Healthy Living: Veggie Chili Soup

Consuming the right amount of vegetables daily is a difficult task but its super important in this thing called adulthood. The recommended daily amount for vegetables is three to five servings and as of lately, I could definitely be doing better in this category. If you can relate you may want to try this veggie and chicken chili recipe!

I was introduced to this recipe last Christmas, when I attended a gathering at one of my high school friend’s home. His mother can throw down in the kitchen and I was fortunate enough to try her veggie chili/soup.  I found myself in total shock that it was only comprised of vegetables and there wasn’t a meat in sight! Yet it was still hearty and  filled me up like it was a full course meal.

She shared the Vegetarian Chili (Emeril Lagasse) recipe with me and I put my own little spin on it. I adjusted the amounts to suit my needs, after all I’m only one person so I don’t need to cook for an army lol, you can adjust them as well.
Ingredients I use:
1 Onion, 1 Green Pepper, 1 Red Pepper, 1 Jalapeno Pepper, 2 Cans of Fresh Corn, Mushrooms, 2 Tomatoes, 1 Can of Black Beans, 1 Can of Tomato Sauce, Vegetable Stock
(You can also add nachos and cheese to make it a bit more interesting if desired)
I start with two tablespoons of olive oil in an empty pot. Chop up half of the onion, a green pepper, a red pepper, and a jalapeno pepper and allow the vegetables to simmer for a few minutes.  After these veggies soften, add the mushrooms and corn. When this mix begins to brown around the edges, I add a tablespoon of Chilli Powder and a few drops of Worcestershire sauce. I enjoy slightly spicy foods but you can add in a spoon full of sugar to give the soup a sweet and tangy taste!
Next, I cut up two tomatoes and add them into the soup. Add the beans, tomato sauce, and vegetable stock in, stir well, and bring to a boil. Reduce the heat to a medium-low and simmer, stirring occasionally, for about 20 minutes. Emeril’s recipe is a bit more complex but my remix works wonders for me. This time I even cooked two chicken breast in the crock pot and added it to the soup to make it even more hearty!
This is a sure way of getting your vegetable count in for the day! A whole bowl last about a week and you can even freeze the other half to ensure that you don’t waste any.
Do you think you would enjoy this Veggie Chili? How are you ensuring that you receive your full serving of vegetables daily?

The Greene Sisters! We share the same values but different viewpoints. We talk about healthy relationships, fab hair & our own unique experiences.

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