Vegetarian chili soup

veggie chili soup

Vegetarian chili soup

This veggie chili soup is just awesome. My kids didn’t realize there was no meat in it. The chili seasoning is so strong  that it conquers everything. Great recipe to get the family to eat beans and extra veggies if they don’t otherwise. All you need to have in hand is canned food and envelopes of chili seasoning. OK and some fresh veggies but the soup will still be yummy if you don’t have them.


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 green or red pepper, cubed
  • 2 big carrots, cubed
  • 2 celery stalks, cubed
  • 1-2 envelopes with chili seasoning
  • 1 can red or black beans, rinsed
  • 1 can cannellini  beans or chick peas, rinsed
  • 2-4 cups vegetable (or beef)  broth
  • salt and pepper to taste

How to make: Saute the onion with the garlic, pepper, carrots and celery for about 5 minutes. Add the chili seasoning and saute for 1-2 minutes more. Add the broth and the beans. Salt and pepper to taste. Cover and simmer for 30 minutes. Use an immersion hand blender to bring it to a consistency that you like but do not puree it. Ready! You can serve with freshly chopped cilantro or parsley

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