To all my fellow vegetarians, a hearty solution to your canned soup blues. My inspiration for this recipe? Campell's southwestern style vegetable soup- a bland combination of mooshy vegetables floating around in a salty broth blahhh... left me disappointed and determined to concoct something better. Satisfy your craving for a comforting fall soup, loaded with vegetables and a great source of low-fat protein!
**meat lovers beware- this flavorful soup will bring you to the dark side, even my manly- idontunderstandwhyanyoneisavergetarian- brothers raved about this soup, and didn't even notice there was no cow in it.. the h0RR0r!
Blazing 3-bean Chili
1. coat bottom of large pot w olive oil, medium heat
2. Start with veggies
chop and add-
1 medium yellow onion
1 carrot large carrot
1 stalk of celery
1 green pepper
1 red pepper
season with salt & pepper, stir til soft, but not brown
3. Add some flavor
grate in 3 cloves of garlic
6 chopped jalapenos (the sliced pickled ones in a jar)
spices-
1 tablespoon oregano
1 tablespoon chili powder 2 teaspoons ground cumin
1 teaspoons salt
freshly ground red pepper flakes (to taste)
stir and let mingle with vegetables, be careful not to burn!
4. Time to Simmer
Add 1 can (28-ounce) diced tomatoes, 2 cups of vegetable stock (or water)
leave for 20-30 minutes
5. Beans & Beer
1 can light kidney beans
1 can dark kidney beans
1 can black beans
1 mini rolling rock (or whatever beer you have in your fridge)
more red pepper flakes
let simmer for another 15- 20 minutes, or until desired consistency.
essential toppings-
dollop of sour cream
chunks of sharp cheddar
freshly chopped cilantro
Pair with some warm crusty bread, and you've got yourself a meal.
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