Last week NYC had temperatures in the teens (as in 13 degrees when I walked to work one morning). By the time it reached the weekend I was beat, feeling extra exhausted from commuting in freezing weather with trains breaking down to add in to the mix. It’s safe to say I was overdue for some rest, relaxation, and some warm and healthy food. Bring on the soup!
Vegetarian chili is a great stand-by recipe for me, and this time I branched out to try a new spin on my old favorite. I’ve had green chili before but this was my first time making a pot on my own. I played around with some creative ingredient additions, including protein-rich edamame soybeans and some honey to counter all the savory spices. I’m loving the way it turned out.
Like most chilis, this recipe features a lot of ingredients, but they are not expensive and you’ll be left with a huge pot of soup that you can eat on for a week.
(makes 8-10 servings)
1 green bell pepper
2 Cubanelle peppers (or other sweet pepper)
3 celery stalks
1 large onion
4 garlic cloves
1 cup shelled edamame beans
1 can cannellini beans
1 can navy beans
2 cans whole tomatillos (green tomatoes) (about 22 oz.)
1 cup baby bella mushrooms
2 packages veggie-based ground meat (such as Lightlife Smart Ground)
2 quarts veggie stock
1/2 cup honey
2 tbsp. olive oil
1 tbsp. cumin
1 tsp. coriander
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder
2 bay leaves
1 big handful fresh cilantro
1 big handful fresh Italian parsley
Avocado, diced (for garnish)
Hot sauce (for garnish)
Chop up the green bell pepper, Cubanelles, celery, and onion in a small dice and put them in a big soup pot. Finely chop the garlic and jalapeño and add them in. Pour in the olive oil, turn up the heat to medium high, and stir. Allow the veggies to cook for about 10 minutes until they soften, stirring frequently. Meanwhile, sprinkle in the cumin, coriander, salt, black pepper, chili powder, and bay leaves.
Stir in the veggie-based ground meat. Drain the liquid from the tomatillos and give them a rough chop with your knife. Add them in to the soup pot. Chop up the mushrooms into a small dice and add them in too. Pour the veggie stock in the soup pot. Drain and rinse the cannellini beans and navy beans and add them to the soup along with the edamame. Stir and turn up the heat to high. Bring to a boil, then allow the chili to simmer for 15-20 minutes. Before serving, chop up the parsley and cilantro and stir them in along with the honey.
Serve the chili in bowls with fresh diced avocado and a sprinkle of hot sauce on top.
Tip: I love Lightlife’s brand of veggie-based “meat” and find that soups are a perfect way to use it because it makes the soup extra filling without affecting flavor (great for serving to meat lovers). If you don’t like this meat substitute, you can leave it out (the soup is great by itself) or certainly add your favorite protein instead.Pin It