Cooking Escapades : Something In Between


 Lately i’ve been craving something hearty! Nothing compares to the feeling of curling up on the couch with a blanket and a tasty bowl of chili…or soup. However, some of you may know that I’ve recently decided to make the transition to a plant based lifestyle; so typical chili isn’t exactly on the menu for me. I ventured into the kitchen to make “Tortilla Soup” but what I came up with was actually closer to chili than I anticipated. What I made is something in between a soup and a chili, and it was actually really good! I’m already thinking of ways to vamp it up for the future. But here’s the general recipe! One pot, super quick, cheap, and easy! 🙂

Vegetarian “Chili”

Yield: 6-8 Servings      Prep Time: 10 minutes     Cooking Time: 30 minutes
  • 2 Tbsp. Extra Virgin Olive Oil
  • 3 Cloves of Garlic, Minced
  • 1/4 Red Onion, Diced
  • 2 Tsp. Salt
  • 1/4 c Vegetable Broth
  • 1/2 Yellow Bell Pepper, Diced
  • 1/2 Red Bell Pepper, Diced
  • 1 – 14.5 oz Can Diced Tomatoes in Juice (No Salt Added)
  • 2 tsp. Chili Powder
  • 1 tsp. Garlic Salt
  • 1 – 15 oz. can Black Beans (No Salt Added), Drained
  • 1 – 15 oz. can Dark Red Kidney Beans (No Salt Added), Drained
  • 1 1/2 c Vegetable Broth
  1. Begin by mincing garlic and dicing vegetables. Set aside.
  2. Heat 2 tbsp. of extra virgin olive oil in a 4-qt sauce pan. Saute minced garlic for a minute. Add diced red onions and salt. Continue to saute until soft and translucent.
  3. Add in 1/4 cup of the vegetable broth and simmer for 5 minutes.
  4. Next stir in diced bell peppers, diced tomatoes with juice, chili powder, and garlic salt. Cook until bell peppers are tender.
  5. Drain black beans, rinse, and add to pot. Drain Kidney beans and add to pot.
  6. Stir all ingredients and be careful not to mash beans.
  7. Add the remaining amount of vegetable broth and simmer on medium low heat for 20-25 minutes.
  8. Enjoy with blue corn tortilla chips, brown rice, or even cornbread! Happy Eating 🙂

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