 1 medium onion (diced)
- 2 tablespoons of olive oil
- Salt and pepper (about ½ teaspoon each used to season the onions)
- 5 carrots (rinsed, peeled, and sliced chunky)
- 5 celery stalks (rinsed and sliced)
- 1 green bell pepper (rinsed and diced)
- 1 zucchini (rinsed and diced)
- 1 cup of corn kernels
- 1 can (15 oz) of organic kidney beans
- 1 can (15 oz) of organic black beans
- 1 (15 oz) can of diced tomatoes (no added seasonings)
- 1 small can (6 oz) of tomato paste (optional)
- 1 can (28 oz) of crushed tomatoes
- 1 cup of mushrooms (rinsed and sliced)
- ½ teaspoon of salt
- ½ teaspoon of freshly cracker black pepper
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Toppings (scallions, shredded cheddar cheese, low-fat sour cream)
Directions
- In a large saucepan with a lid, cook the onions in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
- Add the carrots and celery, and then cook for an additional 5-7 minutes until celery and carrots become softer (cook with the lid on), medium-high heat.
- Add the bell pepper, zucchini, corn, beans and diced tomatoes with the liquid from the can. Stir to blend all ingredients together and then cook for another 5 minutes.
- Add the crushed tomatoes and tomato paste along with the mushrooms and spices.
- Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 20 minutes.
- Serve the soup topped with shredded cheddar cheese, scallions, diced red onion, and sour cream.
- This recipe make a bunch of chili….maybe 15+ (8 oz) servings. It is perfect for freezing in individual containers.
How do you make your chili?
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This looks VERY delicious! Yummy!
Love a good chili!
I can’t wait to try this! Thanks for the inspiration!
This is my kind of chili!
oh yummy
Thank you! This chili was surprisingly tasty. But watch out…its got a ton of fiber! Also, cilantro might be a nice topping.
I won’t definitely miss the meat in this chili. Very colorful and a comforting meal. Cilantro is a great idea.
I love chili. You can make it so many different ways. Caveman at Caution:Caveman Cooking gave me an Honest Award recently. Part of accepting the award is to pass it along to your favorite blogs. I’m passing it along to your blog.
http://motherrimmy.com/wordpress/?p=4207
Kristi
I made my “trashy chili” tonight (a HUGE tub of it in fact!) and used carrots and celery. SO YUMMY! I never thought to use either!
This looks awesome!
would it be possible to do this in a crock pot?
I really want to try this recipe! I love your brand/blog platform! I really couldn’t agree more about real food.
Looks nice and hearty, good comfort food for the cold weather coming up.
[...] beans, and starchy vegetables. Real “autumn in New England” kind of food. I enjoy both chili and chowder separately, so I thought, why not combine them and produce something even more [...]