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 [...]
[...] here for the recipe for chunky veggie [...]
You consistently provide us with healthy recipes that look beautiful. Your photography is so wonderful. The aesthetic of food “sense” is so important. We are excited to try the veggie chili tomorrow! Thanks again!