Not only have I been craving Pumpkin, Apples, Cinnamon, and Roasted Everything, but I have also been craving/needing something that is warm, comforting, and that you can eat with a spoon in a bowl, for days on end. That’s when I realized I needed some chili in my life ASAP. After a long day of freezing in school (I am telling you the classrooms are like 40 degrees and then some kid comes strolling in, declares they are so hot, opens all the windows and turns the fans on. I can’t take it. I have to learn in the Arctic). So when I get home I want something that will warm me up for dinner, get the chill out of my bones. So I made a huge pot of Veggie Bean Chili to savor and enjoy over the week. And you know what? It did the trick. Comfort in a bowl. Slightly spicy, full of veggies and two types of beans. I added some crunch my eating mine with some left over corn tortillas form my Savory Pumpkin Lentil Tacos!
Making chili, soup, or a stew isn’t just about a great warming meal. I always feel a little nostalgic when I make a big pot of soup. It always bring me back to the first time I ever cooked anything, which happened to be soup. I was probably like 6 or 7, I don’t remember the exact age, but I was young. It was the weekend so my dad was home and we started looking through some old recipes we found in the kitchen for something to make for dinner. But then we decided to just wing it and go to the grocery to pick up ingredients for a soup. We ended up buying a huge mish-mosh of every veggie you could possibly think of for a wonderful vegetable soup. (I am so made that I never wrote the list of ingredients done…) Even though we just through everything together it came out lovely. Family + Love + Veggies + Hot Soup = Amazing. From that day and that soup forward I would always bug my dad to cook with me, until I began cooking completely on my own. That day I learned of my love of cooking and have never looked back since! With cooking, especially soups, you can never get it wrong. It is a time for creativity and invention and a way to bring out your true personality through the flavors you create.
Comforting Veggie Bean Chili
Ingredients:
– 4 Celery Hearts (chopped)
– 3 Whole Carrots (peeled and chopped)
– 1 Red Bell Pepper (chopped
– 1 1/2 Cup Button Mushrooms (chopped)
– 1/2 of a Large Sweet Onion (finely chopped)
– 2 Handfuls of Kale (torn into bite sized pieces)
– 1 15oz Can of Kidney Beans (No-Salt Added)
– 1 15oz Can of Black Eyed Peas (No-Salt Added)
– 2 14oz Cans of Fire Roasted Diced Tomatoes (No-Salt Added)
– 1 TB Chili Powder
– 1 Tsp Cumin
– 1 Tsp Smoked Paprika
– 1 Tsp Garlic Powder
– 1 Tsp Cinnamon
– 1/4 Tsp Black Pepper
– 2 TB Dried Parsley
– 1 TB Dried Cilantro
Directions:
– Prepare all your veggies (washed, chopped, etc.) then heat a large soup pot on the stove over high heat. Once the pot is hot add the veggies (carrots, celery, onion, mushrooms, and bell pepper) and dry saute for about 5 minutes stirring constantly.
– Add in your spices and the two cans of tomatoes.
– After that open you beans and give them a good rinse, then throw them in the pot as well. Take an empty tomato can and fill it with water and throw that in the pot as well.
– Bring to a boil and then cover the pot and reduce heat to low for 45 minutes. Stir occasionally. During the last 10 minutes add in the kale.
– Remove from heat and let it cool for a bit. Unless you are impatient like me and would rather burn your mouth…Serve with warm bread, taco shells, or a crunchy tortilla or what ever else you would like! Enjoy!
Don’t forget to to day is WIAW! Link-up with Jen’s blog and check out what everyone have been eating, making, and enjoying the past week!
So tell me:
What is your earliest food memory? Who was the first one to introduce you to cooking?
What is your go-to cold weather comfort food?
Shirley Wood
So glad you shared this recipe with us at the Souper Bowl Soup & Chili Cook off! Pinning it to our Souper Bowl group board. #souperbowl2015
Rebecca @ Strength and Sunshine
Thank you Shirley!
Jen Avellaneda (@Jen_Avellaneda)
I love chili, and this looks amazing! Thank you for taking the time to stop by and share this at UNITE linky last Tuesday! ~ Jen
strengthandsunshine
Thanks Jen 🙂
Katie @ Produce on Parade
Dang, this looks awesome! And such a great way to get in all those veggies…of course that’s not too hard when you’re vegan! 😉 This looks perfect for our chilly Alaskan nights, thanks for sharing!
strengthandsunshine
Thanks Katie! Veggies rock!
Anita Robertson
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you’ll like this idea: along with carrots, celery, onions and garlic, I usually use 3-4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3-4 red/yellow/orange sweet peppers (I but at the farmer’s market when fresh and cut up and freeze the extras for making chili in the fall/winter); 1 or 2 zucchini and/or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE! You can’t really taste the pumpkin – but it adds another level of flavor and creaminess, and its sweetness nicely balances the spiciness of the chili. It’s really AWESOME. I figured this out a couple of years ago….my husband always says he could eat this chili every day. That’s the kind of high praise that confirms this is a winner!
strengthandsunshine
Anita that sounds lovely! I am all for the use of pumpkin for creaminess!
Jo-Lynne Shane {Musings of a Housewife}
That looks delicious! Pinned it! Thanks for linking up at MOAH!!
strengthandsunshine
Thanks Jo-Lynne! I love you link-up!
Kammie
Ohhh this chili looks amazing!
strengthandsunshine
Thanks! Let me know if you give it a try!
Jessie
This recipe looks delicious. I love all the beans!
strengthandsunshine
Thanks Jessie!
Miss Polkadot
It’s so sweet cooking chili reminds you of your first cooking experiences with your dad. While I’m not sure what was the first dish she taught me it was my mum introducing me to the wonderful world of cooking.
A nice and hearty vegan chili or stew is my go-to dish for dreary weather days. Your recipe sounds awesome.
strengthandsunshine
Thanks! I wish my family was more into cooking. But at least now I can be the one sharing and teaching them.
Amanda
Oh wow, that chili looks good, good, good! My go to recipe is a black bean and sweet potato chili that never gets boring!
It’s funny, the first person to introduce me to cooking was my boss when I was 21. I worked at a halfway house as a counselor for adults with schizophrenia. One of my jobs sometimes was cooking the meals, and cooking for 20 people on a regular basis got me really comfortable in the kitchen! My boss loved to cook and he taught me all sorts of tricks.
strengthandsunshine
Thanks Amanda! That is such a unique cooking story, love it! You never know when or from whom you will learn something so valuable!
Kaila@HealthyHelper (@Healthy_Helper)
Looks delicious! I love a good bean filled chili!
strengthandsunshine
Thanks Kaila! Let me know if you try it!
Amanda (@amandakteacher)
This chili looks really good! I love having chili in the winter and fall. So good!
strengthandsunshine
Thanks Amanda! It is such a great meal to warm the body and soul.