Print
Autumn Vegetable Chili
Satisfying and multi-layered in flavor, you won’t even miss the meat in this vegetarian chili.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 270 kcal
Ingredients
- 2 tablespoons vegetable oil
- 2 large carrots chopped
- 2 large parsnips chopped
- 1 medium-sized onion diced
- 2 ribs celery chopped
- ½ pound tiny red potatoes ideally about the size of a grape
- 1 can 29 ounces/822 grams beans of your choice (kidney, pinto, garbanzo, etc.)
- 1 can 14.5 ounces/411 grams diced tomatoes
- 1 can 10 ounces/283 grams diced tomatoes & green chile peppers Ro-tel or similar
- 4 teaspoons chili powder
- 1 tablespoon beef or vegetable bouillon powder OR 1 teaspoon salt
- ¼ cup chopped fresh cilantro leaves
- 1 cup shredded or crumbled cheese
Instructions
-
In a large soup pot, heat the oil. Add the carrots and parsnips; sautee, stirring occasionally, until the veggies start to brown. Add the onion and continue to sautee until the onion becomes transparent. Add the potatoes (unpeeled) and celery.
-
Open the can of beans and pour half of the beans and all the liquid into the soup pot. With a fork or other utensil, smash the beans that are left in the can. They don’t have to be perfectly smashed, just broken up enough so that these beans will disintegrate and thicken the soup. Add to the pot.
-
Add both cans of tomatoes, the chili powder, the bouillon powder or salt, and 4 or 5 cups of water to the mix. Cook, uncovered, over medium heat for 15-20 minutes, until the vegetables and potatoes are tender and soup is of desired consistency. (Let reduce longer for thicker chili, add a little water for thinner soup.)
-
Serve your delicious Autumn Vegetable Chili in bowls and sprinkle with chopped cilantro and cheese. Store leftovers in the fridge; this is one of those dishes that are as good or better reheated.