Soulful and Soupy: Veggie Chili

A warm soup on a cold day – pretty much how heaven must feel! As an omnivore, chili is my fave because because it of its depth of flavours, chunkiness and ability to constitute a full-fledged meal.

Of course most traditionalists would scorn at chili without beef but veggie chilies are fast becoming the rage and for good reason — meaty veggies such as mushrooms and butternut squash, coupled with a well-spiced bean broth could get a carnivore lining up for seconds.

Here’s a super simple no-fuss recipe I follow that is a hit with both my baby and baby daddy: 

For four large meal-sized servings,

You will need:

One cup of red kidney beans, soaked and cooked (you could use canned)

Two cups of chopped veggies – butternut squash, beans, mushrooms, corn

Half an onion, chopped

Two small pods of garlic, chopped fine

Two tomatoes, diced 

Oil

Salt 

Hot sauce

Cumin powder – one teaspoon

Handful of cilantro / coriander leaves, chopped for garnish

Handful of grated cheese of choice for garnish

Baked tortilla chips, also for garnish  (optional)

Chopped green onions for garnish (optional)

Water

Method of preparation: 

Coat the bottom of the pan with oil. Add on the onions and garlic. Once the onions cook to translucence, add in the diced tomatoes. Put the lid on and let the tomatoes cook down into a sauce. For this, medium flame is ideal and occasional stirring necessary.

Once the tomatoes cook down, add in the veggies and a cup of water and cook with a lid on. After about 20 mins, add in the cooked kidney beans with about a cup of the water they cooked in. Season with salt? hot sauce and cumin. Cook with lid over a low flame for 2o mins. If you wish for a thinner sauce, add in some water. Also, taste adjust for salt and spice.

Garnish with any or all of the following: chopped coriander leaves, chopped green onions, grated cheese and baked tortilla chips.  If you wish to bulk up the meal, add in some cooked rice.  

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