Bean & Veggie Chili

bean and veggie chili

Lately, I'm in the mode of everything starts with onion and garlic and builds from there. I LOVE that smell of onion and garlic cooking and it's an old housewife trick that my Mema taught me ages ago. A little onion and garlic in a pan and it smells like you've really been hard at work. ; ) Soups, stir frys and roasted veggies can all start with an onion + garlic saute. This is a fantastic soup base to use with any veggies or beans. You could also add barley for a hearty soup (if your not gluten-sensitive)! :) Lacy

Bean and Veggie Chili

Ingredients

  • 1 large onion, chopped
  • 3-5 garlic cloves, minced
  • 2 tbsp extra-virgin olive oil
  • 1 zucchini chopped
  • 2 small potatoes cubed
  • 2-3 carrots chopped
  • 2 stalks of celery chopped
  • 1 can organic stewed tomatoes
  • 1 cup pinto beans*
  • 1/3 cup black beans*
  • 1/3 kidney beans*
  • 1 carton organic veggie broth
  • 2 tsp sea salt
  • pepper to taste

*It's helpful to pre-soak your beans overnight or through the day. I'll often make breakfast and select the bean or grain for dinner that evening and cover them with water to soak through the day. Change the water at least once if you can (it's not the end of the world if they sit in the same water all day).

Directions

In a large soup pot saute onions and garlic in the olive oil until onions are translucent. Add chopped veggies saute for a few minutes until you smell all the veggies cooking. Add can of tomatoes and with liquid, beans and veggie broth. Add broth until everything is covered (I used the entire box of broth, if that is not enough you can add water to it). Add salt. Cover and simmer for 40-60 minutes until the beans are nice and soft. Add more salt and pepper to taste and serve nice and hot.

Corn bread would be an awesome side!

 Serves 6-8

*gluten-free *dairy-free *vegan