Soup Sunday: Very Vegetarian Chili


Hi everyone! I hope you all had a lovely weekend! I had a weekend of cooking, relaxing and all around happiness. I’m mostly happy about this thing I’ve decided to start.
I’m starting what I’m calling Soup Sunday. As many of you might already know, I eat soup almost every day for lunch. It’s quick and easy, low carb, healthy and filling! Last week I made the Spiced Vegetable Lentil Soup and the entire thing lasted a week for my lunch (one cup per day). I decided to try making another soup on Sunday and this time I made vegetarian chili.

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Chili is one of those quintessential winter-time foods for me. It’s so easy to make and you can basically let it simmer all day either on the stove or in your crock pot and you can throw whatever you want into it. I guess that’s true with most any soup really.

Here’s what I used to make it:
•1 tablespoon olive oil
•1/2 cup red onion, chopped
•2 teaspoons minced garlic (about 2 cloves. Add more if you want!)
•1 carrot, peeled and diced
•1/4 cup red bell pepper, diced (that’s about half the pepper)
•1/4 cup green bell pepper, diced (that’s about half the pepper)
•1 can (15 oz.) diced tomatoes w/ green chilies (liquid and all)
•1 can (15 oz.) dark red kidney beans, drained and rinsed
•1 can (15 oz.) black beans, drained and rinsed
•1/2 can (15 oz.) corn kernels, drained and rinsed
•1 jalapeño, seeded and diced
•2 cups vegetable stock
•2 tablespoons tomato paste
•1 teaspoon red pepper flakes
•1 teaspoon chili powder
•1 teaspoon cayenne pepper
•1 teaspoon paprika
•1 teaspoon ground cumin
•1/2 teaspoon each of salt and pepper
•1/2 can (28 oz.) crushed tomatoes
•1 cup Boca Ground Meatless Crumbles (or you could use tempeh or even tofu I’m sure!)

Lots of ingredients for a lot of soup!

Start by heating 1 tablespoon of olive oil in a large pot over medium high heat. Once it’s hot, add the onion and carrots and cook until soft (5-8 minutes). Add the garlic and cook for one minute so it doesn’t burn. Next add the bell peppers to start cooking those down. Once they’re a little soft, add the can of tomatoes and the two types of beans and corn. Then add the vegetable stock, tomato paste, spices and stir. Cover and bring to a boil. Then uncover and let it simmer for 25-30 minutes. Near the end of the cooking process, add the crushed tomatoes, stir, and then add the Boca crumbles. Cook another 15-20 minutes or until the Boca is warmed through and the soup is thick like a chili should be (well for me anyway -ha!). You can adjust the spices before serving.

You can garnish with the usual: cheese, tortilla chips, sour cream. But both REB and I wanted to keep it healthy so we just added a small dollop of Greek yogurt (a great substitute for sour cream in my opinion) and some cilantro. You could also cut out the yogurt to make this entire soup vegan! It was the perfect garnish to cool us down since parts of the chili had quite a bit of kick! Just how I like it!

This made quite a bit, but again, that was kind of the point. The best thing? I cup is under 200 calories!

I can’t wait to try another soup recipe next week for Soup Sunday! Enjoy!

Is there a soup recipe you have that you think I should try?
Send me a link and maybe I’ll give it a try!

14 thoughts on “Soup Sunday: Very Vegetarian Chili

  1. Mary@FitandFed

    Looks good! And there’s snow on the ground here today so chili might be in order. I’ve made vegetarian chili with kidney beans and with black beans, but never with some of each, good idea!

    1. Aparna B. Post author

      Oooh where are you where there’s snow? We normally have snow here in MI in March but it’s already in the 80s! I love tons of beans and the Boca crumbles in my chili. Yummy!

  2. Kitty

    I just made your chili for my boyfriend and I. We absolutely loved it. Thank you so much for the great recipe!
    p.s. We are Michiganders too ;)


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