Soup is a great meal option to make during this time of year. Soups that are vegetable heavy can help keep colds at bay with its nutrient rich vegetable ingredients. According to San Francisco gate vegetable soups contain a lot of iron. Iron helps your muscles store oxygen which they can use during physical activity and helps your red blood cells supply your tissues with fresh oxygen. Vegetable soups also contain lots of vitamin A which helps you maintain healthy tissues.
For this recipe, I was originally inspired by Daphne Oz’s own vegetable chili. Found here: https://abc.go.com/shows/the-chew/recipes/veggie-chili-daphne-oz
I’ve modified to fit my vegan lifestyle and have found it’s a great no-fuss dinner recipe to do for you family. It has a spicy kick to it, but of course you can adjust how much heat you want in your vegan chili. Feel free to pair this vegan chili with your favorite tortilla chips.
- 2 tbsp. Grape seed oil
- ½ a yellow onion diced
- 2 cloves of garlic-minced
- 2 medium green Zucchinis
- 2 tbsp. of tomato paste (get the tube version over a canned one, its more user friendly and last longer remember to place it in the fridge after opening)
- 1 can of fire roasted tomatoes
- 2 tbsp. of chili powder (you can adjust this amount depending on what level of heat you want)
- 2 bay leaves
- 1 bag of frozen yellow corn
- 1 can of black beans
- 1 can of kidney beans
- 3 cups of vegetable stock
- 1 can of chipotle in Adobo sauce
- Fresh lime wedges (optional)
- Shredded Vegan cheddar cheese (optional)
- Slices of avocado (optional)
Pour 2 tbsp. of grapeseed oil in a large pot over medium-high heat and add minced garlic and chopped onions into the pot and stir until translucent.
Add in the frozen corn and chopped zucchini and stir for 5 minutes.
Next add the tomato paste and the fire-roasted tomatoes into the pot.
Now throw in the bay leaves along with the chili powder. You can adjust the level of heat/spice so maybe just one tbsp. to start and then add more if you want more heat in your chili. Stir for a few minutes and then add both can of beans to the pot. Pour in the vegetable broth and salt and pepper to taste. Place one chipotle chili from the can in the pot for a few minutes to give the chili some heat and then take it out (again this will depend on the level of spice that you can handle. Leave it in longer for more heat or leave it out completely if you can’t handle spice food very well). Remember you can always add more heat but you can’t take it away once it’s added so I suggest building the heat to where you want it. Let the pot simmer for about 20 minutes.
The final step is the toppings. Some shredded vegan cheese and avocado along with a dollop of vegan sour cream and a wedge of lime is the perfect way to garnish this tasty chili soup.