I haven’t been in a soup-mood for quite some time. Months, actually. Something changed this week (uh, like the weather) and I’m starting to bring my soups back into the rotation. Vegetarian Chili is one of the first soups to make an appearance each fall; it uses some of those fresh garden veggies, and doesn’t have that heavy-made-from-loads-of-cream feeling. Oh and the leftovers are amazing!
Here’s two ways to get this dinner to the table quickly:
option #1: Prep all of your veggies earlier in the day. Mince and chop everything and put it in the fridge. (A friend of mine preps for dinner right after breakfast. I like to do it right after lunch.) Then when it is time for dinner heat your pot, toss in all veggies and saute. The rest is easy – open all of the cans and dump them in!
option #2: Make the entire soup that morning (or at lunch, like me). About 20 minutes before meal time, heat it up and you’re ready!
California Vegetarian Chili
1 Tbsp Olive Oil
2 cloves garlic, minced
1 medium onion, chopped
2 zucchini, chopped
4 carrots, chopped
3 celery stalks, chopped
1 green pepper, chopped
3 Tbsp red wine vinegar
1 tsp oregano
1 tsp cumin
2 cans (14-oz) diced tomatoes, undrained
1 Tbsp chili powder
1 can black beans, drained
1 can great northern beans, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
1 Tbsp yellow mustard
Heat oil in a large (6 qt) kettle. Add garlic and veggies. Saute until veggies are crisp-tender.
Add all other ingredients. Stir well. Cover and simmer at least 10 minutes, and up to 30 minutes. Serve and garnish with cheese and/or avocados.